Good activities for RMUTT students: Paramedic Volunteer to help patients but not to pick up the dead
04/10/2010
RATH Delivers a Honorable Fame
04/10/2010
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.
Cook recipe
- Mix flatulent rice from black sticky rice, roasted peanuts, roasted white sesame, roasted coconut, dried shrimp and Chaphlu dried leave.
- Pound roasted galangal, roasted ginger, roasted chopped shallots and shrimp paste scrupulously.
- Put sugar, concentrated coconut milk, and glucose syrup in the pan and simmer with low heat. After that, bring the ingredient mixed in the 2nd step and simmer until it looks like mucilage or become sticky. It can be inspected by put into the water and it will become mass. Then, stir the 1st mixed ingredients with low heat until it becomes mass and turn off the fire. Final step is to apply oil on the tray and pour Krayasart into. Wait until it becomes cool, then, cut it as appropriate piece.
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
