Coconut Balls Rolled in Ground Roasted Unripe Rice Recipe
Hanuman and Chef Thapakorn Lertviriyavit
“Khao Mao Boht” is a ball-shaped dessert. It has a sweet coconut filling (Gracheek), a thin crust of pounded unripe rice crumbs and its scent is enriched with Thai dessert candle or fresh flowers.
jasmine flower (ดอกมะลิ)damask rose or cananga odorata.
Instructions
Over low heat, roast the khao mao, stirring constantly.
In a pestle and mortar, pound the roasted khao mao (khao mao raang) into fine crumbs.
Sieve the pounded khao mao raang.
Using a Thai dessert candle, smoke the rice crumbs.
The smoking should last for at least 20 minutes.
This an example of a handheld coconut grater suitable for grating the coconut to the desired texture.
Grate the coconut thinly.
In a brass wok, melt palm sugar with two tablespoons of water over low heat.
When the sugar has melted, add the grated coconut.
Stir constantly with a wooden paddle.
The gracheek is ready: remember that it will harden after it cools.
The gracheek filling and the scented rice crumbs are ready to roll.
Using the tip of a spoon, measure out equal quantities of the gracheek filling.
Roll the gracheek filling into smooth balls.
Using the palms of your hands, roll the scented rice crumbs into the gracheek balls until the rice crumbs are absorbed into the gracheek. Then roll them again in more rice crumbs to prevent them from sticking to each other.
Using a Thai dessert candle, smoke the balls for another 20 minutes before serving
Serve.
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One of the charms of street food is that it finds you rather than you finding it. Therefore you are usually in the perfect mood to embrace it.
This treat along with other sweets are traditionally presented on tricycle drawn trays that are protected from insects and pollution by a transparent nylon tent and light up by a single light bulb.
Khanohm jeen (ขนมจีน) are noodles made from rice starch. Their strands are long, round, thin and elastic, with a beautiful white sheen and a pleasant chewy texture.
It is unclear exactly when khanohm jeen production arrived in Thailand; however, it is likely that production was already active during the Ayutthaya period (1351-1767), in communities along the Khanohm Jeen canal, a main water artery in Ayutthaya’s Senna district (คลองขนมจีน อ.เสนา จ.พระนครศรีอยุธยา).
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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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