Inthanin Thai Dessert

Inthanin Thai Dessert It is a royal dessert made from flour mixed with fragrance from pandan juice. and stir until sticky and form a lump Along with being eaten with coconut milk that increases the aroma from the candle smoke. before ending with ice that enhances the deliciousness to cool and refresh.

 

Kanom Inthanin, a royal Thai dessert, an ancient dessert. When eaten, it gives a soft and chewy taste. Perfectly sweet and salty And the aroma of pandan leaves and candle smoked coconut milk may be difficult to find nowadays. But I can assure you that it is another royal dessert that should not be missed because it has a smooth, mellow taste that is definitely refreshing.

 

Secret recipe for making delicious Inthanin dessert. jasmine scented candle smoke enhances the taste and in the process of making coconut milk In addition to floating jasmine water And pandan leaves will add aroma already. to bring coconut milk to smoke the candle It will bake about 4-5 rounds of candle smoke, about 25 minutes each time, or if you want more aromatic coconut milk, you can bake more. Because it will help make our desserts very appetizing.

 

Inthanin, one of the charms of Thai desserts That is, even though there are only three main ingredients, flour, coconut milk and sugar, it can create different kinds of desserts in terms of shape, smell, taste, which are all at the heart of Thai desserts. by changing the process Adjust the proportion or add raw materials that can be obtained locally. For example, the hard-to-find Thai dessert, Inthanin, has a beautiful name, beautiful appearance, imitating the name. and the candy color from a deciduous perennial named Inthanin with inflorescences with beautiful purple petals or pinkish purple Released during March - June.

 

Inthanin at present has been modified from purple pea flowers to green from pandan leaves. Maybe because pandan leaves are easier to find. and add fragrance to the meat The name of Inthanin in the present day Khanom Kwan topped with coconut milk does not tell the origin or not. Meaning of candy The changing charm with the changing appearance means that the integrity of Inthanin may be somewhat lost.

 

But to make Inthanin as the name suggests, it should be purple from the butterfly pea if it's not above your shoulders. And even using the purple color from the butterfly pea flower water doesn't weaken the fragrance. Because people in the olden days gave great importance to smell, from the way of baking clothes, baking water, cooking water, to the smell of food and sweets. to make the scent in Inthanin sweet.

 

Inthanin, a royal Thai dessert, an ancient dessert, mainly consists of tapioca starch. which was originally a price because it had to be imported from Singapore Inthanin is therefore a dessert that is made only in the fence in the palace. and even the soft and chewy candy Smooth and delicious to eat with fragrant roasted coconut milk. then it will fit But if the ingredients that are easy to find because the price is not as high as in the past Just take the time to try making Thai desserts Inthanin with the family. Giving away friends is also worthwhile besides sending deliciousness. Continues to continue the recipe of Thai desserts like Inthanin.

 

- 26 butterfly pea flowers

- 3/4 cup tapioca starch

- 1 1/2 tablespoons of sugar

- 1/2 cup young coconut meat

- 1 1/2 teaspoons of lemon juice

- Butterfly pea flowers for decoration

- 2 cups of warm water

 

- 1 cup coconut milk

- 1/2 cup water

- 1/4 teaspoon sea salt

- 2 knotted pandan leaves

- 3 tablespoons of sugar

 

Other equipment: thin white cloth, brass pan, spatula, baking candles and a cup for setting candles.

 

1. The first step is to pour warm water into the tub of butterfly pea flowers. Leave it for the color in the butterfly pea petals to dissolve. When the water is heated, use your hands to gently crumple the pea petals to lose their color. Strain the butterfly pea flower water through a thin white cloth into a mixing bowl.

 

2. Gradually add some lemon juice to the butterfly pea water, just enough to turn purple. by adding cassava starch then stir well Strain the ingredients through a sieve into a brass pan. Then add granulated sugar and stir well. Raise the pan over low heat. Use a spatula to keep stirring the dough. until the dough is cooked thick The dough will be clear and thick, then pour it into a bowl and let it cool completely.

 

3. At this stage, make candle-smoked coconut milk by putting coconut milk, water, sugar, sea salt and pandan leaves and tie a knot into the pot. then raise it to medium heat Then stir until the sugar dissolves well. Wait for the coconut milk to boil again, turn off the heat, set aside to cool off, remove the pandan leaves.

 

4. The process of baking the coconut milk candle by lighting the candle in the cup. Wait for the wick to boil. Quickly blow out the candles Then place the baking cup in the pot. Close the lid of the pot immediately. Bake the candle smoke for about 35 minutes.

 

5. Serve by scooping coconut milk into a cup. Dip a small spoon in the damp water and scoop the batter into the coconut milk. Then scoop the young coconut meat as you like. decorated with butterfly pea petals ready to eat.

 

 

A: Inthanin is a traditional Thai royal dessert made from tapioca starch that is cooked until translucent and chewy, then shaped into small pieces and served with fragrant coconut milk, often topped with young coconut flesh and ice.

 

A: The name comes from the Inthanin tree, which produces clusters of purple or pinkish-purple flowers. The original dessert was inspired by this color and often made using butterfly pea flowers to achieve a natural purple hue.

 

A: Inthanin stands out for its soft, chewy, and slightly slippery texture, combined with rich coconut milk that has been scented with candle smoke. This gives it a distinctive aroma and a balanced sweet and slightly salty taste.

 

A: Traditionally, the dessert uses butterfly pea flowers to create a purple color. Nowadays, pandan leaves are commonly used instead, resulting in a green version that also adds a pleasant fragrance.

 

A: Candle smoking enhances the aroma of the coconut milk, adding a delicate floral and smoky scent. This technique is a hallmark of Thai royal desserts, elevating both flavor and sensory experience.

 

A: High-quality Inthanin should have a soft and chewy texture, a glossy and translucent appearance, a balanced sweet and slightly salty taste, and a fragrant aroma from coconut milk and traditional scenting techniques.

 

A: The most important step is cooking the starch mixture over low heat while stirring continuously. This ensures the mixture becomes properly thickened, smooth, and chewy without lumps or burning.

 

A: Inthanin requires time, skill, and attention to detail, especially in preparing the texture and scenting the coconut milk. These traditional techniques make it less commonly available compared to simpler desserts.

 

A: Inthanin is best enjoyed as a refreshing dessert after meals, especially in warm weather, as it is often served chilled with ice.

 

A: Yes, modern variations may include different natural colors, added flavors, or creative presentations. However, the original charm lies in its chewy texture and fragrant coconut milk.