Kanom Krachao Sida Thai Dessert

Kanom Krachao Sida Thai Dessert This royal dessert originated from the Sida basket tree in Ramayana literature. have distinctive characteristics The desserts are made from beautiful flour shaped like a basket. and the filling Khanom Sida is a dessert that is quite difficult to eat. Because it requires delicacy and delicacy in making desserts. If the makers are not really skilled, the baskets may be deformed and unattractive.

 

- Shredded shredded coconut 500 g.

- 250 g. jasmine water

- 350 grams of granulated sugar

- Food coloring of your choice

 

- All purpose flour 200 g.

- 25 grams of unsalted butter

- 25 grams of shortening

- Cold water 130 g.

 

1. The first step, add water to float jasmine flowers, sugar, then stir to dissolve. When it boils, add the shredded coconut, stirring until dry. Divide the food coloring as you like.

 

2. Bake the candle smoke for about 20 minutes. Mix the wheat flour, shortening and butter together, then gradually add cold water and knead until smooth. Cover with a plastic bag. Set aside for 30 minutes. Lightly knead the dough. The dungeon is printed using a toothpick to poke it all over.

 

4. The rest of the dough is made into small strips for the black basket ears. Bake at 150 degrees for 5 - 7 minutes, then remove from the mold and place on a wire rack.

 

5. Put the filling in the basket. gently insert the basket decorated with sugar flowers ready to eat.

 

 

A: Khanom Kracha Sida is a traditional Thai royal dessert shaped like a small basket and filled with sweet shredded coconut.

 

A: It is inspired by the Kracha Sida plant mentioned in the Ramakien literature and reflects the artistic style of Thai palace desserts.

 

A: It requires delicate shaping, precise baking, and careful assembly, so it is usually made by skilled dessert makers.

 

A: The filling is made from shredded mature coconut cooked with jasmine-scented water and sugar, then colored as desired.

 

A: The basket is made from all-purpose flour mixed with salted butter, shortening, and cold water.

 

A: Pricking the dough helps release air and prevents it from puffing up, keeping the basket shape neat.

 

A: Candle smoking adds a traditional Thai aroma and gives the dessert a more refined royal-style character.

 

A: The dough should be rolled evenly thin, pressed neatly into molds, and handled gently after baking to prevent cracking.

 

A: It has a crisp buttery shell with a sweet, fragrant, slightly chewy coconut filling.

 

A: It is suitable for formal receptions, auspicious ceremonies, cultural events, traditional dessert platters, and gifts.