1. All purpose wheat flour 60 g.

2. Tapioca starch 30 g

3. Salt 1/8 tsp.

4. Baking powder 1/2 teaspoon

5. 1 chicken egg

6. Condensed milk, Carnation 120 g.

7. Carnation, sweetened condensed, 120 g

8. 2 tbsp. vegetable oil

9. 7-8 pandan leaves

10. Water 2-3 tbsp.

11. Green food coloring 1 drop

1. Mixing bowl

2. Whisk

3. Kanom Krok stove  >> Charcoal, gas or electric stoves

4. 2 wooden skewers for picking up dessert krok

How do you make pandan dessert krok and how can you lose pandan juice? Let's start by preparing pandan juice. Why is it so difficult? That is, take 7-8 old green pandan leaves and use a mortar to pound or use a blender to blend thoroughly with 2-3 tablespoons of water, then filter until only the water is left with a sieve or thin white cloth. It will get concentrated pandan juice. Use 2 tablespoons here.

- Start mixing Khanom Krok flour by adding wheat flour, tapioca flour, baking powder and salt into a mixing bowl. Use a hand mixer to mix the ingredients together. Make a hole in the center of the dough.

- Then in another mixing bowl Add Carnation Unsalted Milk Continue with carnation, sweetened condensed milk and vegetable oil, eggs and 2 tablespoons of pandan juice. Stir well. Add green food coloring to add a little color.

- Pour the liquid part into the flour part. Use a hand whisk to gently stir together and the mixture does not have any granules of flour left. Let the dough rest for 10 minutes before putting it in the Khanom Krok Pan.

between the dough Prepare to drop Khanom Krok by bringing the Khanom Krok stove to the stove. Use low heat to apply vegetable oil in the hole all over. When the pan is hot and the dough has rested for 10 minutes, scoop the flour in the pit of Khanom Krok. Drop to about ¾ of the hole height as the pastry will rise again. Drop until all holes Close the lid and wait until the dessert is cooked. (It takes about 1-2 minutes.) Gently open it and check to see that the cooked dessert will rise. and there are air bubbles coming up, the face will be dry. Once cooked, use 2 toothpicks to gently pick up the dessert mortar. Eat while hot. The outer skin will be crispy. The meat will be sticky, fragrant, and very satisfying.