Thai Desserts Delicious

Corn is a staple used widely throughout Thailand, whether it's sold by streetside vendors that cook it on a charcoal grille, added to ice cream (really!) or spooned onto pizza. Here's an enjoyable fried corn snack, which would most likely be served with a sweet chile sauce for dipping. This is a vegetarian recipe.

Ingredients:
2 cups fresh corn (about 4 ears)
1 egg
1/4 cup sliced long green beans
1 tbsp kaeng kua curry paste
2-3 tbsp rice flour
2 tbsp thin (light) soy sauce
1 tsp salt
2 cups vegetable oil
3 tbsp wheat flour

Method:
Blend all ingredients (except vegetable oil and wheat flour) and knead to a uniform texture. Form the dough into 1 inch thick balls, flatten slightly, roll in the wheat flour, and fry in hot vegetable oil. Remove from oil when golden brown, let excess oil drip onto a paper towel, serve and enjoy.

Thai desserts have passed a long history, once they were praised about their deliciousness and
elaborate creating in a king’s rhyme. Some of them are easy to cook, but has a wonderful flavor.




















Ingredients
15 wonton wrappers

100 grams medium-sized shrimps, cleaned, shelled and deviened

100 grams minced pork

1 tablespoon water chestnuts, cut into small cubes

1 tablespoon shitake mushroom, cut into small cubes

1/2 tablespoon sugar

1 teaspoon coriander root, finely chopped

1 teaspoon minced garlic

1 tablespoon fish sauce

1 tablespoon soy sauce

chinese chive leave [bai kuy chai], scald in hot water and slice into a thin line for binding wonton wrappers

sweet plum sauce or sweet chili sauce (for dipping)

3 cups oil for deep frying

Preparations
1. In a big bowl, add shrmip, pork, shitake, water chestnut, sugar, coriander root, garlic, fish sauce, and soy sauce. Knead until it becomes smooth paste and mixed finely together.

2. Place a wonton wrapper on your palm, and put a teaspoon of prepared mixture in the center. Gather up the corners and bind together with chinese chive leave (or rice noodle which already soaked in water) to make a small bag.

3. Heat oil in a wok over medium heat. Wait until hot, then deep fry for 3-5 minutes until golden brown and cooked thoroughly. Remove and drain.

4. Transfer to a serving plate. Serve immediately with dipping sauce (and other fresh vegetables, such as cucumber, tomato, carrot, etc.)

Ingredients

Method

Ingredient

Direction

Ingredients

Directions

Tip for make it good

One of Thai snack which often keep in your house

How to do “Khanom Ping”

Thai Desserts Khanom A-Lua means you’re charming and attractive. As a matter of fact A-Lua is not really Thai snack but we have known it since Ayutthaya age in His Majesty Narayana reign.

Thai desserts have passed a long history, once they were praised about their deliciousness and
elaborate creating in a king’s rhyme. Some of them are easy to cook, but has a wonderful flavor.






























Ingredient
1 cup
4 cups
1/3 cups
1/2 teaspoons
3/4 cups
250 ml.

1. green mungbean, peeled, cleaned and soaked for 2 hours.
2. flower scented water
3. cassava starch mixed in water
4. salt, fine grain
5. sugar
6. Aroy-D coconut milk

Preparation

1. Steam mungbean for 30 minutes until the seeds little larger.


2. In a pot, heat flower scented water and sugar until dissolved. Filter out the dust. Heat again.


3. Add cassava starch solution. Stir until it is clear. Add steamed mungbean. Stir slowly. Turn off the heat.


4. Add salt in AROY-D coconut milk and mix well.


5. To serve, pour AROY-D coconut milk on the top.

INGREDIENTS:
1 hand nearly ripe bananas (approx. 12 bananas)
2 cups clear slaked lime water
3 cups sugar
2 cup water

SPECIAL UTENSIL:
A brass wok, cheesecloth

PREPARATION:
1. Peel the bananas, cut each in half crosswise. Soak the bananas in slaked lime water for 30 minutes. Rinse in plain water, drain and set aside.

