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Rice noodles in coconut milk
Rice noodles in coconut milk

Before you jump to Rice noodles in coconut milk recipe, you may want to read this short interesting healthy tips about The Meals You Choose To Consume Are Going To Effect Your Health.

With regards to the foods that you eat, you will notice that your overall health can be effected either positively or perhaps negatively. One of the foods you really should be avoiding is any foods you get at a fast food location. The foods that you get from these fast food places are usually foods that are incredibly unhealthy, loaded with fat and generally have little to no nourishment. You will be delighted to know that we are going to inform you of a few of the foods that you ought to be consuming every day.

Citrus fruit will be one of the better things that you can have for your desserts, as opposed to having a piece of cake or perhaps ice cream. In addition to vitamin C, you will find that there are many other health benefits that you will find in these types of fruits. One thing you really should try for one of your desserts will be to mix coconut with orange sections and top the mix off with a teaspoon of honey.

If you determine that your overall health is important to you, you ought to take these tips to heart. The pre packaged highly refined foods that you can get in any store is also not good for you and as an alternative you should be cooking fresh healthy foods.

We hope you got insight from reading it, now let’s go back to rice noodles in coconut milk recipe. To cook rice noodles in coconut milk you only need 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to prepare Rice noodles in coconut milk:
  1. Take 200 gms fine rice flour
  2. Use 75 gms jaggery
  3. Take 4 pods cardamon
  4. Provide 10 strands kesar
  5. Use 200 gms scrapped coconut
  6. You need 1 teaspoon oil
  7. Take 1/2 teaspoon salt
Steps to make Rice noodles in coconut milk:
  1. Boil 250 ml water in a pan, as it comes to boil, add salt and oil, and then add in all the rice flour. Cover it and cook on low flame for just 2 minutes. Turn off the flane and keep covered for another 15 minutes
  2. After 15-20 minutes, transfer the coomed rice flour in a large plate and start kneading with the help of your palms until the soft textured dough is formed. Make medium size cylindrical rolls of this dough and steam in idli vessel for 15 minutes on high flame. Turn off the flame and let it cool for about 15 more minutes
  3. On ther hand, grate the jaggery, boil half a cup of water, add the cardamom pods and jaggery tonit and let it come to a good boil. Once the jaggery dissolves turn of the flame and let the water completely cool. Add the scrapped coconut to mixer jar and add 2 tablespoon water and grind it to a fine paste. Sieve this through a fine sieve and you will get thick coconut milk
  4. As the jaggery water is completly cool sieve it in the prepared thick coconut milk, do not add hot mixture as the coconut milk may spoil.
  5. Serve like this- take the sev chakali mould or a noodle maker if you have got that, add the warm cylindrical cooked rice dough, close the ends of mould. In a medium large bowl, pour around a cup of coconut milk, into that press and drop the noodles in the cold coconut milk, garnish with strands of saffaron. The cold coconut milk and warm noodles is unique combo.

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