Kanom Leum Kluen Thai Dessert

Kanom Leum Kluen Thai Dessert It is a dessert made from mung bean flour or slime. Mix the floating flower water and sugar. By then stirring until clear. Top with coconut milk which makes it taste sweet, fragrant, salty, and go together very well. Thai desserts, soft and smooth texture When eaten, it slips down the throat until it is the origin of the name of the snack. Smooth texture Eat with coconut milk topping. Garnished with shelled green beans.

 

- 40 g mung bean flour

- 400 g of jasmine water

- 120 grams of granulated sugar

- 4 g of salt

- 1 tablespoon concentrated butterfly pea juice

- 250 grams of coconut milk

- Mung bean flour for making coconut milk 4 g.

- 25 grams of rice flour

- Deep-fried green beans for serving

- Sugar for making coconut milk 12 g.

 

1. First, mix mung bean flour and jasmine water in a brass pan. then stir well.

 

2. Raise to low heat. Stir until the dough is thickened. and has a clear appearance.

 

3. Then add granulated sugar. Continue stirring until the sugar dissolves. lifted out of the heat Add butterfly pea water to the desired color intensity. Place the mixture in a piping bag while the mixture is still hot. Wear heat resistant gloves. Squeeze the mixture to fill the plastic mold and let it cool down.

 

4. Process of making coconut milk By bringing all the ingredients into the pot and stir well. Then raise it to heat, stir until cooked, let it cool down and filter until smooth. Put the coconut milk in a squeeze bag. Use the nozzle number 102 to squeeze the coconut milk mixture into a beautiful flower shape. Garnish with shelled mung bean.

 

5. Put the dough into the mold, press it firmly, knock it out, we will get a beautiful soft sampanni. It's good to eat. For those who like the scent of candle smoke It will be used to bake the candles as well. 

 

 

A: Khanom Luem Kluen is a traditional Thai dessert made from mung bean starch cooked until clear and soft, then topped with coconut cream.

 

A: The name means “forget to swallow,” referring to its soft, smooth, and slippery texture that glides down the throat easily.

 

A: Mung bean starch is used because it creates a clear, smooth, and delicate texture when cooked.

 

A: The topping is made from coconut milk, mung bean starch, rice flour, sugar, and salt, cooked until thick and smooth.

 

A: Jasmine-scented water gives the dessert a delicate floral aroma typical of traditional Thai sweets.

 

A: The starch mixture sets as it cools, so piping it while hot helps create a smooth and neat shape.

 

A: Dissolve the starch well before heating, cook over low heat, and stir continuously until the mixture becomes clear and smooth.

 

A: Straining removes lumps and gives the topping a smooth texture, making it easier to pipe beautifully.

 

A: It is best served cool or at room temperature so the texture remains smooth and the coconut topping stays balanced.

 

A: It is suitable for formal receptions, auspicious ceremonies, Thai dessert platters, after-meal desserts, and traditional dessert demonstrations.