Filled Custard (kanomsodsai)

Ingredients
for the filling:
> - 2 cups of finely shredded coconut
- 1 cup of palm sugar (naam^taan-pip")
- 1/2 cup of water
Ingredients for the wrapping:
- 2 cup sticky rice flour
- 1 cup of warm water
Ingredients for the topping:
- 1 3/4 cups of coconut milk
- 1/2 cup rice flour
- 2 teaspoons of salt


Procedures:
1. The filling: mix the ingredients and cook them until it looks right.
2. The wrapping: mix the flour with warm water. Use your hands to beat it until it is well blended. Make balls of 1/2 inch diameter before flattening it thin enough to wrap the filling ball.
3: The topping: Mix the ingredients and heat it at medium temperature. Constantly stir it with spatula until it begins to set.
4. Put the wrapped ball in a small paper cake cup and top it with the topping.
5. Steam all these cups for about 10 minutes. Serve when it is a bit cooled off.

Jelly with Sungkaya Topping (Wun Sungkaya)

Thai Recipe Ingredients

1. 1 pack (50gram)

2. agar-agar powder 16 cups

3. water 8 cups

4. sugar 20 pandanus leaves

Ingredients of topping

1. 2 kg. (to make 5 cups coconut cream) shredded coconut meat

2. 2 eggs

3. 1 cup palm sugar

4. 1 tbsp. salt



Thai Sweet Preparations

1. Mix the agar-agar and water. Bring to boil until the agar-agar dissolves. Add sugar and pandanus leaves. Boil for a while. Remove from heat and strain. Set 2 cups of the mixture aside. 2. Boil the strained mixture again. Add topping. Stir well. Pour into the molds. Leave to cool.

2. For topping : Mix coconut cream, sugar, eggs and salt together. Pour into the mixture in Step. 1. Stir well and strain through muslin.

Lod Chong Nam Ka Ti ลอดช่องน้ำกะทิ

Ingredient
2 cups of rice flour
1 cup of palm sugar
1/2 cup of concentrated pandanus squeeze
7 cups of red lime water
2 cups of coconut milk
1/2 teaspoon of salt

Direction
1. Knead rice flour with pandanus squeeze and red lime water, add it little by little until it well combine.

2. Filter with white and thin fabric.

3. Add ingredient no. 1 to brass pan and put it on fire. Stir it until it sticky but do not let it too dry or waterly.

4. Pour cool water to basin.

5. Pour ingredient no. 3 to can which has medium hole around the bottom then press and let ingredient come out from that hole to cool water.

6. Try to change water if you see it become hot.

7. Mix coconut milk with palm sugar and salt and boil it.

8. When serve, mix lod chong with coconut milk and add some little ice on top.

Khanom Tua Pap Recipe ขนมถั่วแปบ

Ingredients1 cup of sticky rice flour
10 tablespoons of floating jasmine water
1 cup of boiled greenbean
1 cup of scrape coconut fruit
1/8 tablespoons of salt
1/2 cup of sugar
1/2 cup of parch sesame
Artificial food color or nature color

Directions
1. Steam scrape coconut fruit for 5 minutes.
2. Knead sticky rice flour by add floating jasmine water little by little.
3. If you want many color, you can separate the flour and add color on.
4. Pick flour for sculpt it, make it circle then press it to flat shape and boil it.
5. Laddle it and add greenbean in the middle, then fold it to half circle or maybe roll it.
6. Roll over it with scrape coconut fruit.
7. Mix sugar, parch sesame and salt.
8. When serve, sprinkle it with ingredient no.7 and some greenbean if you want.

Tip for make it good
1. When knead the flour, should sure that it very soft otherwise if it cool, dessert will be hard.
2. Careful the greenbean will come out from the middle of dessert.
3. Good dessert should have flour which soft and sticky, good shape, light color.

Khanom Maw Geang ขนมหม้อแกง

Ingredients
2 cups of cooked and mashed taro (Pueg')*
6 eggs
1 cup of coconut milk (top cream)
1/2 cups of white sugar
1 cup of palm (or coconut) sugar
4 table spoons of corn starch
1 table spoon of deep-fried thin wedged onion
* can be substituted with muang bean or pumpkin.

Directions
1.Preheat the oven to 375 degrees. Beat eggs in the blender for 2-3 minutes; Add sugar and coconut milk, go on blending for another 2-3 minutes. Add taro, still go on blending. Finally, add corn starch and mix it together with other blended ingredients.

2.In a pot, heat this mixture with low heat, slowly stir it until the mixture becomes thickened. Remove from the stove and pour it on a pie pan. Make sure that the pan is of the right size so that it allows the mixture to lay about 1 inch thick.

