Khanom Chaw-Moung

Khanom Chaw-moung  or Steamed dark indigo flower flour with filling is another Thai dessert.  It not easy to find in present  or not easy for me to make it myself also :P .   If you really want to taste I suggest try to do by yourself  better then out to find from somewhere else.   It more difficult to find from another shop in present.    This dessert will consist of 2 parts dark indigo flower is part of the flour dessert And the mincemeat. First, we continue to hand a nucleus.

INGREDIENTS: FILLING

• 1/2 cup small diced of pumpkin
  
• 1/2 cup shredded dried stirred peanut
  
• 1/4 cup tapped dried stirred white sesame
  
• 1/2 tsp salt
  
• 1/2 cup sugar
  
• 2 tsp small diced boiled fat of pork
  

COOKING: FILLING

• Heat a pan and pour the all of the ingredients filling into a hot pan.
  
• Then stir the filling until well mixed.
  
• Lift the pan from heat.
  
• Add sugar and stir the hot filling until fine.
  

INGREDIENT:  Dark indigo flour

• 1/2 cup cassava flour
  
• 2 cups rice flour
  
• 1/2 tbs arrow root flour
  
• 3 cups white jasmine flower water
  
• 1/2 cup thick vine bearing dark indigo water
  
• 2 tsp lime juice
  
• 1/2 cup coconut cream
  
• 2 tsp vegetable oil
  

COOKING:

• Mix 3 kinds of flour together
  
• Pour white jasmine flower water little by little knead the flour for 5 minutes. 
• Then pour the whole white jasmine flower water.
  
• Soak vine bearing dark indigo flower in hot water and strain.  
• Squeeze limes to change into bright color.  
• Add color into flour and stir until mixed.  
• Strain the mixture pour into a brass pan.
  
• Stir the mixture at the low heat until the cooked flour comes off easiky.  
• Then take the pan out from heat.  
• Knead and make the cooked flour into small ball shape.
  
• Make small balls into bulge shape at the bottom (Do not make it to thin)  Put the filling down.  
• Cover and make into flower by using tweezers.  
• Steam the flower in a double boiler for 4-5 minutes.  
• Then sprinkle the cooked flower flour with viscid
  

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Khanom Thuay (Sticky rice cake)

Sticky rice cake or Thai called "Khanom Thuay" There's nothing quite like the taste and texture of glutinous rice cakes - wonderfully sticky, chewy, and oozing with a mildly sweet flavor. This recipe extremely delicious a fun and easy dessert to make - your kids will want to help too.

INGREDIENTS:

• 2 cups of rice flour
  
• 1 cup of sugar
  
• 2 cans of coconut milk (16 oz each)
  
• 1 teaspoon of salt
  

COOKING:

• 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.
  
• ENJOY!

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Mun Chuem (Sweet Potatoes and Coconut Cream)

This sweet potatoes or Mun-Ted in Thai with coconut cream Thai call "Mun Chuem" This recipe can be made very easy. You can keep in the freeze for a few week.

INGREDIENTS:

• 1 kg. Sweet potato
• 3 cups sugar
• 3 cups white wash/lime water
• 3 cups water
• 1 cup coconut milk
• 1 tsp. salt

PREPARATION:

• Clean the sweet potato very well.
• Peel the skin off and cut into pieces. Make the piece big.
• Soak them in lime water for 30 minutes.
• After that, clean with water again.
• Add 3 cups of water into a pot. Boil it on medium heat.
• When it’s quite hot, add sugar and stir until the sugar is dissolved.
• Wait until the syrup is boiling, then add sweet potato. Use low fire.
• Don’t stir the potato so often. Just flip it over when the other side is done.
• Notice the potato pieces. If the color is clear then it’s ready. Remove from the stove.
• In a different pot, boil coconut milk with salt.
• When it’s boiling, then remove from the fire.
• Spoon coconut milk on top of sweet potato when it’s cool off.
  

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Khai Waan (Poached Eggs in Ginger Syrup)

Poached Eggs in Ginger Syrup or Thai call "Khai Waan" It is my lazy day dessert. Why lazy dessert because very simple and easy to cook. You just have an eggs in your freeze and some sugar you can cook even you don't have any ginger also.

INGREDIENTS:

• 5 eggs (small size)
  
• 5 young ginger slices
  
• 1 cup sugar
  
• 3 cups water
  

PREPARATION:

• Combine sugar and water together bring to a boil over medium heat When all the sugar has dissolved, strain and pour back into the pot.
  
• Heat the syrup again, add ginger slices and boil until fragrant, then reduce the heat.
  
• Break the eggs, one at a time, and gently drop them into the ginger syrup.
• Boil until the egg white is done, turn the eggs over, and continue boiling for a few minutes.
• Spoon a poached egg into a serving bowl with some ginger slice and syrup.
• Serve hot.
  

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Thong Yod (Golden Tear Drop)

Thong Yod means "Golden Tear Drop" and it's difficult to make because it's hard to get a perfect teardrop shape, and this is always served in a traditional Thai wedding. Known in Thailand for hundreds of years, and the history of Thong Yod dates back to when Dutch explorers who arrived in ancient Siam and taught local people how to make dessert from egg yolk. When visiting Thailand be sure to try Thong Yod, it's popular among all levels of society and served throughout the country. This dish symbolizes sweetness in love between bride and groom, and the gold color symbolizes good fortune in married life.

