Kanom Hantra Thai Dessert

Kanom Hantra Thai Dessert It is an ancient dessert made with bean paste to decorate it to look more appetizing. It can be used for both black bean and red bean, but the popular one is mung bean by wrapping an egg to make a beautiful table. The taste of the dessert is oily, the smell of eggs and the smell of bean paste.

 

Hantra dessert is an auspicious dessert of Thailand that has been around since ancient times. Used for auspicious events, such as Khanom Thong Yib, Thong Yod, Foi Thong, Khanom Knut Jackfruit and Khanom Chan, etc. The name of the dessert is the same as the name of Tambon Hantra. which is in the district of Phra Nakhon Si Ayutthaya Phra Nakhon Si Ayutthaya Province.

 

- 300 g steamed cooked mung bean

- 10 duck eggs

- Duck eggs for making 5 square eggs

- 160 g of granulated sugar

- 220 g of coconut milk

 

- 1 kg of granulated sugar

- 4-5 pandan leaves, torn into pieces

- 3 duck eggshells

- 750 g. jasmine water

 

- 4 - 5 pandan leaves, torn into pieces

- 2 duck eggshells

- 400 g of granulated sugar

- 400 g of jasmine water

 

How to prepare beans Put the peeled mung beans, coconut milk, and sugar into the blender bowl. Blend until fine. then put in the gold pan Bring to a boil over medium heat, stirring until it slips into the pan. Scoop up and set aside to cool. then form a ball When finished 7, then shape it into a square. by pressing the center to dent.

 

Plating method The first step is to break 10 duck eggs into a container, separate the egg yolks and filter with a colander. Then use a toothpick to insert the bean paste that has been molded. then dip into the egg yolk by putting it in the syrup Turn the heat to a boil. When cooked, scoop up, then soak in clear syrup. When it cools, scoop it up. Set aside to drain the syrup.

 

1. First step, crack 5 duck eggs into a container, beat them together, filter with a sieve. take a teflon pan Heat over low heat, grease a thin layer of vegetable oil, when it is hot, put the filtered egg yolks in a foi-thong cone, sprinkle it into the pan to form a grid, then when the eggs are cooked, scoop up and set aside to cool.

 

2. Use scissors to cut the edges neatly. and looks like a square piece Then place the candy on the egg table. then fold the top And below, close the candy pieces. Then fold the left and right sides. to look like a square piece.

 

1. The first step, put the sugar in a golden pan. with eggshell Then add water to float jasmine flowers and pandan leaves.

 

2. The next step is to raise the heat to boil and simmer for about 15 minutes.

 

3. Lift the filter with a thin white cloth. pour into the gold pan Raise the heat and simmer until it boils. 

 

 

A: Khanom Hantra is a traditional Thai royal dessert made from mung bean paste wrapped with an intricate egg lattice, known for its delicate craftsmanship and elegant appearance.

 

A: It dates back to the Ayutthaya period and is associated with Hantra Subdistrict in Phra Nakhon Si Ayutthaya Province, Thailand.

 

A: Mung beans are most commonly used due to their smooth texture and mild flavor, although red beans or black beans can also be used.

 

A: It is considered an auspicious dessert symbolizing prosperity, elegance, and good fortune, often served during important ceremonies.

 

A: Yes, it requires multiple steps and precision, especially in preparing the bean paste, coating it with egg, and creating the decorative egg lattice.

 

A: Khanom Hantra features a bean paste filling wrapped in egg, while Thong Yip and Thong Yod are primarily egg-based desserts with different shapes and textures.

 

A: It is commonly served during auspicious events such as weddings, merit-making ceremonies, and special celebrations.

 

A: It is best consumed within 1–2 days and should be stored in a sealed container to maintain freshness and flavor.