Kanom Piak Poon (Sweet Blackened Jelly or Rice Flour Custard)
The ingredients
Rice flour 2 cups
Arrowroot flour 2 teaspoons
Coconut sugar 400 g
Burnt coconut shell water 3/4 cup
Coconut milk 1 cup
Saturated red lime water 4 cups
Coconut meat 1 ½ cup (a little salt for sprinkle)
Method
1.Charcoal grill mature coconut shells until burnt, dip in clean water. Leave the coconut to dry. Then pound coconut shell thoroughly. Sieve until resulting in fine powder. Then mix with 3/4 cup of clean water
2.Mix rice flour and arrowroot flour with coconut milk, red lime water, burnt coconut shell water (prepared in step 1) and coconut sugar. Mix until well combined then filter with white cloth
3.Once the filtering is complete, heat the mixture into the brass pan. Stir over high heat a little while until it starts to form. Reduce the heat and stir until the texture becomes sticky. Place the sticky mixture in a pan
4.If using the tray, wait until the mixture is cool and cut into small shapes. Sprinkle with grated coconut then serve on a plate or tray