2. Mix the sugar and water in a brass wok. heat until sugar dissolves, strain through cheesecloth and return to boil over medium-low heat. When the syrup starts boiling, put in the bananas and cook over medium heat, stir occasionally until the syrup is thick and the bananas are pale red, then remove from the heat Arrange on a plate and serve.

Tip : The slaked lime water will give the firm texture to the bananas, however it can be omitted in case of unavailability.

INGREDIENTS:
1 cup black beans
2.5 cups coconut milk
1 cup palm sugar
1/4 tsp salt

PREPARATION:
1. Soak the beans for 3 hours (or leave them soaking overnight), boil them in the water in which they were soaked, and when they are tender, remove from the heat and drain off the water.

2. Mix the coconut milk with the salt and sugar until the salt and sugar has dissolved; then, bring to a boil, filter through cheesecloth, and then return to the heat.

3. Add the beans, and when the coconut cream has returned to a good boil, remove from the heat.

INGREDIENTS:
3 cups pumpkin, grated finely
1/2 cup coconut cream
1 cup coconut milk
1/4 cup tapioca flour
1/2 cup rice flour
1/2 tbsp arrowroot starch
1/4 cup sugar
1/8 tsp salt

SPECIAL UTENSIL:
An 8" x 8" baking pan, a steamer

PREPARATION:
1. Mix tapioca flour, rice flour and arrowroot starch together. Gradually add coconut cream, stir constantly until all the coconut cream is used up. It will take about 15 minutes.

2. Add sugar, pumpkin, salt and coconut milk, continue stirring until sugar and salt are all dissolved.

3. Pour the mixture into a baking pan, spread out evenly, steam over boiling water for 20-25 minutes or until done. Remove from the heat and allow to cool. Cut into 2"x2" pieces.

Tip: Tapioca flour can be substituted by corn flour.

INGREDIENTS:
2 tbsp agar-agar powder
1 tbsp instant coffee
1 cup sugar
3 cups water
2 tbsp warm water

TOPPING:
1.5 cups coconut cream
1 tbsp agar-agar powder
1.4 cup sugar
1 tsp salt

SPECIAL UTENSILS:
A brass wok. jelly molds

PREPARATION:
1. Mix the instant coffee with warm water and set aside.

2. Mix agar-agar powder with water bring to the boil over medium heat Stir continuously until all the agar-agar dissolves, then add sugar Continue boiling until the sugar has dissolved and the mixture boils well. Add mixed coffee, stir well, then remove from the heat. Pour the mixture into a pan, and place the pan in a bowl of warm water, set aside.

3. To make the coconut cream topping; mix water and agar-agar powder together, bring to the boil over medium heat. Boil until the agar-agar dissolves, then add coconut cream, sugar and salt together. Stir regularly to prevent the coconut cream separating. Boil until the mixture dissolve completely, remove from heat, and place the pan in a bowl of warm water as well.

4. Spoon 2 tablespoonful of the coffee mixture into each mold, leave to almost set. Then spoon the same amount of the coconut mixture over and leave to almost set. Continue with this process until each mold is full. Leave to completely cool before remove from the mold.

Tip: The coffee jelly will be more aromatic if the jasmine-flavored water is used instead of water.

INGREDIENTS:
2 cups all-purpose wheat flour
1 egg yolk
3/4 cup castor sugar
9 tbsp vegetable oil
pink food coloring

SPECIAL UTENSILS:
An 8"x8" baking pan, fragrant candle

PREPARATION:
1. Mix the flour and sugar in a mixing bowl. Add the egg yolk and gradually knead with the oil until a dough forms.

2. Roll the dough into small balls about 1.5 cm in diameter. Cut each ball into 4 wedges, and place each end of the three wedges together to form a flower. Cut the remaining wedge in half, roll it into a ball, and place it at the junction of the three wedges as the center of the flower. Score the center with a knife, and brush lightly with pink color or egg yolk to make a pistil. Arrange the flowers on a baking pan.

3. Bake in an oven at 300°F for 12 minutes or until the cookies are light gold. Remove from the oven, transfer the cookies to cool down on a rack. Smoke the cookies with a fragrant candle and store in an airtight container.

Tip: To smoke the cookies : place the cookies in a container. Put a "Ylang-Ylang Candle" in a small bowl and lit for a few seconds, then snuff out and place in the container with its contents left overnight.

