Thai Desserts Delicious

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.

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.

(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.