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Thai Sticky Pudding (Kanom Nam Tan)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5562.1861
Energy (kCal)492656.02
Carbohydrates (g)25064.6411
Total fats (g)44219.5138
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sift flours together in a bowl with the salt. Whisk in the cream and sugar. Strain into a medium pot and add the pandanus leaves. Cook over a medium heat, stirring constantly to prevent the mixture from sticking, for 15-20 minutes, or until the taste is neither floury nor grainy. Pour the mixture into a tray, smooth it out and allow to cool. | 2. Cut into 1.5 cm (1/2 inch) cubes and serve either alone or rolled in some freshly grated coconut and coconut cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice flour 100 cup 57828.0 12660.54 940.1 224.36
    tapioca flour 2 tablespoons 68.02 16.8511 0.0361 0.0038
    salt 1 teaspoon - - - -
    coconut cream 500 cups 396000.0 7980.0 4356.0 41616.0
    palm sugar 500 cups - - - -
    leaf 2 pandanus - - - -
    coconut 100 cup grated 38760.0 4407.25 266.05 2379.15
    coconut cream 125 cup 396000.0 7980.0 4356.0 41616.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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