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Egg Yolks Dumpling in Wheat Flour Crown (Ja Mong Kut) 

       By: Chef Naam  

Recipe Detail :

Egg Yolks Dumpling in Wheat Flour Crown (Ja Mong Kut) - Kanom Ja Mongkut is Thai traditional dessert that hard to find nowadays. Due to process that takes a long time. The main ingredient of the dessert is like ‘Thong - ek’, which consists of wheat flour, eggs, sugar and coconut milk. Decorate with watermelon seeds. Then coat surrounding with sugar like a crown. Sometimes use gold foil that eatable for this dessert. ‘Ja Mongkut’ is one of auspicious Thai desserts.

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Egg Yolks Dumpling in Wheat Flour Crown (Ja Mong Kut) - Kanom Ja Mongkut is Thai traditional dessert that hard to find nowadays. Due to process that takes a long time. The main ingredient of the dessert is like ‘Thong-ek’, which consists of wheat flour, eggs, sugar and coconut milk. Decorate with watermelon seeds. Then coat surrounding with sugar like a crown. Sometimes use gold foil that eatable for this dessert. ‘Ja Mongkut’ is one of auspicious Thai desserts.

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Cooking time : 6-7 hours
For 20-25 pieces

1. Watermelon seed 
2. 1 cup Sugar
3. 1/4 cup of Water

4. Wheat flour, Red lotus
5. 6 Eggs
6. 3/4 cups Sugar
7. 1 cup Coconut milk

Base (Stirred)
8. 1/2 cup Wheat flour
9. 1 Egg (separate egg yolk)
10. 1 Tbsp. Water
11. Syrup (use as glue)
1.  Melon seed
1.1 Syrup – Pour water and sugar and stir a bit until boiling about 5 minutes. Put in a bowl and set aside.
1.2 Set the fire or use low heat on stove. Add red lotus in a pan and swept back and forth by hand. Roast until cook about 30 minutes.  
2. Thong Ek
2.1 Put wheat flour, sugar, 1/2 cup coconut milk and stir together until sugar dissolve. Put egg yolk (which already mixed with 1/2 cup coconut milk) and stir to combine. Sift and put in a brass pan. Stir before placing over heat every time. Use low heat and gradually stir roundly. When the mixture begins to come out thick, stir up and down slowly.
2.2 Stirring – touch side of pan to check the temperature. If it is too hot, place on a tray with wet cloth. Keep stirring until the mixture cool down. Then heat on stove again. Make like this over again and again. Stir about 1 1/2 hours until thick. Then remove from the stove.
3. Base - put wheat flour (with egg yolk that already mix with water). And knead until smooth.
4. Combine – Put baked melon seed around the base with syrup (6-7 seeds / 8-9 seeds (for small piece)) and wait until dry. Then mold into a ball and cut into 6 cloves. Mold another part in a small ball for placing on top. (you can use oil if it cannot stick together) Then jab gold foil with the tip of a knife and put in the middle on top again. Place on a plate and smoke with candle in a steaming pot. 

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Egg Yolks Dumpling in Wheat Flour Crown (Ja Mong Kut) 

Egg Yolks Dumpling in Wheat Flour Crown (Ja Mong Kut)  - Kanom Ja Mongkut is Thai traditional dessert that hard to find nowadays. Due to process that takes a long time. The main ingredient of the dessert is like ‘Thong-ek’, which consists of wheat flour, eggs, sugar and coconut milk. Decorate with watermelon seeds. Then coat surrounding with sugar like a crown. Sometimes use gold foil that eatable for this dessert. ‘Ja Mongkut’ is one of auspicious Thai desserts.

Ingredient of Egg Yolks Dumpling in Wheat Flour Crown (Ja Mong Kut) 

1. Watermelon seed
2. 1 cup Sugar
3. 1/4 cup of Water


4. Wheat flour, Red lotus
5. 6 Eggs
6. 3/4 cups Sugar
7. 1 cup Coconut milk

Base (Stirred)

8. 1/2 cup Wheat flour
9. 1 Egg (separate egg yolk)
10. 1 Tbsp. Water
11. Syrup (use as glue)

How to Cook Egg Yolks Dumpling in Wheat Flour Crown (Ja Mong Kut) 

1. Melon seed
1.1 Syrup – Pour water and sugar and stir a bit until boiling about 5 minutes. Put in a bowl and set aside.
1.2 Set the fire or use low heat on stove. Add red lotus in a pan and swept back and forth by hand. Roast until cook about 30 minutes.
2. Thong Ek
2.1 Put wheat flour, sugar, 1/2 cup coconut milk and stir together until sugar dissolve. Put egg yolk (which already mixed with 1/2 cup coconut milk) and stir to combine. Sift and put in a brass pan. Stir before placing over heat every time. Use low heat and gradually stir roundly. When the mixture begins to come out thick, stir up and down slowly.
2.2 Stirring – touch side of pan to check the temperature. If it is too hot, place on a tray with wet cloth. Keep stirring until the mixture cool down. Then heat on stove again. Make like this over again and again. Stir about 1 1/2 hours until thick. Then remove from the stove.
3. Base - put wheat flour (with egg yolk that already mix with water). And knead until smooth.
4. Combine – Put baked melon seed around the base with syrup (6-7 seeds / 8-9 seeds (for small piece)) and wait until dry. Then mold into a ball and cut into 6 cloves. Mold another part in a small ball for placing on top. (you can use oil if it cannot stick together) Then jab gold foil with the tip of a knife and put in the middle on top again. Place on a plate and smoke with candle in a steaming pot.

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