1/3cupThai red pickling (limestone) solution (น้ำปูนแดง)
Instructions
Roast the khao mao in small batches over low heat.
Roast the khao mao until it pops and becomes crispy. Set aside.
Using a Thai-style grater, grate the white flesh of the coconut.
Squeeze the coconut cream until almost no water remains. Set aside.
Mix the rice flour and the glutinous rice flour.
Gently knead the mixture, while slowly and gradually adding the coconut cream.
Slowly add the Thai red pickling lime solution.
Knead the dough until it is firm.
Continue to add coconut cream and Thai red pickling lime solution.
The batter should sticks to your fingers and drizzles smoothly.
When the batter has reached that consistency, let it sit for at least 20 minutes; at which point you should be able to drizzle long and uninterrupted threads from a height.
Place a brass wok over low heat, and add coconut cream and salt.
Add palm sugar.
Dissolve the palm sugar while stirring with a wooden mixing paddle.
Add grated coconut to the mixture
Mix.
Stir consistently until the mixture thickens.
Add roasted pounded unripe rice.
Continue stiring the mixture consistently.
The gracheek is ready when it is soft and malleable. Set aside.
Peel the bananas and cut off both ends.
Flatten the gracheek to a thin layer.
Wrap each banana with the gracheek, making sure the bananas are completely covered.
Set the wrapped bananas aside.
Holding two bananas at a time, dip them in the batter.
Deep fry the bananas over high heat.
Reduce the heat, and continue frying until the bananas turn a light golden color.
Using your fingers, drizzle threads of batter over the frying bananas.
Fold the batter threads into a crown shape over the bananas. The crown should remain light in color.
The khao mao thaawt are now ready to serve.
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It is believed that this dish was introduced to the Siamese royal cuisine in the middle of the seventeenth century by Portuguese traders. Later, along with other egg yolk-based golden sweets like the golden drops (thong yot ทองหยอด), golden flowers (thong yip ทองหยิบ) and golden threads (foi thong ฝอยทอง), these royal desserts were passed to commoners outside the court.
For the marzipan filling I am using, beside the mung beans, both the flesh and the water of fragrant young coconuts. It gives a rich, sweet and almost nutty flavor which works perfectly with the silky texture of the mung beans and the creamy golden egg yolks coating.
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Gain access to NEW MONTHLY masterclasses as they become available.
1-1 support from Hanuman to help you achieve your professional Thai culinary goals
The opportunity to join a monthly live two-hour videoconference where I can answer your questions.
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You will get everything you need to:
When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
Finally !
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