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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