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Kanom Khai Nok Krasa, Thai dessert

       Steamed Sago with Mung Bean Filling (Kanom Khai Nok Krasa) is a classic Thai dessert. It’s created with sago flour or sago seeds wrapped around a stir-fried golden bean filling. It is difficult to come by nowadays, and few people have ever tasted or seen this type of dish. Because the technique is tedious and complicated, it is not particularly popular on the market. This dessert has a similar history and preparation procedure to Khanom Khai Hong. This article will expose readers to traditional Thai desserts that have been handed down since King Rama I’s reign.

Kanom Khai Nok Krasa (Steamed Sago with Mung Bean Filling), Thai desserts, Thailand

Kanom Khai Nok Krasa story

       The Kanom Khai Nok Krasa dish is a Thai traditional dessert that has been around since King Rama I’s reign. Its origins and history are comparable to those of Kanom Khai Hong. The ingredients and raw materials are similar to Khanom Khai Hong, as can be seen. The dish came about because King Rama I enjoyed eating the egg of the water monitor (Varanus salvator) because he felt it would make him stronger and help him fight his foes. He had a concubine named Phra Nang Sua when he went to war in Laos. When the King wished to consume the eggs of the water monitor, it was difficult to find due to the time period. As a result, Phra Nang Suea created this delicacy for King Rama I to consume instead of the water monitor’s eggs. Sago flour or granules are wrapped in a golden bean paste (shelled mung bean) filling that mimics bird’s egg bubbles in Kanom Khai Nok Krasa.

Kanom Khai Nok Krasa (Steamed Sago with Mung Bean Filling), Thai desserts, Thailand

       Later, the recipe was changed to use flour instead of sago, which was then fried and sugar-coated, resulting in Khanom Khai Hong. This type of food is traditionally sprinkled with Kee roh oil (oil created by heating coconut milk without adding water, similar to natural coconut oil), but fresh coconut milk is now used to pour over the dessert before eating because it is easier to find and make. The dessert’s filling must have a rich flavor, soft starch, and ripe, not raw, sago. so that it can become a wonderful and sweet Kanom Khai Nok Krasa.

Kanom Khai Nok Krasa (Steamed Sago with Mung Bean Filling), Thai desserts, Thailand

Ingredients for Kanom Khai Nok Krasa

combination of flour,

A third of a cup of tiny sago

Warm water (1/2 cup)

1 cup of water

1/2 cup sugar (palm or coconut)

1 1/2 tablespoons tapioca flour

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Kanom Khai Nok Krasa (Steamed Sago with Mung Bean Filling), Thai desserts, Thailand

Filling ingredients for Kanom Khai Nok Krasa

1/2 cup green beans, shelled

1 cup vegetable oil

1 teaspoon sodium chloride

1 1/2 tablespoons sugar

1/2 teaspoon of pepper (ground).

Kanom Khai Nok Krasa (Steamed Sago with Mung Bean Filling), Thai desserts, Thailand

How to Make Kanom Khai Nok Krasa

1. Green beans were steeped in hot water until they bloomed, then cooked until rotten and completely pulverized.

2. Heat the vegetable oil in a pan, then add the ground pepper and salt and sugar to taste. After that, add the ground beans and stir fry until the onion is well distributed. It makes a lump, then leaves it to cool before molding into small cubes around the size of a thumb tip.

3.Bring 1/2 cup of water to a boil, then set aside to cool before pouring into a dish of sago palm and stirring to incorporate. To make the sago more homogeneous and sticky, dissolve the water with palm sugar and bring it to a massage with sago that has been soaked in warm water and mixed with tapioca starch.

Kanom Khai Nok Krasa (Steamed Sago with Mung Bean Filling), Thai desserts, Thailand

4.After that, it was shaped into a sheet and the filling was added. Cover it carefully with sago to form a bird egg shape. Then put it in the banana leaf nest, oil it, and steam it for 10-15 minutes, and it’ll be done. Bring it to a boil, then spread it out on a dish to serve.

5. If you want to make pandan juice, pour 3/4 cup sago into a basin with boiling water and mix thoroughly. Combine 2 tablespoons thick pandan juice and 1/2 cup sugar in a mixing bowl. Massage with the prepared sago after stirring until completely dissolved. Then add 1 1/2 tablespoons of tapioca flour, stir completely, and mold as before. When steamed, it smells like pandan leaves and has a green color with a yellow filling, making it a lovely delicacy.

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