Instructions

Step 1:
Pound the coriander roots, garlic, and pepper until fine, then sauté the mixture in oil until fragrant. Add chopped shallots and minced pork, and stir-fry until nearly cooked. Season with palm sugar and light soy sauce. Add crushed roasted peanuts and chopped salted radish, then stir to combine. Remove from heat and let the mixture cool. Once cooled, shape into evenly sized small balls and set aside

Step 2: Made batter for wrapping the filling
Mix rice flour, tapioca starch, Arrowroot and water
Divide the 600 milliliters of batter into 3 portions. The first portion will be white Kanom Kheow Pak Mor batter made using 200 ml of plain water.
The Second portion will be green Kanom Kheow Pak Mor batter using 200 ml of pandan juice
The third portion will be purple Kanom Kheow Pak Mor batter using 200 ml of butterfly pea juice
Set up the pot and securely stretch the cloth over it. Once the water boils, reduce the heat to medium and keep it ready.

Step 3:
Wrapping and Serving**
Spread a thin layer of the colored Kanom Kheow Pak Mor batter over the cloth-covered pot. Cover with a lid and steam until the batter is cooked through. Place a portion of the prepared filling in the center, then use a spatula to lift and fold the wrapper over the filling to seal it. Transfer to a tray, drizzle with garlic oil, and serve.