Thai Desserts Delicious

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.