Photograph of the finished Khanom la

Thailand · Bánh sợi tơ vàng Khanom la

Khanom la

1 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 1.1 lb
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Palm sugar Palm sugar 9.9 oz
  • Photograph of Coconut milk Coconut milk 2 cups
  • Photograph of Tapioca starch Tapioca starch 3.5 oz
  • Photograph of Oil Oil 1 cups
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Pandan leaves Pandan leaves 12 leaves

Method

  1. 1 Mix rice flour with tapioca flour, eggs, coconut milk, and palm sugar to form a thin paste, then strain it through a sieve.
  2. 2 Dip a bundle of coconut fiber or toothpicks into the glue and quickly draw a grid on the hot pan.
  3. 3 Drawing a grid instead of pouring paste, with the threads overlapping to create a thin silk-like sheet, is the entire defining characteristic of khanom la.
  4. 4 The pan must be hot and have a thin layer of oil; if the pan cools down, the strands will spread out in a continuous patch.
  5. 5 Fry for 40 seconds until the silk sheet is slightly firm, then fold it in half or roll it up while still hot and soft.
  6. 6 Arrange the cakes on pandan leaves for added fragrance and let them cool completely to maintain their shape.

With an appliance

  • Oven 1 hr

    Replace step 5: after drawing the mesh onto the hot silicone tray, bake the middle rack at 210 degrees for 3 minutes, rotate the tray after 90 seconds, and roll it up immediately while the silk sheet is still hot and soft; step 6 remains unchanged.

Start cooking