Fak Thong Sang-Ka-Ya (Pumpkin Custard)

สังขยาฟักทอง


Ingredients

1 small pumpkin
5 duck eggs
1 cup coconut cream
1/2 sugar


1. Beat the eggs wih coconut cream and sugar until the mixture is frothy.
2. Cut the top of the pumpkin in square shape to make cover , look like a bowl with a cover.
3. Pour in the coconut cream mixture. Cook in the steamer for about 30 minutes.
4. Leave to cool or keep in refrigerator to make the custard firm.

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Woon Maprao On (Young Coconut in Jelly)

วุ้นน้ำมะพร้าว


2 tbsp. Agar Agar
5 tbsp. sugar
3 young coconut


1. Cut the shell like in the photo
2. Boil coconut juice
3. Add sugar and Agar Agar then wait until it's dissolved.
4. Then, pour it over the filter cloth. Add young coconut
5. Pour it in a block or back into the shell . Then, leave in refrigerator until it gets solid.

Ta-Ko Haew

Water Chestnut And Coconut Custard Topping
ตะโก้แห้ว

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

Preparations:

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.

Sweet Sticky Rice with Coconut Cream and Black Beans (Khao Niao Tat)

ข้าวเหนียวตัด

Ingredients:
1. Dried black beans,soaked in water overnight, then boiled until tender and drained 3 oz.

2. Sticky rice 2 cups

3. Coconut milk 1 cup

4. Salt 1 pinch

5. Sugar 1/3 cup

CREAM TOPPING :

1. Sugar 1/2 cup

2. Salt 1/2 tsp.

3. Coconut milk 1 cup

4. Tapioca starch 1 tbsp.

Preparations:
1. In two separate bowls, soak the black beans and the sticky rice overnight.

2. Boil the beans until done, drain and reserve for topping.

3. Using a baking pan large enough to fit all the sticky rice, drain the rice and pour it into a baking pan.

4. In a bowl, mix together 1 cup of coconut milk, sugar and salt, making sure that all the sugar is dissolved. Pour this mixture into the pan containing the sticky rice.

5. Set the pan in a steamer and steam for 30 minutes until the rice absorbs all the coconut milk and increases in volume.

6. Combine the ingredients for the cream topping in a bowl and pour this sauce over the top of the cooked rice in the pan and return the pan to the steamer and continue to steam for 5 to 8 minutes or until the topping sets like custard.

7. Take the pan out of the steamer and sprinkle black beans over the top of the custard.

8. Let the cake cool before cutting into squares and serve.

thaifooddb.com

Sweet Mung Bean Porridge with Coconut Cream (Tao Suan)

เต้าส่วน

INGREDIENTS:
1 cup hulled mung beans
1/3 cup tapioca flour
3/4 cup sugar
1 cup coconut 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.

Tip: Tapioca flour can be substituted by corn flour :D

by:jjbd

Coconut Cake (Kha-Nom Ba-Bin)

ขนมบ้าบิ่น

Ingredients
1. Grated coconut meat 4 cups
2. Palm sugar 2 cups
3. Pre-sifted glutinous rice flour1/4 cup
4. Rice flour 1/4 cup
5. Coconut cream 1 1/2 cups
6. Vegetable oil 2 tbsp.

Preparations
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.


by:geocities

Kao Niao Piak Lumyai (Sticky Rice with Lumyai and Coconut Milk)

ข้าวเหนียวเปียกลำใยมะพร้าวอ่อน

Prepare:
1 cup uncooked sticky rice
2 cups lumyai meat (longan) or as much as you like
2 cups coconut milk
1/2 cup sugar
1/2 tsp. salt
2 pandanus leaves (cut 1 inch)

Cooking Instruction:
1. Cook sticky rice in boiling water. The water should be above sticky rice for about 2 inches. Use loe-medium heat.
2. Keep stirring the rice and don't let the rice too dry or too juicy. Be careful, the rice may get burnt at the bottom of the pot.
3. Add pandanus leaves. Cook for 20 minutes. Notice the rice. When it's cooked, you will see the rice gets bigger. Remember to keep stirring the rice.
4. Now, Add sugar, longan and cook for one more minute. Then put the rice away from the stove.
5. Boil coconut milk on low heat. Add salt whenl it's boiling. Turn off the fire.
6. Put sticky rice lumyai in a small bowl and top with cocomut cream.

