Comments on: Sweet Lil’ Rice Dumplings

By: Phnom Penh street food: Nom plae ai | Travelfish on Phnom Penh

Phnom Penh street food: Nom plae ai | Travelfish on Phnom Penh — Thu, 01 Dec 2011 02:55:39 +0000

[...] chok. To learn more about this back-breaking process, read this post on EatingAsia; if you want to make nom plae ai at home, just use rice [...]

By: Khatiya

Khatiya — Mon, 02 Aug 2010 21:06:17 +0000

Sokha,
My guess is that the palm sugar was not in a solid state. Did you use the shaving method? If so, as you shave it incorporates air bubbles and also the friction from the blade might cause it to melt a bit. You might have to freeze it until it harden considerably.

Another method that I would suggest is just to break up the palm sugar from the block by pounding. The size will not be equally but at least it is hard and will prevent it from melting. The thickness of the dough also plays a role. If too thin, the heat will quickly travel through the palm sugar and melt it. I say experiment with different technique using the method I provided until you are satisfied.

By: Sokha

Sokha — Fri, 30 Jul 2010 04:09:05 +0000

I made this a couple of times, however, once I remove them from the pot to cool it doesn’t seem to keep it’s round shape. It somewhat flattens. Any idea why?

By: Sokha

Sokha — Mon, 26 Jul 2010 15:17:41 +0000

Hi,

Thank you for this recipe!! This is an all time favorite of mines. I no longer have to ask my mother to make this for me.

I stumbled upon your website last night and I’m already a fan!!! Continue what you do. I love that you have photographic ingredients, makes it a lot easier when going shopping for them.

By: Siv Hong

Siv Hong — Wed, 06 Jan 2010 04:24:25 +0000

bomb