Khanom Chun (Layered Dessert)
7:30 AM Posted In Desserts Edit This 1 Comment »
Khanom Chun (Layered Dessert)
Khanom Chun is an ancient Thai dessert. It is sticky but gives soft flavor. In those days, khanom Chun was served in auspicious ceremony such as celebrating for higher rank or one's promotion. It was made in 9 layers, which meant the progression in ones' jobs. Khanom Chun was also served in the wedding ceremony by its meaningful name.
Ingredients
5 1/2 g. topioca flour
1 1/2 g. flour
1 1/2 kg. grated fresh coconut meat (to make 9 cups coconut milk)
1 kg. + 1g. castor sugar
20 pandanus leaves
Methods
1. Squeeze pandanus leaves water by the blender and strain through muslin.
2. Mix well coconut milk, sugar, and pandanus leaf water. Heat to boiling. Set aside.
3. Grease the mold with a little drop of coconut milk.
4. Mix the two flours add the coconut milk and knead the mixture. Add all the rest of the ingredients.
5. Separate the mixture into two portions, add the pandanus scented water and green colour into one portion, leave the other white.
6. Grease the mold with the coconut milk, then heat the mold in the steamer. Drop some of the white mixture and steam for 5 - 10 minutes.
7. Repeat the steps to fill the mold. Finish with the green mixture.
8. Leave the cooked dessert to completely cool for 3 - 4 hours before removing from the mold.
Makes: 1 tray (12 x 12 inches)
Khanom Chun is an ancient Thai dessert. It is sticky but gives soft flavor. In those days, khanom Chun was served in auspicious ceremony such as celebrating for higher rank or one's promotion. It was made in 9 layers, which meant the progression in ones' jobs. Khanom Chun was also served in the wedding ceremony by its meaningful name.
Ingredients
5 1/2 g. topioca flour
1 1/2 g. flour
1 1/2 kg. grated fresh coconut meat (to make 9 cups coconut milk)
1 kg. + 1g. castor sugar
20 pandanus leaves
Methods
1. Squeeze pandanus leaves water by the blender and strain through muslin.
2. Mix well coconut milk, sugar, and pandanus leaf water. Heat to boiling. Set aside.
3. Grease the mold with a little drop of coconut milk.
4. Mix the two flours add the coconut milk and knead the mixture. Add all the rest of the ingredients.
5. Separate the mixture into two portions, add the pandanus scented water and green colour into one portion, leave the other white.
6. Grease the mold with the coconut milk, then heat the mold in the steamer. Drop some of the white mixture and steam for 5 - 10 minutes.
7. Repeat the steps to fill the mold. Finish with the green mixture.
8. Leave the cooked dessert to completely cool for 3 - 4 hours before removing from the mold.
Makes: 1 tray (12 x 12 inches)
1 comments:
How much water do you use with the 20 pcs. pandanus leaves in the Khanom Chun recipe.
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