By: trythaifood.

Fruit Platter

Ingredients

2 cups caster sugar
2 cups water
2 tb sp lemon or lime juice
5 cm strip lime or lemon rind
1 small pineapple, chopped
1 pawpaw, shaped into balls or chopped
1 rock melon, chopped
1 honey dew melon, chopped
8 fresh lychees, peeled and seeded
fresh mint leaves or sprigs to garnish

Method
Place the sugar and water in a medium pan. Stir over medium heat, with out boiling
for 5 minutes or until the sugar is dissolved. Add the juice and rind to the pan and then bring to the boil. Boil, with out stirring for 10 minutes or until the syrup has thicken slightly.

Remove the rind from the pan and set the mixture aside to cool. Place the prepared fruit in a large bowl, cover and chill for at least 30 minutes. Just prior to serving, pour over enough cooled syrup to coat the fruit and then carefully fold it through. Arrange the fruit in an attractive bowl, platter or hollowed out melon. Garnish with mint leaves or sprigs.

(Serves: 4-6)

by:http://www.thaicookinga-z.com

Coconut Flower Biscuits (Ka Noom Ja Mong Gud)

ขนมจ่ามงกุฎ
These biscuits have a plain base, the sweetness comes from the sweet flower shapes and a little crunch and sweetness comes from the sugared pumpkin seed, or you can also use sugared almonds or sesame seeds if you can't get the pumpkin seeds.

Ingredients Pai
240 gms Wheat Flour ( Cake flour )
1 Egg Tolk
100 gms Salty Butter
100 ml Water

Preparation
1. Mix flour and butter, and rub between your fingers to form a fine crumb.
2. Add egg and water slowly and massage until mixed to a soft dough.
3. Roll flat and very thin, and cut out 2cm diameter circles.
4. Cook in a pre-heated oven at 160 degrees celsius and bake for 8 minutes.

Ingredients for Ton Aigg
6 Egg Yolks
240 gms Wheat flour
100 gms Sugar
220 ml Coconut Milk

Preparation
1. Heat a dry frying pan to make it hot.
2. Put the flour in and toast it by stirring it for a few minutes (don't let it brown, just toast it a little). Set aside.
3. Boil the coconut milk and add sugar boil until some of the liquid has boiled off and it's it's a slightly thick syrup. Leave to cool (it needs to be cooled enough before adding the egg yolks, warm is OK)..
4. Stir in the eggs yolks into the syrup one by one, stirring them in as you do.
5. Add the flour to this, stir it in and put on a medium heat.
6. Keep stirring, this will thicken to a firm paste. Keep stirring and cooking and stirring and cooking to cook through the paste. Leave to cool.
7. Form small balls of this paste in your hands, this forms the centre of your flour.
8. Make the leave pattern with a toothpick in each ball.

Ingredients for Nam Mong Gud
100 gms Pumpkin Seed (Almonds or Sesame seeds)
50 gms Sugar
50 ml Rose Water (Or water and vanilla essence)

Preparation
1. Toast the pumpkin seeds in a dry pan.
2. Mix the water and sugar and heat until the sugar goes crystalized (at the fudge stage).
3. Mix in the pumpkin seeds and leave to cool.

Assembly
Take a base, place the seeds as leaves around the base, then place a ball of the yellow paste in the middle.


By:www.khiewchanta.com/

Stuffed Dough Pyramid Dessert ขนมเทียน

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.



by:http://www.allthaifood.com

Pumpkin in Coconut Milk - Fug Tong Gang Buad

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".





