INGREDIENTS 1 CUP SIFTED WHEAT FLOUR 1 CHICKEN'S EGGS (USE ONLY YOLK) 1-2 TABLESPOONS COLD WATER 1 CUP WHITE SUGAR 1 CUP WHITE JASMINE WATER 1/4 TEASPOON LIME JUICE 1 TABLESPOON BUTTER FOOD COLORS AT YOUR FAVOUR
METHOD 1. COMBINE THE FLOUR AND EGGS. SQUEEZE ADD BUTTER AND KNEAD THE FLOUR UNTIL SOFT. THEN MAKE THE FLOUR INTO A BALL SHAPE. IF THE FLOUR BECOMES HARD. SPRAY COLD WATER ON IT. STTIR LIG -HLY ONCE AGAIN UNTIL SOFT AND COVER WITH A THIN CLOTH.
2. MAKE THE SQUEEZED FLOUR INTO SMALL BALL SHAPE. PRESS THE MIDDLE OF THE BALLS DOWN AND MAKE THE TOP INTO THIN DEGES TO LOOK LIKE A POT SHAPE. MAKE A DESIGN AT THE THIN EDGE OF EACH POT (SEE PICTURE). THEN MAKE A HOLE AT THE BOTTOM OF EACH POT BY USING A SHARP-STICK.
3. PUT TTHE IN THE TRAY AND BAKE FOR 5-7 MINUTES AT LOW HEAT. (UNTIL YELLOW)
4. MIX SUGAR AND WHITE JASMINE WATER AND STIR UNTIL FINE AT LOW HEAT. THEN STRAIN THE SYRUP WITH A THIN CLOTH. HEAT STIR AND STRAIN SYRUP ONCE AGAIN UNTIL IT BECOMES THICK. PUT THE COLORS AS DESIRE IN THE SYRUP AND ADD LIME JUICE TOO. DROP THE THICK SYRUP INTO BAKED POTS AND LET STAND UNTIL COOL.
NOTE : SYRUP TESTING : DROP THE THICK SYRUP IN COLD WATER. IT WILL BECOME HARD. ONE PART OF THE MIXED INGREDIENT OF TTHE SYRUP CAN BE USED TO DROP INTO 40 POTS.
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