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| Num Chak Kachan |
- 75g rice flour
- 50g tapioca flour
- 125ml water
- 125ml coconut cream
- 100g palm sugar
- Red or green sustenance shading
- Ground coconut for topping
- Squeeze of salt
Sifter the rice flour and blend it with the water, coconut cream, palm sugar and salt. Blend well.
Empty a large portion of the blend into a different dish.
Add sustenance shading to one dish (green or red is by and large utilized for this dish).
Empty the uncoloured blend into a level bottomed dish which can support warmth and steam for more or less five minutes until it is marginally firm to the touch.
Pour a layer of the shaded blend over the steamed part. Steam again for give or take five minutes.
Rehash the procedure a few times; adding more layers to the steamed parts. There are for the most part four to five layers in a customary Cambodian Num Chak Kachan.
Steam the whole cake for give or take 40 minutes until it is totally situated and firm.
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