Khanom Alua (ขนมอาลัว)
Today recipe is Kanom Alua (ขนมอาลัว), eggless Thai dessert treat. Kanom Alua is made of only four ingredients : coconut milk, all purpose flour, mung bean flour and sugar, yet utterly delicious and addicting. It is very popular in any dessert table, New Year's, family gathering and often bought for gift or souvenir. Khanom Alua is a sweet savory, creamy dessert, perfect for both kids and adults.
Khanom Alua is my favorite dessert. I love its texture -- a little hard and dry on the outside but soft, moist and tender on the inside. In Bangkok, where I was growing up, Khanom Alua is usually flower shaped dessert dyed with various delicate pastel colors. It looks so pretty and absolutely feminine as it is tasty.
But don't underestimate this tiny little treat. It may be small but this bite sized morsel does pack a mouthful of flavor. It is so tiny, you won't even need to save the room for dessert to enjoy it!
Khanom Alua is my favorite dessert. I love its texture -- a little hard and dry on the outside but soft, moist and tender on the inside. In Bangkok, where I was growing up, Khanom Alua is usually flower shaped dessert dyed with various delicate pastel colors. It looks so pretty and absolutely feminine as it is tasty.
But don't underestimate this tiny little treat. It may be small but this bite sized morsel does pack a mouthful of flavor. It is so tiny, you won't even need to save the room for dessert to enjoy it!
Khanom Alua Recipe
Ingredients
3/4 cup all purpose flour
3 tablespoon mung bean flour
400 ml. coconut milk
1/4 cup red cabbage juice or water
1 cup sugar
Preparation
1. In the mixing bowl, combine all the ingredient, stir until the sugar dissolves completely. With a strainer or cheesecloth, sieve the mixture 2 times. Discard all the lump.
2. With a double boiler or a non stick pan, cook the mixture until it is done and shiny. It should take less than 10 minutes. Remove from heat.
3. Insert a star piping tip in a pasty bag, transfer the mixture to the pastry bag.
4. Pipe the mixture into swirls or stars.
5. Let the desserts expose directly to sunlight for 3 days. The desserts can be stored in an airtight container up to a week but enjoy soon.
NOTE: For longer shelf life, you could use food dehydrator instead of sun drying method.
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2 comments
That is so interesting! I have never seen or heard of this before. Really neat!
ReplyDeleteNippon Nin - Thank you.
ReplyDelete