TH11489U - Chom Dao Rice Cake (Sang Yod Rice) - Google Patents

Abstract

Chom Dao Sang Yod Rice Cake consists of Sang Yod brown rice flour, grated white coconut, powdered palm sugar, black sesame seeds, white sesame seeds, split mung beans, job's tears, and sunflower seeds. These ingredients undergo various processing steps to produce a delicious, fragrant, sweet, and visually appealing dessert. Three recipes for Chom Dao Sang Yod Rice Cake were developed using granulated sugar, cane sugar, and powdered palm sugar. The recipe using powdered palm sugar showed that the recipe with powdered palm sugar offered the highest nutritional value and the highest amount of antioxidants.

Claims (2)

1. Chom Dao Khao Sang Yod dessert consists of 35% by weight of Sang Yod brown rice flour, 47% by weight of grated white coconut, 13% by weight of powdered palm sugar, 1% by weight of black sesame seeds, 1% by weight of white sesame seeds, 1% by weight of split mung beans, 1% by weight of job's tears, and 1% by weight of sunflower seeds. 2. The production process of Chom Dao Sang Yod rice candy, as per claim 1, consists of the following steps: 2.1 Cook Phatthalung Sang Yod brown rice until done, sun-dry it, and then roast it until cooked. Grind it until fine and sift it to obtain Sang Yod rice flour. 2.2 Roast grated white coconut in a pan until dry, then add the Sang Yod brown rice flour and roast together until golden brown and crispy. Remove and set aside. 2.3 Roast split mung beans, black sesame seeds, white sesame seeds, and job's tears separately in a pan until crispy. Remove and set aside. Grind the job's tears and split mung beans until finely ground. 2.4 Grind the roasted coconut and Sang Yod brown rice flour together until a smooth paste is formed. 2.5 Mix sugar (such as granulated sugar, palm sugar, or powdered palm sugar), salt, split mung beans, black sesame seeds, white sesame seeds, job's tears, and sunflower seeds together according to the specified proportions. Then, prepare the resulting candy. 2.6 Check the nutritional value of the mixture. Scoop the prepared batter into paper cones, seal the cones tightly, and pack into the prepared packaging.