Ladyfinger Dumpling Kanom Duang Thai Dessert

Ladyfinger Dumpling Kanom Duang Thai Dessert Ancient dessert recipe, also known as Khanom Duang, another ancient Thai dessert that is starting to be difficult to find nowadays. When you eat, you will smell the smell of sesame, which will be soft and chewy. Sweet and greasy from fresh coconut milk, popularly made in only 3 colors: white, green and pink. Hence the origin of the name of this dessert.

 

- 2 cups glutinous rice flour

- 3 tablespoons of coconut milk

- 300 g shredded shredded coconut

- 3/4 cup jasmine water

- Food coloring of your choice

 

- 1/4 cup roasted white sesame seeds

- 1/4 teaspoon of salt

- 1 cup of granulated sugar

 

1. The first step, knead the flour and coconut milk together. Gradually add the jasmine water and knead until the dough is soft. Add food coloring and knead to combine. Then mold the dough into a square, about 1.5 x 5 inches in size. Do this until the end.

 

2. Boil the flour in boiling water until cooked. (When the dough is cooked, it will float up) scoop up and mix the coconut all over.

 

3. The last step, use a knife to cut the dough into strips lengthwise, arrange on a plate and sprinkle the ingredients for topping. eat immediately.

 

4. Put all the ingredients in a cup. Let the people together and set aside.

 

Tip: Add coconut milk for topping. By mixing 1 cup of coconut milk with 1 teaspoon of salt, raise it to heat enough to dissolve the salt. set aside to cool.

 

 

A: Khanom Lep Meu Nang is a traditional Thai dessert made from glutinous rice flour, coconut cream, grated coconut, sugar, sesame, and salt. It has a soft, chewy texture and a sweet, creamy flavor.

 

A: Yes. Khanom Lep Meu Nang and Khanom Duang are two names for the same traditional Thai dessert.

 

A: The name means “lady’s fingernail” because the dessert is shaped into slender, tapered pieces that resemble delicate fingernails.

 

A: The traditional colors are white, green, and pink, giving the dessert a soft and elegant appearance.

 

A: The chewy texture comes from glutinous rice flour kneaded with coconut cream and jasmine-scented water until the dough becomes soft and smooth.

 

A: Grated mature coconut is ideal because it provides a rich aroma, slight sweetness, and pleasant texture.

 

A: It is coated with grated coconut and sprinkled with toasted sesame, sugar, and salt. Some versions are served with lightly salted coconut cream.

 

A: It is best eaten on the same day because it contains fresh coconut and coconut cream, which taste best when freshly prepared.