Hello everyone, today I'm here to greet everyone again and this time, it's the same as before, I'll take everyone to the kitchen, but today I'm not cooking. I'll take everyone to make a Thai snack. This snack is called "Kanom Khai Hong" (Khai means egg, Hong means swan). Its name probably comes from its appearance, which is similar to a swan egg. The reason I want to make it is because it's my favorite snack. When I was a kid, my mother went to work in another province and came back. She bought me this snack. I really like it. Every time I see this snack, I always think of my mother. Today is a special day, Easter, which is related to eggs. So I want to make egg-related snacks for people here to eat. And I have to say that this is the first time I've made it. At first, I hesitated for a long time whether to do it or not because I didn't have confidence and I was in a hurry, but I decided to do it because if I didn't do it now, I didn't know when I would be able to do it. So, I thought, well, since I wanted to eat it and for many reasons, it wouldn't hurt to try. Let's see the ingredients and steps to make it.
Ingredients for the dough wrap
- 180 grams of glutinous rice flour
- 20 grams of corn flour
- 1 teaspoon of baking powder
- 50 grams of sugar (if you like it sweet, you can add 80-100 grams)
- 1/2 teaspoon of salt
- 1 tablespoon of vegetable oil
- 120 grams of hot water
- 50 grams of white or black sesame
Ingredients for the filling
- 180 grams of peeled mung beans
- 50 grams of sugar
- 1/2 teaspoon of salt
- 150 ml of coconut milk
Cooking process
- Mix the glutinous rice flour, corn flour, baking powder, sugar, salt, and vegetable oil together, then add hot water
- Knead the flour with everything until well blended, then set aside for about 30 minutes. Meanwhile, make the filling
- Soak the peeled mung beans in hot water for about 30 minutes (or you can soak it overnight first) Then steam it until cooked. When cooked, pound it or blend it until fine.
- Prepare the beans by stirring them by pouring them into a pan with coconut milk, sugar and salt. Stir and mix them together without stopping because it will burn the beans. When it is well mixed, turn off the heat and let it cool down to wrap the filling.
- When the filling is cool, blend it into balls so that it is easy and fast to wrap. Then take the dough and flatten it. Put the ground bean filling in and wrap it into balls. The difficulty of blending is that the dough is very sticky and sticks to your hands when shaping. It is recommended to divide it into balls.
- Then put it on a plate with black sesame or sesame seeds. Mix it all over the ball and blend it again until it is all done.
- When it is done, sprinkle all the sesame seeds. Prepare to fry it. Put oil in a pot until it is covered and then fry the swan egg cake over medium heat. Keep checking until it is golden brown and then scoop it out to drain the oil. Fry until it is done.
- When it is done, prepare to serve. It is recommended to eat it hot because it is delicious. Its taste is crispy on the outside and chewy on the inside. The bean filling has a sweet, fragrant coconut milk flavor.
And this is my first time making swan egg dessert on Easter. It is considered a success. The shape may not be very beautiful, but the first time came out well. I am very proud. And the taste is delicious.
Everyone in the house likes it very much. And asked what its name is. I answered swan egg. Everyone is very happy. So am I. And I hope everyone likes my snack cooking post. Thank you for following. Have a nice day.
Photography : @miingjazz
