Khanom Tan (Toddy Palm Cake)

The fruit from toddy palms can also be eaten and are rich in vitamins A and C, and can be eaten as young fruits, which are soft and juicy and somewhat like lychees but milder and with no pit, or old fruits, which are harder and less juicy. It is this toddy palm pulp that these cakes are made of, along with rice flour, yeast, palm sugar, coconut cream and coconut milk. Toddy Palm Cake they're kind of like sponge cake, a little sweet and different tasting than regular sugar. Enjoy ka!

INGREDIENTS:

• 4 and ½ cup rice flour
• 1 cup ripe sugar palm fruit (squeeze the meat)
• 4 and ½ cup coconut milk
• 3 cup sugar
• 3 cup scraped coconut (overripe)
• 1 tsp. salt

PREPARATION:

• 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.
• Boil coconut milk with sugar.
• When it's boiling, turn off the fire and leave it cool off.
• In a big bowl, mix sugar palm meat from step1 with rice flour and coconut milk from step2.
• Knead well. Make sure it is really soft.
• Leave it outside for 4 hours.
• Put wet white cloth over top.
• 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.
• Mix scraped coconut with salt and dress it over top the cake.
• 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.

  

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Khanom Mun Sam-pa-lang (Steamed Cassava Cake)

Cassava Cake is a classic Asia dessert. We have a lot in Thailand and around Asia. The taste are is solf, chewy and fragrance. I always enjoyed this even as a child. Today I going to share you this recipe so that you can enjoy this delightful recipe. Even if you are abroad, you can find many of these ingredients at any asian store. Enjoy ka!

INGREDIENTS:

• 2 cups of grated Cassava
• 6 tbsp of tapioca flour
• 1 tbsp Mung bean Starch
• ½ cup of sugar
• ½ cup coconut milk
• Food color
• 1 cup Shreded coconut
• ½ tsp salt

PREPARATION:

• Mix all the ingredient together except Shreded coconut and salt, mix until sugar dissolve for about 5 minutes.
• add color Mix well.
• mix shreded coconut and salf set aside.
• Lay small cups in a steamer and pour the mixture in each cup and Steam for 15 minutes.
• top or mix with Shreded coconut before serving.

  

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Woon Krob (Crispy Gelatin)

This Crispy Gelatin or “Woon Krob” in Thai. This Crispy Gelatin is version for the kids' dessert favorite is also gelatin-free, as well as those colorful with longer keep. Most of the child are like.

INGREDIENTS:

• 1 ½ tablespoon of gelatin powder
• 2 cups of floating jasmine water
• 2 cups of sugar
• 2 tbsp of arrow root flour
• Artificial food color or nature color

PREPARATION:

• Mix gelatin powder with floating jasmine water to pot.
• Put the pot on fire and stir it until gelatin melt.
• Add sugar and stir it until it melt then filter it with white and thin fabric.
• Put gelatin on fire again and simmer it until it sticky then put it down from fire.
• Split gelatin for mixing with food color.
• Pour gelatin to mold or tray and let it become stiff.
• Cut harden gelatin in little piece.
• Sun-Dried it for 3 times or until its skin hard.

  

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Khao Niew Moon Na Goong (Sweet Shrimp on Yellow Rice)

This Sweet Shrimp on Yellow Rice or Thai call "Khao Niew Moon Na Goong" recipe may sound strange. It is a dessert but we use shrimp on a base of (non-spicy) curried rice. A common Thai dish, even the ingredients are not common to desserts! But this is "Thai Dessert" Enjoy ka!

Ingredients for Yellow Rice

• 100 gms Sticky Rice
• 1-2 Tsp Tumeric
• 200 ml Coconut Milk
• 150 gms Sugar
• 1 Tsp Salt

Ingredients for Sweet Shrimp

• 100 gms Shrimps
• 2-3 Garlic Cloves
• 1 Tsp White Pepper
• 10 gms Coriander Root or Seeds
• 100 gms Desiccated (Ground) Coconut
• 150 gms Sugar
• 1 Tsp Salt
• 2 Tbsp Oil
• 2-3 Drops of Orange Food Colouring
• 10 gms Sliced Kaffir Leaves for Garnish

Preparation

• To make the yellow rice, soak the sticky rice in warm water, and tumeric and leave for 4-8 hours.
• Steam the rice until cooked, (approximately 15 minutes).
• Place the rice in a bowl, mix with the sugar, salt and coconut milk.
• Leave it to soak up the coconut milk.
• Now to the shrimp topping.
• Clean the shrimp, remove the shell and cut down the back to remove the black thread 'gut'.
• Chop the shrimp into a fine mince.
• Pound the garlic and coriander root/seeds and white pepper together until well ground up.
• Fry the shrimp and pounded mixture in a frying pan with a little oil until part cooked, 30 seconds or so is fine.
• Mix the ground coconut with the orange food colouring, add to the frying pan, add the sugar and salt and fry for a further 2 minutes.
• The sugar will slightly caramelize.
• Serve a small bowl of the yellow rice with the sweet shrimp on top and garnish with some slices of kaffie lime leaves.

   

Search for Sticky Rice

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Nam Ma-Now (Limeade)

Limeade or “Nam Ma-Now" is a popular drink due to the fact that limes are so readily available. Limeade makes for a fresh twist on lemonade, and is very refreshing. Its light green color also makes it a beautiful drink to serve. For this recipe I used 5 large limes to 7-8 cups water, which makes for quite a flavorful limeade. Feel free to add more water if you find it too strong. ENJOY Ka!

