Sunday, January 20, 2008

Coconut Flower Biscuits (Ka Noom Ja Mong Gud)

yellow-bean-flower-biscuits.jpgThese biscuits have a plain base, the sweetness comes from the sweet flower shapes and a little crunch and sweetness comes from the sugared pumpkin seed, or you can also use sugared almonds or sesame seeds if you can't get the pumpkin seeds.Ingredients Pai 240 gms Wheat Flour ( Cake flour )1 Egg Tolk100 gms Salty Butter100 ml WaterPreparation1. Mix flour and butter, and rub between your fingers to form a fine crumb.2. Add egg and water slowly and massage until mixed to a soft dough.3. Roll flat and very thin, and cut out 2cm diameter circles.4. Cook in a pre-heated oven at 160 degrees celsius and bake for 8 minutes.Ingredients for Ton Aigg 6 Egg Yolks 240 gms Wheat flour100 gms Sugar 220 ml Coconut MilkPreparation1. Heat a dry frying pan to make it hot.2. Put the flour in and toast it by stirring it for a few minutes (don't let it brown, just toast it a little). Set aside.3. Boil the coconut milk and add sugar boil until some of the liquid has boiled off and it's it's a slightly thick syrup. Leave to cool (it needs to be cooled enough before adding the egg yolks, warm is OK)..4. Stir in the eggs yolks into the syrup one by one, stirring them in as you do.5. Add the flour to this, stir it in and put on a medium heat.6. Keep stirring, this will thicken to a firm paste. Keep stirring and cooking and stirring and cooking to cook through the paste. Leave to cool.7. Form small balls of this paste in your hands, this forms the centre of your flour.8. Make the leave pattern with a toothpick in each ball.Ingredients for Nam Mong Gud 100 gms Pumpkin Seed (Almonds or Sesame seeds)50 gms Sugar50 ml Rose Water (Or water and vanilla essence)Preparation1. Toast the pumpkin seeds in a dry pan.2. Mix the water and sugar and heat until the sugar goes crystalized (at the fudge stage).3. Mix in the pumpkin seeds and leave to cool.AssemblyTake a base, place the seeds as leaves around the base, then place a ball of the yellow paste in the middle.

Read More...

[Source: Appon's Thai Food Recipes]

No comments: