To prepare the krayasart, various i

To prepare the krayasart, various ingredients are required, along with a big pan called a Lotus Pan. Preparation starts with sugarcane juice filtered through thin white cloth into the big pan. Lemon juice is added, which will make the sugarcane juice turn white. The mixture is stirred with a wooden paddle; constant stirring prevents the liquid from sticking to the bottom of the pan. When it becomes sticky, it is called tangma. The tangma is tested by dropping it into water, which causes it to become firm. When the right consistency is achieved, popped rice is added. More ingredients are added into the pan and a bigger wooden paddle is needed, along with two people to stir it. More power is needed so it will mix well as it becomes stickier, like gum. To be sure it is not too sticky or too juicy, but just right, requires an experienced elderly person to give advice. The mixture is then put into a wooden tray and rolled again and again until it is ready to be cut into small pieces, in preparation for offering to the monks or giving away around the neighborhood, an annual tradition. It's also good for travelers, like in the old days, when krayasart was put into a large sack which could be carried long distances, even by boat. The krayasart can be pounded into small pieces to eat. The sound of the pounding can be heard from a distance, and one will know people are eating krayasart. It was kept in aluminum jars for very long periods, since there were no plastic bags available long ago.

To prepare the krayasart, various ingredients are required, along with a big pan called a Lotus Pan. Preparation starts with sugarcane juice filtered through thin white cloth into the big pan. Lemon juice is added, which will make the sugarcane juice turn white. The mixture is stirred with a wooden paddle; constant stirring prevents the liquid from sticking to the bottom of the pan. When it becomes sticky, it is called tangma. The tangma is tested by dropping it into water, which causes it to become firm. When the right consistency is achieved, popped rice is added. More ingredients are added into the pan and a bigger wooden paddle is needed, along with two people to stir it. More power is needed so it will mix well as it becomes stickier, like gum. To be sure it is not too sticky or too juicy, but just right, requires an experienced elderly person to give advice. The mixture is then put into a wooden tray and rolled again and again until it is ready to be cut into small pieces, in preparation for offering to the monks or giving away around the neighborhood, an annual tradition. It's also good for travelers, like in the old days, when krayasart was put into a large sack which could be carried long distances, even by boat. The krayasart can be pounded into small pieces to eat. The sound of the pounding can be heard from a distance, and one will know people are eating krayasart. It was kept in aluminum jars for very long periods, since there were no plastic bags available long ago.

To prepare, the krayasart various ingredients are required along with, a big pan called a Lotus Pan. Preparation starts. With sugarcane juice filtered through thin white cloth into the big pan. Lemon juice, is added which will make the sugarcane. Juice turn white. The mixture is stirred with a wooden paddle; constant stirring prevents the liquid from sticking to the. Bottom of the pan.When it, becomes sticky it is called Tangma. The Tangma is tested by dropping it, into water which causes it to become. Firm. When the right consistency, is achieved popped rice is added. More ingredients are added into the pan and a bigger. Wooden paddle, is needed along with two people to stir it. More power is needed so it will mix well as it, becomes stickier. Like gum.To be sure it is not too sticky or too juicy but just, right requires an, experienced elderly person to give advice. The. Mixture is then put into a wooden tray and rolled again and again until it is ready to be cut into small pieces in preparation,, For offering to the monks or giving away around the neighborhood an annual, tradition. It 's also good, for travelers like. In the, old daysWhen krayasart was put into a large sack which could be carried long distances even by, boat. The krayasart can be pounded. Into small pieces to eat. The sound of the pounding can be heard from, a distance and one will know people are eating, krayasart. It was kept in aluminum jars for very, long periods since there were no plastic bags available long ago.