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Original Thai Dessert - Med Khanoon

       By: Chef Lek  

Recipe Detail :

Original Thai Dessert - Med Khanoon - Med Khanoon is one more another delicious sweet Thai dessert which commonly used in various sacred ceremonies.

Original Thai Dessert - Med Khanoon - Med Khanoon is one more another delicious sweet Thai dessert which commonly used in various sacred ceremonies.

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Cooking time : 80 minutes
 Ingredients for : 3-4 Person

1. 100 grams Peeled Green Beans soaked in water for 1 night, finely grinded
2. 200 ml. Coconut Milk
3. 90 grams Sugar
4. 2 Egg Yolks
5. 2 Duck Egg Yolks
6. 600 gram Sugar
7. 400 ml. Water
8. 1 Pandan Leave
9. 1 Fragrant Candle
10 1/2 Tsp. Jasmine Scent
11. 1 Large Cup Syrup 700 ml.
1. Stir beans, coconut milk and sugar in the brass pan. Use low heat and stir until the beans begin to dry about 15 minutes. Set aside to cool.
2. Mold the bean mixture into1 1/2 inches long pieces and 1 inch thick. Press to flat, then bake with fragrant candle. Close the lid and bake for 10 minutes.
3. Boil water, sugar, pandan leave, jasmine scent in a brass pan with high heat. When the syrup boil, drop out the pandan leave.
4. Beat egg yolks well together. Coat bean paste with egg and drop in the syrup. Syrup will be steamed and do not boil. Boil egg until cooked on both sides.
5. When it’s done, set aside in the syrup. And serve when it cool.
รายการที่1-4 จาก 4
รายการที่1-4 จาก 4

Original Thai Dessert Med Khanoon

Original Thai Dessert Med Khanoon - Med Khanoon is one more another delicious sweet Thai dessert which commonly used in various sacred ceremonies.

Ingredient of Original Thai Dessert Med Khanoon

1. 100 grams Peeled Green Beans soaked in water for 1 night, finely grinded
2. 200 ml. Coconut Milk
3. 90 grams Sugar
4. 2 Egg Yolks
5. 2 Duck Egg Yolks
6. 600 gram Sugar
7. 400 ml. Water
8. 1 Pandan Leave
9. 1 Fragrant Candle
10 1/2 Tsp. Jasmine Scent
11. 1 Large Cup Syrup 700 ml.

How to Cook Original Thai Dessert Med Khanoon

1. Stir beans, coconut milk and sugar in the brass pan. Use low heat and stir until the beans begin to dry about 15 minutes. Set aside to cool.
2. Mold the bean mixture into1 1/2 inches long pieces and 1 inch thick. Press to flat, then bake with fragrant candle. Close the lid and bake for 10 minutes.
3. Boil water, sugar, pandan leave, jasmine scent in a brass pan with high heat. When the syrup boil, drop out the pandan leave.
4. Beat egg yolks well together. Coat bean paste with egg and drop in the syrup. Syrup will be steamed and do not boil. Boil egg until cooked on both sides.
5. When it’s done, set aside in the syrup. And serve when it cool.

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