Tibetan White Laping Recipe

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• STEP 1.Grease a shallow square shaped container by applying oil all over on the inside (such as a baking pan) and keep it aside.

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• STEP 2.1in a mixing bowl add 3 cups water, salt to taste, 1 cup cornflour and whisk to make a lump free batter.

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• STEP 3.2in a saucepan heat 1 cup of water. When the water begins to boil, gradually add the cornflour batter, stirring continuously.

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• STEP 4.3mix well as the batter is added to the boiling water.

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• STEP 5.4do not stop mixing. The batter will turn fluffy and thicken. At this stage reduce the heat to low.

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• STEP 6.5continue to cook and mix for another 2 to 3 minutes. Turn off the heat.

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• STEP 7.Immediately pour the thick cooked corn flour batter into the greased container to set. Let it cool.

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• STEP 8.6then cover with cling wrap and place it in the refrigerator for 3 hours to set.

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• STEP 9.7for the topping, heat a pan and add ½ tsp oil, ½ cup peanuts and roast. Shift continuously so that they do not burn.

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• STEP 10.8transfer to a mortar and add ½ tsp salt and a little pepper to taste. Pound till coarsely ground. Do not powder. Keep aside.

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• STEP 11.9;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.