INGREDIENTS:

• 
  
  15 egg yolks
• 
  
  10 tbsp. Thong Yod flour (wheat and rice flour mixture)

Ingredients of Syrup:

• 10 measuring cups castor sugar
• 6 measuring cups fresh water

Ingredients of Light Syrup:

• 1 measuring cups castor sugar
• 1 measuring cups fresh water

Preparation:

• Separate the yolks from white eggs.
• Strain though muslin. Squeeze.
• Blend until thick and fluffy for 15 minutes.
• Ladle the mixture in the cup. Add 4 tbsp. of flour.
• Mix well.
• Drop the mixture in boiling syrup.
• Increase heat.

How to drop the mixture:

• The drop shape is formed by dropping the thick mixture from the tip of a finger into hot bubbling heavy syrup.
• The drops are then removed into still, cooled lighter syr up after cooking.

Good characteristics:

• Glossy and delicacy surface.
• Both outer and inner of Thong Yod should be soft.
• Not stench.

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Have a sweet safe trip..

These muffins were made during moments of emptiness and feeling of loneliness and although I am not a muffin type of person, these were delicious and irresistible and they did make me feel a bit better.......why sad? well, nothing bad happened, it's just that my husband is away for 2 to 3 weeks and I'm feeling a little down. So, I made him these muffins in case the flight meal comes out "horrible". Not that muffins will replace a real meal but I wish he'll find comfort (like I did) when he eats them. A little taste of home while he is away!

We used to get almond muffins from a Farmer's Market and I always liked them. I was hoping one day I could discover their secret recipe and I think I did! The result has the perfect balance of everything: sweetness, softness and flavors. Although the almond part is only on the topping, these muffins taste almondy enough with the tiny bit of extract that I added. Next time I'll try to put ground almonds in the batter and if it works fine I'll add the appropriate changes to the recipe. Meanwhile, I hope you'll try these deliciously easy muffins.....you never know they may bring some comfort in those moments!

Almond Crunch Muffins (for 11 muffins)

150 g unsalted butter, melted and cooled.
2 large eggs.
100 g brown sugar (I used dark one).
30 g granulated sugar.
80 ml whole milk.
80 ml buttermilk.
50 g cake flour.
200 g all purpose flour.
75g  ground almonds.
1/2 tsp baking powder
1/4 tsp baking soda.

1/2 tsp vanilla extract.
1/4 tsp almond extract.
1/8 tsp salt.

Almond Topping

35g  cup sliced almonds ( I use sliced for their fine texture)
2 Tbsp brown sugar
1 Tbsp flour
1 1/2 Tbsp butter
1/8 tsp cinnamon
 pinch of salt

Preparation

1- Preheat your oven to 375 f. Line a muffin tin with muffin cups. Set aside.

2- Make the topping: in a food processor, mix all the ingredients and pulse until crumbly. You should still see small pieces of almonds, do not grind the mixture too finely.

3- Sift the flours, baking soda, baking powder and salt. Add the ground almonds and set aside.

4- Beat the eggs and the sugars until fluffy. Add the milk, buttermilk and melted butter. Beat until well combined. Add the vanilla and the almond extract.

5- Gently fold the wet ingredients into the dry ones. Do not over mix.

6- Using an ice cream scoop, divide the batter between the muffin cups. Spread about a tablespoon of topping on each muffin and bake for 20 to 25 minute or until golden brown.

As mentioned before, I said I'll try to add almonds to the recipe. It worked wonderfully and added more almond flavor. So I made the appropriate changes to the recipe

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Sweet........

Here I am, after a whole month of absence! I didn't realize that I did not post anything since the last daring bakers challenge. These days, I don't even realize how time goes by. I never thought once the kids start school I'll have more work, that my life will get more stressed out and that the dream of having more rest and free time........ was indeed a true dream!
I don't know why I always do the same mistake by leaving the challenge to the last minute "sure I have more time, why hurry!" then life just makes it harder on that "particular" day. I also don't even think about how am I going to improvise and play with the recipe. I do it all on the same day and that's a lot of thinking and working!

This month's challenge was obvious. It is February, and what is February without that sweet thing called "chocolate". The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. They have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

The cake is flourless, very rich, dense and chocolaty, really chocolaty! If you like that type of cakes then you definitely will love this one. The addition of berries balances the richness of the cake. I personally love to serve berries with this kind of cakes (chocolate and raspberries/strawberries is one of my favorite combo), or may be it's just an excuse to add these tiny little red fruits everywhere!

Chocolate Valentino

454 g (16oz) semisweet chocolate, roughly chopped.
1 stick plus 2 tablespoons unsalted butter.
5 large eggs separated.

Preparation

1.Preheat your oven to 375f. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.

2. While your chocolate butter mixture is cooling. Butter a 9 in pan and line it with a parchment circle then butter the parchment.

3. Separate the egg yolks from the egg whites and put into two medium/large bowls.

4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).

5. With the same beater beat the egg yolks together.

6. Add the egg yolks to the cooled chocolate.

7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.

8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full.Bake for 25 to 30 min or until a toothpick inserted in the middle of the cake comes out slightly wet.

9. Cool cake on a rack for 10 minutes then unmold.

Vanilla Bean Ice Cream

300 ml heavy cream.
300 ml low fat milk (I used 2%).
1 vanilla pod.
4 large egg yolks.
75 g granulated sugar.

Preparation


1. Using a small knife slit the vanilla pod lengthwise. Scrape the seeds out of the pod. Pour the milk into a heavy based saucepan, add the vanilla seeds and the pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse

2. Whisk the egg yolks and sugar in a bowl until the mixture is thick and foamy. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time

4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.

5. By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)
By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)

For this particular presentation

After the cake cooled, I used a square cookie cutter and cut out pieces. I then tempered some chocolate and used a plastic template to make the impressions. I surrounded the cake with the chocolate squares, added some berries and topped everything with a scoop of ice cream.

Enjoy!

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