INGREDIENTS:
4 eggs
2 duck's eggs
1/2 cup cooked taro or hulled mung beans, mashed finely
1 cup coconut cream
1/2 cup palm sugar
1/2 cup crisp-fried shallot slices
2 tbsp oil from the fried shallots
3 pandanus leaves

PREPARATION:
1. Break all the eggs into a bowl, add sugar and coconut cream. Mix thoroughly by kneading with the pandanus leaves until the sugar has dissolved. Strain the mixture through cheesecloth, add mashed taro or mung beans, and mix well. Pour into an 8"x8" baking pan.

2. Bake in an oven at 350°F for 20 minutes or until the custard is done and the surface is golden brown. Remove from the oven, and allow to cool. Sprinkle with the crisp-fried shallot, and cut into 2x2-inch pieces to serve.

INGREDIENTS:
1 cup small tapioca pearls
2 cups grated white coconut
1/2 tsp salt
1.5 cups sugar
3 tsp tapioca flour
2 cups water
1/2 cup thick pandanus juice

PREPARATION:
1. Wash the tapioca pearls, discarding all the dirt drain and set aside.

2. Toss the grated coconut and salt, steam until heated through, then set aside.

3. Bring the water to the boil and pour over the tapioca pearls. Add sugar and tapioca flour stirring to combine. Follow with the pandanus juice, and stir again.

4. Fill each foil cup with the sweet pearls; arrange on the steamer and steam over boiling water on high heat for 10 minutes, or until done. Sprinkle the salted coconut over the top as garnish.

Tip: Tapioca flour can be substituted by com flour.

INGREDIENTS:
1 cup small tapioca pearls
1 cup coconut cream
1 cup young coconut flesh, slice thinly
1 cup sugar
1 cup salt
4 cups water

PREPARATION:
1. Bring the water to the boil, add the tapioca pearls and boil until it becomes transparent.

2. Add the sugar and coconut flesh, return to boil once again, then remove from the heat.

3. The topping : Mix the coconut milk and salt together heat until boiling then remove from the heat.

4. Spoon the sweet tapioca pearls into a dessert bowl and top with some of the salted coconut cream.

Prepare:

1 kilogram sticky rice flour
3 cups water
8oo gram palm sugar

Stuffing:
1/3 cup minced pork
1/2 cup mung bean
2 tbsp. minced coriander roots
1 tbsp. pepper
1 and 1/4 cup sugar
1/4 cup minced onion
1 and 1/2 tbsp. salt
3 tbsp. vegetable oil
1 cup vegetable oil to spread on banana leaves

Cooking Instructions:

1. Soak mung bean in the water for 30 minutes.

2. Place a white cloth filter in the steam pot. Steam the mung bean for 20 minutes.

3. Ground the bean finely.

4. Ground coriander roots and pepper altogether.

5. Add vegetable oil in the pan and stir-fry the mixed in number 4 until it smells aromatic.

6. Next, add pork and cook for 10 minutes. Then, add grounded mung bean, sugar, salt, and onion. Mix well.

7. Mold it to 1 inch ball.

8. In a pot dissolve the palm sugar with low heat on the stove. After that, leave it cool off and then add sticky rice flour. Knead it until it's all mixed very well.

9. Leave the dough for 30 minutes. Then, mold it into 1 inch flat round shape, put stuff in the middle and mold it to a round ball.

10. Cut banana leave in 5x7 inches. Spread vegetable oil all over the leaves. Fold banana leave into a cone.

11. Place the ball in side and wrap it. Steam for 45 minutes and remove from the stove.

Ingredients

2 cups of rice flour
1 cup of sugar
2 cans of coconut milk (16oz each)
1 teaspoon of salt

Directions
Save two tablespoons of the flour and mix the rest with water, 1/2 can of coconut milk, and some water to make medium-blended mixture. Also mix the rest of the coconut milk (1 1/2 cans) with salt and the two table spoons of rice flour. Pour the first mixture in small cups (about 1 inch diameter). Make sure to leave about 1/4 of the cup for the topping. Steam the cupped mixture for about ten minutes before adding the topping mixture. Continue steaming the cups for another 10 minutes. Take the steamer our of the heat and let it cool down to room temperature.

