Kanom Chor Muang Thai Dessert

Kanom Chor Muang Thai Dessert It is a snack that is difficult to find these days. If it's on sale, it's expensive. If anyone has free time, would like to invite them to cook and eat by themselves. There are recipes for flour mixtures and pork fillings. The process is difficult or not to try.

 

Khanom Chomuang Khanom Chao Wang is a Thai snack. It has existed since the reign of King Buddhalertla Naphalai, the reign of King Rama II. The maker has to use meticulousness and meticulousness. It is difficult to tuck the purple bouquet of powder into the shape of a flower. The uniqueness of the purple bouquet uses butterfly pea juice as a natural color. And the filling is made with coriander root, garlic and pepper, which are the main condiments in Thai food called sam klao. It is used in proportions, generally used in equal amounts and pounded together before using for cooking or dessert. Making a bouquet of purple is a combination of art and food craftsmanship.

 

- 1 tablespoon of vegetable oil

- 1 tablespoon of sugar

- Roasted white sesame seeds 50 g.

- Roasted peanuts 50 g.

- 1/4 cup cooked pork belly (cut into small squares)

- 150 g dry squash (cut into small squares)

- 1/2 teaspoon of salt

 

- 1 cup rice flour

- 1/2 tbsp tapioca starch

- 1/2 tbsp arrowroot flour

- A little tapioca starch (for brushing with tongs when holding dumplings)

- 1 cup of jasmine water (or jasmine scented water)

- Lettuce for serving

- Fried Garlic (Garnish)

- Garden chilli (garnish)

- 10 butterfly pea flowers

 

- Brass pan

- Steamer set

- Brass tweezers for crimping

 

1. First, put the oil in the pan. Then take the sliced ​​pork belly and stir fry. using medium heat Wait until the lard comes out and the pork is cooked yellow.

 

2. Then put the squash and stir it over low heat. Season with salt and sugar. Add white sesame seeds and peanuts. By stirring to combine well until dry. Then scoop into a bowl and prepare.

 

1. First step, sift rice flour. Tapioca Starch And arrowroot together 3 - 4 rounds until smooth and fine.

 

2. Then add vegetable oil, gradually add water and jasmine water until it's gone. Using your hands to knead the flour mixture thoroughly. Divide the flour mixture into 2 equal parts.

 

3. The next method is to squeeze the pea flower juice and squeeze the lemon juice into it. Pour into 1 cup flour mixture and mix well. By putting the flour mixture into a brass pan. Use medium heat rather weak. Use a spatula to stir until the mixture sifts from the pan, about 5-10 minutes. Pour into a container and let the batter start to warm.

 

4. Sprinkle a small amount of soft flour and knead the dough to make it smooth and cover with a thin, damp white cloth to prevent the dough from drying out.

 

1. The first step is to make a bouquet of purple flowers by forming the dough into a ball about 3/4 inch. Then spread the dough into a thin sheet by enough to cover the filling completely. Then scoop the fried filling into it and wrap it from the corners together. Then use your hands to roll the dough until the filling is completely covered.

 

2. Start making pleats by applying a little rice flour at the end of the brass tweezers. Start tucking the 1st layer by holding it from the center of the pastry. Keep the flirting circles around until the end (don't flirt together too much).

 

3. Start the second layer by tilting the pleats slightly from the first floor (about 45 degrees) and interspersed with the first floor. flirt until the end must do it calmly.

 

4. Start pleating the 3rd layer about 2 - 3 pleats and intersect them with the petals of the 2nd layer, then arrange them on the oiled banana leaves in the steamer set. By placing them slightly apart when cooked so that they do not stick together.

 

5. The last step is to prepare the steaming set using high heat. Wait until the water is boiling, then steam the dessert for about 5 minutes. Served with lettuce and garden paprika.

 

Chor Muang is a traditional Thai royal snack known for its exquisite appearance and delicate craftsmanship. It is one of the finest examples of Thai culinary artistry, combining visual beauty with balanced flavors. The name “Chor Muang” translates to “purple bouquet,” which reflects its distinctive flower-like shape and natural purple color derived from butterfly pea flowers.

 

This elegant snack dates back to the reign of King Rama II of Thailand, a period renowned for cultural and culinary refinement. Chor Muang was originally prepared in royal kitchens, where chefs emphasized both aesthetics and precision. The intricate pleating technique used to shape the dough into flower petals requires patience, skill, and attention to detail, making it one of the more challenging traditional Thai desserts to prepare.

 

The outer layer of Chor Muang is made from a mixture of rice flour, tapioca flour, and arrowroot flour, combined with jasmine-scented water. The dough is gently cooked and kneaded until smooth, then tinted purple using natural butterfly pea extract with a touch of lime juice to enhance the color. This results in a soft, slightly translucent dough that is easy to shape.

 

The filling is savory and aromatic, made from finely chopped pork belly, candied winter melon, roasted peanuts, and sesame seeds. It is seasoned with sugar and salt, creating a balanced sweet and savory flavor. A key element in Thai cooking known as “Sam Kluea” (a mixture of coriander root, garlic, and white pepper) is often incorporated to enhance the fragrance and depth of the filling.

 

To assemble the dessert, the dough is shaped into small balls, flattened, and filled with the prepared mixture. The dough is then carefully wrapped and shaped using a brass tweezer-like tool to create intricate petal patterns. The pleats are formed in layers, each slightly offset to resemble a blooming flower, showcasing the craftsmanship behind this royal delicacy.

 

After shaping, the Chor Muang pieces are steamed for a few minutes until the dough becomes glossy and firm. They are typically served with fresh lettuce, crispy fried garlic, and bird’s eye chili. These accompaniments enhance the flavor profile by adding freshness, aroma, and a hint of spice to balance the rich filling.

 

Traditionally, Chor Muang was served during special occasions and royal gatherings. Today, it remains a symbol of Thai culinary heritage and is often featured in cultural events, premium Thai cuisine restaurants, and traditional dessert showcases. Although it may be difficult to find and often expensive due to the labor-intensive process, making it at home offers a rewarding experience for those interested in authentic Thai cooking.

 

 

A: Chor Muang is a traditional Thai royal snack shaped like a purple flower, filled with savory-sweet pork mixture and steamed until soft.

 

A: The purple color comes from natural butterfly pea extract, often enhanced with lime juice to brighten the color.

 

A: It is considered a savory snack rather than a dessert because its filling contains meat and has a sweet-salty flavor profile.

 

A: The difficulty lies in shaping the dough into intricate flower petals using precise hand techniques and maintaining consistent texture.

 

A: The filling is made from pork belly, candied winter melon, peanuts, sesame seeds, and seasonings.

 

A: It is typically steamed for about 5 minutes until the dough becomes glossy and fully cooked.

 

A: “Sam Kluea” refers to a mixture of coriander root, garlic, and white pepper, commonly used to enhance flavor in Thai dishes.

 

A: It is served with fresh lettuce, fried garlic, and bird’s eye chili to complement its flavor and add freshness.