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Kanom Kleb Lamduan Thai Dessert It is another Thai dessert that has its own uniqueness. is a shape that resembles the petals of a Lamduan flower And most importantly, the taste is very sweet and fragrant. Therefore, the mouth of people of all ages The ancient people believed that Lamduan flowers were charming at night. and will give off a unique sensuous fragrance, comparable to the meaning of Kleamduan sweets That helps to make the reputation spread and also create beauty for the couple. Therefore, it is commonly used in auspicious occasions.

 

Thai desserts in the past were very popular to make with only flour and sugar as the main ingredients. When influenced by foreigners, eggs were added to the desserts as well. In the Narai period, which traded with foreigners, which made Thai people very influenced by foreign desserts, Kanom Kleb Lamduan, including Thong Yib, Thong Yod, and Foi Thong, also contain egg yolks, but traditional Thai desserts do not contain eggs, only sugar and flour. coconut milk.

 

Klebe Lamduan is a delicious traditional Thai dessert. and a beautiful face The ancient people usually only do it in the palace. with succession from the Nang Nai Palace group to the outside But as time passed, Klebe Lamduan was distorted from the original such as color, taste, and appearance. making the ancient recipe difficult to find every time.

 

- Red lotus flour 100 g.

- All Purpose Flour (Kite Flour) 100 g.

- 3/4 teaspoon of salt

- 120 grams of powdered sugar

- food coloring

- 70 g of vegetable oil

 

1. In the first step, mix all-purpose flour, red lotus flour and powdered sugar. Stir well. Then sift it for 2-3 rounds, then add the salt and stir well by gradually adding the vegetable oil. fold the spatula Then take your hands and gently massage them together. until the flour is lumped together Then rest the dough for 1 hour.

 

2. After the dough is done resting divided into a mixing bowl Add food coloring of your choice to make the dessert colorful. Then mold into round balls, weighing 10-12 grams per ball, cut 4 lobes, make Lamduan petals, mold pollen into small round balls, place in the middle, or make a 3-petal form by using the end of the handle of a measuring spoon to make pollen strips.

 

3. This step is to bake at 130 degrees Celsius for 12 - 15 minutes, use the top - bottom heat, then when finished baking. Let the pan set for 10 minutes before removing it and resting it on the wire rack.

 

4. The last step is to bake candles for one night to make the dessert smell like a typical royal dessert.