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.

Hibiscus Tea ( Cha Ka Jeape )

Hibiscus tea, a cold infusion served over lots of ice, but for this photograph, I've piled the dried flowers into the tea. It looked better that way. This is common in Thailand, but I also recently saw they drink this in Egypt too!

Ingredients
100 gms Dried Hibiscus Flowers
500 ml Water
100 gms Sugar

Preparation
1. Rinse the hibiscus flowers.
2. Add the water flowers and flowers and sugar and bring to the boil in a saucepan.
3. Cover and leave to cool, then chill in the fridge, and serve over ice.

by:http://www.khiewchanta.com

ทุเรียนกวน Durian Guan (Durian Jam)

INGREDIENTS :

1/2 kg. Ripe durian (pick the one that is very ripe)
8 tbsp. sugar
1/2 tsp. salt

Preparation:
1. Mix durian and sugar into the pan. Use low heat and stir until it gets thick.
2. Notice when you stick your finger on it, it won't get on your finger. The durian meat which is too ripe will have some juice that will help the jam not to get burn on the stove. Anyway, keep stirring and always use low heat. Hard work, :) you will get a big arm muscle as a benefit.
3. When it is ready. Leave it cool off and pack in a container.

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Tab Tim Grob (Red Rubies)

ทับทิมกรอบ
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

Preparation:
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

Taro Balls in Coconut Cream(Bua Loi Phuak)

บัวลอยเผือก
Ingredients
1 cup cooked taro, masked
2 cups glutinous-rice flour
1 cup corn flour
4 cups coconut milk
1 cup palm sugar
1/8 teaspoon salt
6-8 teaspoon water


Preparation
Put the gluttinous-rice and flour and the corn flour in a bowl. Add the mashed taro and knead to a soft dough. Add the mashed taro and knead well. Roll into tiny balls and set aside. Dissolve the palm sugar and salt in the coconut milk over a low heat, stirring constantly. Bring to the boil and add the taro balls. When they are cooked, remove from the heat. Serve hot. Make 4-6 servings.

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Soya Milk(นมถั่วเหลือง)

Ingredients:
100 gms Soya Beans
500 ml Water
70 Sugar

Preparation:
1. Rinse the soya beans to clean them. If the beans are dried, soak them overnight to soften them.
2. Blend the soya beans with water and sieve the mixture in a fine cloth sieve to remove the skin and pulp, leaving yourself with a white liquid.
3. Heat in a pan with soya and the sugar until boiling then simmer for 10 minutes.
4. Serve chilled.

Pandanus Jam

สังขยาใบเตย
Sung Khaya Bai Toey

Ingredients:
1/2 cup concentrated pandanus juice
1/2 cup coconut milk
3 tbsp. sweet condensed milk
3 tbsp. sugar
2 tsp. wheat flour
1 yolk


Directions:

1. Mix concentrated pandanus juice, coconut milk, sweet condensed milk and sugar in a bowl. You may add more sugar if you like it sweeter.

2. After that, add yolk and wheat flour. Mix it very well. Then, pour it on white cloth filter.

3. Put it in a glass bowl that is used for microwave. Wave it on high without closing the bowl for 1 minute.

4. Bring it out to stir and wave it again for 1/2 minute.

5. Bring it out to stir again and wave it for another 1/2 minute.

6. After that, leave it cool off. Serve with bread.

Kao Niao Sung Khaya (Sticky Rice and Egg Custard)

Khanom Taan(Sugar Palm Cake)

Luuk Chuup (Fruity Dessert)

Kanom Chan

Kanom Jeeb (Siu Mai Dumplings)

Kanom Tuay Foo (Jasmine Sponge Cakes)

Gluay Tod (Fried Bananas) กล้วยทอด

Gluay Chueam (Caramelized Sweet Banana) กล้วยเชื่อม

Kanom Paeng Na Moo (Pork Toast)

