Met Khanun Thai dessert is always served in set with Thong Yip, Thong Yoy and
Foi Thong. The main ingredients are mung bean, duck egg yolk and sugar.
It uses in auspicious ceremony because it has meaning of “always has
supporters”. It can be combined with Foi Thong, and preserved and dried fruits and served with crushed ices.
It is also a good dessert for the hot summer when mixing with others and crushed ices. It makes you feel better in hot summer.
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- 250 g. mung bean
- 250 g. coconut milk
- 250 g. sugar
- 1 tsp. jasmine flavor
- 5 duck eggs
- 500 g. sugar
- 500 g.water
- pandan leaves
- Soak mung bean around 4 hour or overnight
- Drain and steam mung bean until cook
- Mix the mung bean with coconut milk and sugar until smooth
- Pour the mixture into the wok brass pan on medium low heat and drop jasmin flavor
- Keep stirring until thicken
- Cool down
- Shape the mixture into ovoid. Set aside
- Boil sugar with water scented in a pot
- When sugar dissolved completely add pandan leaves
- Separate syrup 1 cup. Cool down
- Remove pandan leave
- Seperate egg yolk
- Strain them
- Toss mung bean with egg yolk and put into hot syrup
- Boil until egg and yolk cook around 2 minutes
- Remove and cool down on cold syrup
- Rest them around 30 minutes
- Ready to serve :P
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