Sweet Potato in Ginger Syrup Dessert Recipe (Mun Tom King)

Sweet Potato in Ginger Syrup Dessert Recipe (Mun Tom King)

Ingredients:
500 grams sweet potatoes
1 cup sugar
4-5 mature ginger slices
4 cups water

Preparation :
1. Peel the potatoes, wash thoroughly, and cut into pieces, then soak in the water.
2. Bring the water to the boil, and put in the sweet potato. When the water returns to the boil once again, add the ginger, and continue cooking until the potato is tender and cooked through.
3. Add sugar, and allow it to dissolve completely, then remove from the heat.
4. Serve hot.

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Pandanus Tapioca Pearls Pudding Dessert Recipe (Yok Manee)

Pandanus Tapioca Pearls Pudding Dessert Recipe (Yok Manee)

Ingredients:

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

SPECIAL UTENSIL:
Foil cups, a steamer

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.

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Mung Bean Thai Custard Dessert Recipe (Khanom Maw Kaeng)

Mung Bean Thai Custard Dessert Recipe (Khanom Maw Kaeng)

Ingredients:
4eggs
2duck'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 tbs poil 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.

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Sweet Mung Bean Porridge with Coconut Cream Dessert Recipe (Tao Suan)

Sweet Mung Bean Porridge with Coconut Cream Dessert Recipe (Tao Suan)

Ingredients:

• 1 cuphulled mung beans
• 1/3 cuptapioca flour
• 3/4 cupsugar
• 1 cupcoconut cream
• 1/2 tsp salt
• 4 cups water

Preparation :
1. Select the mung beans, discard small stones and bad beans. Wash thoroughly, and soak in warm water for  2 hours.
2. Steam the beans over boiling water on high heat for 20 minutes or until just cooked through, remove from the heat.
3. Mix 3 3/4 cups of water and sugar in a pot. and stir over medium heat. When all the sugar has dissolved, strain to remove impurities and return to the heat.
4. Mix the tapioca flour with 1/4 cup of water and add to the syrup.
5. Stir until the batter is clear and done, add in the steamed mung beans, stir gently to combine. Remove from the heat.
6. Add the salt into the coconut cream and stir until dissolved, bring to the boil over low heat, then remove from the heat.
7. Spoon the sweet mung beans into a dessert bowl, pour some of the salted coconut cream on top and serve.

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Coconut Milk Stewed Pumpkin (Buak-Phak-Tong)

Coconut Milk Stewed Pumpkin (Buak-Phak-Tong)

Ingredients

• 6 cups (1 1/2 litres) water
• 1kg pumpkin
• 1 cup (220g) sugar
• 1/2 teaspoon salt
• 4 cups (1 litre) coconut milk
• 1 cup (250ml) coconut cream

Preparation
1. Skin and seed the pumpkin. Cut into 2cm chunks.
2. Mix the sugar, salt and coconut milk in a saucepan then bring to a boil. When the sugar has dissolved add the pumpkin and cook until tender.
3. Add the coconut cream and heat until hot. Remove from the heat.
4. Pour into bowls and serve. This dessert tastes good hot or cold.

 Serves: 6

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Black sticky rice with coconut milk

Black sticky rice with coconut milk

Ingredients

• 200g uncooked black glutinous (sticky) rice
• 1.25 litres of young coconut juice
• 400g sugar
• 240g grated young coconut flesh
• 250ml coconut cream
• ½ teaspoon salt

Preparation
1. Wash the rice twice and place in a pot. Add the coconut juice and cook over medium heat until the rice is cooked and has split.
2. Add the sugar and cook until dissolved. Add the coconut meat, heat through and remove from the heat.
3. To serve, place the rice in individual bowls and top with the coconut cream. Enjoy!

 Serves: 4

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Steamed Thai pumpkin cake

Steamed Thai pumpkin cake

Ingredients

• 25g tapioca starch
• 60g rice flour
• ½ tablespoon arrowroot
• 125ml (½ cup) coconut cream
• 100g sugar
• 1 pumpkin (about 1 kg), peeled, seeded and grated
• 250ml (1 cup) coconut milk
• a good pinch of salt

Preparation
1. Mix the tapioca starch, rice flour and arrowroot together. Gradually add the coconut cream and stir constantly until all the cream has been used, about 10 minutes.
2. Add the sugar, pumpkin, coconut milk and salt. Stir until the sugar is dissolved.
3. Pour the batter into a square 25cm cake tin or tray. Steam for 25 minutes.
4. Cool the cake and cut into squares. Serve and enjoy!

 Serves: 6

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Tab Tim Grob (Red Rubies)

Tab Tim Grob (Red Rubies)

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

Instructions:

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

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Look Choup

Look Choup

Ingredients:

• 200 grams Yellow
• Bean 150 grams
• Sugar 1 Teaspoon
• Salt 100 milligram
• Coconut Milk
• Food Coloring

Ingredients for glaze

• 5 grams Agar Jelatin
• 150 Water
• 50 grams Sugar

Instructions:

1. Soak the yellow beans obernight, steam for 45 minutes
2. Pound or blend the bean to a paste, add mix with the sugar, salt and coconut milk
3. Place into a saucepan and heat gently, stirring continuously until the paste thickens, then leave it to cool
4. Now comes the artistic stage, take small pieces of the yellow bean paste, about 10gms each and form them into fruit shapes, it's a good idea to use toothpicks and a block of foam to hold the shapes and paint them with the food colouring
5. Now to glaze, mix the agar with water and heat until the agar has fully dissolved
6. Leave it to cool slightly, but be careful not to let it set
7. Dip the fruit into the agar and stand them up by pushing the toothpick into foam or polystyrene. Let the agar set on the fruit, then repeat the process and coat the fruit again with another layer of agar. You may have to reheat the agar in the pan to melt it again each time

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Boiled sweets(kha-nom-tom)

Boiled sweets(kha-nom-tom)

Ingredients:

• Glutinous rice flour 2 Tgwitwg.
• Water 1/2 Tgwitwg.
• Elite 1/4 Tgwitwg.
• Sugar bucket 1/4 Tgwitwg.
• grate coconut flake 1 1/2 Tgwitwg.
• Coconut scraping enough steam cooked meal mixed salts (for knead) 2 Tgwitwg.
• Boil water for dessert Mod.

Preparation:

1. Glutinous rice flour mixed water cream together.
2. Massage and soft flour. Nodule size sculpture is approximately 2 cm diameter on hold.
3. Saucepan set fire. Sugar bucket. Coconut and stir to scrape into sticky fuzz for a refill. The mold is then put into nodule.
4. Spread of mold powder into flat sheets. Then put into the middle nucleus. Then refill to completely clothed.
5. Put water in pot. Set fire to boil when boiled sweets include candy floating cooked up. Add cold water dip candy. Then make drain.
6. The coconut mixture to salt, pepper mash together. Then enter into the coconut candy knead thoroughly. Enter dishes served organized.

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Khanom Sanae Chun (Flour Paste)

Khanom Sanae Chun (Flour Paste)

      
      Khanom Sanae Chun is made of flour sugar, coconut cream and egg yolks stirred together till dry. Then, form the mixture to be "Look Chun" a kind of fruit. The finished dessert looks like natural Look Chun.

Ingredients:

• ½ cup glutinous flour
• ½ cup rice flour
• ¼ cup chun ted powder (Wikipedia)
• 2 cup thick coconut cream
• 1 cup sugar
• 3 egg yolks

Preparation:
1. Sift glutinous rice flour, rice flour, and Chun Ted powder together.
2. Mix coconut cream and sugar together. Heat the mixture till the sugar dissolves, strain with muslin.
3. Add the mixed flour in Step 1. Stir well on low heat till thick.
4. Let warm, mix egg yolks. Heat the pan and stir the mixture again till the mixture dried.
5. Add a little bit of yellow color.
6. Form the mixture to be Look Chun. Garnish with brown color.

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Bananas in syrup

Bananas in syrup

Ingredient:

• 5 yellowish green bananas
• 1 cup coconut cream
• 1/2 teaspoon salt
• Syrup
• 1 cup water
• 1/2 cup sugar
• 1 teaspoon lemon juice

Preparation:
1. Simmer the coconut milk over low heat. Do not bring to the boil. Add salt
2. In a saucepan, mix the water and sugar over low heat. Bring to the boil a
3. Simmer over low heat for about 5 minutes.
4. Transfer the bananas to a serving plate and pour over the coconut cream. Note: - The lemon juice in the syrup makes the bananas appear shiny. - Peel the bananas right before putting them in the syrup, or the will turn

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Mango with Sticky Rice

Mango with Sticky Rice

Ingredients:

• 2 cups sticky rice
• 2 cups coconut milk
• 1 cup sugar
• 1/2 teaspoon salt
• 3 ripe mangoes, cut into thick slices
• 1 tablespoon toasted sesame seeds
• 1 tablespoon tapioca starch
• 1 tablespoon sugar
• 1/4 teaspoon salt

Method:
1.Prepare the 2 cups sticky rice as per our detailed instructions.
2.While sticky rice is steaming, mix together 1.5 cups coconut milk, 1 cup sugar, 1/2 teaspoon salt and bring to a boil.
3.Set aside to cool (for a more fancy preparation, you can strain the coconut milk in a cheesecloth before setting to cool, but this is not necessary).
4.Immediately after sticky rice is cooked, and still hot, put it into the coconut sauce and stir together well. Cover for 1 hour (or less is ok) and let cool.

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Banana in Coconut Milk

Banana in Coconut Milk

Ingredient:

• sugar 1 ¾ cups
• salt 1 teaspoon
• coconut milk 750 C.C. (x3 instant coconut milk in box)
• bananas 10 big, slightly green bananas.

Method:
1. Cut the bananas to each banana then boiled with salted water for 10 minutes.
2. Slice the bananas lengthways, then in haft.
3. Pour the light coconut milk (x2 instant coconut milk in box mixed with 1 cup of water) into a pan, add sugar and salt, and bring to boil.
4. Add the bananas, bring back to the boil
for a few minutes, and then pour the rich coconut milk (x1 instant coconut milk in box mixed with ¼ cup of water) into a pan.
5. Remove from heat.
6. Serve hot or cold.

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Tua Kieow dtom naam tan(Mung Beans in Sugar Syrup)

Tua Kieow dtom naam tan(Mung Beans in Sugar Syrup)

       You can make a lot of delicious things with mung beans, and this sweet dessert is one of them. It very delightful. And that’s not all, beside that this dessert very delicious, it has a high nutrition value and very easy to make. But I guarantee you its worth to making this dessert and most of the time little children like this dessert. It’s really good for them because of the nutrition value and they would like it because it’s sweet to which comes from sugar syrup.

Ingredients:

• ½ cup Mung bean (cut out waste powder, beans and nuts, and then rock out)
• ¼ cup Brown sugar.
• ½ cup White sugar (to taste the flavor).
• 4. 6 cups water.

Preparation:

        Separate the good beans and broken beans. Enter by bringing water mixing bowl.
And poured into beans. Copy beans floating And the black pigment.
Rinse beans thoroughly.
The beans are roasted at a low heat. And the aromatic.
Set water roasted peanut aroma and then only put in a water setting.
When boiling water. Adjust light to low heat until beans are done cooking task a little soft.
Add granulated sugar Season to taste with sweet sugar raise enough boiling down.

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Ka-Thon Loy Kaew -(Chilled Santol in scented Syrup)

Ka-Thon Loy Kaew -(Chilled Santol in scented Syrup)

        Ka-Thon Loy Kaew or Chilled Santol in scented Syrup. Is Santol is also knows as ka-thon or wild mangosteen or sandorica. It's a tropical tree that originates in southeast Asia. Santol a Thai fruit, sour and sweet. And slightly astringent. Eat a fresh fruit compote and a spicy curry can also be made ​​in syrup. By the santol boiled in syrup Time is slowly eating with ice break.

Ingredient:

• 3 over ripe santol fruits
• 1 cup Sugar
• 2 tbsp salt
• 2 cups boiled water

Preparation:
   Mix salt in the boiled water and leave it for cooling down.
Peel and cut the satol fruits into small pieces, then keep them in salt water for 1 hour.
Boil the mixture of sugar and water until it is thick as a syrup, then add a little bit of salt to balance the taste.
Remove the santol from the salty water and put it in the syrup for 1 hour.
Serve the santol floating in the syrup cool (from refrigerator) or with ground ice.

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Thai Sweet Rice Crackers

Thai Sweet Rice Crackers

        Organic Thai Rice Crack­ers are a deli­cious tra­di­tional Thai snack made from crunchy puffed brown or white rice. These glu­ten free,dairy free treats are hand-made using organ­ic­ally grown pro­duce and are ideal for a healthy snack,kids’ lunch boxes,party nibbles,or an after­noon treat.

Ingredients:

• 300 gms rice cracker
• ½ cup water
• 400 gms Brown Sugar

Preparation:

Bring the rest of cooked rice press in the round or square molding as you desired.
And bring to dry under the sun 1-2 days and then fried in hot oil.
Preheat the oil over medium heat. Fry the rice crackers a few pieces at a time.
Turn to brown on both sides, remove and drain.
Add brown sugar in a saucepan and stir to dissolve, continue boiling, and the sugar will start to change to almost thick turn off the stove.
Take a spoon and make swirls on the rice crackers and leave it to cool.

Note: must top brown sugar when still hot.

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