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Kanom Pra Pai Thai Dessert

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Kanom Pra Pai It is a popular dessert used in wedding ceremonies, especially in central Thailand. The glutinous rice flour wrapped on the outside conveys a firm consistency. The sweet filling represents the sweet love of the married couple. Generally, patty is a variety of colors. This recipe is made blue from butterfly pea flower juice. or green from pandan leaves.

Thai desserts, traditional desserts are unique in Thai national culture, namely, they are delicate and delicate in selecting raw materials, meticulous methods of making, delicious and sweet taste. with beautiful colors Appetizing appearance as well as elaborate methods Traditional Thai desserts, traditional desserts, only contain flour, coconut milk and sugar.

In ancient times, Thai people would only make sweets on important occasions, such as making merits, weddings, important festivals, or welcoming important guests. Because some desserts require a lot of manpower and time to do it. Most of them are traditions such as wedding desserts, traditional desserts such as Khanom Krok, dessert cups, etc. The desserts in the fence in the palace will look beautiful. And there is a sophistication and elaboration in the arrangement of beautiful dessert shapes.

Component

Candy

- Thickened pandan juice or 3 tablespoons of butterfly pea flower juice

- Glutinous rice flour 125 g.

- 5 - 6 tablespoons of clean water

Candy filling

- Roasted green beans 160 g.

- 160 g of granulated sugar

- 200 ml of coconut milk

Coconut milk topping

- 125 ml coconut milk

- 3 g of salt

- 5 grams of rice flour

Method (Recipe)

1. The first step is to clean the mung bean and peel until the water is clear. Soak in water for half an hour. Then steamed for another half hour until cooked.

2. Then take the steamed mung bean, coconut milk and sugar to blend thoroughly. put in a golden pan stir until the mixture is dry. and sift out of the pan Let it cool down a bit. Then scoop the mixture into a ball about 1.5 cm in size and set aside.

3. Then mix glutinous rice flour and thick pandan juice. (Or butterfly pea flower water), massage to spread well, gradually add clean water. By kneading until the dough is well combined. and has a texture like soft clay.

4. Next step, take the dough to form a ball about 2 cm in size and roll out the dough. Put the stirred bean filling in the middle, cover the filling completely, roll it around and place the pastry on the oiled banana leaf. Arrange into crates, spray a thin layer of water to help soften the texture, steam until cooked well, takes 5 minutes.

5. Mix coconut milk, salt and rice flour in a pot. Then simmer to thicken. Serve pastries Topped with coconut milk finished and ready to eat.

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