Bulan dan mek
Bulan dan mek (, ) is one of the traditional Thai desserts inspired by royal songs in the reign of King Rama II of Chakri Dynasty, 1767-1824. It is a small  dessert in which the center is a circular dimple with a yellow color and a bluish-purple surrounding skin. History 
Bulan dan mek is a royal Thai dessert that has been invented. It means the moon floating among the clouds. The appearance of the dessert uses butterfly pea flower juice instead of the color of the clouds at night, and the word "bulan" means the moon will use an egg yolk placed in the middle to imitate the moon floating prominently in the night sky. Bulan dan mek was inspired by the song "Bulan Loi Luean" which is a royal song written from the dream story of King Rama II, 1767-1824. According to the history of this song, it is said that after he was playing fiddle () until late at night, he fell asleep. He dreamed that he had gone to a very beautiful place. The full moon gradually drifts closer along with the clairvoyant sound. The King, who was an accomplished musician himself, looked and listened to the beautiful music. Then, the moon gradually drifted away in the sky, the sound of music gradually faded away. Upon waking up, the sound of the music in the dream still rang in his ears. The king, remembering the piece, had the court musicians arranged the song after his recollection, and bestowed the name of the song as "Bulan Loi Luean"

Ingredients 
The ingredients of bulan dan mek are divided into 2 main parts. The first part is the flour mixture, namely rice flour, arrowroot powder or alternatively tapioca starch, butterfly pea flower juice or use food coloring, caster sugar, coconut milk, and salt may be added. The second part is the ingredients of the filling such as egg yolk, sugar, salt, and coconut milk can be added to make custard filling or use thong yot () paste instead. Bulan dan mek may have slightly different ingredients in each area. But using the standard part is rice flour, sugar, coconut milk, and egg. All recipes can be used to make bulan dan mek as well. Flour mixture

 60 grams of rice flour

 Arrowroot powder 1 ½ tablespoon
 70 grams of water
 40 grams of caster sugar
 Butterfly pea flower juice, boiled 170 g.

Ingredients of the filling

 1 egg yolk
 14 grams of white sugar
 ¼ tablespoon of salt
 30 grams of coconut milk

Equipment 
Originally, bulan dan mek was baked in pottery cups. It requires specific equipment to make. In the past, they used Sangkhalok ceramic wares, which were small cups made from pottery called pinwheel cups. Pinwheel cups come in a variety of sizes. Slightly different sizes are considered "standard" in different countries. Other cups that are small and heat resistant and can be baked in a steamer are sometimes used instead. Small pinwheel cup (can use a small, heat-resistant cup)

 Steamer
 Measuring cup
 Bowl
 Tablespoon
 Teaspoon
 Spatula
 Egg whisk
 Spoon

References

External links 

 Sangdad Publishing's Food Team, Bulan dan mek’s recipe, Sangdad Publishing, 2018, Krua. Retrieved 23 September 2021
 Kitchen&Home team, Thai dessert beautiful name according to the royal recipe, Sane.workshop, 2018, Kitchen magazine. Retrieved 23 September 2021
 Flash, Royal dessert, beautiful like a shining moon, The wisdom Lifestyle activities, 2016, Mgronline. Retrieved 23 September 2021
 Love Thailand’s team, royal dessert ancient recipe, 2021, tourist articles, Thailand love group. Retrieved 23 September 2021
 "'บุหลันดั้นเมฆ' ตลาดคลองสวน ขนมโบราณที่ลูกหลานยังไม่ลืม". https://www.posttoday.com. Retrieved 2021-11-04. Thai desserts and snacks