When serving, use a small and thin spatula to take out the dessert. From the side, there are two layers of the cup-shaped dessert. The "body" should have a dull white color while its topping should be whiter. The "body" tastes sweet as constrasted with the topping , which is salty.

In China or Japan, these kinds of tiny cups are plentiful. In the US however, it is not easy to get them. I used to see them on sale at some Thai grocers. In Thailand, they also use cups which are wide with a shallow depth (shaped like of cocktail cup). Deeper cups may have effect on the combination of the tastes of the "body" and the topping. The preparer needs to adjust accordingly the amount of the two.

Recipe from: It Rains Fishes: Legends, Traditions and the Joys of Thai Cooking by Kasma Loha-Unchit

3 14 ounce cans coconut milk, or 1 ¾ cups coconut cream with 3 ½ cups lighter coconut milk
¼ cup plus 1 tablespoon sugar
2 ½ tablespoon tapioca or arrowroot flour
3 tablespoon uncooked white rice
1/3 cup finely shredded fresh coconut, or ¼ cup dried, unsweetened shredded coconut
2 cups rice flour
2 teaspoon sea salt
2 to 3 tablespoon peanut or corn oil

optional filling ingredients:

¼ cup green onions, cut in thin rounds
¼ cup fresh corn kernels
2 tablespoon cilantro leaves

If using canned coconut milk, spoon into a small saucepan 1 ¾ cup of the creamiest part from the top of three cans of coconut milk. Heat just enough to melt and smooth out the lumps. Add sugar and stir to dissolve. Allow to cool before mixing in 2 ½ tablespoon. of tapioca or arrowroot flour. Stir until smooth. Set aside.

Combine the remaining coconut milk from the cans and stir until smooth, heating if necessary to melt the coagulated parts. Allow to cool.

Grind the uncooked white rice in a food mill or clean coffee grinder as finely as possible. Do the same with the shredded coconut. Combine the two with the rice flour, salt and coconut milk. Stir and mix until well blended and smooth.

Heat a well-seasoned kanom krok griddle (or substitute with an Ebelskiver pancake griddle) on the stove, in a hot oven or over a small round barbecue kettle with medium-hot charcoals. When the griddle is hot, brush the surface indentations with peanut or corn oil. Wait a few seconds before spooning the salty rice mixture into each indentation to about two-thirds full. The batter should sizzle when it hits the hot metal. (If you have a teakettle with a spout, you may find it helpful as a container from which to pour the rice batter onto the griddle.)

Before the batter sets, add a dab of the sweet coconut cream mixture over the top to fill and sprinkle the center of each cake with a little bit of one of the toppings, or leave plain. Cover with a round lid and allow to cook for a few minutes, or until the pancakes are firm and crispy brown on the bottom. Remove gently with a rounded spoon. Re-grease the griddle before making the next batch. Because rice flour tends to settle, stir the coconut mixture well before pouring onto the griddle. Serve warm.

Thai desserts have passed a long history, once they were praised about their deliciousness and elaborate creating in a king’s rhyme. Some of them are easy to cook, but has a wonderful flavor.












Ingredient
1 cup
1/2 cup
1/2 cup
125 ml.
250 ml.
1/2 cup
1/2 teaspoon
2 tablespoons
1. tapioca starch
2. Rice flour
3. Boiled water
4. Aroy-d coconut milk
5.Dilute coconut milk (Aroy-D coconut milk 1 cup : water 1 cup)
6. Sugar
7. Salt
8. Roasted white sesame

Preparation

1. Mix tapioca starch and rice flour together. Pour boiled water into it. Use a peddle to stir and knead the flour until soft and firm.
2. Form the mixed ingrdient into balls, 1 cm.,in diameter. Press the balls by using the back of a fork to create form.
3. Boil half pot of water. When it is boiled, add krong krang balls and wait until them float up. Dip them up and let them cool.
4. dilute 250 ml. of Aroy-D coconut milk with 125 ml. of water.
5. Keep another 1/2 cup of Aroy-D coconut milk. Mix dilute coconut milk with sugar and salt and boil it until melten. Filter by using sieve and boil again. Add the cooked balls.
6. When it is boiled, dip to a bowl. Add coconut milk and sprinkle with roasted white sesame seeds.

