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Original name
Kamon KaRaMae ขนมกาละแม
Traditionally it is wrapped in pandan leaves. The flour and jaggery sugar are stired in coconut milk with slow fire for hours until it is very sticky, then leave it to cool down.
There is more than one colour for KamonKaRaMae, mostly black (from burned coconut skin juice) and green (from pandan leave juice).
| In the local culture | - For everyday |
| How to eat it | - By hand |
| Caloric value | High |
| Temperature | - Hot - Room temperature |
| Vegetarian , Vegan | |
| Allergy | - Contains gluten (wheat) |
| Difficulty of preparation | Difficult |
| Cooked - Raw | - Cooked |
| Outils de préparration | - Pressure cooker or pot |