Kanom Tian (Stuffed Dough Pyramid)

Kanom Tian or Stuffed Dough Pyramid Dessert is is home-made with coconut, rice-flour and sugar, a drop of rice-wine is an optional refinement I successfully experimented with. It's a communal activity before one of the many festivities in the local temple.

Ingredients:

• 1 kg. sticky rice flour
• 3 cups water
• 8oo gram palm sugar
• 1/3 cup minced pork
• ½ cup mung bean
• 2 tbsp. minced coriander roots
• 1 tbsp. pepper
• 1 and ¼ cup sugar
• ¼ cup minced onion
• 1 and ½ tbsp. salt
• 3 tbsp. vegetable oil
• 1 cup vegetable oil to spread on banana leaves

Preparation:

1. Soak mung bean in the water for 30 minutes.
2. Place a white cloth filter in the steam pot. Steam the mung bean for 20 minutes.
3. Ground the bean finely. 
4. Ground coriander roots and pepper altogether.
5. Add vegetable oil in the pan and stir-fry the mixed in number 4 until it smells aromatic.
6. Next, add pork and cook for 10 minutes. 
7. Then, add grounded mung bean, sugar, salt, and onion. Mix well. 
8. Mold it to 1 inch ball.
9. In a pot dissolve the palm sugar with low heat on the stove. 
10. After that, leave it cool off and then add sticky rice flour. Knead it until it's all mixed very well.
11. Leave the dough for 30 minutes. Then, mold it into 1 inch flat round shape, put stuff in the middle and mold it to a round ball.
12. Cut banana leave in 5x7 inches. Spread vegetable oil all over the leaves. 
13. Fold banana leave into a cone.
14. Place the ball in side and wrap it. Steam for 45 minutes and remove from the stove.

   

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Khanom Krok (Coconut-Rice Pancakes)

Coconut-Rice Pancakes or Khanom Krok is possibly the favorite street food of Thailand. Delectable, delicious coconut hotcakes, they are mainly a street food, found by searching for vendors with little circles of coconut mixture cooking in distinct circular cast-iron pans.

INGREDIENTS:

• 3 14 ounce cans coconut milk, or 1 ¾ cups coconut cream with 3 ½ cups lighter coconut milk
• ¼ cup plus 1 tablespoon sugar
• 2 ½ tablespoon tapioca or arrowroot flour
• 3 tablespoon uncooked white rice
• 1/3 cup finely shredded fresh coconut, or ¼ cup dried, unsweetened shredded coconut
• 2 cups rice flour
• 2 teaspoon sea salt
• 2 to 3 tablespoon peanut or corn oil

Optional filling ingredients:

• ¼ cup green onions, cut in thin rounds
• ¼ cup fresh corn kernels
• 2 tablespoon cilantro leaves

PREPARATION:

• If using canned coconut milk, spoon into a small saucepan 1 ¾ cup of the creamiest part from the top of three cans of coconut milk.
• Heat just enough to melt and smooth out the lumps.
• Add sugar and stir to dissolve.
• Allow to cool before mixing in 2 ½ tablespoon of tapioca or arrowroot flour.
• Stir until smooth. Set aside.
• Combine the remaining coconut milk from the cans and stir until smooth, heating if necessary to melt the coagulated parts. Allow to cool.
• Grind the uncooked white rice in a food mill or clean coffee grinder as finely as possible.
• Do the same with the shredded coconut.
• Combine the two with the rice flour, salt and coconut milk.
• Stir and mix until well blended and smooth.
• Heat a well-seasoned kanom krok griddle (or substitute with an Ebelskiver pancake griddle) on the stove, in a hot oven or over a small round barbecue kettle with medium-hot charcoals.
• When the griddle is hot, brush the surface indentations with peanut or corn oil.
• Wait a few seconds before spooning the salty rice mixture into each indentation to about two-thirds full.
• The batter should sizzle when it hits the hot metal. (If you have a teakettle with a spout, you may find it helpful as a container from which to pour the rice batter onto the griddle.)
• Before the batter sets, add a dab of the sweet coconut cream mixture over the top to fill and sprinkle the center of each cake with a little bit of one of the toppings, or leave plain.
• Cover with a round lid and allow to cook for a few minutes, or until the pancakes are firm and crispy brown on the bottom.
• Remove gently with a rounded spoon.
• Re-grease the griddle before making the next batch. Because rice flour tends to settle, stir the coconut mixture well before pouring onto the griddle.
• Serve hot.

  

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Khanom Gluay (Banana Pudding)

Steamed banana pudding with coconut or “Khanom Gluay” Thai called. So many dishes in Thailand, this dessert is less sweet than western desserts or another Thai dessert. It quite a healthy dessert to eat!

INGREDIENTS:

• 10 Fresh bananas
• 1 cup Freshly grated fresh coconut meat
• 3 cups Pre-sifted rice flour
• 2 cups sugar
• 1 tbsp Salt
• 1 cup Cream of coconut milk
• Freshly grated long strands of coconut meat
• 1 tsp salt

PREPARATION:

• Mix together all the ingredients except the bananas.
• Once everything is in a mixing bowl and well mixed, puree the bananas and immediately pour it into the mixture.
• Pour this mixture into an either round or square baking pan and steam this pudding in a steamer for about 20 minutes or until the flour in the pudding is cooked and the pudding sets.
• Take the pudding out of the steamer and allow to cool before cutting and serve garnished with a little of the freshly grated coconut meat and salted coconut cream.

