Steamer Cooker Pot & Cover Steamed Rice Skin Dumpling Thai Kao Grieb Pak Mor

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Product Description
Set Aluminum Steamer Cooker Pot & Cover White Cloth Cover
Steamed Rice Skin Dumpling Kao Grieb Pak Mor
This is a set of pots used to make Steamed Rice Dumplings (Kao Grieb Pak Mor)
and
Thai Tapioca Dumplings( Sakoo Sai Moo).
Also can be made
Pak Mor Noodle.
"
Kao Grieb Pak Mor
"
It is a Thai traditional dessert from ancient wisdom
which made from flour for wrapping filling inside.
Bring Thai snack to the other part of the world by buying our product
and enjoy making unique Thai snack, amaze those who has never amazed.
Size :
Pot approx dia 20 cm. x 18 cm.
Cover approx 10 inch.
White Cloth Covered Steamers Pot For Steamed Rice Skin Dumpling
This cloth is not
Sieve Filter Cotton Net Steamer!
This is a white cloth w
ith a special fabric texture,tight fabric
for making Steamed Rice Dumplings especially!
It used to make Steamed Rice Dumplings (Kao Grieb Pak Mor)
and
Thai Tapioca Dumplings( Sakoo Sai Moo).
Also can be made
Pak Mor Noodle.
Some people think that
they will use cheesecloth fabrics instead.
but i do not recommend
because the dough will not stick to the fabric
and penetrate down.
Tip for use white cloth :
1.Washing white before use.
2.Cut the hole a little to make the steam out.
Then put it at the mouth of the pot, pull it tightly.
3.Must be a cloth for making
Kao Grieb Pak Mor
only.
Can not use cheesecloth fabric because the dough will not stick to the fabric
and penetrate down.
Steamed Rice Dumplings (Kao Grieb Pak Mor) Recipe
Ingredients :
Filling :
- 300 g Chicken, minced
- 200 g Onion, minced
- 300 g Prawn, minced
- 300 g Sweet turnip
- 150 g Peanuts, crushed
- 5 g Fish sauce
- 3 g Salt
- 300 g Palm sugar
- 200 g White sugar
- 2 Tbsp oil
For the batter :
- 125 g rice flour
- 2 ½ Tbsp tapioca flour
- 500 ml water
- food colouring (optional)
How to
:
For the filling
:
1.Over medium heat, add 1-2 Tbsp of oil into pan. Add the minced garlic,
and onion. Stir until the onion is translucen
t.
2.Add the minced meat & prawn and stir to cook.
3.Follow with crushed peanuts and turnip. Stir to mix everything together.
4.Season with sugar, salt, fish sauce and ground pepper. Continue stirring to mix
all the ingredients well.
5.Cook until the mixture is semi-dry and lightly browned. Set aside and let allow to cool.
For the dumpling :
1.Combine all the rice flour ingredients and mix well. Stir until dissolved
to form a fine batter. You may add food colouring if desired.
2.As an alternative to the steamer used in the video, you may use
a piece of white cotton cloth or just any round flat dish; place and tie it
tightly over the top of a pot, leaving about 1 inch on one side for steam to
pass through. Add water to about 3/4 level, then place the pot over medium
heat until boiling.
3.When the steam appears through the pot, spread a thin layer of batter
on the cloth, cover and steam for about a minute.
4.Place a little bit of filling in the centre of the steamed batter and swirl it
over the filling using a spatula.
5.Lift out and serve on plates with some fresh greens, then sprinkle with fried garlic.
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