Title: Khanom Lum Klun (Forget To Swallow)
Categories: Dessert Thai
Yield: 24 Servings

2	tb	Mung bean flour
2	c	Water
3/4	c	Sugar
		Jasmine essence
		Food coloring (optional)
TOPPING
1/4	c	Coconut milk
1	ts	Rice flour
	pn	Salt

Combine the mung bean flour, water and sugar in a saucepan, stirring until the flour is evenly distributed. Place over medium heat and bring to the boil, stirring constantly. If you like, divide the misture in two or three portions and color each one a delicate shade with one or two drops of food coloring.

Have ready little foil or waxed paper confectionary cups or, if possible, small square boxes made from fresh pandan leaves. Pour a little of the mixture into each cup and leave to set.

Heat the coconut milk, rice flour and salt together until it boils and thickens, then leave to cool. Put into a piping bag fitted with a star or flour nozzle, and pipe and tiny shape onto each sweet. The slightly salty taste of the coconut contrasts delightfully with the sweets.

Source: Charmaine Solomon's Thai Cookbook

previous

next