Friday, April 20, 2012
Num Lot is Khmer dessert, but the Vietnamese also have the same kind for drink. Use potato ricer to press Nom lot into ice cold water. I have 2 recipes for you. Fresh Pandan is best for flavoring Nom Lot.
1/2 cup of monk bean starch or water chestnut starch
2 T of sugar
1 2/3 cup of water
1/4 t of pandan extract
green food coloring if needed.
bowl of ice to press the paste into ice cold water
In a pot mix all the ingredients together until dissolve (not on the stove yet)
Put pot on the stove on medium heat keep stirring until it is bubble and the batter turn to paste like glue.
when it is thick like glue take it out and whisk vigorously till the batter is translucent paste.
Spoon the batter into Potato Ricer and press into bucket of ice cold water so the paste will cool down quickly then drain in a basket and set it aside until you ready to serve with the coconut syrup.
1pkg of Bot Banh Gio, it is steamed Pork cakes flour.
2 T of Tapioca starch (use rice spoon not measuring spoon)
9 cups of water
2 T of Pandan flavoring essence or fresh Pandan leave is the best (you need 2 T of juice from Pandan leave).
Food coloring, power or drop if needed to make it green.
Do the same here cook stir and press into ice cold water
For the sugar syrup
2 ½ cup of sugar
1 1/2 cup of water
1 can of coconut cream
1 T of Pandan flavoring