Jaow Tan Chuem (Palmyra Palm in Syrup)

Jaow Tan Chuem (Palm) is a kind of preserved dessert from palmyra palm and castor sugar. Simmer sugar over lower heat and add palmyra palm. Continuously simmer until syrup is thick and glossy. It is served in all occasions. Jaow Taan Chuem is also used over Khaw Niew Moon which is called Khaw Niew Look Tan (glutinous rice with palm's seed topping)

Ingredients:

• 
  
  50 palm's seeds
• 
  
  8 cups castor sugar
• 
  
  4 cups fresh water banana leaves

Methods:

• Wash palm's seed with pieces of banana leaves thoroughly.
• Wipe the outer.
• Boil in boiling water and soak in cold water. Drain.
• Mix sugar and water. Stir over medium heat until sugar dissolves.
• Add palm's seed and continuously boil in cooked syrup for 20 minutes.
• Add the rest of sugar. Simmer until syrup resembles thin cream.
  

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Sakay Chuem (Breadfruit in Syrup)

Castor sugar is a main ingredient of Sakay Chuem. The methods of making Sakay Chuem are alike other boiling in syrub desserts. Choose glutinous breadfruits and soak in saturated red lime water for sticky and served to monks for ment and also served in daily meals.

Ingredients:

• 1 glutinous breadfruit
• 8 measuring cups castor sugar
• 4 measuring cups fresh water

Methods:

• Split breadfruit and slice into 1/2 - 3/4 inch wide. Pit.
• Wash with boiling water mixed with alum.
• Remove to soak in cold water.
• Divide sugar into 2 parts.
• Mix one with water.
• Bring to boil over medium heat and stir until sugar dissolves.
• Add breadfruit and simmer over medium heat for 20 minutes.
• Add the rest of sugar.
• Simmer until syrup resembles thin cream.
  

  

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Khanom Tom Khaow

This recipe call Khanom Tom Khaow. Khanom Tom Khaow is an ancient Thai dessert in Sukothai period and is used in some ceremonies together with Khanom tom Daeng. And I won't talk about Khanom Tom Daeng in this recipe. Khanom Tom Khaow are using flour, sugar, and coconut and flour ball filled with simmered coconut and sugar, cooked and sprinkled with white grated coconut meat which gives it the name "Khamon Tom Khaow.

Ingredients:

• 1 kg. glutinous rice flour
• 200 g. rice flour
• 5 cups water
• 5 coconuts
• 2 kg. palm sugar
• 1/4 kg. maltose syrup
• 1 tbsp. salt

Methods of making filling:

• Grate the coconut meat.
• Mix 2 cups of palm sugar, 1/2 cup of water, and maltose syrup together.
• Stir till the sugar dissolves.
• Add the gated coconut meat.
• Stir till thick.
• Form the mixture into small balls.
• Add smoke candle scent it desired.

Methods :

• Mix the two flour together.
• Knead the flour by adding 1 cup of water at a time to make dough.
• Cover the prepared filling with the dough.
• Drop in boiling water till well done.
• Sprinkle with grated coconut meat mixed with salt.
  

  

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Sacoo-Sai-Mou (Tapioca pearls with minced pork stuff)

SACOO-SAI-MOO or Tapioca pearls with minced pork stuff. This is street food in Thailand this savory appetizer differs from the usual sweet preparation of tapioca. Convenient for a cocktail party or family holiday gathering, sakoo sai moo freezes well before cooking.

Ingredients:

• 1 ½ cups (8oz) pearl tapioca
• ¾ cup hot water
• ¼ tsp salt
• 2 tsp. white pepper
• 3-5 pieces of fresh cilantro 
• 2 tbsp. vegetable oil 
• 1 medium onion, finely chopped
• 8 oz. lean pork 
• 1 tbsp. palm sugar or brown sugar
• 3 tbsp. fish sauce 
• 2 tsp. finely chopped fresh hot chiles 
• 3 tbsp. crushed roasted peanuts 
• tapioca flour (this is critical to the success of this recipe!)
• 2 tsp. fried garlic (available already prepared or prepare your own)
• Crushed roasted peanuts
• Sliced red chillies and fresh cilantro

COOKING:

• Rinse pearl tapioca in a fine strainer, drain and transfer to a bowl.
• Dissolve salt in hot water and gradually add to the tapioca, mixing well.
• Cover and leave for 1 hour.
• Mince the pork with a sharp cleaver until fine, almost like hamburger.
• Alternatively you may buy ground pork but it must be lean or else your "Sakoo" will be too oily,
• In a heavy mortar and pestle or clean coffee grinder grind together the white peppercorns and cilantro root or stems until pulverized completely.
• Heat the oil in a wok over medium.
• Cook onion until soft.
• Stir in palm sugar and pepper-coriander paste.
• Remove from heat.
• In a small bowl mix together the pork and cooked onion with sugar and pepper paste.
• Add 3 tbsp.fish sauce.
• Add in the fresh chiles and crushed peanuts.
• Mix well. (Crush the peanuts in a mortar and pestle or cut up with a sharp cleaver)
• To shape the balls: Using your fingers roll the pearl tapioca into 1 inch balls with damp hands.
• Cover with a damp cloth.
• Wash and dry your hands and dust them with tapioca flour.
• Press thumb or finger into each ball to form a cup shape.
• Put in a teaspoon of pork mixture and seal the tapioca over the filling.
• Mold into balls again and cover with damp cloth until ready to cook. (If all are not required immediately, pack some in a freezer container and freeze, ready to steam when needed.)
• Place the balls on oiled parchment paper in a steamer or banana leaf, leaving 1/2 inch between each.
• Steam over fast boiling water until the tapioca is quite clear, about 20 minutes.
• Remove the steamer from the heat and leave for 5 minutes for the balls to dry slightly before transferring to a serving dish.
• Sprinkle with crushed fried garlic or crushed roasted peanuts and garnish with chilli slices.
• Serve warm with lettuce, coriander and bird's-eye chillies.

