Khanom Ba Bin Royal Thai Dessert

Khanom Ba Bin, royal Thai dessert recipe, ancient dessert recipe, one of Thai desserts Made from glutinous rice flour mixed with coconut and sugar, as well as chicken eggs. Cooked by a fire under the fire over the fire. It looks like a small, flat piece. It is a dessert that originated from Portuguese desserts like many types of Thai desserts, but Khanom Ba Bin probably originated in the Rattanakosin era.

 

The origin of the name "Reckless" has two origins. Some say that it came from the owner of the recipe, a Kudi Chin community named "Mae Bin", at first using the name "Kanom Pa Bin" and calling it distorted until it became crazy in the end.

 

While another stream said As a result of the Portuguese dessert called Queijadas de Coimbra, which uses cheese as raw material. But only the last word was called "Bra" and later added the word "Bin" until it finally became a crazy dessert.

 

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

 

- 500 grams of tender coconut meat

- 250 grams of white glutinous rice flour

- 50 grams of black glutinous rice flour

- 40 grams of tao flour

- 20 grams of purple sweet potato powder

- 100 grams of sugar

- 100 grams of palm sugar

- 2/3 teaspoon of salt

- 150 grams of coconut milk

- 250 grams of coconut water

 

1. Prepare a container of sugar, coconut sugar. and salt down Then add coconut milk, coconut water and white glutinous rice flour. Black glutinous rice flour, purple sweet potato powder and Thao Yai Mom flour followed down.

 

2. Knead the dough for about 3 - 5 minutes, then add the young coconut meat. Then knead and mix together.

 

3. If the dough is too thick, add a little coconut water. The dough must be just right, not too thick. or too liquid

 

4. Then grill on the stove or pan, use medium heat until the dessert is cooked, grill back and forth until crispy on the outside and soft on the inside.