Thai desserts have passed a long history, once they were praised about their deliciousness and elaborate creating in a king’s rhyme. Some of them are easy to cook, but has a wonderful flavor.
Ingredient


For agar-agar
2 tablespoons
1 cup
2 tablespoons
3 cup
1. Agar-agar powder
2. Sugar
3.Pandan essence, mixed with water.
4. Jasmin essence, mixed with water.

Ingredient topping coconut milk
750 ml.
2 tablespoons
1/2 cup
1/2 teaspoons
2 cup
1. Aroy-D coconut milk
2. Agar-agar Powder
3. Sugar
4. Salt
5. Jasmine flavoured water

Preparation
1. Mix the jasmine-scented water with agar-agar powder.
2. Bring to boil with medium heat , add sugar and stir well until dissolve and sticky.
3. Then pour pandan-scented water. Stir well. When it is boiled, pour into a tray. Leave for a while until the surface is tight but not hard. Pour the topping and wait until hard.


For Topping
1. Mix Aroy-D coconut milk, agar-agar powder. Stir together medium heat , put salt and sugar stir until it is dissolved. Then pour in the agar-agar tray leave it cool and bring to the refrigerator.

Ingredients:
* SERVES 3-4
* 1 large ripe banana, OR 2 small
* 8-10 fresh lychees, peeled (see below), OR canned lychees (drained)
* 1 can coconut milk (regular or "lite")
* 1/4 to 1/3 loose (not packed) cup brown sugar, depending on desired sweetness
* pinch of salt

Preparation:
1. Peel the bananas, then slice them in half lengthwise. Cut these lengths into smaller sections - roughly 2 inches long.
2. Pour the coconut milk into a sauce pan or pot, and place over medium-high heat. Add the sugar, stirring to dissolve (about 30 seconds to 1 minute). Start by adding 1/4 cup sugar, taste-testing for sweetness. If you'd like it sweeter, add a little more.
3. Add the rest of the ingredients. Continue stirring until the bananas and lychees are warmed through (1-2 minutes).
4. Serve immediately, or cover and place in the refrigerator for later. This dessert is excellent served either warm or cold (cold is great for hot summer days, while warm is a perfect comfort food during cooler weather). ENJOY!

Thai desserts have passed a long history, once they were praised about their deliciousness and elaborate creating in a king’s rhyme. Some of them are easy to cook, but has a wonderful flavor.






















Ingredient
2 tablespoons
4 tablespoons
500 ml.
6 leaves
5
1/4 cup
1/2 cup
1/8 teaspoons
1.wheat flour
2. corn starch
3. AROY-D coconut milk
4. pandan
5. egg yolk
6. sugar
7. palm sugar
8. salt, fine grain
9. warm water

Preparation
1. Separate AROY-D coconut milk into 2 cups. Boil with pandan leaves.


2. Mix dough (wheat flour) and corn starch together. Add Aroy-D coconut milk slowly. Stir well until mixed.


3. Mix sugar, palm sugar, and salt into a bowl. Slowly add AROY-D coconut milk again. Stir until sugar and salt melten.


4. Add egg yolk in a bowl. Stir until mixed.


5. Pour mixed ingredients in a pot


6. Boil mixed ingredients in a pot of boiling water. Stir until condensed. Let it cool. Serve with sliced bread.



1. Separate AROY-D coconut milk into 2 cups. Boil with pandan leaves.


2. Mix dough (wheat flour) and corn starch together. Add Aroy-D coconut milk slowly. Stir well until mixed.


3. Mix sugar, palm sugar, and salt into a bowl. Slowly add AROY-D coconut milk again. Stir until sugar and salt melten.


4. Add egg yolk in a bowl. Stir until mixed.


5. Pour mixed ingredients in a pot


6. Boil mixed ingredients in a pot of boiling water. Stir until condensed. Let it cool. Serve with sliced bread.

In Thailand, pumpkins are available year round where in the US you can only enjoy them in fall. This will make a nice warm dessert in the fall.

