Tibetan White Laping

Tibetan White Laping Recipe

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About Tibetan White Laping Recipe:

A delicious and popular Tibetan snack made from corn flour pudding with savoury toppings of roasted peanuts, chilli paste, garlic and soy sauce. Tibetan Laphing is spelt out in a variety of ways, some calls it Laping, some calls it Laffi and many other dialects. Laphing recipe constitutes very few ingredients, this dish has a classic flavour of chilli oil and garlic.

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  • 40 mins
  • 13 Ingredients
Ingredients
Adjust Servings :
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Ingredients for Tibetan White Laping Recipe

  • As required Ingredients for Laphing
  • 4 cup Water
  • As required Salt
  • 1 cup Cornflour
  • As required Ingredients for topping
  • 1 teaspoon Chilli paste
  • 1/2 teaspoon Garlic Minced
  • 1 tablespoon Sliced chillies
  • 2 tablespoon Soya sauce
  • 2 tablespoon Garlic water
  • 1 tablespoon Vinegar
  • As required Roasted peanuts A few
  • 1 tablespoon Hot oil
Nutrition
  • 27g Fat(11.14%)
  • 26g Protein(10.75%)
  • 165g Carbs(68.13%)
  • 23g Fiber(9.52%)
  • Other(0.46%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Tibetan White Laping Recipe

STEP 01

Grease a shallow square shaped container by applying oil all over on the inside (such as a baking pan) and keep it aside.

STEP 04

1in a mixing bowl add 3 cups water, salt to taste, 1 cup cornflour and whisk to make a lump free batter.

STEP 05

2in a saucepan heat 1 cup of water. When the water begins to boil, gradually add the cornflour batter, stirring continuously.

STEP 07

3mix well as the batter is added to the boiling water.

STEP 08

4do not stop mixing. The batter will turn fluffy and thicken. At this stage reduce the heat to low.

STEP 09

5continue to cook and mix for another 2 to 3 minutes. Turn off the heat.

STEP 10

Immediately pour the thick cooked corn flour batter into the greased container to set. Let it cool.

STEP 11

6then cover with cling wrap and place it in the refrigerator for 3 hours to set.

STEP 12

7for the topping, heat a pan and add ½ tsp oil, ½ cup peanuts and roast. Shift continuously so that they do not burn.

STEP 13

8transfer to a mortar and add ½ tsp salt and a little pepper to taste. Pound till coarsely ground. Do not powder. Keep aside.

STEP 15

9;after 3 hours, the laphing will have set firm. Remove it from the tray and slice it into 1 inch thick pieces. Arrange in a serving bowl.