Monday, July 18, 2016

Butterfly Pea Rice Cakes (Thai Dessert) - Kanom Dok Un Chan ขนมดอกอัญชัน

Butterfly pea rice cakes is a traditional Thai dessert that hardly find in the market nowadays. It is made from rice flour mixed with butterfly pea juice to colored and steamed until done. 

It will be topped with coconut cream and small sweet egg yolk for beautiful color and delicious taste. It smells quite good from the coconut cream and other ingredients.

Ingridients: For 3-5 portions
  • 1 cup of water
  • 1 cup of sugar
  • 1 cup rice flour
  • 1 tbsp. arrowroot flour
  • 1 cup butterfly pea flower juice, concentrate
  • 1 cup of coconut cream
  • 5 tbsp. rice flour
  • 2 tbsp. sugar
  • 1/2 tsp. salt
Ingridients: For mini sweet egg yokl
  • 3 duck eggs
  • 2 tbsp. tapioca flour
  • 2 cup of sugar
  • 2 cup of water
  • 3-4 pandan leaves
  • Banana leaf
How to cook: mini sweet egg yolk
  1. Seperate egg yolk
  2. Add tapioca flour and mix well
  3. Add sugar and water in brass pan
  4. Stirring until sugar dissolves completely
  5. Add pandan leaves
  6. Seperate 1 cup of syrup. Set aside
  7. Make banana cone
  8. add egg mixture into cone and drop in hot syrup
  9. When the sweet egg yolk is lighten, remove and rest them inside the cup of cool syrup
How to cook: Rice Cakes
  1. Boil water and sugar
  2. Stirring until dissolve completely
  3. Cool down
  4. Mix both flour with butterfly pea flower juice and light syrup
  5. Rest them around 30 minutes
  6. Steam ceramic mini cup over high heat around 5 minutes
  7. Pour mixture into cup
  8. Steam them 5-10 minutes or until cooked
  9. Cool down
How to make: Coconut Cream
  1. Mix rice flour, sugar, salt, and coconut cream together
  2. Turn on heat over low heat
  3. Stirring until thick
  4. Cool down
  5. Pour coconut into piping bag
Decoration:
  1. Remove the cakes from cup
  2. Add coconut topping and mini sweet egg yolk
  3. Ready to serve

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