Khanom Kai Nok Krata Thai Dessert

Khanom Kai Nok Krata Or Khanom Khai Tao Thai Dessert, ancient dessert, in the past it was called khanom khai tao. But because later turtle eggs are protected animals. Therefore changing the name) is a kind of dessert that was very popular in the past since the Sukhothai period. Ayutthaya even Rattanakosin Until today because it can be done easily, cheaply and has a good taste. easy to eat It looks like a round, light yellow loaf, made with tapioca flour and then fried. It tastes sweet and oily. It's hard on the outside, soft on the inside. It's commonly sold at fried banana shops, fried taro, and fried potatoes on the side of the road.

 

Thai Desserts are unique in Thai national culture, which is delicate and exquisite in the selection of raw materials, meticulous methods of making, delicious and sweet taste. with beautiful colors appetizing appearance as well as an elaborate process Traditional Thai desserts, traditional desserts, are only made from flour, coconut milk and sugar.

 

In ancient times, Thai people only made desserts for important occasions, such as merit making, weddings, important festivals, or welcoming important guests. Because some desserts require manpower, relying on time to make enough Most of them are traditions, such as desserts for weddings, local desserts such as Khanom Krok, dessert cups, etc. The desserts in the fence in the palace look beautiful. and is exquisitely delicate in the arrangement of beautiful dessert shapes

 

- 1000 grams of orange sweet potato (broken water before steaming)

- 500 grams of double star tapioca flour

- 350 grams of sugar

- Coconut milk 160 ml.

- 2 teaspoons of salt

- palm oil for frying

 

1. Steam yam for 20 minutes, diced yam before steaming. to make crumbling easier Then come up and crush it thoroughly while it's hot. Then pour sugar and salt.

 

2. Then mix well. until the sugar dissolves well Then pour tapioca flour into the crumpled together. Then pour the coconut milk down. Then knead the dough together.

 

3. Then take the dough and form it into a ball.

 

4. Heat oil in a pan over medium heat. Then add snacks to fry. Try to keep the pastries from sticking together or burning. Fry until the pastries are well set. until the candy floats up Notice that the dessert must be fluffy. and has a golden brown color.

 

5. Then scoop up and set aside to not absorb oil.

 

- Use low medium heat for frying. Wait until the oil is hot before dropping the snacks into the frying pan.

 

- Wait for the dessert to float up first. therefore pressing and rolling If pressed while it hasn't set well, the pastry will lose its shape and not be round.

 

- Use your weight to press the candy and roll it over every ball. will make the futon deceitful.

 

- Fry until golden brown, slightly darker.

 

 

A: It is a traditional Thai fried dessert made from sweet potato and tapioca flour, shaped into small balls.

 

A: Because turtles are protected animals, the name was changed to be more appropriate.

 

A: The frying technique and the use of tapioca flour create a crispy shell while maintaining a soft interior.

 

A: Fry on medium-low heat and gently press and roll the balls after they float to create a hollow center.

 

A: It is not recommended, as tapioca flour gives the best chewy and airy texture.

 

A: It is commonly sold at street food stalls, especially alongside fried bananas and other fried snacks.