Jaruwan Thai Desserts

Dark Chocolate - Tips To Finding the Best Type

2010-08-25T05:17:00.000-07:00

Dark chocolate has been reported to carry a lot of health benefits - that's why it has become quite popular in the recent years. If you're not a chocolate connoisseur or expert, you may think that dark chocolate is simply that which appears in the darkest color of them all. But there are other factors to look for to ensure you are getting the best of its type.

First and obvious of all, it has to be dark. Cocoa content in dark chocolate is the highest, so it should appear in a very dark shade of brown or even near black. It should contains no milk at all, and most only come with sugar, chocolate liquor, cocoa butter and sometimes with vanilla to add some flavour.

For dark chocolate to carry the benefits, it has to have at least 70 percent cocoa content. It's better when cocoa content is even higher. The flavonoids in cocoa are rich in antioxidants, and the higher cocoa percentage goes, the more bitter it gets.

Together with its dark looks, the chocolate has to smell dark, too. But how can anything smell dark really? The real dark variety with high cocoa content comes with a distinct pungent and fruity smell. Cocoa comes from the cacao plant which is classified as a fruit, and this distinct smell comes like a slight stench of the fruit about to go bad. If you've picked chocolate that comes with this distinct smell, then you've made the right choice.

Lastly, the best way to find out if you've chosen the right type of dark chocolate is to taste it. Buy a small piece to test it out. Some chocolate shops even offer free samples to their customers. Look for one that comes bitter without the sweetness. The best ones come with a slightly sour taste that blends with the bitterness.

Nutritionists Teach You How to Enjoy Desserts Without Gaining Weight

2010-07-25T04:01:00.000-07:00

For women who are in the struggle with fat, they can do nothing but quicken the pace every time they see dessert shop or cake house. It is really a very painful thing for women to suppress their appetite and stop enjoying delicious sweets. Now, let nutritionists teach you a clever way to enjoy desserts without gaining weight.

Almost every woman likes desserts but hates gaining weight at the same time. This is the voice of each woman who wants to maintain the trim figure. If you insist on inhibiting the desire to eat desserts, it can only make you feel more depressed. And once you fail to resist the temptation of desserts, you will eat more than before. In fact, as long as you choose desserts with rather low calories, low fat and low sugar, and control the time for enjoying sweets, you do not have to worry about the weight and figure.

Nutritionists advise us to eat desserts before noon, so that calories will be consumed on that day. Try to enjoy desserts on a day when you do exercise. But please pay attention to the amount! You had better control desserts within 250 calories. Besides, two hours before and after sleep time is the best time for fat to accumulate in the body, so try to avoid eating desserts during that time.

Do you know calories of different cakes? Usually, chocolate cake contains 340 calories per 100 grams. Cheese cake contains 338 calories per 100 grams. Blueberry cake contains 329 calories per 100 grams, while strawberry cake 296 calories.

Among traditional cakes, sugar and whole milk oil are the main ingredients. Therefore, newly-made cakes are usually fragrant and tasty. But their calories are not low. Nutritionists recommend that we can replace whole milk with low-fat milk, which can almost reduce calories by 30%.

Besides, do not believe that sponge cake without any decorations has the lowest calories. In fact, many sponge cakes contain a lot of icing sugar inside, so calories are not so low. Therefore, nutritionists recommend us to buy low-fat and low-calorie cakes in reputable stores.

Banana Split Cake is Very Easily Made

2010-07-22T22:35:00.000-07:00

Banana Split Cake Recipe

Ingredients 1 box Duncan Hines Deluxe Yellow (or strawberry) cake mix
1 1-lb pkg. frozen strawberries
1/2 cup sugar
5-6 bananas
1 lg. tub Cool Whip
1 cup roasted pecans, finely chopped

Method:
Cook cake mix according to directions, making 4 layers, let cool completely. Mix strawberries with 1/2 cup sugar. Slice bananas into rings. Stack layers as follows: lay bananas close around the edges of 1st layer, fill in center with strawberries, cover with Cool Whip and sprinkle pecans. Continue to layer each layer the same.

