4 ways to make Khanom LayΒ Stylish Thai dessert recipeΒ Add color and invite to eat
Β Β Β Β Who would believe that the familiar ThaiΒ dessert menuΒ Β can be transformed into a cutest-looking applied Thai dessert?Β Kapuk.com would like to present a method for making layered dessert menus with ideas, including rose layered desserts.Β Butterfly pea layer dessertΒ Fancy flower layer dessertΒ Whether you want to cook it yourself or make it for someone special, it’s cute.
1. Rose layer dessert
This layered pastry recipe is ideally suited for providing for your cherished one on Valentine’s Day. We present a menu of rose layered pastries. Take the layer of baked good batter and make it into the state of a rose. Whether it’s little blossoms or enormous blossoms, assuming you make them with your heart, no more.
Ingredients for Khanom Chan
Β Β β ββ βββββββ’β 2 cups coconut milk
Β Β β β ββ βββββ’β 1 cup granulated sugar
Β Β ββ ββ βββββββ’β 1/8 cup arrowroot flour
Β Β β ββ ββ βββββββ’β 1/4
Β Β cupβββ’β 1 cup tapioca starch
Β Β β β ββ β βββ’β Red food coloring
Β Β β ββ ββ ββ βββ’
Β Β β A littleβββββββ’β Vegetable oil (for greasing the tray)
Β Β β β ββ βββββ’β 1 cup granulated sugar
Β Β ββ ββ βββββββ’β 1/8 cup arrowroot flour
Β Β β ββ ββ βββββββ’β 1/4
Β Β cupβββ’β 1 cup tapioca starch
Β Β β β ββ β βββ’β Red food coloring
Β Β β ββ ββ ββ βββ’
Β Β β A littleβββββββ’β Vegetable oil (for greasing the tray)
How to make layered dessert
1. Put coconut milk in a pot. Heat to the point of boiling. Followed by sugar Mix well until broke down. Switch off the intensity and pass on it to cool.
2. When the coconut milk blend has cooled, scoop out the coconut milk on top with a spoon and put it in a holder to keep
. 3. Blend in the arrowroot powder. Custard Starch and rice flour together in a blending bowl. Gradually pour in the coconut milk a little at a time, alternating with utilizing your hands to ply the mixture. Manipulate until the mixture meets up into a ball, then, at that point, massage for an additional 15 minutes
2. When the coconut milk blend has cooled, scoop out the coconut milk on top with a spoon and put it in a holder to keep
. 3. Blend in the arrowroot powder. Custard Starch and rice flour together in a blending bowl. Gradually pour in the coconut milk a little at a time, alternating with utilizing your hands to ply the mixture. Manipulate until the mixture meets up into a ball, then, at that point, massage for an additional 15 minutes
Β Β Β Β Tip: Knead the dough in the same direction to make it softer and stickier
. 4. Pour in the remaining coconut milk.Β Followed by the scent of jasmine.Β Stir to mix well.Β Strain the mixture through a sieve and set aside.
Β Β Β Β 5. Divide the flour mixture into 2 parts, add 1 part red food coloring, mix well.
Β Β Β Β 6. Apply vegetable oil evenly on the tray for steaming layered desserts
Β Β Β Β 5. Divide the flour mixture into 2 parts, add 1 part red food coloring, mix well.
Β Β Β Β 6. Apply vegetable oil evenly on the tray for steaming layered desserts
Β Β Β Β . Tip: Applying vegetable oil to the tray will make it easier to remove the cake layers from the mold.
7. Put the steamer on fire.Β Wait until the water is boiling.Β Then place the tray for steaming the dessert and spoon the pink flour mixture into the mold to make the first layer. Close the lid and steam for about 5-7 minutes.
Β Β Β Β 8. When the first layer is cooked, open the lid and scoop the white mixture into it. Close the lid and continue steaming, alternating until the flour mixture is gone and the pan is full.
Β Β Β Β 8. When the first layer is cooked, open the lid and scoop the white mixture into it. Close the lid and continue steaming, alternating until the flour mixture is gone and the pan is full.
