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Bulan Dan Mek Thai Dessert

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Bulan Dan Mek It is another famous royal Thai dessert. Which has been inherited since the reign of King Rama 2, inspired by the song "Bulan floating sliding" or another name is "Bulan Loi Fah" which is a royal song written by His Majesty the King. Lertla Napalai, the reign of King Rama 2, which has a history that After the lightning fiddle continued until late at night. went into bed He dreamed that he had gone to a beautiful place.

Which the full moon slowly drifted closer shine all around as well as with the sound of Dhipaya orchestra resonating For a long time, he was willing to listen to the beautiful music. After that, the moon slowly drifted away in the sky. with the music gradually faded away Suddenly he woke up in bed. In the musical accent in Subin, there is still a reverie of the Buddha's ear. Therefore, please follow the Maha Lek, the music official. come to the song in the night and bestowed the name of the song "Floating Bulan".

Kanom Bulan Dan Mek, a royal Thai dessert, an ancient dessert made from egg yolks, representing the moon at night. And the blue part of the candy is like the color of the clouds at night. It is often predicted from the drop of the yolk. or horoscope If it comes out beautifully round may be promoted But if it is distorted, it means that the next job will not be good.

The ingredients are divided into 2 parts

Flour mixture

- rice flour

- tapioca starch

- Butterfly pea flower juice

- granulated sugar

Pastry ingredients

- Egg yolk of chicken eggs and sugar, which can be used instead of Thong Yod

Method

1. Start by steaming a cup of pinwheel in boiling water for about 10 minutes until the cup is hot. Then mix rice flour, tapioca starch, butterfly pea flower water and sugar together by stirring to dissolve.

2. Then drop the flour mixture into the pinwheel cup and steam it, the dessert will have a dent in the middle. Wait for the dough to settle slightly against the rim of the cup.

3. The last step is to drop the egg into the middle. then steamed until cooked until homogeneous or in the case of using Thong Yod instead of chicken eggs Continue steaming until Thong Yod pushes itself up above the dough. Set aside until cool. Gently remove the dessert from the pinwheel cup and it is ready to eat.

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