Khao tom Mad (Steamed Sticky Rice Pouches with Filling)

This steamed sticky rice pouches with filling or Thai called "Khao Tom Mad" is easy to miss in the market, this dessert is sold all bundled up in a steamed banana leaf which is ingeniously tied with "string" made of shaved bamboo. Hiding inside is some delicious Thai sweet sticky rice with a filling that includes of banana, black bean or tarot.

INGREDIENTS:

• 1 2/3 cups sweet (glutinous) rice
• 2 cups coconut cream
• 4 tbsp sugar
• pinch of salt
• 8 ounces dried black beans
• 4 small bananas halved
• 8 pieces banana leaf (if you use aluminum foil 6"x10")

PREPARATION:

• Soak the glutinous rice in water overnight, then drain.
• If you want to included the black beans soak them overnight also and boil until soft.
• Combine coconut cream, sugar and salt in a separate bowl and stir until ingreidnts absorbed.
• Put all of the drained rice in a nonstick pan on low heat, and very slowly add the coconut cream mixture while stirring with a wooden spoon.
• Keep stirring over simmering heat until the rice is tender and all of the coconut milk is absorbed.
• This may take up to one hour, be patient and make sure the coconut milk is absorbed. Let it cool.
• Put a small amount of rice on a banana leaf.
• Place a banana on top, cover with more rice and black beans
• Then fold up the leaf and tie securely.
• Repeat until all bananas are used up.
• Steam around 20 minutes.
• Take out from the heat, leave it cool.
• Than unwrap and serve.

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Khanom Leum Gleun (Forgot Swallowed)

:D Don't laugh with the name of my dessert as we do. I don't know why this dessert got this name "Leum Gleun or forget swallowed" I also looking for history of them. Some old people saying that may be because of this dessert exotic and classic smoothing and very delicious that why they are don't want to swallow, they like the dessert stay longer in their mouth that why they are forgot swallowed. What do you think??

Ingredients For Base 

• 600 g Mung Bean Flour 
• 2 cups Rose or Jasmin Water 
• 150 g Sugar 
• 2-3 Food Coloring 
• Banana leave or molds 

Preparation:

• Mix the flour, rose water, and sugar and stir until dissolved. 
• Warm over a medium heat, stir until it goes clear. 
• Drop onto banana leave prepared and leave it cool.

Ingredients for the Coconut topping:

• 200 ml Coconut Milk 
• 1 1/2 tbsp Rice flour 
• 1/4 tsp salt 

Preparation:

• Mix all the ingredients warm over a medium heat, stirring until the coconut thickens and rice flour is cooked through. 
• Turn off the heat 
• Pour a thin layer over the mung bean mixture. 
• Sprinkle a few toasted sesame seeds to garnish.

  

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Khanom Sam Pan Nee (Mixed flour and coconut cream)

Thai Thai dessert called Kha Nom Sam Pan Nee or dried stirred the mixed flour and coconut cream. Do you believe or not some Thai people believe that who born between 15 February - 14 March (Aquarius) Dominated the attention with candy are rare elements like wind dessert. Thai variety that complement such luck observes New Company share this Kha Nom Sam Pan Nee, Golden Rain or Kha Nom Foi-Thong. Drink is Idea Orange juice, water, water Esawrs and apple juice.

INGREDIENTS:

• 2 cups Cassava Flour 
• 2 cups Sugar 
• 1 Cup Coconut Cream (Squeeze 3 cup flake coconut meat with white jasmine water) 
• Food color 

PREPARATION:

• Stir the flour in drying pan at low heat until color be comes pale yellow. 
• Then let stand to cooling. 
• Heat the mixed sugar and coconut cream and boil until it becomes thick. 
• Bring the thick syrup from the oven and let stand to warming. 
• Put food color such green, pink, yellow etc. Into the thick coconut syrup. 
• Pour the pale yellow into the syrup and stir quickly with paddle stick until well mixed. 
• Take out from the pan. Then cover with a thin cloth. 
• Put the balls and press into several forms of the molds, if it sticks to molds, lightly cassava flour into, then pick the sweets form the casts and arrange in a serve dish. 

Note:

• Sometimes, scent with white jasmine or ylang or insense can be ussed. 
• The sweet must be press into molds while it is hot otherwise it will crystallize.

  

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