A quintessential Thai recipe. The filling is  pork, peanuts and glacé fruits, both sweet and savoury.

  • 30 gms (1 oz) pork with fat & rind. (Suggest a piece of pork belly)
  • 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
  • gelatin for glaze
  • 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 or make the traditional blue mauve colour with indigo blooms
  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 3 flours 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. Dust your hands 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. After cooking and cooling a little you then briefly dip them in a solution of gelatin to give them a glaze

    Making the florets
    1. Using flat bladed tongs, pinch a triangle into the dough. Then go around spiralling and pinch out a leaf.
    2. The petals form interlocking spirals around the triangle, they start near the triangle and spiral downwards. You repeatedly pinch and slightly twist the dough until the petal looks right.


To make Indigo roses:

  1. Mix the flours all together then add water little by little knead and mix after each addition to form a workable dough.
  2. Knead the dough for 5 minutes.
  3. Soak vine bearing dark indigo flower in hot water and strain. 
  4. Squeeze in some lime juice to change the colour to a muave hue.  Add color into flour and stir until mixed. 
  5. Strain the mixture pour into a brass pan.
  6. Stir the mixture at the low heat until the cooked flour comes off the sides easily.  Remove the pan  from the heat.  Knead and make the cooked flour into small ball shapes.
  7. Make small balls into flat disks with a slightly thicker central area.
  8. Add a spoon of filling, bring up the edges and seal. 
  9. Create flower by using tongs as described.  Steam the flowers in a double boiler for 5 minutes.
  10. Glaze with gelatin on cooling