Kanom Chor Pakakrong Thai Dessert

Kanom Chor Pakakrong Thai Dessert An ancient Thai dessert with a beautiful name such as Khanom Cho Phaka Krong. or candy bouquet It is a modern Thai dessert. Fresh Alua-like ingredients are light wheat flour, sugar and candle-smoked coconut milk. Improved from the recipe of Khanom Chor Kaew, Khanom Chao Wang.

 

- Shelled mung beans (part of filling) 250 g.

- Thai real coconut milk (part of filling) 250 g.

- pinch of salt (part of the filling)

- 250 g of cake flour

- 50 g of granulated sugar

- Sugar (part of filling) 100 g.

- Coconut milk (candle smoked) 250 g.

 

1. The first step, blend all the ingredients together until smooth and fine.

 

2. Stir the bean filling with low heat until the bean paste is smooth. It's dry and doesn't stick to the spatula. then set aside when it starts to cool Shape the bean paste into round balls, waiting for the dough to cover.

 

Tip: The shelled mung beans are washed thoroughly until the water is clear and soaked overnight.

 

1. First, mix coconut milk, sugar, salt by stirring to dissolve together. Then sift the flour into it and stir until smooth. and then filtered to make the dough smoother.

 

2. Stir the flour over low heat for about 10 minutes or notice that the flour sifts out of the pan. Not sticking to the spatula is usable.

 

3. Rest the dough to cool or warm enough to knead. Knead the dough until it is soft and smooth.. Divide the white flour into cubes, mix with other colors as you like. When finished, mold the dough into round balls of bite size and spread. Take out and place the bean paste filling in the middle and cover the filling completely. and pleats with leaf brass tweezers If you like multiple colors, pick up the powder of each color and mold them together to get beautiful colors and ready to eat.

 

 

A: It is a modern Thai royal-style dessert made from soft dough filled with mung bean paste and shaped into a delicate flower.

 

A: Chor Phaka Krong has a softer texture similar to fresh Alua, while traditional Chor Kaew tends to be firmer and more translucent.

 

A: The filling is made from mung beans cooked with coconut milk, sugar, and salt until smooth and creamy.

 

A: It enhances the dessert with a traditional Thai aroma, adding depth and authenticity to the flavor.

 

A: The basic process is manageable, but shaping the flower requires patience, precision, and practice.

 

A: Yes, natural colors from ingredients like butterfly pea, pandan, or pumpkin can be used to create vibrant variations.

 

A: The dough must be cooked gently and kneaded while warm to achieve a smooth and elastic texture.

 

A: It is typically served at formal events, weddings, and traditional Thai dessert displays.