Fruit & Pork Blossom (Khanom Cho Morng )

  • 30 gms (1 oz) pork with fat & rind
  • 50 gms (1¾ oz)chopped glacée fruits
  • 30 gms (1 oz) chopped peanuts
  • 20 gms (¾ oz) sesame seeds
  • 1 teaspoon salt
  • 1-2 Tablespoon oil
  • 130 gms (4½ oz) rice flour
  • 1/2 teaspoon cassava starch
  • 1/2 teaspoon tapioca flour
  • 250 ml (1 cup) water
  • 2 Tablespoon oil
  • 2-3 drops of food colour
  1. Boil the pork in water 10 minutes.
  2. Dice the pork finely.
  3. Drain and place in a frying pan with a little oil
  4. Fry for 30 seconds then add finely chopped candied fruits, sesame seeds, salt and fry again for 30 more seconds, then turn the heat off.
  5. Add the chopped peanut in and leave to cool.
  6. Make the dough by mixing the 2x flours & starch together, add the oil and the water and mix.
  7. Place into a saucepan, over a medium heat and stir until the mixture cooks and thickens, this will take 8-10 minutes. Remove it from the heat and cover with a damp cloth to keep it moist.
  8. Rub your fingers lightly in tapioca flour to stop the dough sticking.
  9. Pinch off small pieces of the dough, about 30gms (1 oz)  and roll it in your hands to form a ball. Repeat this until all the dough is used up.
  10. Take each ball and press them flat in the palm of your hand.
  11. Spoon some of the filling into the middle, fold up the edges and seal it.
  12. If you wish, you can make roses at this point, this is explained below.
  13. Steam for 5 minutes.
  14. Making the florets
  15. Using flat bladed tongs, pinch a triangle into the dough. Then go around spiraling down and pinch out a petal. The petals form interlocking spirals around the triangle. You repeatedly pinch the dough until the petals looks right.