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TL;DR: Khanom Thua Paep Thai Dessert. Highlights include Soft glutinous rice dough filled with mung beans and coated with coconut.

Khanom Thua Paep Thai Dessert

Khanom Thua Paep, how to make royal Thai desserts, ancient dessert recipe, is a type of Thai dessert. Made with glutinous rice flour wrapped with a filling of split mung beans, shredded coconut and then steamed. have the same filling.

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.

Flour Ratio

- 1 cup glutinous rice flour (per color)

- 1/2 cup water or pandan juice

The ratio of the stuffing and the stuffing

- 250 grams of split mung beans

- 1 cup shredded coconut

- Salt 1/2 tsp.

Icing sugar ratio

- 150 grams of sugar

- White sesame seeds and black sesame seeds as you like

Method

1. Soak mung beans in water by washing 2-3 times until the water runs clear. by soaking for 2 - 4 hours

2. Then put the green beans in the white cloth. Then steam until done, about 20 minutes.

3. Prepare shredded desiccated coconut by steaming the coconut for about 5 minutes.

4. Prepare a container, add the steamed coconut, then sprinkle the salt while the coconut is still hot. Then mix together. Then divide half of the mung beans into the coconut mixture. Then leave it.

5. Procedures for making sugar in a confectionery factory By setting a pan, add white sesame seeds to roast until fragrant. until it turns yellow then bring up Then bring the black sesame to roast in the same way until it turns gray. Fragrant, then set a mortar to bring both white sesame seeds. and macro black sesame together to make it fragrant When you get it, scoop it into a cup of sugar that has been prepared. Then mix them together.

6. Procedure for making pastry dough: Prepare containers, pour flour and gradually add water, knead alternately adding water. Knead until the dough does not stick to your hands and becomes soft, then cover with a damp white cloth to prevent the dough from drying out.

7. The process of making candy color Prepare a blender, add pandan leaves to blend. Then filter with some white cloth. Then mix with the kneaded flour and set aside just now.

8. Then prepare a pan of water. and pandan leaves to boil Then scoop out the pandan leaves.

9. The process of molding the dough: pick up the dough and press it by hand to form a round sheet, then bring the dough to a boil. If the dough is cooked, it will float up.

10. Put the dough into the filling. mixed with green beans and coconut that has already been prepared Then come and mix with sugar sprinkles, finished.

Name	Khanom Thua Paep
Category	Traditional Thai Dessert
Characteristics	Soft glutinous rice dough filled with mung beans and coated with coconut
Flavor	Sweet, slightly salty, and aromatic with coconut and sesame
Main Ingredients	Glutinous rice flour, mung beans, coconut, sugar, sesame seeds
History	A traditional Thai dessert passed down through generations, commonly made during ceremonies and cultural events.