Thai Desserts Delicious

Ingredient

Direction

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.

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!

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.

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

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.