ขนมช่อผกางาดำ

ขนมช่อผกางาดำ — Black Sesame Khanom Chor Phaka (Easy Thai Flower Dessert)

Introduction to ขนมช่อผกางาดำ

ขนมช่อผกางาดำ is a charming Thai dessert that combines a soft, slightly chewy rice-flour shell with a rich black sesame filling. The name literally suggests a floral cluster (ช่อผกา) flavored with black sesame (งาดำ). This beginner-friendly recipe guides home cooks step by step so you can make these delicate, aromatic sweets at home—no special equipment required.

Ingredients for ขนมช่อผกางาดำ

• For the black sesame filling:
  • 100 g (1/2 cup) black sesame seeds
  • 40–50 g (3–4 tbsp) granulated sugar or palm sugar, to taste
  • 1 tbsp coconut oil or neutral oil (to make a paste)
  • Pinch of salt
• For the dough:
  • 150 g (1 cup) rice flour
  • 50 g (1/3 cup) tapioca starch (or tapioca flour)
  • 200 ml (3/4 cup + 2 tbsp) coconut milk
  • 100 ml (1/2 cup) warm water (adjust as needed)
  • 2 tbsp caster sugar
  • Pinch of salt
  • Optional: a few drops of pandan extract or natural food coloring for a subtle green hue
• For steaming and finishing:
  • Banana leaves or small parchment squares (to prevent sticking)
  • Grated fresh coconut or toasted sesame seeds for garnish (optional)
  • Oil or non-stick spray for handling dough

Instructions to Make ขนมช่อผกางาดำ

1. Prepare the black sesame paste: Toast the black sesame seeds in a dry pan over medium heat, stirring constantly, until fragrant (2–4 minutes). Remove from heat and let cool slightly.
2. Grind the sesame seeds: Place toasted sesame in a spice grinder or food processor. Add sugar and a pinch of salt, then pulse until the mixture becomes a coarse or smooth paste depending on your preference. Add coconut oil a little at a time to help bind the paste. Taste and adjust sweetness. Set aside and refrigerate briefly if it’s too soft to handle.
3. Make the dough mixture: In a bowl, whisk together rice flour, tapioca starch, sugar, and a pinch of salt. Slowly add coconut milk and warm water while stirring to form a smooth batter. The texture should be thick but pliable—similar to soft playdough. If too sticky, add a little more rice flour; if too dry, add a tablespoon of water at a time.
4. Portion the dough and filling: Lightly oil your hands. Divide the dough into 12–16 equal pieces (about 20–25 g each). Roll each into a small ball. Divide the sesame paste into corresponding portions (about 1–1.5 tsp each) and roll into small balls.
5. Assemble ขนมช่อผกางาดำ: Flatten a dough ball in your palm into a thin circle. Place a ball of sesame filling in the center. Gently fold the dough edges up and pinch to seal, shaping it into a small flower bud or round parcel. To create a petal effect, you can press the sealed ball lightly with the back of a spoon or make 4–6 small pinches around the top to resemble petals.
6. Prepare the steamer: Line a steamer basket with banana leaf squares or parchment rounds and oil lightly to prevent sticking. Place each assembled piece on its own square, leaving space between pieces to expand slightly.
7. Steam the desserts: Bring water in a steamer pot to a steady boil. Steam the ขนมช่อผกางาดำ over medium-high heat for 8–10 minutes, until the dough becomes translucent and set. Avoid over-steaming or the dough can get too soft.
8. Cool and finish: Remove from steamer and let cool for a few minutes. Garnish with freshly grated coconut or a sprinkle of toasted sesame seeds if desired. Serve warm or at room temperature.

Cooking Tips for ขนมช่อผกางาดำ

– Texture balance: Tapioca starch gives chewiness while rice flour keeps the dessert tender. Adjust the rice flour/tapioca ratio slightly to suit your preferred texture.

– Prevent sticking: Banana leaf or parchment is essential when steaming delicate doughs. Lightly oil the surface to make removal easy.

– Filling consistency: If your sesame paste is too runny, chill it briefly or add a little powdered rice flour or toasted sesame powder to firm it up for easier shaping.

– Shaping shortcut: If hand-shaping is tricky, roll the dough into small cups using your thumb to form a cavity, fill with sesame paste, then pinch closed and shape.

– Flavor variations: Mix a touch of grated coconut into the sesame paste for extra texture, or add a few drops of jasmine water or vanilla to the paste for aroma.

Nutritional Information for ขนมช่อผกางาดำ (Approximate)

Values are approximate and per serving (1 piece if recipe makes 12 pieces):

• Calories: ~130–160 kcal
• Carbohydrates: ~18–22 g
• Fat: ~6–9 g (mainly from coconut milk and sesame)
• Protein: ~2–3 g
• Fiber: ~1–2 g
• Sugar: ~6–10 g (depends on added sugar)
• Sodium: Low, depending on added salt

Black sesame brings healthy fats, minerals such as calcium and iron, and a pleasant nutty flavor. Adjust portion size and sugar for dietary needs.

Conclusion: Enjoy ขนมช่อผกางาดำ at Home

ขนมช่อผกางาดำ is a delightful Thai treat that’s surprisingly easy to make at home. With a fragrant black sesame filling and a soft, chewy exterior, these little flower-shaped sweets are perfect for sharing with family or serving at tea time. Follow the step-by-step instructions above, use the cooking tips to troubleshoot, and soon you’ll have a plateful of ขนมช่อผกางาดำ to enjoy. Happy cooking!