Thai Desserts Recipes(สูตรขนมหวานไทยค่ะ)

Khanom Thuayขนมถ้วยตะไล

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.

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Credit pics byhttps://www.google.fr/search?q=ขนมถ้วย&ie=UTF-8&oe=UTF-8&hl=th&client=safari#biv=i|14;d|5bjjCy_KRK5s1M:

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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Credit pics byhttps://www.google.fr/search?q=ฟักทองสังขยา&ie=UTF-8&oe=UTF-8&hl=th&client=safari#biv=i|3;d|RC9HMYF70_JQlM:

Khanom Chan (Multi-Layer Sweet)ขนมชั้นค่ะ

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.

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Credit pics byhttp://www.gotoknow.org/blogs/posts/290252

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

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.

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Credit pics byhttp://www.infoforthai.com/forum/topic/4055

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
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.
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.
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.
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.
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.
(Note: The above recipe is the result of a long time past experience and consultation with some cook books including the one by Prayad Saiwichian, one of my colleages at CMU, FAVORITE THAI RECIPE, Chiangmai, Thailand: Thanabhan Printer, 1988. The recipe on Kha’NOm+Moo”Kaeng in on page 73.)

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Credit pics byhttp://www.siamdara.com/VarietyK/00016154.html

Miang-Come(เมี่ยงคำค่ะ)

While Thais enjoy one-dish snacks and quick dishes from small pavement stalls while out and about during the day, some other snack dishes are normally prepared and served at home or in the workplace. On a typical family veranda, many central and northern Thai families will enjoy traditional snacks with their visitors, seated on a colorful mat around a low khantoke table.
Some of these traditional snacks, such as Miang-Come (Roasted Coconut Wrapped in Leaf with Sauce or Leaf-wrapped Savories), go back many years and involve lots of chewing, good for conditioning the gums and exercising the jaw, which is known to help prevent wrinkles. Nowadays several Thai restaurants offer Miang-Come as an appetizer such a Plub Pla or The Gallery Restaurant in Chiang Mai.
A true Thai snack follows several important codes: It must be served in a way that includes more than one person.
It must be easy to eat, not requiring extra plates and utensils. Of course, it must be delicious enough to tempt somebody away from whatever they happen to be doing for a few minutes between breakfast and lunch, or lunch and dinner. The ingrediates must be fresh and unprocessed this ain’t a bag of potato chips! It must be quick and easy to prepare and arranged in an attractive way.
Like most traditional Thai snacks, the ingredients of Miang-Come are chosen to complement each other both in taste and in health benefits. Ginger is well known as a natural aid to digestion, and any number of the edible leaves that can be used in the recipe offer some sort of herbal benefit.
Sauce :
1 tablespoon shrimp paste
½ tablespoon sliced shallots
½ tablespoon sliced galangal
1 teaspoon sliced ginger
2 tablespoons chopped dried shrimps
2 tablespoons grated coconut
3 tablespoons chopped unsalted peanuts
1 cup chopped palm sugar
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 :
In a saucepan, combine and heat the shrimp paste, shallots and galangal until you smell the aroma, then let it cool.
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.
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.

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Credit pics by เมี่ยงคำอมรา&http://www.bloggang.com/mainblog.php?id=tao-yiipun&month=08-12-2009&group=9&gblog=25

Red Ruby – Mock Pomegranate in Coconut Milk(we called Tubtimkrobnumkrati in Thai:ทับทิมกรอบน้ำกระทิค่ะ)

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.
To serve, place a tablespoon of mock pomegranate in the bottom of a bowl and spoon sufficient cold coconut milk to cover.

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Credit pics byhttp://board.postjung.com/604648.html
Thank You for all Thai Desserts Recipes by http://asiarecipe.com/thailand/thai-desserts.html

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