Β Β Β Β Tip: When steaming the layer cake, you must wait for the water to boil.Β Because the top of the layered cake won’t be wavy.
9. When finished steaming, take the layered cake out of the steamer.Β Set aside to cool down.Β Take the layer cake out of the mold.Β Cut the layered dessert in half lengthwise and peel each layer out into a sheet.
Β Β Β Β 10. To roll the rose, roll the layered dessert sheet in 1 fold. Fold the first petal back 45 degrees, then fold it back up. Repeat. Until it’s all gone and ready to serve.
Β Β Β Β 10. To roll the rose, roll the layered dessert sheet in 1 fold. Fold the first petal back 45 degrees, then fold it back up. Repeat. Until it’s all gone and ready to serve.
2. Butterfly pea dessert
Β Β Β Β Anyone who has a lot of butterfly pea plants, try sharing them to make a tray of butterfly pea dessert menu.Β This recipe adds the scent of jasmine to increase the aroma. Eat it while it’s warm so you don’t burn your mouth.
Ingredients for butterfly pea cake
cups1 cup sugar
Β Β 1/8 cup arrowroot flour
Β Β 1/4
Β Β cupβββββββββ’β 1 cup tapioca starch
Β Β β β βββββββ’β Concentrated butterfly pea flower juice
Β Β β ββββ βββββββ’β Smell A little jasmine
Β Β β β ββ βββ’β Vegetable oil (for greasing the tray
Β Β 1/8 cup arrowroot flour
Β Β 1/4
Β Β cupβββββββββ’β 1 cup tapioca starch
Β Β β β βββββββ’β Concentrated butterfly pea flower juice
Β Β β ββββ βββββββ’β Smell A little jasmine
Β Β β β ββ βββ’β Vegetable oil (for greasing the tray
How to make layered dessert
1. Put coconut milk in a pot, bring to a boil, add sugar and stir until dissolved. Close. Fire and leave until cool.Β Scoop out the coconut milk on top and put it in a container to keep.
Β Β Β Β 2. Mix in the arrowroot powder.Β Tapioca StarchΒ and rice flour in a mixing bowl. Slowly pour in the coconut milk a little at a time, alternating with using your hands to knead the dough.Β After kneading until the dough forms a ball, then knead for another 15 minutes. Pour in the remaining coconut milk.Β Followed by the scent of jasmine.Β Stir to mix well.Β Filter with a strainer.
Β Β Β Β 3. Add concentrated butterfly pea flower juice.Β Stir to mix the colors together
Β Β Β Β . 4. Apply vegetable oil to the tray for steaming layered desserts.
Β Β Β Β 2. Mix in the arrowroot powder.Β Tapioca StarchΒ and rice flour in a mixing bowl. Slowly pour in the coconut milk a little at a time, alternating with using your hands to knead the dough.Β After kneading until the dough forms a ball, then knead for another 15 minutes. Pour in the remaining coconut milk.Β Followed by the scent of jasmine.Β Stir to mix well.Β Filter with a strainer.
Β Β Β Β 3. Add concentrated butterfly pea flower juice.Β Stir to mix the colors together
Β Β Β Β . 4. Apply vegetable oil to the tray for steaming layered desserts.
Β Β Β Β Tip: Applying vegetable oil to the tray will help make it easier to remove the layered desserts from the mold.
Β 5. Put the steamer set on fire.Β Wait until the water is boiling.Β Then place the tray for steaming the dessert and scoop the purple flour mixture into the mold to make the first layer. Close the lid and steam for about 5-7 minutes.
Β Β Β Β 6. When the first layer is cooked, open the lid and scoop the purple mixture into it. Close the lid and continue steaming, alternating until the flour mixture is gone and the mold is full.
Β Β Β Β 6. When the first layer is cooked, open the lid and scoop the purple mixture into it. Close the lid and continue steaming, alternating until the flour mixture is gone and the mold is full.
Β Β Β Β Tip: When steaming the layer cake, you must wait for the water to boil.Β Because the top of the layered cake won’t be wavy.