Durian Ice Cream

Crispy Snack (Khao Taang na Taang )

Sticky rice with fruits

Kao Niao Sung Khaya (Sticky Rice and Egg Custard)

ข้าวเหนียวสังขยา


Ingredients
1 and 1/2 cup sticky rice
1 cup coconut milk
3/4 cup sugar
1 tsp. salt


3 eggs
1 cup coconut milk
1 cup sugar
1/8 cup concentrated pandanus juice


Directions

1. Soak sticky rice in the water for 3 hours. After that, drain it and steam on boiling water for 20 minutes.

2. While we're waiting for the rice to be cooked, prepare coconut milk to mix with it.

3. Add sugar and salt into the coconut milk cook until it's boiling.

4. Remove when the sugar is dissolved. Pour it over cooked sticky rice. Make sure the rice is still hot when you pour coconut milk.

5. Now, mix it very well and keep it in closed container for 10 minutes. After that, stir it again and leave it close for another 10 minutes

6. Beat the eggs very well. Add concentrated pandanus juice, coconut milk and sugar. Mix it very well.

7. Steam the mixed eggs for 20 minutes

8. Prepare cut banana leaves (5x10inches). Place sticky rice and eggs on it. Then, wrap it as in the photo.


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Khanom Taan(Sugar Palm Cake)

ขนมตาล

Ingredients
4 and 1/2 cup rice flour
1 cup ripe sugar palm fruit (squeeze the meat)
4 and 1/2 cup coconut milk
3 cup sugar
3 cup scraped coconut (overripe)
1 tsp. salt

Directions
1. Crush the sugar palm fruit with water in a bowl. Put all of juice in a filter cloth bag and squeeze. Leave it in the refrigerator for 24 hours.
2. Boil coconut milk with sugar. When it's boiling, turn off the fire and leave it cool off.
3. In a big bowl, mix sugar palm meat from step1 with rice flour and coconut milk from step2.
4. Knead well. Make sure it is really soft. Leave it outside for 4 hours. Put wet white cloth over top.
5. Cut banana leave and make a small cup from it. Pour the mix in banana cups or ceramic cups if you can't make one.
6. Mix scraped coconut with salt and dress it over top the cake.
7. Steam on boiling water for 15 minutes.

Tips:
When the dough is ready, you will see bubbles on it. Make sure you don't leave the dough outside too long because it will be sour after you cook. Add 1 and 1/2 tbsp. baking powder to safe time and make it fluffy, with this amount you can make 130 small cups of sugar palm cake.

Luuk Chuup (Fruity Dessert)

Ingredients
150 gm mung beans, washed and soaked overnight

1 ½ cups coconut milk

1 cup sugar

For the coating:

1 tablespoon gelatin

2 cups water, with

1 drop of jasmine extract

½ cup sugar

20-30 bamboo sticks, 10cm-12.5cm long, satay sticks or long toothpicks

For preparation:

Foam base measuring 15cm x 20cm (holds 20-30 pieces of look choop) 3 small paint brushesfood colourings: red, yellow, green, and purple

Directions
Boil the mung beans until soft then drain thoroughly.

Use the same pot to mash the boiled beans with the coconut milk and sugar. Stir over low heat until thoroughly blended, and until dry. Set aside to cool.

For the fruit shapes, take about 2-3 teaspoons of mung beans and use your hands to shape them into the form of the fruit desired - mangoes, oranges and cherries are popular choices. Use the bamboo sticks to lift the fruit pieces and place them on the foam base.

In a pan, mix the gelatin, water (with jasmine added) and sugar. Bring to the boil over low heat. Allow about one third of the water to evaporate so the jelly thickens.

Coat the beans, paint with the food colouring so they represent the selected fruit. Leave to dry.
Once dried, dip each fruit in the jelly at least three times and leave to dry on the foam base.
Sharpen the forms with a small kitchen knife.