Kanom Sampanni Thai Dessert

Kanom Sampanni Thai Dessert This type of royal dessert is recorded from Thao Thong Kip Ma. or the lady of Falcon At that time he was honored as the master of the Kingdom of God's wares. And teach the Siamese, therefore influenced by Portugal.

 

Khanom Sampanni, a royal dessert that has a long history since the reign of Phra Narai. Shaped like a colorful flower. Currently, there are 2 formulas of sampanni: the delicious crispy recipe. and a soft and smooth recipe without baking It is considered a Thai dessert with a sweet taste of coconut milk and sugar. When eaten, it feels like it melts in your mouth. Who likes the scent of candle smoke? You can also smoke candles. In addition to being proud to make delicious Thai desserts for yourself We also had fun and creativity from mixing colors and printed candy in various forms as well.

 

- 5 cups tapioca starch

- Soft flour (for sprinkles)

- Candles for baking

- 3 cups of fresh coconut milk

- 2 cups of granulated sugar

- Green and red food coloring (or any other color you like)

- Floral print

 

1. The first step is to roast the flour in a pan over low heat until the batter is cooked. Notice that the batter is slippery and does not stick to the pan, then put the batter into the pot with a lid. Open the dough into a hole in the middle. by lighting a candle for baking Put out the fire until there is only smoke, then put a small cup in the middle of the dough, cover the lid, and bake 3 candles for 15-30 minutes each round (or baking overnight will make the dessert more fragrant).

 

2. The next step is to put sugar into a brass pan and filter the coconut milk into it. Bring to a boil over medium heat, stirring gently until the sugar dissolves. Make sure to scrape off the edge of the pan. but not very often Wait until boiling, then reduce to low heat. Then continue to simmer until it starts to become soft. Remove from the heat. Use a spatula to stir until the syrup is cloudy like condensed milk. Set aside until warm.

 

3. Divide the syrup into 2 cups and add food coloring to the mix. Then divide the dough into 2 parts, put it into the syrup and stir until the ingredients are combined into a ball and use your hands to knead until smooth. Then sprinkle some soft flour into the mold, mold the mixture into balls and put into the mold, press firmly, knock out of the mold, serve and ready to eat. 

 

 

A: Khanom Sampannee is a traditional Thai royal dessert made from roasted tapioca starch, coconut milk, and sugar, then shaped in decorative molds.

 

A: It is associated with royal Thai desserts from the Ayutthaya period and is often linked to Portuguese influence through Thao Thong Kip Ma.

 

A: Its aroma comes from coconut milk, sugar, and traditional Thai dessert candle smoking.

 

A: It is sweet, delicate, and aromatic, with a fine texture that gently melts in the mouth.

 

A: Roasting cooks the starch, removes the raw flour smell, and helps create a lighter and smoother texture.

 

A: It can be smoked 3 times for 15–30 minutes each, or overnight for a stronger traditional aroma.

 

A: The coconut milk and sugar should be cooked until slightly thick and syrupy, then cooled until warm before mixing with the flour.

 

A: Molds give the dessert its beautiful royal-style appearance, often in flower shapes or decorative patterns.

 

A: The crisp version is drier and more crumbly, while the soft version is gentler, smoother, and more melt-in-the-mouth.

 

A: It is suitable for auspicious ceremonies, merit-making events, formal receptions, Thai dessert platters, gifts, and dessert workshops.