Kleeb Lamduan (officially “klip lamduan“) is named so, because they are made to resemble lamduan flowers which have a unique and beautiful three-petal formation. Purist Thai bakers may very well see my four-petal design as punishable by death, but I’m willing to take the sword. I can’t do pretty food. The thing is — traditionally, you create the blossoms by first forming the dough into one-inch balls, cutting each ball into thirds, then joining the tips of the three wedges together to form a 3-petal flower. I know it’s not exactly heart surgery, but I’m too lazy to cut each ball into thirds. I don’t have that kind of mental focus and dexterity. So instead I cut each ball into quarters. That’s easier. Two cuts down the middle — twice.