Appon's Thai Food Recipes

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Sesame Rice Worms ( Kanom Kong Kang )


A slightly salty, slightly sweet sweet. Again this is typical Thai, you won't understand why you like it, but you will, it's the salt. The worms are made of steamed rice flour, the dominant flavour is salty-sweet toasted sesame seeds with the coconut and floral scents as a back note.

50 gms Rice Flour
50 gms Cassava Starch
250 ml Rose Water
1 Teaspoon Sesame Seeds
1/2 Teaspoon Salt
4 Tablespoons Sugar
30 ml Coconut Milk
30 gms Dessicated (Shredded) Coconut
Food Colouring

1. Mix the 2 flours together, add the water and coconut milk into the pan.
2. Cook on a medium heat, you need to keep stirring the mixture as it cooks so it becomes smooth. It will only take a few minutes to thicken and become clear. Don't let it burn. Once its cooked, leave it to cool.
3. Once cool, pull off pieces of this dough and roll it in your hand into worm shapes. For extra patterning, add a drop of food colouring and twist them to make a spiral worm.
4. Steaming in a chinese steamer for 3 minutes, then leave to cool.
5. Toast the sesame seeds in a dry hot frying pan for 30 seconds, be careful they will brown very quickly.
6. Mix the salt, sugar and seeds together.
7. Roll the worms in the mixture.
8. Dust them with dessicated coconut to finish.

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This page contains a single entry from the blog posted on October 12, 2005 4:17 PM.

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