Tips…

• Coconut meat can be bought from your grocery store by buying a whole fresh coconut.
• Crack the coconut open with a hammer and the juice will run out.
• The white meaty flesh of the coconut that is attached to the inside shell is the meat that you will use to grate.
• Coconut cream is derived from canned coconut milk by allowing the can to sit up in a cold place.
• Open the can from the top and the solidified mass on top of the can is the cream.
• Spoon only this top part and warm it in a sauce pan; if the liquid is too thick add a little of the milk from the rest of the can.
• Salted coconut cream is only the melted cream from the top of a coconut can which has been salted.
• If this cream is too thick, thin it out with a little coconut milk.

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Khanom Ba-Bin (Coconut Cake)

This Coconut Cake Thai called "KHANOM BA - BIN" This easy, low-fat cake recipe has the texture of angel food with the flavor of coconut. Light and moist, this coconut cake is delicious on its own. This coconut cake is great to serve simply as an everyday treat. It's the easy breazy days of summer - any time of year!

INGREDIENTS:

• 4 cups Grated coconut meat
• 2 cups Palm sugar
• ¼ cup Pre-sifted glutinous rice flour
• ¼ cup Rice flour
• 1 ½ cups Coconut cream
• 2 tbsp. Vegetable oil

PREPARATION:

• Melt the palm sugar in a pot containing the creamy coconut milk.
• Boil this mixture until the sugar is melted, take off the stove and allow to cool.
• Once the liquid is cool, add the grated coconut meat and both kinds of flour. Mix well.
• Oil the inside of a baking pan with vegetable oil.
• Then pour the coconut mixture into this pan and spread evenly.
• Bake in an oven 350 F or 180 C for 30 minutes until the cake is cooked and browned on top.
• Take cake out of the oven and let cool.
• Once cool, cut into squares and serve.

Tips…

If you have trouble finding fresh coconut meat, desiccated coconut can be substituted. It is available in all grocery stores in the baking section. This dessert is very popular with young children.


  

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Khao Niaow Tat

Sweet Sticky Rice with Coconut Cream and Black Beans or "Khao Niaow Tat" Thai called.

A popular and really simple Thai sweets made from sticky rice topping with creamy coconut cream and black beans.

INGREDIENTS:

• 3 oz Dried black beans, (soaked in water overnight, then boiled until tender and drained.)
• 2 cups Sticky rice
• 1 cups Coconut milk
• 1 pinch Salt
• 1/3 cup Sugar

CREAM TOPPING :

• ½ cup Sugar
• ½ tsp Salt
• 1 cup Coconut milk
• 1 tbsp Tapioca starch

PREPARATION:

• In two separate bowls, soak the black beans and the sticky rice overnight.
  Boil the beans until done, drain and reserve for topping.
• Using a baking pan large enough to fit all the sticky rice, drain the rice and pour it into a baking pan.
• 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.
• Set the pan in a steamer and steam for 30 minutes until the rice absorbs all the coconut milk and increases in volume.
• 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.
• Take the pan out of the steamer and sprinkle black beans over the top of the custard.
• Let the cake cool before cutting into squares and serve.

Tips…

Sticky rice is available in all Asian grocery stores. It differs from regular jasmin rice because when it is cooked it has a characteristic of sticking together and the grain is shorter and harder than regular rice, hence the overnight soaking.


   

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Gluay Todd (Fried Bananas)

Fragrant sweet bananas coated with a coconut milk rice batter and sesame seeds which is deep fried, the perfect dessert to finish any meal. For this fried bananas know as a "Gluay Todd" I like to use Gluay Nam Wah. Gluay Nam Wah are shot and fat style. In Thailand most we using this Gluay Nam Wah for make it Gluay Todd or 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 tsp baking soda
• 2 tbsp sugar
• 1 tsp salt
• 1/2 cup shredded coconut
• 1 tsp sesame seed
• 1 cup water
• 4 cups oil for deep frying

PREPARATIONS:

• 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.

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Khanom Met Khanoon (Sweet Jackfruit Seeds)

The taste is very sweet. Met Khanoon means "seed of jackfruit" which is what it resembles. At a wedding, Met Khanoon symbolizes that whatever bride and groom do in life, they will have the support of others, and never lose sight of their dreams.

INGREDIENTS:

• 2 cups green mungbean, peeled, steamed and finely grinded
• 250 ml. coconut milk
• 3 3/4 cups sugar
• 3 cups jasmin scented water
• 8 egg yolk
  

PREPARATION:

• Mix coconut milk with green mungbean, 3/4 cups of sugar.
• Boil on meduim heat, stir until thick.
• Lower the heat. Stir until thick and able to shape. Turn off the heat. Let it cool.
• Mold into oval-shaped ball.
• Mix sugar, left, with jasmin scented water.
• Medium heat until melten.
• Filter and heat again, use low heating, in a brass pan.
• Simmer until thick. Remove from the stove.
• Put the mungbean balls in the bowl of red egg yolk. Apply throughly.
• Put all balls in the pan of syrup.
• Boil on low heat until the egg is cooked.
• Let it cool.
  

   

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