Many Thai desserts involve cooking rice, sticky rice or flour in sugar and coconut milk. However, pumpkin in coconut milk belongs to a class of dessert called 'gang buad', which refers to cooking vegetables, legumes or fruits in coconut milk with sugar.

4 Servings

Ingredients:

1 cup water
1/2 teaspoon salt
2 cups pumpkin
1/3 cup palm sugar
1/2 cup coconut milk
Skin the pumpkin, remove the seeds and julienne into pieces of 2" x ½" x ½".

How to cook:

Add water and coconut milk to a pot and heat over low heat. Add salt. I would recommend adding half of the sugar and tasting before adding more. If you find it to be too sweet, add more water. Stir to dissolve the sugar. Add the pumpkin. Let it boil and let the pumpkin cook. Serve hot, warm or room temperature.

The key to this dish is using thin coconut milk. The top layer of coconut milk or cream will curdle when boiled. If your coconut milk is creamy, dilute it with water.

Homemade ice cream without an ice cream maker? That's right! This recipe for homemade coconut ice cream is fantastically delicious, simple to make, and doesn't involve a lot of stirring once you've put it in the freezer. Creamy, smooth, and deliciously coconutty, you'll fall in love with this homemade ice cream with just one lick. Also healthier than most store-bought ice cream. Perfect for a summertime treat, or for a welcome dessert anytime of year. ENJOY!

Prep Time: 35 minutes

Ingredients:

• SERVES 6 or more
• 4 eggs
• 1 cup white sugar
• 2 cups heavy whipping cream (500 ml. container)
• 2 cups thick (good-quality) coconut milk
• 1 tsp. vanilla flavoring
• 2 tsp. coconut flavoring

Preparation:

1. Prepare a container with a lid in which to freeze the ice cream. Large yogurt containers work well (you'll need quite a few), or you can re-use a plastic ice cream tub.
2. Place the eggs and sugar in a food processor, mixer, or blender. Process about 1.5 to 2 minutes.
3. Pour this mixture into the top of a double-boiler and place over medium-high heat.
4. Cook for 8-10 minutes, stirring continuously, until the mixture thickens and becomes creamy (it should look like custard). Place in the refrigerator to cool.
5. Measure out 2 cups coconut milk (approx. 1 can) and set aside. If there are any lumps, use a fork or whisk to break them up and create a smooth milk.
6. Pour 2 cups heavy cream into your food processor, blender, or mixer. Process until cream becomes very thick and stiff peaks form (approximately 1 minute). Scoop this whipped cream into a large mixing bowl.
7. Fold the coconut milk into the whipped cream, stirring to combine.
8. Now add the cooked egg/sugar mixture from the refrigerator. Also add the flavorings (vanilla and coconut), gently stirring everything together by hand. You should end up with a thick, ivory-white batter-like mixture.
9. Pour the ice cream mixture into your prepared container(s). Set in the freezer and allow to freeze at least 8 hours, or overnight. Note: You can leave the ice cream cake or plain ice cream uncovered until frozen. Be sure to cover it thereafter.
10. To serve, dip an ice cream scoop in water and scoop the ice cream into bowls. For extra coconutty flavor, top with a little toasted coconut. Also excellent served with fresh tropical fruit, such as papaya or mango, as pictured (see links below for tropical fruit instructions). ENJOY!

Prep Time: 5 minutes

Cook Time: 2 hours,

Ingredients:

• Serves 4-6
• ½ cup red adzuki beans
• 1 ½ cups water
• 2 cans coconut milk
• ½ cup Asian-style "pearl" tapioca (very inexpensive at Asian food stores), or regular minute tapioca
• 2 tsp. vanilla flavoring
• ½ cup sugar (or more depending on desired sweetness)
• pinch of salt
• optional: a handful of dried seaweed to eliminate "gas" from the beans (available at Asian grocers)
• optional: 2 Tbsp. dry shredded baking-type coconut, as is, or toasted
• optional: a few red jelly beans to sprinkle on top

Preparation:

1. Place beans, water, salt, and seaweed (if using) in a slow cooker on “high”. Cook for at least 2 hours, or until beans are soft. (If more convenient, leave the beans to cook on “low” overnight or all day). Alternatively, you can soak the beans overnight, then cook in a pot on the stove.
2. Once beans are soft and fully cooked, using a potato masher, mash beans into small pieces.

