Khanom khai hong

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Khanom khai hong (ขนมไข่หงส์) is a traditional Thai dessert that is popular in Thailand. The name "khanom khai hong" translates to "swan egg dessert" in English, which is derived from its appearance resembling small eggs.

Ingredients

The main ingredients used in making khanom khai hong include:

• Glutinous rice flour
• Mung bean paste
• Coconut milk
• Sugar
• Salt
• Sesame seeds
• Vegetable oil for frying

Preparation

The preparation of khanom khai hong involves several steps: 1. **Mung Bean Paste**: The mung beans are soaked, steamed, and then mashed into a smooth paste. This paste is mixed with sugar and salt to enhance the flavor. 2. **Dough**: The glutinous rice flour is combined with coconut milk and a pinch of salt to form a dough. The dough is kneaded until it becomes smooth and pliable. 3. **Shaping**: Small portions of the mung bean paste are rolled into balls. These balls are then wrapped with the glutinous rice dough, ensuring that the paste is completely enclosed. 4. **Frying**: The dough balls are deep-fried in hot vegetable oil until they turn golden brown and crispy. 5. **Coating**: After frying, the balls are rolled in sesame seeds to add a crunchy texture and nutty flavor.

Serving

Khanom khai hong is typically served as a snack or dessert. It is enjoyed for its crispy exterior and soft, sweet interior. The dessert is often found at local markets and is a popular choice during festivals and special occasions.

Cultural Significance

Khanom khai hong holds cultural significance in Thai cuisine. It is often associated with traditional celebrations and is a symbol of good fortune and prosperity. The dessert is also a representation of the rich culinary heritage of Thailand.

See Also

• Thai cuisine
• List of Thai desserts
• Mung bean
• Coconut milk