ABOUT TIBETAN LAPHING

● Stage 1: When the h2o and starch are divided from one another from the batter, you must drain the h2o carefully. In Tibet, people today grate the laping with an incredibly huge grater, but our grater was too compact and didn’t genuinely function, so we did what lots of Tibetans do, and just Slice the laping with a big knife into long strips.