Ingredients:

• 1 cup freshly squeezed lime juice (about 5 medium to large limes)
• 7-8 cups water
• 1 cup white sugar (or more to taste)
• ice cubes / fresh fruit garnish (Optional)

Preparation:

• Squeeze the limes to make 1 cup lime juice, either by hand (slicing the limes into wedges and squeezing them), or by using a citrus juicer/press.
• Remove any small seeds you find.
• Pour the lime juice into a large jug, and add 7 cups water.
• Add the sugar and stir until dissolved.
• Taste-test the lime water, adding more sugar if you prefer it sweeter, or more water if you find the taste too strong or sharp.
• Set jug in the re-frigerator to chill for 2 hours, or until cold.
• Serve as is, or garnished with slices or wedges of lime, plus a few ice cubes if desired. ENJOY KA! ;D

Tips:

For this drink, it’s best to use fresh limes. Bottled lime juice has a different taste, and might also give an aftertaste which you don’t want.

   

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I-Tim Ga Ti (Homemade Coconut Ice Cream)

This is classic rich coconut ice-cream, served in a Thai style. Thai ice-cream isn't really iced cream, it's often made from non dairy products. This recipe contains taro gives the ice-cream a soft smooth texture. You can also use sweet potato if you cannot obtain taro.

Ingredients: 

• 800 ml Coconut Milk 
• 200 gms Sugar 
• 5 gms Salt 
• 100 ml Skimmed Milk 
• 75 gms Taro or Sweet Potato 
• 5 gms Corn Flour 
• Ice-water To Rapidly Cool the Mixture 

Preparation:

• Chop the taro or sweet potato into large cubes and steam until cooked through. 
• Heat the coconut milk in a sauce pan on a very low heat (about 55 degrees celsius, this is nowhere near boiling, it is simply hot to the touch). 
• Mix the corn flour with 100 ml water and add to the coconut milk in the saucepan. 
• Add the sugar, salt, and skimmed milk, to the saucepan and stir until everything is dissolve. 
• Warm it to 65 degrees C and keep stirring it. Do not let it boil. 
• Mash the taro cubes with a fork and add into saucepan and using a hand blender blender the contents of the pan until the mixture is completely smooth and the taro has disappeared into the liquid. 
• Warm the pan a little higher to 80 degrees C for 4 minutes. 
• Again it must not boil. This is to cook the flour through, without permitting it to become a thick sauce. 
• The mixture should be cooled quickly and then put in the fridge, the best way to do with is to empty it into a containing that is sitting in ice water. 
• Once it is cool enough, put it into the freezer until frozen. 
• While it is freezing ice crystals will form, every few hours you should remove it from the freezer and blend it with a hand blender to break up the crystals. 

Note:
The recipe is much easier if you have a hand blender, during the preparation you will need to blend the ice-cream repeatedly as it freezes, this is done to break up the ice crystals that form. It is much easier to do that with a handheld blender or egg beater. Finally, the decoration is made from a gummy coloured mixture of cooked sticky rice flour, this is also very typical Thai.

   

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Khanom Tuay Fu (Thai Rice Flour Muffins)

This is the Thai version of muffins. Thai Rice Flour Muffins or Thai called "Kanom Tuay Fu" They are made by rice flour, scented very gently with flower water and steamed rather than baked. To cook this you will need foil or paper cups, the dough mixture is runny and needs to be held in a cup during cooking.

Ingredients: 

• 125 gms Rice Flour 
• 125 gms Sugar 
• 125 ml flowers Water 
• 1 tsp Fresh Yeast 
• 1 tsp Baking Soda 
• Food Colouring (Optional) 

Preparation:

• Mix the yeast with the rice flour, add the flower water little by little and mix until the flour is soft. 
• Add sugar, and the remaining rose water and the baking soda. 
• At this point you can add 5 drops of food colouring. 
• Or even divide the mixture into sections and colour each section separately. 
• Stir the mixture well and place in a covered bowl, leave for 1-2 hours for bubbles to form. 
• The mixture should be thick but still fluid. 
• Fill each paper or foil cup to just below the top, the mixture will expand during cooking. 
• Place in a Chinese steamer for 10 minutes. 
• You can check they are cooked by sticking a tooth pick or fork into the centre and if it comes out clean it is cooked inside. 
• Serve cold.

  

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Kanom Pui Fai (Fluffy Cup-shaped Desserts)

Fluffy cup-shaped Desserts or Thai call "Khanom Pui Fai" is a sweet and colorful Thai dessert, usually served on a special occasion such as a party to celebrate one's promotion. Also you can find from street food.

INGREDIENTS:

• 500 g. wheat flour
• 2 cups sugar
• 2 duck eggs
• 2 tbsp. S.P. (leavening agent)
• ¾ cup condensed milk
• 2 cup water

PREPARATION:

• Beat the eggs well at a high speed.
• Add S.P. (leavening agent) and continue beating for about 5 minutes.
• Gradually and alternately add sugar and water
• Add milk and beat the mixture for 2 minutes.
• Fold in wheat flour alternately with water , using a low speed beater.
• Pour three -quarter of water into the steamer and heat to boil.
• Spoon the mixture into the paper cake cups held in the aluminum molds.
• Arrange the mold in the steamer tray.
• Steam on medium heat for about 12 minutes.
• Remove the cooked Pui Fai from the aluminum molds.
• Leave to cool.

  

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