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.