Around the top and down the sides spread Cool Whip and sprinkle with pecans, refrigerate until ready to serve.This banana split cake will keep in an airtight container for 2-3 days, or you can refrigerate for up to 7 days.

Banana Jubilee Pie

2010-07-22T07:13:00.000-07:00

ingredients:
1/2 package piecrust mix
3/4 cup sugar
1/3 cup sifted all-purpose flour
1/4 teaspoon salt
2 cups milk, scalded
3 eggs
2 tablespoons butter or margarine
1 teaspoon vanilla
3 medium-size firm ripe bananas
JUBILEE SAUCE (recipe follows)

Method:
1. Prepare piecrust mix, following label directions, or make pastry from your favorite single-crust recipe.
2. Roll out to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate. Trim overhang lo inch; turn under, flush with rim; flute to make a stand-up edge. Prick shell well all over with a fork.
3. Bake in hot oven (425*) 15 minutes, or until golden; cool completely on a wire rack.
4. Mix sugar, flour and salt in a medium-size heavy saucepan; slowly stir in scalded milk. Cook, stirring constantly, over medium heat until mixture thickens and boils 1 minute; remove from heat.
5. Beat eggs in a small bowl; slowly stir in a generous 1/2 cup of the hot mixture; stir back into remaining mixture in pan. Cook, stirring constantly, over medium heat 3 minutes, or until mixture thickens again and mounds softly; remove from heat. Stir in butter or margarine and vanilla; cool.
6. Peel 1 of the bananas and slice; place in a layer in cooled pastry shell; pour in half of the filling. Repeat with another banana and remaining lilling. Chill 4 to 5 hours, or until set.
7. Just before serving, peel remaining banana and slice diagonally; arrange slices in a rosette in center of pie. Top with one or two spoonfuls of the JUBILEE SAUCE; serve remaining sauce separately. Nofe-lf you wish tomake a fancy edge on pastry shell, prepare 1 package piecrust mix. Roll out half; fit into pie plate; trim overhang flush with rim. Roll out remaining pastry to a strip, 18x2; trim edges even, then cut lengthwise into four 1/2-inch-wide strips. Moisten rim of pastry shell with water; twist each two strips of pastry together and place around rim; press lightly with fingertip to hold in place. Bake any remaining pastry for nibbles.

khanom mun-sum-pa-lung

2010-07-17T02:14:00.000-07:00

Ingredients:

munsumpalung1 kg

sugar 1/3 kg

coconut slice 1 kg

water with flower 41/2 cup

Method:

1.slice and clean mun-sum-pa-lung
2.slice coconut

3.Mixt sugar with flower in water

4.Mixt all of them.Put in cup and cove its by bai-tong and put its in microwave.

Khanom kai

2010-07-12T20:38:00.000-07:00

Ingredients:
white of eggs 1 cup
powder cake 1 cup
sugar 1 cup
lemon 1 teaspoonful
baking powder 1 teaspoonful

Method:

1. hits eggs then put sugar in its by mixture
2. added powder cake and baking powder and devide its 2 piece and 1 put in eggs with lemon then 2 put in its again then mixt them
3. paint by oil and put mixt powder in to cup,bring its in to microwave until done.Bring ist out of microwave and put in the tray until cold.

khanom na-nown

2010-07-08T05:52:00.000-07:00

Ingredients:

Egg of chicken (Use red of eggs) 4

Sugar 3/4 cup

powder 2 tbsp

Mehtod:

1.Hits egg and put sugar in its and then put powder,mixt them.

2.Bring plant oils or pig oil paint at model then arange its in microwave at 250 F ,when its hot about 2-3 minute,then put out of microwave.

3.Put desserts 3/4 of model by 250 F about 10-15 minute until its cooked bring out of microwave.

4.Until its cold bring its out of model ,keep its in the box.

Notice: Khanom its yellow,when its break will see syrup.We eat with coconut

Ginger Soup

2010-06-30T06:00:00.000-07:00

Ingredients
500 g of soybean
12 cups of water
2 tablespoons of Calcium Sulfate
4 tablespoons of tapioca flour
1 kg of old ginger

Method
1. Soak soybean in hot water about 1-3 hours or until it inflate.
2. Take all crust and clean soybean.
3. Blend soybean, while blend add water little by little. Then filter with white and thin fabric.
4. Put soymilk on fire, always stir it. If boil put it down from fire.
5. Burn calcium sulfate then pestle it. Sift it one time before use.
6. Mix tapioca flour with calcium sulfate and water 1/4 cup to pot which you let soymilk hard.
7. Strongly pour soymilk to pot (ingredient no.6) and do not stir it. Let it hard without move or shake.

Black Sticky Rice Pudding

2010-06-17T06:52:00.000-07:00

Ingredients

* 2 cups whole grain black sticky rice, sweet or glutinous (found in Asian groceries)
* 2 cups, or 1 can, coconut milk
* 1/2 cup sugar (or alternative sweetner)
* 1/2 tsp salt
* 2 tbsp toasted sesame seeds (optional)
* 2 tbsp unsweetened shredded coconut (toasted)-optional
* strawberries and mint leaves-optional

Directions

-Rince rice until water clears.
-Cover with at least 2" water and soak 4 mor more hours.
-Drain.
-Place in heat proof bowl with room enough for the rice grains to expand about a third more than uncooked bulk.
-Add small amount boiling water, just enough to cover rice.
-Steam rice--place bowl in large pot, put trivet on bottom along with 2" water.
-Boil covered.
-Heat coconut milk, sugar, salt in saucepan.
-Blend.
-Keep warm.
-When rice is cooked and still hot add 1/2 the coconut 'sauce' and thoroughly coat the rice.
-Let stand 15-20 minutes.
-Reserve remaining sauce for spooning before serving.
-Top with sesame seeds, shredded coconut, and/or strawberries, and mint

For a more pudding-like texture, boil rice instead of steaming.

Sankya lapov

2010-05-12T19:41:00.000-07:00

Sankya lapov (សង់ខ្យាល្ពៅ) or lpov sangkya denominates a dessert in Cambodia which is made of pumpkin and coconut custard.An easily recognizable characteristic of the dessert is that the flan fills the interior part of the pumpkin and that the pumpkin is often presented in its entirety.

The word sankya may be related to the Sanskrit Samkhya (सांख्य), which denominates one of the six schools of classical Indian philosophy. However, any etymological or contextual relationship remains unresearched. Lapov means pumpkin in Khmer.

The dessert is also known in Thailand where it carries the name sangkhaya fakthong (Thai: สังขยาฟักทอง; IPA: [saŋ-kʰa-jaː fak tʰɔːŋ]; transcription: săng-khà-yăa fákthong) and in Laos where it is called sangkhaya maryu.

The similarity of both, the Khmer sankya and the Thai sangkhaya with the Sanskrit samkhya may indicate a common origin in the Khmer Empire's Hindu past.

Jujube in Syrup

2010-05-07T06:23:00.000-07:00

Ingredients

* 1 kg. Chinese jujube

* 8 measuring cups castor sugar

* 4 measuring cups fresh water

Preparations

1. Unseed jujube with carving knife.

2. Soak in water for 3 hours.

3. Boil jujube in boiling water over medium heat. Remove from heat and put in cold water. Drain.

4. Divide sugar into 2 parts. Mix one with water. Simmer over medium heat until sugar dissolves. Drop jujube into syrup and simmer for 20 minutes. Add the rest of sugar. Simmer until syrup resembles thin cream.

Miang-Come

2010-04-24T20:44:00.000-07:00

Sauce :

1. 1 tablespoon shrimp paste
2. ½ tablespoon sliced shallots
3. ½ tablespoon sliced galangal
4. 1 teaspoon sliced ginger
5. 2 tablespoons chopped dried shrimps
6. 2 tablespoons grated coconut
7. 3 tablespoons chopped unsalted peanuts
8. 1 cup chopped palm sugar
9. 2 ½ cups water

Filling :

* 5 tablespoons grated coconut, roasted in moderate oven until light brown
* 3 tablespoons finely diced ginger
* 3 tablespoons finely diced shallots
* 3 tablespoons unsalted roasted peanuts
* 3 tablespoons small dried shrimps, chopped
* 3 tablespoons finely diced lime
* 2 tablespoons chopped green bird's-eye chillies
* 20 edible tree leaves

Preparation :

1. In a saucepan, combine and heat the shrimp paste, shallots and galangal until you smell the aroma, then let it cool.
2. Blend the shrimp paste, shallot and galangal mixture with the coconut, peanuts, shrimp and giner in a food processor, or, if you really want to do it the old-fashioned way, pound the ingredients with a mortar and pestle.
3. Pour the contents into a saucepan, adding the sugar and water. Mix well and keep stirring as it comes to a boil. Reduce the heat and simmer while the mixture shrinks to about a cup, then let it cool.

Serving :

Pour the sauce into a small, decorative serving bowl and arrange the edible leaves, dried shrimps, limes, shallots, small hot chilies, peanuts, gingers and roasted coconuts in separate, very small bowls around it on a medium sized platter.

Eating :

Take a leaf and place a small amount of each of the filling ingredients in the middle, top with a spoonful of sauce, and fold up into a little package. Pop the package into your mouth and enjoy the fresh, springy taste

Leaves can be from a variety of edible Thai tree foilage, including Cha Plu (piperaceae) and Thonglaang (coral). Lettuce leaves can also be used as a substitute in the west.

Phak Thong Sangkaya

2010-04-14T02:31:00.000-07:00

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.

Jelly with Coconut Cream Topping

2010-03-31T22:02:00.000-07:00

Ingredients

* 1 pack (50 grams.) agar-agar Powder
* 16 cups water
* 9 cups sugar
* 1/4 cup concentrate pandanus leaves
* 2 kg. (to make 5 cups coconut cream) grated coconut meat 1 tbsp. salt 20 pandanus leaves
* 1 tbsp. rice flour

Methods for making jelly

1. Mix agar-agar and water. Bring to boil until the agar-agar dissolves. Add sugar and 10 pandanus leaves. Boil for another 5 minutes. Strain and set aside.

2. Mix 8 cups of the mixture in step.1 with the topping. Bring to boil. Set aside.

3. Boil the rest of the mixture. Add pandanus-leaf water. Pour into the dried tray (about 3/4 of the tray.)

4. Leave to cool

Topping

1. Mix coconut cream, salt, and rice flour together.

2. Add 8 cups of the prepared jelly mixture (in step 1 for making jelly). Add 10 pandanus leaves. Bring to boil.

3. Pour the topping onto the jelly in the tray. Leave to cool for about 2 hours, then cut into pieces.

apioca Dumpling with Pork

2010-03-25T07:09:00.000-07:00

apioca Dumpling with Pork (Sakoo Sai Moo)

1 pound ground pork
3 tablespoons palm sugar
2 teaspoons sea salt
1/2 cup diced yellow onion
1/3 cup chopped cilantro
1 teaspoon ground white pepper
1 tablespoon fish sauce
1/2 cup ground roasted peanuts
1 pound bag tapioca pearls (small size)
1/2 cup hot water

Gluten-Free Thai Recipes

Boniato Balls

Sakoo Sai Moo (Tapioca Balls)

Fried Rice with Chicken

Gluten-Free Lomein Noodles

Thai Pancakes (Kanom Kroke) from Thai cooking for kids

1. To make the filling, combine ground pork, brown sugar, and salt in a bowl and mix thoroughly. Preheat a wok over medium-high heat and add the pork mixture. Stir-fry until the pork crumbles into small pieces, about 5 minutes. Add onion, cilantro, white pepper, fish sauce, and ground peanuts. Stir-fry for 10 minutes (the filling will get thicker and turn dark brown). Remove from heat, drain in a colander, and allow to cool.

2. To make the tapioca dough, rinse tapioca pearls in cold water, drain thoroughly, and place in a bowl. Pour hot water over the tapioca pearls, a little at a time. Gently knead the pearls for 5 minutes to ensure that they’re all covered with water and let sit for 5-10 minutes.

3. Make a ball of tapioca pearls (approximately 1 1/2 tablespoons), flatten on your palm and place 1 heaping teaspoon of the pork mixture in the center. Seal the ball so the pork is totally covered with tapioca (will make approximately 25 balls).

4. Get water boiling in a steamer and lay sheets of wax paper on the rack (or brush the rack with oil) to prevent sticking. Place the balls on the rack and steam covered for 15 minutes, or until the balls turn translucent. Remove from steamer, place on a serving platter and drizzle with fried garlic (see opposite). Serve with lettuce leaves, green onion, cilantro, and Thai chilies.

Gluay-kai syrup

2010-03-12T19:53:00.000-08:00

Ingredients:

banana 12 pieces

sugar 1 cup

water 1 cup

Method:

1. Put water mix with sugar boil them until soluted bring it for filter then bring to boil its by fire until its boiled
2. Clean banana and put its in sugar syrup when its boil by cut its 2 pieces
3. Until its done,put its in dishes for serve

Water Chestnut And Coconut Custard Topping

2010-03-11T07:14:00.000-08:00

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.

Thank You : http://www.ezythaicooking.com/free_recipes.htm

Red Ruby - Mock Pomegranate in Coconut Milk

2010-03-08T06:18:00.000-08:00

Ingredients:
- 1 tin (225ml) water chestnuts - cut into pea sized cubes
- 1 tin (400ml) coconut milk
- 400ml water
- 2 Tbsp sugar - dissolved in 85ml hot water to make a syrup
- 1.4 tsp salt
- 113g sugar
- 85g tapioca flour
- 1/2 tsp red food colouring
Method
1. Place water chestnut pieces into a bowl and add red food colouring, mix well and leave to soak for 5 minutes.
2. Spoon tapioca flour into a plastic bag and add the water chestnuts. Shake well to coat the chestnut pieces leaving them in the bag until required. Remember to shake off excess flour before cooking.
3. Bring a large pan of water to a rolling boil and add half the chestnuts at a time. Stir to separate while cooking which should be done when the chestnut pieces become translucent (2-3 minutes).
4. Scoop out chestnuts and place into a basin of ice cold water. Then drain and place into the sugar syrup mixture, this prevents the mock pomegranate seeds sticking together.
5. Place sugar and 400ml water into a pan and bring to the boil.
6. Add coconut milk and cook over a moderate heat to scalding point.
7. Add salt and remove from the heat, stir well and allow to cool quickly.
8. Cover with clingfilm until chilled.

Khanom Phing

2010-03-06T06:44:00.000-08:00

Ingredients

1. Tapioca flour 2.5 cup
2. Undiluted coconut milk 1 cup
3. Sugar 2.5 cup
4. Yolk 1

How to do “Khanom Ping”
1. Mix the coconut milk into golden pan, put on the stove and simmer it until sticky, then carry down from stove. Wait syrup warm.
2. Put tapioca flour into syrup and stir it, fast and strong until it combine together, then thresh it until supple. Ferment for 8-10 hrs.
3. Sculpt that ferment flour and put it on the tray which sweep with the lard.
4. Bake it at 325 F until it cooked, take it out and wait until it cool down
5. Keep it in closely jar.

Boiled sweets

2010-02-28T20:11:00.000-08:00

Ingredients:

1. Glutinous rice flour 2 Tgwitwg.
2. Water 1/2 Tgwitwg.
3. Elite 1/4 Tgwitwg.
4. Sugar bucket 1/4 Tgwitwg.
5. grate coconut flake 1 1/2 Tgwitwg.
6. Coconut scraping enough steam cooked meal mixed salts (for knead) 2 Tgwitwg.
7. 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.

Mung bean pudding

2010-02-24T07:57:00.000-08:00

Ingredients:
2 cups water
1/4 cup tapioca flour
1/4 cup sugar
1 pinch salt
1/2 cup mung beans
1/3 cup coconut milk

Method:
Boil mung beans in 2 cups of water until tender. It should take about 20 minutes. Dissolve tapioca flour in a cup of water and add to the boiling mung beans. Stir quickly and constantly to prevent the bottom from burning. It should thicken. Add more water if it gets too thick. Add more flour if too watery. A consistency of gravy is ideal. Add sugar, bring it back up to a boil and turn off the heat

In a separate bowl, mix 1/3 cup of coconut milk with salt. Heat it up in the microwave for a few second just to warm it up. Don't let the coconut milk boil, otherwise it will separate.

Thai Style Roti

2010-02-16T01:44:00.000-08:00

Ingredients

* 2 cups wheat flour
* 1 egg
* 1/4 teaspoon salt
* 1/4 cup ice cold water
* 1 tablespoon melted butter
* sugar for sprinkling
* sweetened condensed milk for drizzling
* oil for frying

Directions
1. Sift the flour into a hill on a clean surface. Make a well in the middle and add in egg, melted butter, ice water and salt. Use your hand to incorporate the mixture into a dough. Knead until the dough is soft and form into balls about the size of a duck's egg. Roll lightly in oil and let rest for three hours.

2. When you are ready to make the roti, roll each ball of dough as thin as it will go, forming a flat disk. Make a pile as you go.

3. Warm frying pan at high heat. Add in oil. Place in the roti, flatten with heavy plate if it puffs up. Fry until light golden brown on both sides. Remove the roti from the pan, sprinkle with a little sugar and drizzle with the sweetened condensed milk.

Khanom Thuay

2010-02-10T05:42:00.000-08:00

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.

Coconut Cake

2010-02-05T04:46:00.000-08:00

INGREDIENTS :

* Grated coconut meat 4 cups
* Palm sugar 2 cups
* Pre-sifted glutinous rice flour1/4 cup
* Rice flour 1/4 cup
* Coconut cream 1 1/2 cups
* Vegetable oil 2 tbsp.
(6 servings)

Method:
1. Melt the palm sugar in a pot containing the creamy coconut milk. Boil this mixture until the sugar is melted, take off the stove and allow to cool.

2. Once the liquid is cool, add the grated coconut meat and both kinds of flour. Mix well.

3. Oil the inside of a baking pan with vegetable oil. Then pour the coconut mixture into this pan and spread evenly. Bake in an oven 350 F or 180 C for 30 minutes until the cake is cooked and browned on top.

4. Take cake out of the oven and let cool. Once cool, cut into squares and serve.

Tips

If you have trouble finding fresh coconut meat, desiccated coconut can be substituted. It is available in all grocery stores in the baking section. This dessert is very popular with young children.

Khanom Tom Daeng

2010-02-04T02:33:00.000-08:00

Ingredients

* 1 kg. glutinous rice flour
* 4 cups water
* 3 coconuts
* 1 1/2 kg. palm sugar

Methods

1. Grate coconut meat.

2. Mix 1 cup of water with palm sugar. Stir till the sugar dissolves over the heat, add coconut meat. Stir for another 30 minutes.

3. Knead the flour by adding water gradually.

4. Form the dough from step.3 into flat, and round shape. Drop in boiling water. Remove it from the water when it is floating over. Wash with cool water, then put it in the prepared coconut meat.

Steamed Banana (Khanom Kluay)

2010-02-03T09:49:00.000-08:00

Ingredients
2 1/2 cup of blended ripe banana
1 1/4 cup of rice flour
1/2 cup of tapioca flour
1 1/4 cup of sugar
3/4 cup of concentrated coconut milk
1 cup of scrape coconut fruit
1/2 tablespoon of salt

Method
1. While mix the ingredients, you can prepare the steamed pot by put it on fire.
2. Mix blended ripe banana with rice flour and tapioca flour then knead it by your hand.
3. Add sugar, salt and concentrated coconut milk then stir it.
4. Add 3/4 cup of scrape coconut fruit.
5. Ladle it to chinese cup then steam it on steamed pot about 20 minutes.

Thanks to: http://thai-desserts.blogspot.com/

Khanom Chan (Multi-Layer Sweet)

2010-01-28T16:36:00.000-08:00

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.

Water Chestnut And Coconut Custard Topping

2010-01-27T00:36:00.000-08:00

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 mix together, 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.

Thai Mix Dessert

2010-01-25T08:51:00.000-08:00

Ingredients
3 cups of sugar
8 cups of coconut milk, sqeeze with floating jasmine water
1 cup of big tapioca, boil
2 cups of Singapore Lod Chong
2 cups of jackfruit, chop
1 cup of Klong Klang
3 cups of floating jasmine water

Direction
1. Mix sugar and jasmine water, fiter with white and thin fabric then simmer it until it sticky.
2. Mix coconut milk with big tapioca, Singapore Lod Chong, Klong Klang and jackfruit.
3. When serve, add syrup and blend ice if you need more cool.

Steamed Banana (Khanom Kluay)

2010-01-20T14:21:00.000-08:00

Crispy Gelatin (Woon Krob)

2010-01-15T08:01:00.000-08:00

Ingredients
1 1/2 tablespoon of gelatin powder
2 cups of floating jasmine water
2 cups of sugar
2 tablespoon of arrow root flour
Artificial food color or nature color

Method
1. Mix gelatin powder with floating jasmine water to pot.
2. Put the pot on fire and stir it until gelatin melt.
3. Add sugar and stir it until it melt then filter it with white and thin fabric.
4. Put gelatin on fire again and simmer it until it sticky then put it down from fire.
5. Split gelatin for mixing with food color.
6. Pour gelatin to mold or tray and let it become stiff.
7. Cut harden gelatin in little piece.
8. Sun-Dried it for 3 times or until its skin hard.

kanom-tan

2010-01-14T04:34:00.000-08:00

Ingredients
1 cup of ripe palm fruit, use its yellow flesh by crush
4 1/2 cup of rice flour
3 cup of sugar
4 1/2 of coconut milk
2 tablespoons of grind coconut
1 1/2 teaspoon of salt

Method
1. Mix coconut milk and sugar together, put it on fire and let it melt then filter it white and thin fabric. After that put it on fire again and wait until it boil then take it down and leave it cool.

2. Mix rice flour and crush palm fruit together while knead you need to pour coconut milk little by little until the flour soften then add all coconut milk to.

3. Cover the flour and bask it in the sun about 3-4 hours, flour will leaven.

4. Laddle flour to small chinese cup or banana leave vessel then sprinkle it with grind coconut which mixed salt.

5. Steam it for 15 minutes. Let it cool down and serve.

Kao-neaw-kaew

2010-01-11T08:10:00.000-08:00

Ingredients:
kao-neaw 1 cup
cocnut oil 3/4 cup
sugar 1 cup
salt 1/4 teasp
bai-tery 1/2 cup
nam-poon-sai 1 tbsp

Method:

1. Put kao-neaw on white cloth and clean with water,put in jar pot with water until its boil
2. Put bai-tery water added with coconut oil and with nam-poon-sai,filter with white cloth,put salt and big bowl
3. when kao-neaw boil mix with coconut oil and close its until 10-20 minute
4. put sugar around kao-neaw and then put in sauce pan until sugar soluted,put its out of sauce pan and bring its in a bowl.

Thong-ek

2010-01-06T12:34:00.000-08:00

Ingredients:

* 1 cup wheat flour
* 1 cup coconut milk
* 1 cup sugar
* 6 egg yolks

Preparations:

* Mix the sugar and coconut milk together, heat over the medium heat when cooked remove from the heat and filter by the thin white muslin.
* Simmer the mixed ingredients over the medium heat until the ingredients become thick, remove from the heat.
* Continue to stir until cool. Put the egg yolks, mix well.
* Heat the mixed ingredient again when it is hot, add each a little of flour mix well until the flour is over.
* Remove from the heat. Set aside.
* When the sweets is warm.
* Put it in the wood molds, press it and remove from the mold.
* Decorate the lillte gold foil on the top of sweets.

apioca Dumpling with Pork

2010-01-02T05:15:00.000-08:00

Toong-Tong

2010-01-01T01:36:00.000-08:00

Ingredients
15 wonton wrappers

100 grams medium-sized shrimps, cleaned, shelled and deviened

100 grams minced pork

1 tablespoon water chestnuts, cut into small cubes

1 tablespoon shitake mushroom, cut into small cubes

1/2 tablespoon sugar

1 teaspoon coriander root, finely chopped

1 teaspoon minced garlic

1 tablespoon fish sauce

1 tablespoon soy sauce

chinese chive leave [bai kuy chai], scald in hot water and slice into a thin line for binding wonton wrappers

sweet plum sauce or sweet chili sauce (for dipping)

3 cups oil for deep frying

Method:
1. In a big bowl, add shrmip, pork, shitake, water chestnut, sugar, coriander root, garlic, fish sauce, and soy sauce. Knead until it becomes smooth paste and mixed finely together.

2. Place a wonton wrapper on your palm, and put a teaspoon of prepared mixture in the center. Gather up the corners and bind together with chinese chive leave (or rice noodle which already soaked in water) to make a small bag.

3. Heat oil in a wok over medium heat. Wait until hot, then deep fry for 3-5 minutes until golden brown and cooked thoroughly. Remove and drain.

4. Transfer to a serving plate. Serve immediately with dipping sauce (and other fresh vegetables, such as cucumber, tomato, carrot, etc.)

Thank You : http://www.ezythaicooking.com/free_recipes.htm

Custard Steamed in Pumpkin

2009-12-30T06:52:00.000-08:00

Khanom Tua Baep

2009-12-22T02:01:00.000-08:00

Ingredients:

◦250 g. glutinous rice flour
◦200 g. mung beans
◦2 tbsp sugar
◦2 tbsp roasted sesame
◦1 tsp salt
◦200 g. scrape coconut fruit
◦1 cup concentrated pandanus juice

Preparation:

◦Soak mung beans for overnight or soak its in warm water for about 4 hours.
◦After steam its for 30 - 50 minutes.
◦Steam scrape coconut fruit for 5 minutes.
◦Add mung beans, scrape coconut fruit which has been steamed and 1 tsp. salt then mix its together.
◦Place its on the plate.
◦In the bowl, put the glutinous rice flour in there, add pandanus juice little by little as you knead it.
◦Mold it to 1.5 inch ball.
◦Boil the dough ball when it float to the top then dip it up.
◦Next, put its into cold water. (for easy to form the dough)
◦Flatten it out and then place the filling in the center.
◦Fold the dough over and pinch it closed at the edges.
◦Garnish with some more mixed mung beans.
◦Mix sugar, roasted sesame and salt together.
◦Now, ready to serve.

Thank You : http://www.ezythaicooking.com/free_recipes.htm

Bananas in Coconut Milk

2009-12-21T04:29:00.000-08:00

Ingredients :

· 2 cups coconut milk
· 1/4 cup sugar
· 1/2 teaspoon salt
· 4 medium-ripe bananas, peeled, cut into 1 1/2 inch chunks

Cooking Procedures :

1. Combined coconut milk, sugar and salt in a 1-quart saucepan.
2. Bring to boil.
3. Then add bananas, reduce heat, simmer, uncovered for 5 minutes or until bananas are partially softened.
4. Cool to room temperature.
5. Serve bananas in bowls with the sauce.
6. Makes 6 Servings.

This dessert is as good as it is easy.

refer http://www.thaifoodrecipesite.com

Sweet Sticky Candy

2009-12-20T06:01:00.000-08:00

Ingredients
1 kg of sticky rice flour
15 cups of coconut milk
3 burned coconut coir
10 cups of palm sugar
1 g of sesame
Artificial food color
little oil for sprinkle on tray

Method
1. Pound burned cococut coir then mix it with 10 cups of water and then filter it with white and thin fabric. You will get black color from nature but if you cannot find and burn coconut coir you can use artificial food color instead.

2. Knead sticky rice flour with black water (no. 1), knead it until it mix well then add coconut milk and sugar, stir it until it mix well again.

3. Put ingredients no.2 to brass pan and put it on fire, use medium heat. Paddle it until it sticky and start to mix well then turn off fire but still continue paddle until it's not sticky with pan.

4. Put it to tray, sprinkle with sesame and let it cool or you can wrap it like candy also.

Refer http:www.asiarecipe.com

Thank You : http://www.ezythaicooking.com/free_recipes.htm

Tao Huay Nam Khing

2009-12-20T05:20:00.000-08:00

Thai Rice Balls in Coconut Milk

2009-12-20T00:28:00.000-08:00

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.

Thank You : http://www.ezythaicooking.com/free_recipes.htm