Thai Desserts Delicious

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.