Khanom Chaw-Moung


Khanom Chaw-moung  or Steamed dark indigo flower flour with filling is another Thai dessert.  It not easy to find in present  or not easy for me to make it myself also :P .   If you really want to taste I suggest try to do by yourself  better then out to find from somewhere else.   It more difficult to find from another shop in present.    This dessert will consist of 2 parts dark indigo flower is part of the flour dessert And the mincemeat. First, we continue to hand a nucleus.

INGREDIENTS: FILLING
  • 1/2 cup small diced of pumpkin
  • 1/2 cup shredded dried stirred peanut
  • 1/4 cup tapped dried stirred white sesame
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 2 tsp small diced boiled fat of pork
COOKING: FILLING
  • Heat a pan and pour the all of the ingredients filling into a hot pan.
  • Then stir the filling until well mixed.
  • Lift the pan from heat.
  • Add sugar and stir the hot filling until fine.
INGREDIENT:  Dark indigo flour
  • 1/2 cup cassava flour
  • 2 cups rice flour
  • 1/2 tbs arrow root flour
  • 3 cups white jasmine flower water
  • 1/2 cup thick vine bearing dark indigo water
  • 2 tsp lime juice
  • 1/2 cup coconut cream
  • 2 tsp vegetable oil
COOKING:
  • Mix 3 kinds of flour together
  • Pour white jasmine flower water little by little knead the flour for 5 minutes. 
  • Then pour the whole white jasmine flower water.
  • Soak vine bearing dark indigo flower in hot water and strain.  
  • Squeeze limes to change into bright color.  
  • Add color into flour and stir until mixed.  
  • Strain the mixture pour into a brass pan.
  • Stir the mixture at the low heat until the cooked flour comes off easiky.  
  • Then take the pan out from heat.  
  • Knead and make the cooked flour into small ball shape.
  • Make small balls into bulge shape at the bottom (Do not make it to thin)  Put the filling down.  
  • Cover and make into flower by using tweezers.  
  • Steam the flower in a double boiler for 4-5 minutes.  
  • Then sprinkle the cooked flower flour with viscid

4 comments:

foodbin said...

oh! it's so cute! the fillings must be sweet and crunchy because of the lard.

Tan.wiratchada said...

This dessert isn't really dessert. It's like a appetizer and anytime can eat. The taste is just a little sweet and more salty. Great taste with fresh vegetable and more tasty by fresh chilli. :)

Anonymous said...

where can we buy the jasime water for this thai dessert

Tan.wiratchada said...

Hi Vistor,
Thanks for visiting my blog. Jasmine water is we don't buy and super easy to make. If you cannot find jasmine flowers. You just find some flower nicely smell or rose separate petal and on water (pot of water) and cover this water pot until next day (morning) than you get "Jasmine water" or flower water.