1. pumpkin punch knife used on circular shaft with sheep and keep them, and then use the spoon to extract seeds and pumpkin filling out
2. beater, until the egg yolk and egg white are the same meat
3.More coconut milk, sugar and salt into the pip. Use Pandan khayam all the ingredients into the same meat
4. filter phankrachon ingredients into pumpkin at a gut punch to the rest of the distance to about 1 inch above
5. steamed for about 45 minutes or until tender, 6
.Cut the pumpkin custard the size enough to serve serving 7.
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