Tag Archives: Khanom Khai Hong

Khanom Khai Hong, Thai dessert

       Khanom Khai Hong or Khanom Khai Hia, is a Thai dessert. It could be classified as Thai doughnut balls. Khanom Khai Hong are fried dessert balls composed of flour and packed with mung bean spice, then deep-fried and topped with icing or white sesame seeds. It has a sweet and salty flavor, and it is crispy on the outside but soft on the inside.

Khanom khai hong, Thai desserts, Thailand

History of Khanom Khai Hong

       Khanom khai hong is a Thai dish that was previously known as khanom khai hia. It could be classified as Thai doughnut balls. Khanom khai hong are fried dessert balls composed of flour and packed with mung bean spice, then deep-fried and topped with icing or white sesame seeds. It has a sweet and salty flavor, and it is crispy on the outside but soft on the inside. Its name literally translates to “swan-egg snack” because of its shape, which resembles a swan egg. King Phutthayotfa Chulalok (King Rama I) is claimed to have enjoyed eating water monitor eggs during the early Rattanakosin Kingdom.

Khanom khai hong, Thai desserts, Thailand

       However, because it was not the season when water monitors deposited eggs, the eggs could not be detected at the time. As a result, Royal Concubine Waen created this dish to serve the King. According to what it replaced, it was given the name khanom khai hia. Later, it was renamed khanom khai hong, as it is now, because water monitors and their Thai names are associated with terrible and evil things in Thai folklore. The Fong Lan, which is egg-shaped and uses glutinous rice flour blended with rice flour, is a dessert that resembles Khanom khai hong. Massage the pumpkin into the dough, then top with a filling of steaming mung beans stir-fried with onion, pepper, and salt. Finally, the process was finished with a fried coating of coconut sugar and a coconut milk simmer. Steamed Sago with Mung Bean Filling is another sort of dessert. The filling is similar to Khanom khai hong, but it is steamed and topped with sago.

Khanom khai hong, Thai desserts, Thailand

Ingredients for Khanom Khai Hong

flour mixture

3 cups glutinous rice flour

1/4 cup rice flour

2 cups coconut grated

3 tablespoons of palm sugar.

3/4 teaspoon ground salt

1/2 cup of warm water.

oil for frying.

Khanom khai hong, Thai desserts, Thailand

The ingredients for the filling

3/4 cup golden beans (shelled mung beans)

1/4 cup shallots, finely chopped

1/4 cup of vegetable oil

4 tablespoons of sugar (granulated)

3/4 teaspoon ground salt

ground pepper as desired.

sugar for coating

1/2 cup sugar (granulated)

1 cup of water

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Khanom khai hong, Thai desserts, Thailand

How to cook Khanom Khai Hong

1. Thoroughly wash the beans and soak them in water overnight (or soak in warm water for at least 3 hours). Rinse the beans well once more. Over medium heat, steam on the nest to cover some white fabric on top of boiling water until cooked, then set aside to cool. Then put it in a blender or pound it until it’s smooth, then set it aside.

2. Cook the shallots in oil until they are aromatic. Stir in the pulverized nuts until everything is well combined. Stir in the sugar, salt, and pepper until the mixture begins to sift from the pan. Remove the pan from the heat and set it aside to cool. Make 10 gram spherical balls out of the mixture.

3. Mix together the glutinous rice flour, rice flour, and white grated coconut in a mixing bowl until the coconut begins to have a little oil. Add the palm sugar and salt, stir well enough to blend, then drizzle in the water a bit at a time.

Khanom khai hong, Thai desserts, Thailand

4. Knead the dough until it forms a ball. Allow the dough to rest for about 20 minutes before shaping it into a ball. Wrap the filling fully around each piece, weighing 15 grams per piece.

5. Fry till golden brown and crispy in a pan over low heat. Scoop up the oil and lay it aside to drain.

6. In a saucepan, combine the sugar and water and cook over medium heat until the mixture becomes sticky. Place the fried snacks in the pan and toss to coat evenly. Remove the pan from the heat and continue to knead the sugar until it crystallizes into a totally white glaze and is entirely dry.

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