Khanom Thian wrapped in banana leaves
Savor the auspicious Thai-Chinese dessert, “Khanom Thian,” a meticulously crafted treat. The glutinous rice flour dough is kneaded with coconut milk until smooth and glossy. It’s filled with a smooth, mashed mung bean paste, stir-fried with fried shallots and freshly ground black pepper, offering a unique savory, sweet, and spicy flavor. Wrapped in fresh banana leaves in a triangular pyramid shape, symbolizing prosperity, it’s steamed until the fragrant aroma of the banana leaves deeply permeates the dough.
- Difficulty level: Easy
- 20 minutes
Ingredient
- Ingredients for the filling (savory filling):
- Shelled mung beans: 250 grams
- Finely chopped shallots: 1/2 cup
- A mixture of white and black pepper: 2 tablespoons
- Granulated sugar: 1/2 cup
- Salt: 1.5 teaspoons
- Vegetable oil: for stir-frying the filling.
- Ingredients for the pastry dough:
- Glutinous rice flour: 500 grams
- Coconut cream: 1 cup
- Palm sugar: 150 grams
- Vegetable oil: a small amount.
- Wrapping materials:
- Fresh banana leaves: Cut them into circles of two different sizes.
- Vegetable oil: For greasing banana leaves.
Detailed instructions
1. Preparing the Filling (Savory Filling)
- Mash the steamed mung beans until finely ground while still hot.
- Heat vegetable oil in a pan, sauté the shallots until golden and fragrant, then add the ground black pepper and stir-fry.
- Add the mashed mung beans, season with sugar and salt, and stir until the mixture is well combined and dry enough to be molded.
- Let it cool slightly, then mold into small, bite-sized balls.
- Simmer the palm sugar and coconut milk over low heat until the sugar dissolves. Let it cool slightly.
- Gradually pour the coconut milk mixture into a bowl with the glutinous rice flour, kneading until the dough is soft, smooth, and doesn’t stick to your hands. (The dough should be soft enough.) (Not too soggy and not too dry)
- Roll the dough into a round sheet, place the prepared filling in the center, and wrap the dough around it completely.
- Prepare two banana leaves, lightly grease them with vegetable oil. Fold the larger banana leaf into a cone shape (a pointed cone shape).
- Place the dumplings inside the banana leaf cone, then fold the edges of the banana leaves over each other to form a triangular pyramid. Tuck the ends of the banana leaves neatly.
- Arrange the dumplings in a steamer (prepare the water to a rolling boil first).
- Steam over medium heat for 30-45 minutes, depending on the size of the dumplings.
- Once cooked, the banana leaf surface will turn dark green and become glossy. Let the dumplings set before serving.
Delicious Tips (Pro-Tips)
Soft Dough Overnight: The secret lies in kneading the dough with warm coconut milk simmered with palm sugar. This helps keep the dough soft for a long time, even when cooled. Adding a mixture of black and white pepper will give the filling a more distinct aroma and spiciness.
Soft Dough Overnight: The secret lies in kneading the dough with warm coconut milk simmered with palm sugar. This helps keep the dough soft for a long time, even when cooled. Adding a mixture of black and white pepper will give the filling a more distinct aroma and spiciness.
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