3.Bake for 35-4O minutes. Remove and top it with the fried onion shreds while the custard is still hot. Some put the onion on it a few minutes before the custard pan was taken out from the oven.

4.The custard or Kha'NOm+Moo"Kaeng should be left cool before serving. Cut the custard in 2" x 2" square and put it on a nice saucer with a small spoon for an individual serving.

5.To prepare the onion shreds, first peel red small onion, wash it with water and cut it into thin wedges. Heat two table spoons of cooking oil in a wok. When the oil is heated, put in the wedged onion and fry it back and forth until it becomes golden brown. Take the shreds out of the pan. Leave them on a plated paved with a paper towel to let the oil soaked off.

Thai Style Roti (โรตี)

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.

Fak Thong Sang-Ka-Ya (Pumpkin Custard)

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.

Custard Cream Buns Dessert Recipe

INGREDIENTS:
2 cups all purpose flour
1/2 cup cake flour
1/2 cup sugar
1 tsp salt
1/2 tsp ammonia
1 tbsp yeast
1 cup lukewarm water
1/4 cup vegetable oil
sheets of paper cut into 2"x2"squares, used as a base

FILLING:
5 egg yolks
1 cup fresh milk
1/2 cup sweetened condensed milk
1/4 cup wheat flour
2 cups sugar
3/4 cup butter

PREPARATION:
1. Combine the sweetened condensed milk, fresh milk and sugar together; stirring well. Add wheat flour and stir thoroughly until all lumps are dissolved. Beat the eggs until fluffy, then add the batter and stir to mix well. Transfer to a double-boiler; simmer over low heat until the mixture thickens. Add the butter stirring regularly and simmer until thick and done. Remove from the heat.

2. Mix the yeast, lukewarm water sugar and salt together Stir until all the sugar has dissolved. Mix both kinds of flour with ammonia, pour in the yeast mixture and oil. Knead until a smooth dough is formed. Place the dough in a greased mixing bowl, cover and let stand until it doubles in size.

3. Divide the dough into 20 gram portions, roll into balls. Flatten each ball, and make a dome in the center Spoon I tbsp of the custard filling into the center; gather the sides to seal closely. Place each bun on a sheet of paper and arrange on the dim sum trays. 4. Bring the water in a steamer to a boil; place the dim sum trays in the steamer and steam for 10 minutes. Remove and enjoy while hot.

Banana Sweet in Syrup (กล้วยไข่เชื่อม kluy khai chem)

Ingredient :
8 ripe baby bananas
350 g. sugar
3 1/2 tbs. salt
300 g. coconut milk
1 tbs. Corn Starch
water

Cooking Method :
1.Dissolve 3 tbs. salt in the water (500 ml).

2.Peel banana then put in the water (salt dissolved) around 15 minutes.

3.Prepare sugar syrup as dissolve 150 g. sugar and 3 cup of water then boil it with meduim heat.

4.Clean banana then add into sugar syrup with low heat.

5.Wait until the banana change to dark yellow.

6.Dissolve 1 tbs Corn Starch with 1/4 cup of water then put in coconut milk. Add 1/2 tbs. salt into in there then continue with low heat and stirring around 3 minutes.

Sweet Sticky Rice with Coconut Cream and Black Beans (KHAO NIAO TAT)

INGREDIENTS :

Dried black beans,soaked in water overnight, then boiled until tender and drained 3 oz.
Sticky rice 2 cups
Coconut milk 1 cup
Salt 1 pinch
Sugar 1/3 cup

CREAM TOPPING :

Sugar 1/2 cup
Salt 1/2 tsp.
Coconut milk 1 cup
Tapioca starch 1 tbsp.
(6 servings)

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.

Ta-Ko Haew (ตะโก้แห้ว - Water Chestnut And Coconut Custard Topping)

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.

Khanom Thuay (ขนมถ้วย - Coconut milk in Cup)

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.

Kluay Kheak (กล้วยแขก - Fried Bananas)

Ingredients

1 pound bananas, about 6 or 8. Traditionally small Asian bananas are used but you can use any bananas.
3/4 cup rice flour
1/4 cup tapioca flour
1/2 teaspoon baking soda
2 tablespoons sugar
1 teaspoon salt
1/2 cup shredded coconut
1 cup water
4 cups oil for deep frying

Method

Peel and slice each banana lengthwise into four slices. In a mixing bowl, combine rice flour, tapioca flour, sugar, salt, coconut and baking soda, then add water a little at a time. Mix well to form a thick batter.

