Leb Meu Nang is served in wedding ceremony or in teaching Buddhism in the temple. With its good smell, soft, sticky, sweet, and its shape, which is long and thin like ladies fingers, it is called "Khanom Leb Meu Nang"
- 150 g. rice flour
- 50 g. cassava flour
- 500 g. jasmine scented water
- 100 g. cassava flour (used for preventing finger jam to the flour.)
- 750 g. thick coconut cream
- 50 g. cooked sesame seeds
- 480 g. grated coconut meat
- 7 g. salt
- 1 ½ cups sugar
- Mix rice flour with cassava flour.
- Knead the two flours by adding jasmine scented water gradually till soft.
- Pour the rest of the water into the flour.
- Stir the mixture over high heat till thick.
- Then lower the heat and continue stirring till the mixture does not get stick to the pan. Leave to cool.
- Knead the flour again. If the flour is too sticky, touch cassava flour while kneading. Form the mixture gradually into a long and thin shape with pointed ends.
- Boil water. Put the prepared flour into boiling water till it floats.
- Remove the cooked dessert and put it into grated coconut meat mixed with salt.
- Boil coconut cream, add salt. Dissolve 2 g. of rice flour with water and add it into the coconut cream. Remove from heat after the mixture boils.
- Stir fry sesame seeds (without oil). Mix sugar.Desired characteristics of the dessert:Soft ad sticky, and scented : sweet and creamy
Use medium heat while shining first, then lower the heat. If use too low heat, the mixture will get stick to the pan and is not soft.