7. While got done with steaming, remove the layered cake from the liner. Put away to chill off. Eliminate from the print. Slice each layer of baked good down the middle the long way and strip each layer out into sheets. Roll into the state of a rose. By moving the layered sweet sheet 1 time, collapsing the primary petal back 45 degrees, then collapsing it back up. Rehash until it’s completely gone. Prepared to serve.
3. 4-color rose layered dessert
Β Β Β Β , from previously making only one color of rose layered dessert.Β Why not try making a 4-color rose layered dessert menu? Use a shape mold as you like.Β Drop the dough into the steamer one color at a time until the pan is full.Β Even if it takes time to steam it several times.Β But the results are something to be proud of.
Ingredients for Khanom Chan
Β 2 cups coconut milk
Β Β β β ββ βββ’β 1
Β Β cupββ βββββββ’β 1/8 cup arrowroot flour
Β Β β β ββ βββββ’β 1/4 cup rice flour
Β Β β ββ βββββββ’ 1 cup tapioca starch
Β Β β β ββ βββββ’β Food coloring as desired (such as orange, blue, pink, green)
Β Β β ββ β βββββββ’β A little jasmine scent
Β Β ββ ββ βββββββ’β Vegetable oil (for painting the mold)
Β Β β ββ ββ βββββ’β Print the shape as you like.
Β Β β β ββ βββ’β 1
Β Β cupββ βββββββ’β 1/8 cup arrowroot flour
Β Β β β ββ βββββ’β 1/4 cup rice flour
Β Β β ββ βββββββ’ 1 cup tapioca starch
Β Β β β ββ βββββ’β Food coloring as desired (such as orange, blue, pink, green)
Β Β β ββ β βββββββ’β A little jasmine scent
Β Β ββ ββ βββββββ’β Vegetable oil (for painting the mold)
Β Β β ββ ββ βββββ’β Print the shape as you like.
How to make layered dessert: 1.
Put coconut milk in a pot, heat to the point of boiling, trailed by sugar. Mix well until disintegrated. Switch off the intensity and pass on it to cool.
2. When the coconut milk combination has cooled, scoop out the coconut milk on top with a spoon and put it in a holder to keep
. 3. Blend in the arrowroot powder. Custard Starch and rice flour together in a blending bowl
. 4. Gradually pour in the coconut milk a little at a time, alternating with utilizing your hands to manipulate the batter until it meets up and ply for an additional 15 minutes
. 5. Pour in the excess coconut milk. Followed by the aroma of jasmine. Mix to blend well. Then, at that point, strain the combination through a sifter and plan.
6. Partition the flour combination into 4 cups, add food shading of each tone and mix well.
7. Apply vegetable oil on the plate for steaming the layered pastries equally. Then put the liner ablaze. Hold on until the water is bubbling. Then, at that point, place the plate for steaming the treat and scoop in the first layer of flour combination (orange). Close the top and steam for around 5-7 minutes.
8. At the point when the first layer is cooked, open the top and scoop out the second layer of fixings (blue). ) Cover it, close the top and go on steaming, rotating the varieties until the flour blend is gone and the form is full.
2. When the coconut milk combination has cooled, scoop out the coconut milk on top with a spoon and put it in a holder to keep
. 3. Blend in the arrowroot powder. Custard Starch and rice flour together in a blending bowl
. 4. Gradually pour in the coconut milk a little at a time, alternating with utilizing your hands to manipulate the batter until it meets up and ply for an additional 15 minutes
. 5. Pour in the excess coconut milk. Followed by the aroma of jasmine. Mix to blend well. Then, at that point, strain the combination through a sifter and plan.
6. Partition the flour combination into 4 cups, add food shading of each tone and mix well.
7. Apply vegetable oil on the plate for steaming the layered pastries equally. Then put the liner ablaze. Hold on until the water is bubbling. Then, at that point, place the plate for steaming the treat and scoop in the first layer of flour combination (orange). Close the top and steam for around 5-7 minutes.
8. At the point when the first layer is cooked, open the top and scoop out the second layer of fixings (blue). ) Cover it, close the top and go on steaming, rotating the varieties until the flour blend is gone and the form is full.