Heat the oil in a deep fryer or wok to 375 degrees F. Dip each piece of banana into the batter to completely coat, and deep fry until golden brown. Remove from oil and drain on paper towels. Serve as a snack or with Thai ice cream.

Kanom Krok (ขนมครก - Coconut-Rice Pancakes)

The flavoring powder.
1. rice starch (dry) 1 Tgwitwg.
2. Water 2 Tgwitwg.
3. cooked rice 1 / 3 Tgwitwg.
4. ทึนทึก coconut grater white 1 / 2 Tgwitwg.
5. flour salt 1 / 2 teaspoon
6. hot water 1 / 2 tablespoon

Garnish page Kathi
1. 1 Tgwitwg elite.
2. sugar 1 / 2 Tgwitwg.
3. flour salt 1 1 / 2 teaspoon

Machine-specific.
Tao Knmcrk Lokpracb (waste coconut white shroud cloth using 6x6-inch square size).

How do
1. Insert waste bag coconut middle seam into all aspects.
2. leash to waste. And coconut. Nodular sheets. Men left for handling spoon For pick Knmcrk oil for Knmcrk ทา socket.
3. measure 1 Tgwitwg put dish mix flour water 1 Tgwitwg people together, and then immersed in 12 hours or overnight.
4. mashed cooked rice 1 / 3 coconut grater Tgwitwg Tgwitwg offers another Tgwitwg 1.
5. Insert Blain de-resolution and good Or milling with milling stones.
6. coconut, cooked rice and then grinding it into flour dish imbued the people to add salt meal together. Knmcrk used as flour.
7. mixed with coconut milk, sugar and salt. People to dissolve the sugar Knmcrk on the stove to light a fire for boiling it compress Reached oil wipe every socket to socket Knmcrk dampen oil. Dip into flour drops mostly about socket socket Wait page so drop by about coconut milk 1 / 2 tablespoon flour edge close lid and wait scorched yellow. Spoon is used to insert shovel pan

LOOK CHUP(ลูกชุบ)

Garnish
Steam cooked green beans 1 kg pulp.
Sugar 2 1 / 2 Tgwitwg.
Cream (coconut 400 grams) 1 Tgwitwg.
Mix different color food color.

The plate
Gelatin powder 1 1 / 2 tablespoon
Water 2 1 / 2 Tgwitwg.
Sugar 1 Tgwitwg.

How do
1. coconut milk mixed with sugar, beans, mashed together raise the fire.
2. stirred by the light wave capture light and not be vat
3. Coffee beans, stir to cool it. Bring a form of sculpture in wood, wooden plugs as needed.
4. Use the paintbrush dip into the color release on the mold pocket. The travesty of the actual release. Leave it to dry to a jelly coat.
5. gelatin mixed with water to raise the fire before they enter the sugar dissolves. Boil until thick jelly.
6. take the candy mold and then plug in the tree once the jelly coat around. Leave until dry then coat again. This approximately 3 - 4 times each to the plate to cool. Previous set jelly every time.
7. when gelatin is take a hard wood plugs. Stalk and leaves, decorated with beautiful

Dessert cup fu

Ingredient
Rice flour 1 Tgwitwg.
Sugar 1 / 2 Tgwitwg.
Floating flower water 1 / 2 Tgwitwg.
1 teaspoon yeast.
Baking powder 1 teaspoon

How do
1 Insert the yeast into the rice flour to enter the water together.
Floating flowers piecemeal. Foot powder soft and silky.

2, sugar water and put all of the baking powder in flour.
Massage close to cap the 1-2 hours.

3 cups small confection cup in order to nest. To boiling water and steam.
Cup hot about 5 minutes.

4, the candy scoop is mixed in enough small confection cup full cup lid closed.
Steam cooked for about 10-15 minutes to lift the stay in the cold. Then sheep from the cup.

Dessert floor(ขนมชั้น KHANOMCHAN)

Component :Rice flour 1 / 2 Tgwitwg.
1 Tgwitwg cassava.
Chickpea flour 1 Tgwitwg.
Sugar 2 Tgwitwg.
2 Tgwitwg coconut milk.
Jasmine water Tgwitwg 2.
Mix a little food color.


How do
1, take the sugar dissolves with water jasmine. Golden syrup in a saucepan boil enough melted down, lifting it out live.
2, filters with some whites. Take it.
3, boiled coconut milk to boil the coconut milk gradually, people do not catch the ball as it raised enough heat from the stove to rest beforehand.
4, the rice flour. Chickpea flour. Cassava and rub together with the existing elite. Then stir into the syrup put together if that is too dry. Jasmine water to go down. A few do not wrong?
Filtered again with some whites.
5, break into two of flour. Mixed color light color to a part such as a green light then the white part of the meat powder. Without blending. Only to alternate layers.
6th floor, at least 7-9 should choose color and light to rich. And look mouthwatering. Not scary
Down to the floor, each tray of sweets from some of it to the nest to steam until cooked, and brought forth another floor switch and full-color tray and let cool and cut into pieces.

