That looks delicious. One of my favorite dessert. I make them all time, but I just ferment mine in the glass container for 3-4 days. Sweet and lots of juice.
I didn't know Khao Mak before. However, the process you made Khao Mak in your video is similar in what we Indonesian makes tapeh ketan (from glutinous rice) and tapeh singkong (from cassava roots). The difference is we don't wash the rice or cassava roots after they are steamed/cooked, except to let it vent off excessive heat until its temperature drop to around 30C (which is the optimal fermentation temperature). So, I really don't know if the end results taste the same. If they do, then I must say Khao Mak is very tasty. Once you have the starter (Look Pang), you certainly can farm it yourself to produce more indefinitely (just substitute rice with fresh/uncooked rice flower + some water as your fermenting substrate). This way, you don't need to spend money to buy more starter, yet you will have plentiful starter to make next batches of Khao Mak to enjoy. Regardless, thank you for sharing.
I wasn't quite sure on how many fermented starter i needed to use, so ive crushed and blended like 4 of around 40grams of the yeast lol, I hope this will be OK. The rice is about 3-4kg which I use to ferment and Uses About a Cup of sugar. The fermenter (Luk paeng) is made at home over here in UK. Any advice on the alcohol content?
my wife's mom in thailand served this to me. it was sweet and very strong. the alcohol taste was much better than japanese sake which is very VERY dry (tried the hello kitty bottle of sake).. nah, THIS is the real stuff, I could drink a gallon of it xD jk, but seriously, much better than the sakes in japan that i've had.. was wondering how it was made. was wondering if there's a bacteria risk though, kinda like making natto which requires a sterile container (bleached out apparently) or if this is somehow different and doesn't require gloves or something while making.
The Thais make this in a banana leaf and I can assure you it isn't sterile any of it - but that makes it fantastic and real deal just like the farmers used to make. Best, Rik
That looks delicious. One of my favorite dessert. I make them all time, but I just ferment mine in the glass container for 3-4 days. Sweet and lots of juice.
Thank you sir. This was my childhood favorite dessert.👍😍🙏
Thank you. Best, Rik
I didn't know Khao Mak before. However, the process you made Khao Mak in your video is similar in what we Indonesian makes tapeh ketan (from glutinous rice) and tapeh singkong (from cassava roots). The difference is we don't wash the rice or cassava roots after they are steamed/cooked, except to let it vent off excessive heat until its temperature drop to around 30C (which is the optimal fermentation temperature). So, I really don't know if the end results taste the same. If they do, then I must say Khao Mak is very tasty. Once you have the starter (Look Pang), you certainly can farm it yourself to produce more indefinitely (just substitute rice with fresh/uncooked rice flower + some water as your fermenting substrate). This way, you don't need to spend money to buy more starter, yet you will have plentiful starter to make next batches of Khao Mak to enjoy. Regardless, thank you for sharing.
Thank you for commenting. Best, Rik
thanks
We do that in philippines and my grandmother passed it to me.
Recipe of yeast ball?
Thanks for video! ☺️
Pleasure
I wasn't quite sure on how many fermented starter i needed to use, so ive crushed and blended like 4 of around 40grams of the yeast lol, I hope this will be OK. The rice is about 3-4kg which I use to ferment and Uses About a Cup of sugar. The fermenter (Luk paeng) is made at home over here in UK. Any advice on the alcohol content?
Can we use this for rice wine as yeast for fermentation.
it works - Best, Rik
If you alcoholic this thig help
my wife's mom in thailand served this to me. it was sweet and very strong. the alcohol taste was much better than japanese sake which is very VERY dry (tried the hello kitty bottle of sake).. nah, THIS is the real stuff, I could drink a gallon of it xD jk, but seriously, much better than the sakes in japan that i've had.. was wondering how it was made. was wondering if there's a bacteria risk though, kinda like making natto which requires a sterile container (bleached out apparently) or if this is somehow different and doesn't require gloves or something while making.
The Thais make this in a banana leaf and I can assure you it isn't sterile any of it - but that makes it fantastic and real deal just like the farmers used to make. Best, Rik
Sir you should tune down the background music, it’s loud and annoying.
switch off go to another channel - its an old video