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These rice flakes are used to bulk up desserts, they have a pleasant almost floral smell. You can see a typical dish involving green rice flakes in todays other recipe.
Store in a cool dark, airtight container and they will easily last 6 months or more.
This page contains a single entry from the blog posted on February 19, 2006 10:42 AM.
The previous post in this blog was Flat Noodle in Red Tofu Soup ( Yan Ta For ).
The next post in this blog is Tofu Towers ( Tur Hu Towers ).
Many more can be found on the main index page or by looking through the archives.
Comments (2)
Aha! Finally there it is. I've been searching high and low for the name of green rice flakes in Thai. Would you know how they are made? I documented one version we have in the Philippines (duman) and found out it is very similar to the Vietnamese Com. I would love to learn about the Thai counterpart.
Posted by Karen | February 19, 2006 6:12 PM
Posted on February 19, 2006 18:12
Hello, I'm wondering if you happen to have a rare thai recipe that uses the young green rice and it is shaped into small balls, combined with coconut and dusted with rice flour on the outside? It's called something like: kao daw dung (?)
[Appon]
Not sure which one you mean, but I'll investigate and see if we can't get that recipe up on the site. At the moment the only green rice recipe is this one:
http://www.khiewchanta.com/archives/2006/12/bananas_in_gree.html
Posted by Nan | January 6, 2007 8:10 AM
Posted on January 6, 2007 08:10