Poached Eggs in Ginger Syrup Dessert Recipe

INGREDIENTS:
5 eggs (small size)
5 young ginger slices
1 cup sugar
3 cups water

PREPARATION:
1. Combine sugar and water together bring to a boil over medium heat When all the sugar has dissolved, strain and pour back into the pot.

2. Heat the syrup again, add ginger slices and boil until fragrant, then reduce the heat.

3. Break the eggs, one at a time, and gently drop them into the ginger syrup. Boil until the egg white is done, turn the eggs over; and continue boiling for a few minutes. Spoon a poached egg into a serving bowl with some ginger syrup. Serve hot.

Banana in Coconut Milk Dessert Recipe

INGREDIENTS:
10 ripe bananas
1/2 cup coconut cream
3 cups coconut milk
1 cup sugar
1 tsp salt


PREPARATION:
1. Peel the bananas, cut each in half lengthwise, then cut across to get 4 pieces.

2. Pour the coconut milk into a pot and cook over medium heat until it boils.

3. Add the bananas, and cook until soft then add sugar and salt.

4. After sugar has completely dissolved, pour in the coconut cream, then remove from the heat.

5. Serve the warm bananas in a dessert bowl.

Mock Pomegranate Seeds in Coconut Ice Syrup Dessert Recipe

INGREDIENTS:
1 cup canned water chestnut, cut into small cubes
1/2 cup tapioca flour
150 grams sugar
3/4 cup coconut milk
3/4 cup water
Red food coloring, crushed ice

PREPARATION:
1. Mix the food coloring with some water soak the water chestnut for 10 minutes, drain and coat with tapioca flour. Shake off any excess flour.

2. Bring water to a boil, put in the floured water chestnut Boil until they float to the surface, remove with a slotted spoon and drop in cold water. Drain and wrap in a cheesecloth.

3. Combine the sugar and water in a pot, boil over medium heat until it becomes syrupy. Add the coconut milk and stir to combine. Remove from the heat.

4. Mix 3 tablespoons of ruby pearls with sufficient amount of coconut syrup and some crushed ice.

Tip: Tapioca flour can be substituted by com flour.

Mung Bean Balls in Coconut Cream Dessert Recipe

INGREDIENTS:
1/3 cup hulled mung beans
2 cups coconut milk
1/2 cup palm sugar
1/2 cup glutinous rice flour
1/4 cup water
1/4 tsp salt

PREPARATION:
1. Soak the mung beans in water for 1 1/2 hours; next, remove them from the water. Steam them until tender; then, mash them to a fine paste.

2. Set aside 1 cup of the coconut milk. Mix the remainder with the palm sugar and salt in a pot. bring to a boil, stirring regularly to prevent lumps from forming, and then remove from the heat.

3. Mix the mashed mung beans with the glutinous rice flour Adding a little water (no more than 1/4 cup) a little at a time and kneading to obtain a soft dough. Roll the dough into balls about 1/4 inch in diameter Cook the balls by placing in boiling water; when the balls float to surface, remove them from the water and put them into the pot of boiled coconut milk.

4. Place the pot on the heat once again, add the cup of coconut milk set aside earlier, and remove from the heat, and dip into small bowls to serve.

Black Beans in Coconut Cream Dessert Recipe

INGREDIENTS:
1 cup black beans
2.5 cups coconut milk
1 cup palm sugar
1/4 tsp salt

PREPARATION:
1. Soak the beans for 3 hours (or leave them soaking overnight), boil them in the water in which they were soaked, and when they are tender, remove from the heat and drain off the water.

2. Mix the coconut milk with the salt and sugar until the salt and sugar has dissolved; then, bring to a boil, filter through cheesecloth, and then return to the heat.

3. Add the beans, and when the coconut cream has returned to a good boil, remove from the heat.

Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

INGREDIENTS (Nutrition)
1 1/2 cups uncooked short-grain white rice
2 cups water
1 1/2 cups coconut milk
1 cup white sugar
1/2 teaspoon salt
1/2 cup coconut milk
1 tablespoon white sugar
1/4 teaspoon salt
1 tablespoon tapioca starch
3 mangos, peeled and sliced
1 tablespoon toasted sesame seeds


DIRECTIONS
1.Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
2.While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
3.Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
4.Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.

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