These roses are a typical Thai recipe from the Krua Klai Baan recipe forum, that I thought was worth translating into English for you. The filling is mainly pork and candied (glacé) fruits, a little sweet and a little savoury with excellent presentation, typical of Thai snacks. To make the flowers use a set of flat bladed small tongs, but if you don't have them, you can just make round balls instead.
In the following photographs you can see the filling used inside the roses:
Ingredients for Filling
30 gms Pork With Fat & Rind
50 gms Chopped Candied (Glacée) Fruits
30 gms Chopped Peanuts
20 gms Sesame Seeds
1 Teaspoon Salt
1-2 Tablespoon Oil
Ingredients for Dough
130 gms Rice Flour
1/2 Teaspoon Cassava Starch
1/2 Teaspoon Tapioca Flour
250 ml Water
2 Tablespoon Oil
2-3 Drops of Food Color
1. Boil the pork in water 10 minutes.
2. Chop the pork to tiny tiny pieces.
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 worth 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.
Making The Roses
Using the flat bladed tongs, pinch a triangle into the dough. Next go around spiralling and pinch out a leaf. The leaves form interlocking spirals around the triangle, they start near the triangle and spiral downwards. You repeatedly pinch the dough until the leaf is wide enough.