• Wash the knotweed. Knotweed shoots are hollow, and in between, they have "joints". Cut the pipes so that on one side, the knotweed shoot is open, and on the other side, it is closed with the "joint".
  
• Peel knotweed shoots. Peeling helps to remove fiber, which is difficult to chew. You can omit this step if you have very young and soft shoots.
  
• Spray the baking tray with some oil. Connect the open side of the knotweed shoot with the funnel and pour rice through the funnel inside the pipe.
  
• Fill the pipe about ⅔, leaving some space for the liquid.
  
• Put the pipes into the baking tray next to each other.
  

Khao Tom Mud knotweed

• Preheat the oven to 180℃.
• Pour water and coconut milk into the saucepan and set it on low heat. Add cinnamon stick, sugar and a pinch of salt and gently stir until the sugar dissolves.
• Pour the hot liquid over the knotweed and cover the baking tray with aluminium foil. The liquid has to cover the rice. If this is not the case, add more water.
  
• Put the baking tray into the oven and bake for 30 minutes. After that, leave the tray in the hot oven and steam the rice under the cover for another 30 minutes.
  

Nasi kuning knotweed

• Preheat the oven to 180℃.
• Add coconut block, lemon grass, leaves, turmeric, salt, and water into the saucepan. Gently heat until the coconut block dissolves.
  
• Pour the liquid over the rice and cover the baking tray with aluminium foil. The liquid has to cover the rice. If this is not the case, add more water.
  
• Put the baking tray into the oven and bake for 60 minutes. Remove the leaves. After that, leave the tray in the hot oven and steam the rice under the cover for another 30 minutes.