Ingredients
| 120 g (6 medium, 6 x 4 cm) | Zalacca |
| 2 (medium) | Pandanus leaves (Bai Toey) |
| 10 g (1 tbsp) | White sugar |
Cooking Instructions
Zalacca in syrup (Sala Loy Gaew)
Rinse and peel zalacca and remove seeds. Pour sugar and water into the pot and boil it.
Add pandanus leaves. Put in zalacca and wait until it boils again. Set aside to cool before
putting it into the refrigerator.
| Level of difficulty | 2 of 5 |
| 158 kcal | Energy |
| 0.6 g | Protein |
| 22 mg | Phosphate |
| 31 mg | Sodium |
| 0 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |