Main > Central > Bangkok > Phra Nakhon > Phra Borommaha Ratchawang > Kanom Bueng Thai Dessert

Kanom Bueng Thai Dessert

Rating: 2.6/5 (14 votes)

Kanom Bueng Thai Dessert It is a royal dessert that is still popular nowadays. and easy to find In the past, the challenge of Khanom Bueng was to smear the flour because it was considered an important step to make Khanom Bueng look appetizing and beautiful. Khanom Bueng had both sweet and salty fillings.

Khanom Bueng Thai in royal style. Generally, there are 2 faces, namely shrimp and sweet. The dessert in front of shrimp uses finely chopped big river prawns mixed with pepper and coriander leaves with shrimp fat. Stir-fry with sugar fish sauce or salt to taste Currently, it is often a red-colored coconut face. The sweet topping contains a mixture of honeydew. Thinly sliced foi thong and dried persimmon, now only foi thong and cream. However, in Suan Sunandha Palace There is another pig face. Mix minced pork with garlic, pepper, pounded coriander root, add paprika and stir until cooked.

Secret recipe for making delicious pastries.

1. Delicious crispy snacks with lime juice After adding other flour ingredients when finished Then turn on the mixer at the lowest speed. and gradually pour the lime water into it little by little When it's all gone, adjust it to the highest speed to mix the ingredients together. The lime juice will help make our snacks crispy and delicious. and frame for a long time.

2. If you want to eat dessert above, smear the dough with medium heat to make the dough shape. Smear the dough on the stove or pan over medium heat The beautiful shape of the cake should be an oval shape that is approximately 8 inches long.

3. Finish the cream, sprinkle the filling. Many people may have had problems with both sweet and sour fillings. and the salty tends to come off of the snack above. The secret recipe is that when cream is smeared onto the dough, immediately sprinkle the filling. Because the cream is sticky that will help the fillings stick together well.

Ingredients Pastry Flour

- 3 cups of rice flour

- 1/2 cup granulated sugar

- 2 eggs

- 1 cup roasted mung beans (or mung bean flour)

- 2 cups lime water (or water)

Ingredients

- 400 grams of palm sugar

- 2 egg whites (duck eggs), chilled

Ingredients: Sweet filling

- 2 cups of foithong

- Roasted white sesame seeds (optional) 1/2 cup

Salty filling ingredients

- 1/2 cup finely chopped fresh shrimp

- 1 teaspoon ground pepper

- 2 coriander roots

- 5 cloves of garlic

- A little orange food coloring

- Vegetable oil for stir-frying

- 1 cup grated coconut

- 2 teaspoons of salt

- 4 tablespoons of sugar

How to make pastry dough The first step is to mix rice flour. Ground roasted mung beans, sugar and eggs together, then slowly pour in the lime water little by little and alternating with the flour kneading continuously until the flour mixture is evenly mixed, about 10 minutes and the sugar is completely dissolved. Prepare.

How to make cream cheesecake Beat the egg whites with palm sugar at high speed until fluffy and stiff peaks, about 10-15 minutes.

To make salty filling, pound coriander root, garlic and pepper together until fine. Then put oil in the pan, use medium heat, add the pounded ingredients and stir until fragrant, then add shrimp and grated coconut and stir until cooked. Add a little orange food coloring (enough to give it a nice color), stir to combine. Then season with salt and sugar, taste as you like, stir to combine, scoop into a container and prepare.

How to make Thai desserts, Kanom Bueng (Thai dessert recipes)

1. The first step is to turn on the oven. (Or Teflon pan) use low heat and then use the pan to scoop the pastry dough and smear it into thin sheets (size as needed) onto the stove until the dough is cooked. (It will be white), then use the sergeant to scoop the cream mixture onto the powder. Wait until the hot cream bubbles.

2. Scoop the sweet and salty filling mixture into the cream of your choice.

3. Then, when the dough is charred and begin to crisp Use a gauntlet to lift the dough and fold it into a semicircle. Remove from the oven, put on a plate, ready to eat.

Category: Travel Articles, Recipes