Tip: If your cooker is made of glass, this can be done directly in the slow cooker, without removing the beans. For slow cookers coated with a non-stick surface, remove beans and mash in a separate bowl, then return to slow cooker to avoid damaging your appliance.

3. Add 1 can of the coconut milk, sugar, tapioca, and vanilla. Stir well and leave to cook on “high” for another 30-60 minutes. Check occasionally, adding 1 cup of water or more if the pudding becomes too thick.
4. Do a taste test for sweetness and to make sure your tapioca is cooked (it should no longer taste hard or granular. If using Asian tapioca, the "pearls" will turn transparent). Regular "minute" tapioca may take slightly longer.
5. Serve warm in bowls or dessert cups. Top the pudding with some coconut cream (the thick creamy milk at the top of the can) to create 2 distinct layers. If desired, add a sprinkling of shredded coconut (dry baking-style coconut) and a few red jelly beans. Enjoy!

Ingredients
2 cups plain flour
2 cups rice flour
2 cups tapioca flour
6 cups coconut milk
15 pandan leaves
5 cups jasmine essence water

Directions
1. To make the jasmine essence water, soak the jasmines in the water in a bowl overnight close the cover.

2. To make pandan green colouring, slice the pandan leaves and Pound or blend with 1 cup of jasmine essence water. Remove it's chip.

3. Heat the jasmine essence water and coconut milk in a pot, stir frequently until cooked. Leave to warm. Pour into a big bowl.

4. Put all kind of flour into the bowl and knead well. Set aside.

5. Boil the sugar and jasmine essence water, simmer until the syrup become thick.

6. Separate the flour into two bowls. Mix the colouring with the first part of flour. So one part of flour is green another is white.

7. Pour white flour into a tray to make the first thin layer and steam. Remove from the steamer.

8. Pour green flour into a tray to make the second thin layer and steam. Remove from the steamer.

9. Repeat 6. and 7. again and again until fine. The last layer should be green.

10. Leave to cool , cut into pieces to serve.

his recipe calls for various toppings. The toppings should be spooned over the prepared sweet rice.

Ingredients
1 lb sticky rice
1 tbsp salt
3/4 cup sugar
2 1/4 cup coconut milk

Method
Prepare the sticky rice as per our detailed instructions. Dissolve salt and sugar in the coconut milk, and heat stirring to prevent lumps. When coconut milk boils, remove from heat and set 3/4 cup aside to be used when serving. Place cooked sticky rice in a container with tightly fitting lid, and pour in remaining coconut milk. Stir vigorously, and cover, and set aside for awhile to allow coconut milk to mingle with the rice thoroughly. When serving, spoon some of the coconut milk set aside earlier over the rice before adding toppings (see below). Note: be sure to mix warm coconut milk with sticky rice immediately after the sticky rice is finished cooking.

Shrimp Topping

Ingredients
1 cup finely chopped shrimp
1 cup grated coconut
1 tsp finely chopped coriander root
1 tsp pepper
2 tbsp cooking oil
2-3 tsp salt
3 tbsp sugar
2 tbsp finely chopped fresh kaffir lime leaves

Method
Chop shrimp and coconut together and add a little yellow food coloring. Pound pepper and coriander root in a mortar and pestle until ground and mixed thoroughly, and fry in the oil until fragrant, then add shrimp and coconut and fry until done, seasoning to taste with salt and sugar. Remove from pan and sprinkle with chopped coriander.

Custard Topping

Ingredients
1 cup coconut milk
1/2 lb palm sugar
4 eggs

Method
Mix coconut milk, palm sugar and eggs, beat and steam in double boiler over vigorously boiling water for 25-30 minutes.

Candied Coconut Topping

Ingredients
2 cups shredded coconut
1 1/2 cups palm sugar
1 1/2 cups water scented with jasmine essence

Method
Mix palm sugar with the water, heat until dissolved, add coconut and cook over low heat to a thick, syrupy consistency. Cool, then place in a lidded container scented with a fragrant candle.

