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Med Kanoon Pueak

       By: Chef Naam  

Recipe Detail :

Med Kanoon Pueak - Another kind of Thai traditional dessert that always serve with Thong Yip or Thong Yord. But this time we will use taro to filled them inside.

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Med Kanoon Pueak - Another kind of Thai traditional dessert that always serve with Thong Yip or Thong Yord. But this time we will use taro to filled them inside.

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For:  50-60 pieces (depending on size)

1. 1 Head White taro
2. 5-6  Cups Coconut milk
3. 2 1/4 Tsp. Palm sugar
4. 4-5 Duck eggs (use only yolks and mix them together)

Syrup 1
5. 3 cups of Water from floating flowers
6. 3 cup Sugar

Syrup 2
7. Water, floating flowers, 1 1/2 cup
8. Granulated sugar 2 cups.

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1. Syrup - Add sugar, water in a brass pan and heat to boiling. Wait until sugar dissolves. Set aside to cool.
2. Add coconut milk in the pan and heat to boiling. Boil taro until soft. When the water dry, add palm sugar and continue stirring until dry. Set aside to cool. Then mold into oval shape (every piece same size).
3. Heat sugar, water in a brass pan, wait until sugar dissolved (about 10 minutes), and turn off the heat. Dip taro in egg yolk and drop in the pan and heat until boiling. Turn upside down to make it cook on both sides. Bring up with the sieve and place in cool syrup.

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รายการที่1-9 จาก 9

Med Kanoon Pueak




Med Kanoon Pueak - Another kind of Thai traditional dessert that always serve with Thong Yip or Thong Yord. But this time we will use taro to filled them inside.


Ingredient of Med Kanoon Pueak

1. 1 Head White taro
2. 5-6 Cups Coconut milk
3. 2 1/4 Tsp. Palm sugar
4. 4-5 Duck eggs (use only yolks and mix them together)

Syrup 1

5. 3 cups of Water from floating flowers
6. 3 cup Sugar

Syrup 2

7. Water, floating flowers, 1 1/2 cup
8. Granulated sugar 2 cups.

How to Cook Med Kanoon Pueak


1. Syrup - Add sugar, water in a brass pan and heat to boiling. Wait until sugar dissolves. Set aside to cool.
2. Add coconut milk in the pan and heat to boiling. Boil taro until soft. When the water dry, add palm sugar and continue stirring until dry. Set aside to cool. Then mold into oval shape (every piece same size).
3. Heat sugar, water in a brass pan, wait until sugar dissolved (about 10 minutes), and turn off the heat. Dip taro in egg yolk and drop in the pan and heat until boiling. Turn upside down to make it cook on both sides. Bring up with the sieve and place in cool syrup.

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