2 cups of rice flour
3 tbsp of tapioca starch
1 tsp of salt
2 cups of water
Pot for steamed rice-skin dumplings, cloth diaper, rubber band
Sift rice flour and tapioca starch, put them into a bowl, slowly add water and mix them together.
Wet cloth diaper, stretch it on the pot mount, tied with a rubber band. Add water into the pot, Close the lid and boil up.
Open the lid, smearing the dough on the top. Close the lid for a moment until dough cooked. Put KANI-O in the center of dough, follow by the filling. Using a spatula, wrap the filling. Put the Steamed rice roll on dish, top with fried shallots, sliced Vietnamese ham and fried KANI FRESH Serve With sauce.
10 pcs of KANI-O
1 cup of ground pork
1 tbsp of minced garlic
1 tsp of sugar
2 tbsp of oyster sauce
1 cup of chopped spring onion
1 tsp of salt
1 tsp of pepper
2 tbsp of vegetable oil
Fry garlic until golden brown then add ground pork and fry till cooked. Season with sugar, oyster sauce, salt and pepper. Add spring onion and stir well, then set aside.
3 pcs of KANI FRESH (tear into small pieces)
1 tbsp of crispy flour
Vegetable oil for pan frying
Mix KANI FRESH with crispy flour, then deep fry till golden brown. Scoop out and drain.
1 tbsp of sliced Vietnamese ham
½ cup of fried shallots
1 pcs of pounded red chili
½ tbsp of coconut palm sugar
1 tbsp of fish sauce
½ cup of water
½ tsp of salt
3 tbsp of grind pickled garlic
2 tbsp of tamarind juice
¼ cup of ground fried peanuts
Put coconut palm sugar, water, fish sauce, salt and tamarind juice into the pot and boil together.
Simmer until sugar dissolved then add red chili and grind pickled garlic. Continue simmer for a moment.
Set aside then serve in a bowl and sprinkle with peanuts.
source : อ.อมราภรณ์ วงษ์ฝัก และ Chef Water Lee