peanuts, roasted sesame and they are stirred together with sugarcane juice until it become mass. Mostly, this kind of sweet is normally made on December leading to lack of easiness of finding. As the result, Mr. Supaluk Woharn, the 4th year student from Department of Foods and Nutrition, Faculty of Home Economics Technology, Rajamangala University of Technology Thanyaburi, RMUTT, discovers Krayasart with black sticky rice with Miang Kum flavor and his advisor is Asst. Prof Suchada Ngamprapawat.
Mr. Supaluk Woharn told that “in order to match with current society, it has to be differentiating Krayasart with black sticky rice with Miang Kum flavor. It is also mixed with black sticky rice instead of using popped rice and Khawmao. Black sticky rice has gamma – oryzanol and anthocyanin which act like antioxidants. It can help enhance immunity, increase body growth, and establish erythrocyte. In order to increase the taste of Krayasart, Miang Kum sauce is necessary to be added in. It is easy to eat and it can also help promote the transformed product such as transformed black sticky rice”.
Its ingredients comprise with flatulent rice (rice fried with oil) from black sticky rice 160g, roasted peanuts 70g, roasted white sesame 20g, roasted coconut 30g, dried shrimp 3og, Chaphlu dried leaves 5g and oil 10g.
Ingredients of Miang Kum sauce comprise with concentrated coconut milk 170g, sugar bucket 170g, glucose syrup 20g, chopped shallots 30g, roasted galangal 20g, roasted ginger 20g, and shrimp paste 20g.
According to amount of the above ingredients, Krayasart with Miang Kum flavor can be divided into 30 pieces with size 2 cm width and 5 cm height. Mr. Supaluk Woharn added that housemaid of people who are interested in can benefit from this recipe. For more information, please contact Asst. Prof Suchada Ngamprapawat, Tel 08-9526-7598.
Translated by Suraporn Onputtha