Krong Krang with Fresh Coconut Milk, Pandan Leaves, and Young Coconut

Steps

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1. 1
   Wash and cut 20 pandan leaves into pieces. Blend with 200 ml water until thoroughly combined, creating fragrant pandan juice with a vibrant green color. Strain through cheesecloth, squeezing to extract only the juice.
   ≈0:28
2. 2
   Toast 2 tablespoons of white sesame seeds in a dry pan over low heat until golden yellow. Set aside; optionally crush lightly with a mortar and pestle.
   ≈1:27
3. 3
   Make the white tapioca dough: combine 100 g tapioca flour in a bowl, gradually add boiling water while stirring with a spatula until lumpy, then knead by hand into a smooth, flexible dough that feels like soft chewing gum. Wrap in plastic to prevent drying.
   ≈2:05
4. 4
   Make the green tapioca dough: combine 200 g tapioca flour with boiling water, stir until lumpy, then add the concentrated pandan juice. Continue stirring with a spatula until smooth, soft, and stretchable. Shape into a ball, wrap in plastic to prevent drying.
   ≈3:08
5. 5
   Divide the green dough into strands. Dust a cutting board with tapioca flour, roll the dough into long thin strands about 1 cm in thickness, and cut into bite-sized pieces (about 1–2 cm long). Repeat with the white dough.
   ≈4:25
6. 6
   Press the dough strands with a krong krang mold. Dust the mold with tapioca flour each time to prevent sticking, press down firmly and rotate to create clear ridges, then unmold and dust lightly with tapioca flour to prevent clumping.
   ≈5:09
7. 7
   If not cooking immediately, store the molded pieces in a plastic bag at room temperature or in the refrigerator. Boil them when ready to eat.
   ≈6:41
8. 8
   Make the coconut broth: heat a pot and add 500 ml fresh coconut milk, 200 ml young coconut water, 130 g sugar, and 1 tsp salt. Heat until nearly boiling, add 2 pieces of young coconut meat, bring to a boil once more, then remove from heat. This helps preserve the broth longer.
   ≈6:54
9. 9
   Bring about 2 liters of water to a boil in a pot over medium heat. Add the molded krong krang pieces and boil until they float to the surface, then cook for another 2 minutes to ensure they are fully cooked.
   ≈8:01
10. 10
    Scoop out the cooked krong krang and immediately transfer to cold water to chill. This prevents the dough from becoming bloated or mushy, keeping it soft and translucent.
    ≈8:45
11. 11
    Place the cooled krong krang in a bowl, pour the prepared coconut broth over it, and sprinkle with toasted sesame seeds. Alternatively, keep the components separate and assemble when serving.
    ≈9:08