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Kanom Chor Muang Thai Dessert

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Kanom Chor Muang Thai Dessert It is a snack that is difficult to find these days. If it's on sale, it's expensive. If anyone has free time, would like to invite them to cook and eat by themselves. There are recipes for flour mixtures and pork fillings. The process is difficult or not to try.

Khanom Chomuang Khanom Chao Wang is a Thai snack. It has existed since the reign of King Buddhalertla Naphalai, the reign of King Rama II. The maker has to use meticulousness and meticulousness. It is difficult to tuck the purple bouquet of powder into the shape of a flower. The uniqueness of the purple bouquet uses butterfly pea juice as a natural color. And the filling is made with coriander root, garlic and pepper, which are the main condiments in Thai food called sam klao. It is used in proportions, generally used in equal amounts and pounded together before using for cooking or dessert. Making a bouquet of purple is a combination of art and food craftsmanship.

Ingredients

- 1 tablespoon of vegetable oil

- 1 tablespoon of sugar

- Roasted white sesame seeds 50 g.

- Roasted peanuts 50 g.

- 1/4 cup cooked pork belly (cut into small squares)

- 150 g dry squash (cut into small squares)

- 1/2 teaspoon of salt

Ingredients

- 1 cup rice flour

- 1/2 tbsp tapioca starch

- 1/2 tbsp arrowroot flour

- A little tapioca starch (for brushing with tongs when holding dumplings)

- 1 cup of jasmine water (or jasmine scented water)

- Lettuce for serving

- Fried Garlic (Garnish)

- Garden chilli (garnish)

- 10 butterfly pea flowers

Other equipment

- Brass pan

- Steamer set

- Brass tweezers for crimping

How to make Chom Muang dessert fillings

1. First, put the oil in the pan. Then take the sliced pork belly and stir fry. using medium heat Wait until the lard comes out and the pork is cooked yellow.

2. Then put the squash and stir it over low heat. Season with salt and sugar. Add white sesame seeds and peanuts. By stirring to combine well until dry. Then scoop into a bowl and prepare.

How to make buns

1. First step, sift rice flour. Tapioca Starch And arrowroot together 3 - 4 rounds until smooth and fine.

2. Then add vegetable oil, gradually add water and jasmine water until it's gone. Using your hands to knead the flour mixture thoroughly. Divide the flour mixture into 2 equal parts.

3. The next method is to squeeze the pea flower juice and squeeze the lemon juice into it. Pour into 1 cup flour mixture and mix well. By putting the flour mixture into a brass pan. Use medium heat rather weak. Use a spatula to stir until the mixture sifts from the pan, about 5-10 minutes. Pour into a container and let the batter start to warm.

4. Sprinkle a small amount of soft flour and knead the dough to make it smooth and cover with a thin, damp white cloth to prevent the dough from drying out.

How to make Thai dessert Dok Chomuang (Thai dessert recipe)

1. The first step is to make a bouquet of purple flowers by forming the dough into a ball about 3/4 inch. Then spread the dough into a thin sheet by enough to cover the filling completely. Then scoop the fried filling into it and wrap it from the corners together. Then use your hands to roll the dough until the filling is completely covered.

2. Start making pleats by applying a little rice flour at the end of the brass tweezers. Start tucking the 1st layer by holding it from the center of the pastry. Keep the flirting circles around until the end (don't flirt together too much).

3. Start the second layer by tilting the pleats slightly from the first floor (about 45 degrees) and interspersed with the first floor. flirt until the end must do it calmly.

4. Start pleating the 3rd layer about 2 - 3 pleats and intersect them with the petals of the 2nd layer, then arrange them on the oiled banana leaves in the steamer set. By placing them slightly apart when cooked so that they do not stick together.

5. The last step is to prepare the steaming set using high heat. Wait until the water is boiling, then steam the dessert for about 5 minutes. Served with lettuce and garden paprika.

Category: Travel Articles, Recipes