Tuesday, December 22, 2009

Khao Kiab Pak Moh

After we tried Khao Kiab Pak Moh at the market in Sukhothai we craved it for weeks. The steamed dumplings filled with savory-sweet peanut mix became a culinary mystery. Lucky for us Lee knew the recipe and even though it took some time to figure out (folding the steamed batter was not easy) it turned out exactly as we remembered it. Try this at home at your own risk though, this is not an easy one.

The filling is made from a paste of shallots and coriander root crushed in a mortar and pestle and sauteed with palm sugar and finely chopped pickled radish (you can use Japanese pickled daikon). It is then mixed with crushed roasted peanuts.

The batter, made of rice flour, tapioca flour and water, is applied like a crepe on a tightly stretched cheese cloth which covers a special pot with boiling water. The steam, coming through the cloth, cooks the liquid batter into an opaque thin dough which is then folded around the filling.

Fried cloves of garlic are poured over the dumplings as garnish.
Absolutely delicious.

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