This ball-shaped dessert has a sweet coconut filling (gracheek), surrounded by a thin crust of pounded unripe rice crumbs, along with a tempting fragrance enriched with a Thai dessert candle or fresh flowers.
Demonstrating brilliant creativity and attention to detail, this classical Thai dessert uses only three basic ingredients. In this article, we have elected to follow the traditional recipe published in 1908 by Thanpuying Plean Passakornrawong.
The Filling – Gracheek (กระฉีก) Gracheek is a golden-colored paste produced by cooking together semi-matured grated coconut and palm sugar over low heat, until it is soft and malleable – not too chewy and not too thin. The coconut should be thinly grated, using a Chinese-style or a handheld coconut grater. If granulated white sugar is used in the recipe, it is best to use flower-scented water to prepare the syrup, as the resulting gracheek will be lighter, as well as perfumed.
The Crust – Pounded Khao Mao Raang (ข้าวเม่าราง) Creating the rice crumb coating begins by preparing khao mao raang – roasting the unripe rice grains until they pop and become crispy.
After grinding and sieving, the fine crumbs should retain the bready aroma and the pleasant green color of the fresh unripe rice. Its scent is further deepened by smoking it with an aromatic Thai dessert candle.
Using the palms of the hands the gracheek balls are rolled with rice crumbs, or with a mixture of the rice crumbs and the grated coconut. When the rice crumbs have been absorbed into the gracheek, the balls are rolled in rice crumbs for a second time to prevent them from sticking to each other.
The Scent A Thai dessert candle or fresh flowers, such as jasmine, damask roses or cananga odorata (gradang-ngaa, กระดังงา) add another dimension to the already delightful fragrance of the pounded unripe rice.
Modern variation of the traditional recipe:
Using decorative molds to shape the dessert into various shapes.
Using regular popped rice (khaao dtaawk, ข้าวตอก) rather than pounded unripe rice, in order to achieve a whiter color.
Adding pandan juice to the filling to produce a green gracheek filling.
Using commercial artificial scent in place of fresh flowers or aromatic candles.
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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Deceptively simple, the recipe for battered, deep-fried unripe rice and grated coconut banana rolls (khao mao thaawt, ข้าวเม่าทอด) is actually quite challenging to master. Like so many Thai dessert recipes, this seemingly straightforward dish has a complex character.
Known as Khanohm faawy (ขนมฝอย) or Khanohm handtraa, this sweet or savory packet can be a dessert or a snack. The dessert has a sweet filling of silky mung beans and a coconut marzipan-like paste, while the snack’s savory filling consists of shrimp and pork minced and seasoned with garlic, coriander root and white peppercorns. Each is theatrically wrapped in a striking nest of skillfully crafted duck’s egg thread.
Smoked duck stuffed with a mackerel and chestnut filling is a dish that defies cultural boundaries. An exemplar of blended culinary influences, featuring inviting colors and an elegant presentation that serve as a prelude to the complex flavors and textures that await, the dish is an eloquent testament to the cooking style of Mrs. Samaknantapol (Jeep Bunnag, who went by the pen name “the granddaughter of Maae Khruaa Huaa Bpaa”). In the 1930s. Mrs. Jeep Bunnag published her first cookbook. Following in the footsteps of her revered grandmother-in-law, Lady Plean Passakornrawong, she continued to document the art of Siamese cuisine through the treasured books she published and was known for her ability to merge culinary traditions into beautiful and innovative dishes that represent an era.
The rich, dark color of the smoked duck’s skin is visually striking and appetizing, evoking a sense of indulgence and luxury. The smoky flavors that permeate the meat reflect our deep connection to primal cooking techniques, a fascinating juxtaposition to the refined presentation of the dish. When the smoked duck is sliced, its succulent pink meat is revealed, surrounding the golden filling of chestnuts and mackerel.
Unripe rice snack – “Khao Mao Mee” (ข้าวเม่าหมี่ ) also known as “Khao Mao Song Kreuang” (ข้าวเม่าทรงเครื่อง) or by it’s royal name “Khanom Khao Mao Rang” (ขนมข้าวเม่าราง) is a delicious snack. It makes an unusual use of the unripe rice grains, which are normally used for desserts making. The following recipe describes an ancient and hard to find version of it. These days, there is a tendency to add other ingredients like peanuts or to deep fry the unripe rice grains until fluffy and crispy.
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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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