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TL;DR: Taluum Thai Dessert. Highlights include Similar to Khanom Tuay but topped with soft pandan custard. How to make royal Thai desserts, ancient dessert recipe, is an ancient Thai dessert similar to Kanom Talai. but will have a custard face.

Taluum Thai Dessert

Taluum Thai Dessert How to make royal Thai desserts, ancient dessert recipe, is an ancient Thai dessert similar to Kanom Talai. but will have a custard face.

Confectionery ingredients

- 100 grams of rice flour

- 20 grams of tapioca flour (can be substituted with tapioca flour)

- 120 grams of coconut milk

- 1/4 teaspoon of salt

- 200 grams of water

- 10 grams of lime juice

Dessert topping ingredients

- 3 duck eggs

- 180 grams of coconut sugar

- 130 grams of coconut milk

- 5 pandan leaves

How to make personal snacks

1. Prepare a container, then put rice flour into it. followed by tao flour and followed by salt Then stir the dry ingredients together. Then add coconut milk to follow. Followed by water and lime water, then stir the flour to dissolve with water.

How to make the pastry

1. Prepare a container, then pour the duck eggs into it. followed by coconut sugar Then bring prepared pandan leaves to knead until the eggs are fluffy. Then pour coconut milk into it. then knead together When it's mixed together, it's filtered with a thin white cloth. If there is excess foam, spoon it out.

Method

1. Set the steamer to steam the cup. Stir the dessert again and drop it into the cup. Set on medium fire for about 3 minutes.

2. Then, when the dessert starts to ripen, drop the dessert face down. By stirring the dessert again before dropping, use low heat to avoid the custard being too fluffy. Set the fire for about 10 minutes.

3. Then leave the dessert to cool down. So start picking it out. If you pick it up while it's hot, it will separate the layers, get messy, and look unappetizing.

4. Then arrange a plate and serve.

Name	Khanom Talum Bai Toey
Category	Traditional Thai Dessert / Royal Thai Dessert
Characteristics	Similar to Khanom Tuay but topped with soft pandan custard
Flavor	Sweet, creamy, aromatic with pandan fragrance
Main Ingredients	Rice flour, coconut milk, palm sugar, duck eggs, pandan leaves
History	A traditional Thai dessert influenced by royal cuisine, known for its refined preparation and custard topping. It was commonly made for special occasions and ceremonies.
Name Origin	The name refers to the small cup and slightly raised shape of the dessert