Please also see two of our other sticky rice dessert recipes: black sticky rice with sweet coconut milk, and sticky rice with mango.

Ingredients
1 cup water chestnuts
1/2 tapioca flour
1/2 cup sugar
3/4 cup jasmine essence water
3/4 coconut milk
red food colouring
crushed ice

Directions

1. To make the jasmine essence water, soak the jasmines in the water in a bowl overnight close the cover.

2. Slice the water chestnuts in dice shape and soak in the red food colouring and stir until bright red.
3. To make the syrup. Boil sugar and jasmine essence water. Leave it to cool.

4. Put the flour in a plate and add the water chesfnuts and shake so the pieces become well coated.

5.Heat 5 cups of water to the boil, add the water chesnuts. It will float when cooked and look like rubies. Drain and plunge in cold water immediately.

6. Serve a little water chestnut into dessert dishes, add syrup, coconut milk and ice

Ingredients
5 cups rice flour
6 cups coconut milk
3 cups water chestnuts
7 cups jasmine essence water
1/2 teaspoon salt small square pandan leaf vessels

Directions
1. To make the jasmine essence water, soak the jasmines in the water in a bowl overnight close the cover.

2. To make the syrup. Boil sugar and jasmine essence water. Leave it to cool.

3. Slie the water chestnuts into small pieces.

4. Heat 4 cups of flour and jasmine essence water in a wok and mix well. Add the syrup and mixtogether, stir well.

5. When the flour become sticky, add water chestnuts and mix well. Drop into the vessels at the half of its.

6. To make the topping, heat the coconut milk to boil, add the remaining flour, salt and stir well. when it cooked. Remove from the heat.

7. Drop the topping into the vessels until full. Leave to cool.

Usually Thai desserts are served cold, but this one is unique as it is meant to be served warm. Very fragrant and easy to make.

Ingredients
3 cups glutinous rice flour
1.5 teaspoons pandan essence
4 cups coconut cream
2 cups sugar
1 teaspoon salt
3 eggs (optional)

Method
Mix the rice flour with enough water to make a stiff paste. The pandan essence should be added to the water before mixing with the rice flour. Knead well and then form pea-sized balls. Bring a large pot of water to a boil, toss in the balls and remove when they float to the surface. Drain. Bring half the coconut cream to a boil, stirring constantly to prevent it from separating, then add the flour balls. When the mixture returns to a boil, remove from heat and stir in the remaining coconut cream. Serve as dessert in small bowls. Thais often add sweet corn kernels to the final product.

If serving this dish with eggs, in a separate saucepan bring water to a boil and reduce heat, crack eggs one at a time into the water. When eggs are done, remove from water and set aside. One egg should be added to each bowl prior to serving.

(If small pumpkin are not available, the custard my be served
in 'baby' coconuts, or failing that in plain ramekin dishes)

Ingredients:

1-1/2 cups (duck) egg
3/4 cup palm sugar*
3 pandanus leaves
1-1/2 cups coconut milk
2 small pumpkins

Method:

(Note: the pandan leaves turn the custard green: this is traditional
in Thailand but may be considered optional.)

With a small sharp pointed knife, cut a star shaped opening around
the stems of the pumpkins, lift the stems, and remove the seeds and
membrane from inside.

Combine sugar with egg, beat with pandan leaves for about 10 minutes,
then continue beating, adding the coconut milk. Strain through cheesecloth
into the hollowed out pumpkins, leaving about 1 inch space at the
top.

Place the pumpkins in small bowls for support, and place in a steamer
tray, putting the stems on the tray also. Steam for about 45 minutes.

Serving:

Replace the stems as lids, and serve cool.

* Moderator's note: Pandanus leaves (also called screwpine leaves)
are popular in Southeast Asian cooking (especially Thai, Indonesian, and
Malasian) and have a floral flavor. They are used to flavor puddings
and rice dishes. As stated above by Ian, they have an intense green
coloring which makes them useful as a natural food coloring. They are
available in Asian markets usually dried but sometimes fresh. Other
names for them are daun pandan and kewra.

Welcome to my Thai desserts delicious blog. Here you will learn about Thai desserts delicious cook and tips on how to preparation Thai desserts.