Indulge in the delightful world of Thai desserts with Khanom Pia Pun, also known as soft pandan leaf steamed buns. These delicate, fragrant buns boast a vibrant green hue from the pandan leaves, offering a captivating visual appeal alongside their soft, pillowy texture. The subtle sweetness and unmistakable pandan aroma create a truly unique and memorable taste experience, making them a beloved treat in Thailand and beyond. Their charming appearance also makes them perfect for any occasion, from casual gatherings to festive celebrations.
This recipe unveils the secrets to crafting these exquisite steamed buns, guiding you through each step with precision and clarity. From preparing the aromatic pandan paste to achieving the perfect fluffy texture, we'll equip you with the knowledge to create these delectable treats at home. Ready to embark on this culinary journey? Let's dive into the step-by-step process!
Tools Needed
- Blender
- Thin cloth
- Fine sieve
- Pot
- Stove
- Curry bag/Squeezing bag
- Molds/Bowls
- Rubber band
- Long strap
Ingredients
- Pandan leaves: 15-20
- Lime water: 800 ml
- Rice flour
- Cassava flour
- Salt
- Powdered sugar
- Coconut sugar
- Water: 700 ml (for pandan juice)
- Coconut: 1 piece (for topping)
Step-by-Step Instructions
Step 1. Prepare Pandan Dough
- Wash and clean pandan leaves, cut into pieces, blend with lime water (800ml), and filter. Measure out 700ml of the juice.
- Combine rice flour, cassava flour, salt, powdered sugar, and coconut sugar.
- Gradually add pandan water (700ml) to the dry ingredients, kneading the dough until the sugar dissolves.
- Stir the dough continuously in a pan over low heat until it thickens and becomes shiny.
Step 2. Shape and Steam the Buns
- Transfer the cooked dough into a piping bag, seal it tightly, and cut a small hole at the end.
- Pipe the dough into prepared molds. Use a water-dipped spoon to smooth the surface of each bun.
Step 3. Prepare Coconut Topping
- Scrape coconut into strips, add a little salt, and steam for 5 minutes.
Step 4. Assemble and Serve
- Let the steamed buns cool completely.
- Serve the cooled Khanom Pia Pun with the steamed coconut topping.
Read more: Fresh Thai Steamed Fish: A Simple, Flavorful Recipe
Tips
- Use a fine sieve to filter the pandan juice for a smooth texture.
- Stir the dough frequently while cooking to prevent burning.
- Use a curry bag or squeezing bag for easy piping.
- Wrap the piping bag in a cloth to protect your hands from the hot dough.
Nutrition
- N/A
FAQs
1. Can I substitute the pandan leaves with pandan extract?
Yes, you can! Use about 2-3 teaspoons of pandan extract per recipe, but start with less and adjust to your preferred intensity of pandan flavor. Fresh pandan leaves will provide a more vibrant green color and nuanced flavor, though.
2. How do I know if my buns are cooked?
Gently press the top of a bun. If it feels springy and firm, it's cooked. If it feels soft and doughy, it needs more steaming time. You can also check the base – it should be pale white, not translucent.
With a little patience and these simple steps, you've successfully crafted delicious and authentic Khanom Pia Pun. These soft, fragrant buns are sure to impress your friends and family, becoming a new favorite in your dessert repertoire. Enjoy the sweet reward of your culinary efforts!