Prepare to be captivated by the delightful fusion of sweet and salty in this unique twist on the classic Thai dessert, Khanom Thian. Forget the traditional pandan leaf infusion; this recipe offers a simplified yet equally flavourful approach, perfect for both seasoned bakers and enthusiastic beginners. Imagine the vibrant green hue of pandan, intertwined with the subtle, surprising kick of salt, creating a textural masterpiece that melts in your mouth. This easy-to-follow recipe eliminates the fuss of sourcing and preparing pandan leaves, making this delectable treat accessible to everyone.
Forget complicated techniques and lengthy preparation times! This recipe unlocks the secrets to creating perfect, melt-in-your-mouth Salty Pandan Khanom Thian without the hassle of traditional methods. Discover the simple steps and readily available ingredients that will transform your kitchen into a Thai dessert haven. Ready to embark on this culinary journey? Let's dive into the step-by-step process!
Tools Needed
- steamer
- thin cloth
- mixing bowl
- stone pestle or blender
- frying pan
- 5cm silicone molds
- whisk
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Mung Bean Filling
- Soak mung beans in water overnight until soft. Clean and steam them in a steamer lined with a thin cloth for 25 minutes, ensuring a hole is made in the center to allow steam to escape.
- Once cooked, grind the beans finely using a stone pestle or blender.
- Heat oil in a pan, add chopped shallots and fry until yellow and fragrant. Add water, then the ground mung beans, salt, and sugar. Stir-fry until slightly combined.
- Continue stir-frying over low heat until the filling is dry. Add peppercorns and chili, stir-fry to combine, then turn off the heat and let cool completely.
- Form the cooled filling into 10-gram balls.
Step 2. Make the Pandan Dough
- Mix glutinous rice flour and water. Gradually add pandan leaf water (made by blending pandan leaves with water and straining), whisking until smooth.
Step 3. Assemble and Steam
- Oil 5cm silicone molds and dust with flour. Place a filling ball in each mold. Add dough to fill the mold, leaving space for expansion. Gently press the dough down.
- Steam the Khanom Thian for 30 minutes over high heat, leaving the lid slightly ajar.
Step 4. Cool and Demold
- Let cool completely before carefully removing from the molds.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- Use a rose silicone mold for a beautiful presentation.
- Ensure the filling doesn't overflow the silicone molds.
- Don't overfill the molds with dough. A moderate amount is sufficient.
Nutrition
- Calories: Unavailable
- Fat: Unavailableg
- Carbs: Unavailableg
- Protein: Unavailableg
FAQs
1. Can I use other types of flavoring instead of pandan extract?
While pandan extract provides the signature flavor, you can experiment with other extracts like vanilla or even a hint of coconut for a different taste profile. However, the vibrant green color will be altered.
2. What if my Khanom Thian doesn't set properly?
This could be due to insufficient cooking time or not enough cornstarch. Ensure the mixture boils thoroughly and thickens before pouring into molds. Using fresh ingredients also helps.
3. How can I store leftover Salty Pandan Khanom Thian?
Store them in an airtight container in the refrigerator for up to 3 days. They're best enjoyed fresh but still delicious cold.
This easy no-leaf Salty Pandan Khanom Thian recipe offers a delightful balance of sweet and salty flavors, perfect for satisfying any sweet tooth. The simplified process makes it accessible to all skill levels, ensuring a successful and delicious outcome every time. Now go forth and impress your friends and family with this unique and irresistible Thai treat!