Khanom Mo Kaeng Thai Dessert

Khanom Mo Kaeng or Kumphamat, royal Thai dessert is a dessert that uses eggs, flour and coconut milk as the main ingredients. Mix them together in a tray proportionately. Then baked until the top of the dessert is golden brown, appetizing. Nowadays, taro, lotus seeds, nuts and fried shallots are made to mix and decorate the dessert. Makes Thai desserts more mellow in taste. Khanom Mo Kaeng was popular with the nobility in the palace. Later, when a worker in Thao Thong Kip Ma's house got married brought the formula and method of making Kanom Mo Kaeng to convey, allowing ordinary people to have the opportunity to know Khanom Mo Kaeng in the year 1986, Phetchaburi Province Phra Nakhon Khiri has been restored to be a major tourist destination. Causing the villagers in the area to make desserts that have been handed down from generation to generation for sale. Make Khanom Mo Kaeng a famous dessert of Phetchaburi province.

 

Khanom Mo Kaeng in the past would be eaten only in important events such as ordination or weddings. Which Khanom Mo Kaeng is baked in a charcoal oven covered with zinc sheets on a dessert tray. Then use charcoal or coconut husks to light the fire. then spread it over the zinc Kanom Mo Kaeng will be heated both above and below, making the face of Kanom Mo Kaeng look golden brown.

 

Thai desserts are unique in Thai national culture, which is delicate and exquisite in the selection of raw materials, meticulous methods of making, delicious and sweet taste. with beautiful colors appetizing appearance as well as an elaborate process Traditional Thai desserts, traditional desserts, are only made from flour, coconut milk and sugar.

 

In ancient times, Thai people only made desserts for important occasions, such as merit making, weddings, important festivals, or welcoming important guests. Because some desserts require manpower, relying on time to make enough Most of them are traditions, such as desserts for weddings, local desserts such as Khanom Krok, dessert cups, etc. The desserts in the fence in the palace look beautiful. and is exquisitely delicate in the arrangement of beautiful dessert shapes.

 

- Egg number 1= 10 eggs

- 260 grams of coconut sugar

- 1/2 tsp salt + 1/8 tsp (1/8 tsp = half of 1/4 tsp)

- Coconut milk 625 ml.

- 25 grams of rice flour

- 5-6 pandan leaves, sliced

- 150 grams shallots, sliced (for making fried shallots)

- 1 cup vegetable oil (for frying shallots)

 

- Eggs used must be fresh in order to make delicious desserts and not fishy.

- Various containers, thin white cloth, colander, hands that will be used to make custard must not get wet. If wet, the custard will have a fishy smell.

- Filtering custard should use some white cloth. will filter better than a fine strainer

- Slowly pour the custard until it is almost full in the mold (beginning of the edge of the mold) and fill it with bubbles.

- Bake the water, use the upper and lower heat 190 c. 30-35 minutes.

- If you want to have a beautiful dark colored dessert face Only use top heat at 200 c. for an additional 5 minutes.

- Snacks can be stored in the refrigerator for 3-4 days.

 

1. Heat a pan with moderate amount of oil over medium heat. Then fry the onions until golden brown, gradually fry them, stirring continuously, then separate the fried onions and oil.

 

2. How to make custard Prepare a container, break 10 eggs into it, followed by a whiskered salt. Coconut sugar and pandan leaves. All raw materials must be dry otherwise it will be fishy. Then crumple everything together. The sugar is completely dissolved. eggs froth Then gradually add coconut milk little by little. with occasional crumpling When the ingredients are well mixed, add the rice flour to follow. Then knead together. When the flour is smooth and not grainy, add the pandan leaves. Then put it on the back again to make the custard texture more smooth.

 

3. Prepare a baking tray Use the oil that has been separated from the fried shallots to spread on the dessert tray to prevent the dessert from sticking to the tray. And add bubbles later until the tray is full to make the dessert beautiful when baking is finished.

 

4. Put water in another tray to bake using the upper and lower heat 190 degrees without turning on the fan for 30 - 35 minutes.

 

5. When baking is finished, apply fried oil on the face of the dessert again. and wait for the dessert to cool down.

 

6. Sprinkle fried shallots on top of the dessert, the amount you like. Finished.