Kanom Nam Dok Mai Thai Dessert

Kanom Nam Dok Mai Thai Dessert There is another name called Khanom Chak Na. This dessert is sweet and fragrant with jasmine water. I can tell you that you will definitely be fascinated by Thai desserts. There are bright colors that are pleasing to the eye, sweet and luscious for every festival. And the texture is chewy, chewy, soft, and the taste is just right.

 

Khanom Nam Dok Mai, Khanom Chaw Na, is an ancient Thai dessert with soft and shiny powder. The dessert has a light color. It is also called Khanom Chak Na because of the appearance of the dessert with a dimpled face. The highlight of this dessert in the fragrance that comes from floating flowers or floating jasmine water in making jasmine floating water The jasmine flowers used must be planted by themselves. no pesticides Collect jasmine flowers in the evening by removing the sepals. Then float it into a container filled with boiled water, close the lid tightly, and take out the jasmine in the morning to get fragrant jasmine floating water.

 

- 1 cup rice flour

- 1 tbsp arrowroot powder

- 1 cup jasmine water

- 3/4 cup granulated sugar

- 3/4 cup water

- Food coloring

 

1. The first step is to boil jasmine floating water with sugar to dissolve. Then turn off the light and set aside. Then mix arrowroot flour with rice flour. Add water little by little. Knead the dough to dissolve. Then add water to float the jasmine flowers dissolved in sugar. Pour over and stir to combine.

 

2. At this stage, the flour must be divided into 3 equal cups, each with a drop of food coloring as you like and stir thoroughly.

 

3. The last step Steam the pinwheel cup for 10 minutes, then drop the batter into the cup. Steamed with high heat for 15 minutes and then scooped out the water dessert from the cup, arranged and ready to eat. 

 

 

A: Khanom Nam Dok Mai is a traditional Thai steamed dessert made from rice flour, arrowroot flour, sugar, and jasmine-scented water.

 

A: It is called Khanom Chak Na because the top of the dessert forms a small dimple in the center after steaming.

 

A: Its soft chewy texture, glossy surface, pastel colors, and delicate jasmine aroma make it distinctive.

 

A: Rice flour is the main flour, with a small amount of arrowroot flour added for a softer and chewier texture.

 

A: Jasmine-scented water gives the dessert its signature floral aroma and traditional Thai character.

 

A: Preheat the cups before adding the batter and steam over strong heat to create the characteristic dimple.

 

A: Gradual kneading helps dissolve the flour smoothly and prevents lumps in the batter.

 

A: Steam the empty cups for about 10 minutes first, then steam the filled cups over high heat for about 15 minutes.

 

A: It is mildly sweet, fragrant, soft, chewy, and slightly bouncy with a glossy texture.

 

A: It is suitable for merit-making events, festivals, Thai dessert platters, family snacks, and traditional dessert demonstrations.