Khanom la

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.