ขนมไข่หงส์ (Kanom Kai Hong) Thai Dessert***Eng Sub***

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Description
Pls,re-uploaded is not allowed, visit me go to http://www.bloggang.com/mainblog.php?id=coffeebake&month=04-07-2011&group=9&gblog=73
special thanks credit song
artist: bandari
song: The Sound Of Silence

Stuffing Ingredients
200 gr,or 1 +1/2 , measuring cups tightly. steamed grind mung bean ,peeled
40-50 gr, palm sugar
30 gr oil
1 teaspoon salt
40 gr.,chopped shallots
1 1/2-2 teaspoons pepper
(add water 1/4 cup if too dry )

Method
**add oil and shallots with low heat ,stir until light golden
**add grind mung bean mix with palm sugar ,salt,pepper mix well ,if too dry
u can add 1/4 cup pure water
**make a ball shape 22-27 balls when still warm


**********************
Dough Ingredients
150 gr sticky rice flour
25 gr rice flour
50 gr grated coconut
30 gr palm sugar
40 gr coconut milk
70 gr floating jasmine flower water,or pure water
1/2 teaspoon salt

Method
**Mix two kinds of flour,grated coconut,sugar,salt,coconut milk together
**knead it and add water a little in each time untill all,knead it till well
**add some oil paint on plate and hands
**flatten a dough ball,add stuffing in the middle of dough,wrap it into a ball shape
**leave in temperature roon 15 mins
**deep fry,with low heat ,used time 5-7 mins ,remove when it turn to golden brown
**make sure for let's it cool down inside also befor coating sugar
***********************
Coating Sugar Ingredients
100 gr sugar
70 gr floating jasmine flower water,or pure water

Method
**mixed sugar and water with low heat ,do not stir
**boil until syrub start thick,u will see many bubbles
**reduce very low heat and add fried balls into syrub mix until syrub coat all balls
** do not stop stir balls...untill see the balls with white sugarcoat .turn off heat
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