Laos Khanom Man Sam Pa Lang Recipe

The dish primarily consists of rice noodles, which are thin and translucent, providing a delicate texture to the recipe. These noodles are typically made from rice flour and water, creating a gluten-free option for those with dietary restrictions.

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5 from 1 vote

Prep Time: 25

Cook Time: 45

Total Time: 1 10

Course: Dessert

Cuisine: Laos

Keyword: Laos Khanom Man Sam Pa Lang Recipe

Servings: Servings

Calories: 350 kcal

Equipment

Mixing bowl
Steamer
Saucepan
Pan for toasting shredded coconut
Serving plates

Ingredients

4 cups Cassava grated
10 tbsp tapioca flour
2 tbsp Mung bean Starch
1 cup sugar
1 cup coconut milk
2 cup Shreded coconut
1 tsp salt

Instructions

In a large mixing bowl, combine the grated cassava, tapioca flour, mung bean starch, sugar, and salt.

a. Mix the ingredients thoroughly until well combined and the sugar is evenly distributed.
b. Ensure there are no lumps in the mixture for a smooth texture.

Gradually add the coconut milk to the mixture while stirring continuously.

a. Stir in a steady, circular motion to incorporate the coconut milk smoothly.
b. Continue stirring until the mixture becomes a thick batter-like consistency.

Divide the batter into two equal parts in separate bowls.

a. Use a spatula to evenly divide the batter between the bowls.
b. Ensure both bowls have the same amount of batter for equal portions.

Add a few drops of food color to one of the bowls and mix well until the desired color is achieved.

a. Start with a small amount of food color and adjust as needed.
b. Mix thoroughly to evenly distribute the color throughout the batter.

Grease a square baking dish with oil or cooking spray to prevent sticking.

a. Apply a thin layer of oil or cooking spray to the entire surface of the baking dish.
b. Ensure all corners and edges are coated to ease the removal of the cooked dish.
Pour the uncolored batter into the greased baking dish and spread it evenly.
a. Use a spatula to distribute the batter uniformly across the baking dish.
b. Ensure the batter is spread out to create an even layer.

Pour the colored batter on top of the uncolored batter in the baking dish.

a. Slowly and evenly pour the colored batter over the uncolored batter.
b. Aim for an even distribution to create distinct layers.

Preheat the oven to 350°F (175°C) and let the batter rest for 10 minutes.

a. Set the oven temperature to 350°F (175°C) using the oven controls.
b. Allow the batter to sit undisturbed for 10 minutes to settle.

Place the baking dish in the preheated oven and bake for approximately 40-45 minutes.

a. Carefully place the baking dish in the center rack of the oven.
b. Bake for the specified time or until the top is golden brown and the edges are crispy.

While the Khanom Man Sam Pa Lang is baking, toast the shredded coconut in a dry skillet over medium heat until golden brown.

a. Heat a skillet over medium heat without adding any oil or butter.
b. Add the shredded coconut and stir continuously until it turns golden brown.

Once the Khanom Man Sam Pa Lang is baked, remove it from the oven and let it cool completely.

a. Use oven mitts to carefully remove the baking dish from the oven.
b. Place the dish on a cooling rack and allow it to cool completely.

Cut the cooled Khanom Man Sam Pa Lang into individual serving squares or rectangles.

a. Use a sharp knife to cut the dish into desired shapes and sizes.
b. Aim for even portions to ensure consistent serving sizes.

Serve the Khanom Man Sam Pa Lang squares and sprinkle the toasted shredded coconut on top.

a. Arrange the Khanom Man Sam Pa Lang pieces on a serving plate.
b. Sprinkle the toasted shredded coconut generously over the top.

Notes

Use a spoon to spread the coconut cream layer evenly over the sticky rice disc to ensure that every bite has an equal amount of flavor.

Be careful not to overcook the sticky rice discs as they can become too hard and difficult to eat.

Toast the shredded coconut over low heat to prevent burning and stir constantly to ensure even toasting.

Nutrition

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