Hello, Mohler Friends! 👋
Ready for a Ramadan sales idea ? Note this recipe: Krong Krang Nam Ka Ti .
This Thai dessert is unique, with its spiral shape, like fusilli pasta, but with a chewy twist. Served with coconut milk sauce mixed with coconut water, the taste is next level . It's very economical (just tapioca!), but its selling value is high because of its beautiful, colorful appearance. Use Mohler Sachet Packaging , practical and economical for MSMEs.
Come on, let's play with dough! 👇
🥥 Chewy Tapioca in Coconut Soup
Recook & Modify: @dapurresepsimple (Original: @dapur_pamula)
A. Dough Ingredients (Chewy):
- 200 gr Tapioca Flour
- 150 ml Boiling Hot Water (Must be hot to make a dough)
- ⭐ Beautiful Dye (Mohler):
- Mohler Red (Strawberry/Cherry Red)
- Mohler Yellow (Lemon/Pineapple)
- Green Mohler (Pandan/Apple Green) (Adjust to taste, make sure the color is bright)
B. Sauce Ingredients (Fresh Savory):
- 500 ml Coconut Milk (Medium Thickness)
- 300 ml Coconut Water (The secret to natural freshness)
- 130 gr Granulated Sugar
- 1/4 tsp Salt (To balance the taste)
- Young Coconut Flesh (Shaved, as a mandatory accompaniment)
- Toasted Sesame (Optional, for sprinkling)
👨🍳 How to Make Chef Apin's Style:
- Make Krong Krang Dough:
- Place the tapioca flour in a bowl. Pour in the boiling water little by little while stirring with a spoon.
- Once it is slightly warm, knead it with your hands until it is smooth and can be shaped.
- Divide the dough into 3 parts . Add Mohler coloring (Red, Yellow, Green). Knead until the color is even.
- Snail Shape Print:
- Take a little dough, make it into a small ball.
- Press onto a snail cake mold or the back of a fork while rolling it forward, until a spiral pattern forms. Repeat until finished. (Don't forget to sprinkle with a little tapioca starch to prevent sticking.)
- Things:
- Bring a large amount of water to a boil.
- Add the Krong Krang mixture. Boil until cooked and float .
- Remove and place in a bowl of cold water (to prevent sticking). Drain.
- Make the Gravy:
- Mix coconut milk, coconut water, sugar, and salt in a saucepan.
- Cook over medium heat while stirring continuously (so the coconut milk doesn't separate).
- Cook until boiling and the sugar dissolves.
- Add the young coconut flesh. Turn off the heat.
- Presentation:
- Arrange colorful Krong Krang in a bowl.
- Pour warm/cold coconut milk sauce over it.
- Sprinkle with toasted sesame seeds. Ready to serve!