Brass Tweezer Chor Muang Flower Shape Dumpling Thai Dessert Stamp Craft DIY Food Craft Tongs For Chor Muang Thai Dessert Flower Shaped Dumpling Tweezer Stamps 2pcs. (One Straight Tip and One Leaf Tip)
Product of Thailand
Chor Muang (flower shaped Steamed Dumpling) is one of the most popular traditional appetizers in Thailand. Renowned for its beautiful shape which resembled a tiny purplish flower (Golden Dewdrop)and exotic mild sweet stuffing, chor muang is loved by everyone of all age.
Coloring for this appetizer is wistfully obtained from blue pea blossoms. However, it is also possible to play with the color you want to add in. You can try red cabbage, radish or artificial food coloring for your convenience
Packing: Condition: New Size: about 8cm. in length Quantity: 2pcs. (One Straight Tip and One Leaf Tip
Materials: Made from brass Suitable for Chor Muang Thai dessert
Direction: Squeeze or pinch tips of Tongs together on position you would like to create flower or petal shape Tip: Dip tips into few of oil before use
Try this Chor Muang Recipe when you get this brass!
Fillings: You will need
- 70 grams minced chicken
- 1 teaspoon of garlic, pepper, coriander seeds, pounded
- 1 tablespoon cassava starch
- 1/4 cup water
- 2 tablespoon fish sauce
- 3 tablespoon sugar
Dumpling: You will need - 1/2 cup rice flour
- 2 tablespoon cassava starch
- 2 teaspoon arrowroot starch (can be substituted with mung bean starch)
- 1/2 cup water mixed with some food coloring ( I used red cabbage)
- 1/3 cup coconut cream
- 2 tablespoons of oil
- some cassava starch for kneading
Methods: - Stir in all filling ingredient over medium heat until is done (almost all the water evaporates).
- Dish out, let cool.
- Sift the flour and mix all the dough ingredient in a mixing bowl.
- With a double boiler, cook the mixture over the low heat.
- Stir constantly until the mixture become opaque and is done.
- Remove from heat.Add in some starch for kneading.
- Knead until the mixture form a smooth elastic dough that dont stick to your hands.
- Cover the dough with cling film to prevent from drying out.
- Then pick up the dough and roll into a small ball (of the size of golf ball).
- Pat the ball into a small cake. Place a teaspoonful of stuffing at the center, pinch edges together to enclose.
Time to give it the flower shape! - With chor muang tong (brass), carefully give the dumpling a flower shape.
- Place the dumplings on a clean plate.
Time to cook! - Spray some water onto them to prevent from drying out.
- Transfer to a steamer, cook over medium heat for 8-10 minutes.
- Serve warm on a bed of crisp fried golden garlic. Enjoy!
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