Β Β Β Β Tip: When steaming the layer cake, you must wait for the water to boil.Β Because the top of the layered cake won’t be wavy.
Β Β Β Β 9. When finished steaming, take the layered cake out of the steamer.Β Set aside to cool down.Β Take the layer cake out of the mold and ready to serve.
4. Fancy flower layer dessert
Β Β Β Β If anyone has a flower print, please take it out and wait.Β We present fancy flower layer desserts.Β Add food coloring of your choice to the dough and drop it into the mold.Β When finished, distribute deliciousness to the whole family.
Ingredients for Khanom Chan
Β βββββ’β 2 cups coconut milk
Β Β β β ββ βββββ’β 1
Β Β cupβ β βββββββ’β 1/8 cup arrowroot flour
Β Β β ββ β βββββββ’β 1/4
Β Β cupββ’β 1 cup tapioca starch
Β Β β β ββ β βββ’β Food coloring as desired (e.g. orange, yellow)
Β Β β ββ β βββββ’β A little jasmine scent
Β Β ββ ββ βββββ’β Vegetable oil (for painting the mold)
Β Β β ββ ββ βββββ’β Print the flower shape as you like.
Β Β β β ββ βββββ’β 1
Β Β cupβ β βββββββ’β 1/8 cup arrowroot flour
Β Β β ββ β βββββββ’β 1/4
Β Β cupββ’β 1 cup tapioca starch
Β Β β β ββ β βββ’β Food coloring as desired (e.g. orange, yellow)
Β Β β ββ β βββββ’β A little jasmine scent
Β Β ββ ββ βββββ’β Vegetable oil (for painting the mold)
Β Β β ββ ββ βββββ’β Print the flower shape as you like.
How to make layered dessert: 1.
Put coconut milk in a pot, heat to the point of boiling, trailed by sugar. Mix well until disintegrated. Switch off the intensity and pass on it to cool.
2. When the coconut milk combination has cooled, scoop out the coconut milk on top with a spoon and put it in a holder to keep
. 3. Blend in the arrowroot powder. Custard Starch and rice flour together in a blending bowl
. 4. Gradually pour in the coconut milk a little at a time, alternating with utilizing your hands to manipulate the mixture until it meets up and work for an additional 15 minutes
. 5. Pour in the excess coconut milk. Followed by the aroma of jasmine. Mix to blend well. Then, at that point, strain the blend through a sifter and plan.
6. Partition the flour combination into 4 cups, add food shading of each tone and mix well.
7. Apply vegetable oil on the plate for steaming the layered treats equally. Then, at that point, put the liner ablaze. Hold on until the water is bubbling. Then, at that point, place the plate for steaming the sweet and scoop the flour combination of each tone into the shape. Close the cover and steam for around 5-7 minutes.
2. When the coconut milk combination has cooled, scoop out the coconut milk on top with a spoon and put it in a holder to keep
. 3. Blend in the arrowroot powder. Custard Starch and rice flour together in a blending bowl
. 4. Gradually pour in the coconut milk a little at a time, alternating with utilizing your hands to manipulate the mixture until it meets up and work for an additional 15 minutes
. 5. Pour in the excess coconut milk. Followed by the aroma of jasmine. Mix to blend well. Then, at that point, strain the blend through a sifter and plan.
6. Partition the flour combination into 4 cups, add food shading of each tone and mix well.
7. Apply vegetable oil on the plate for steaming the layered treats equally. Then, at that point, put the liner ablaze. Hold on until the water is bubbling. Then, at that point, place the plate for steaming the sweet and scoop the flour combination of each tone into the shape. Close the cover and steam for around 5-7 minutes.
Β Β Β Β Tip: When steaming the cakes, you must wait for the water to boil.Β Because the top of the layered cake won’t be wavy.
Β Β Β Β 8. When finished steaming, take the layered cake out of the steamer.Β Set aside to cool down.Β Take the layer cake out of the mold.Β Beautifully decorated and ready to serve.