Note: that the filling must be strongly seasoned to stand up to the coating of bland tapioca.


  

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Khanom Bueng Thai (Crispy Pancakes)

Crispy Pancakes or Khanom bueng, a Thai dessert that is rather difficult to prepare, contains a variety of ingredients, such as flour, and various toppings. The main ingredients, however, are ground green gram or mung bean flour – a vegetable source of protein. A shredded shrimp topping provides high-quality protein; the coconut milk, mixed with mineral salt and containing protein and vitamins, provides energy and fat; and a sweet topping is a source of protein derived from eggs, together with amino acids and valuable mincrals. Overall, kanom buang is a rich source of protein from both shrimp and eggs, which in turn is converted into energy, as is the carbohydrate and fat from coconut, coconut milk and sugar. The end result is a delicious and mouth-watering dish hahahah...

Ingredients: Pancake batter

• 
  
  2/3 cup mungbean flour
• 
  
  1 1/3 cups rice flour
• 
  
  1 large egg
• 
  
  1/2 cup palm sugar
• 
  
  3/4 cup lime water
• 
  
  1/4 tsp salt
• 
  
  4 tbsp Thai Ovaltine (optional)

Method:

• 
  
  Prepare lime water by mixing one tablespoon lime paste to 2.5 cups water. Stir well and leave until the lime crystals sink to the bottom.
• 
  
  Use 3/4 cup water from the top of your container for the recipe, and discard the rest.
• 
  
  With a cleaver or sharp knife, carefully shave 1/2 cup palm sugar from a cake of palm sugar, avoiding large chunks.
• 
  
  Sift the two flours into a mixing bowl.
• 
  
  Add the egg, lime water, palm sugar, salt and Ovaltine. Mix well. Set aside for 10 - 15 minutes.

Ingredients: White Cream

• 3 egg white
• 1/2 cup sugar
• 5 drops lemon juice

Method:

• Place egg whites and lemon juice in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute.
• With the mixer on medium speed,
• add sugar by sprinkling it over the beaten egg whites.
• Beat on high speed for a few minutes, until thick and shiny.

Ingredients: Coconut Topping (or use dried coconut)

• 1 cup grated fresh coconut
• 3/4 cup sugar
• 3 tablespoons water

Menthod:

• Heat all ingredients in a small sauce pan on low heat.
• Keep stir until thick.
• Remove from heat.
• Preheat the griddle, use high heat (not the highest setting, but almost).
• With your kra-ja, circle it around in the batter. To make it easy, catch some batter on the top of the round spreader.
• Then in a smooth motion move over the griddle, let the batter drop onto the griddle, and spread around in a nice circle using your wrist.
• Prepare a few of these pancakes, then put your kra-ja in a bowl of water.
• Reach for the other kra-ja which should be in the white cream.
• Spread some white cream on each pancake.
• Top with coconut. With a spatula lift the pancake half-way and push it down (as shown in the video).
• Now you're probably the first person in your community to ever make Khanom Buang, congratulations! yahhhhhhh...

Tips: The lime water makes it crispy, don't prepare this without it. Your kra-ja should be clean and dry each time you start using it. Don't add too much white cream.

  

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Khanom Sod sai (Filled Coconut Cream)

 Chapter Introduction and Photo by Thai Street Food

This is one of those surprise desserts that you buy wrapped in a banana leaf. You will need to ask what is inside unless you like lucky dip! This one is called "khanom sod sai" though sometimes you might hear it being called "khanom sai sai". The brown filling in this one is shredded coconut though you will sometimes find alternatives. The pudding is sticky rice with a topping of coconut cream and rice flour. This is then wrapped in a banana leaf and put in a steamer.

Ingredients of filling

• 1 kg. palm sugar 
• 1.2 kg. grated coconut meat
• 1/2 cup water
• 3 measuring cups maltose syrup

Cooking:

• Mix palm sugar with grated coconut meat. 
• Put the mixture into the pan. 
• Stir over medium heat till thick, and then add maltose syrup. 
• Stir. Leave to cool. Form the mixture into 1/2 cm balls.
• Put into the tightly closed container filled with candle smoke.

Ingredients of filling covers

• 2 cups black sticky rice flour
• 2 cups white sticky rice flour
• 1/2 cup water

Cooking:

• Mix the two flours together. Gradually add in water and knead well.
• Form the mixture into 1-cm balls. Spread the balls to cover the prepared fillings.

Ingredients of topping:

• 2 cups and 6 tbsp. rice flour
• 8 tbsp. tubular flour (Pang Thao grandmother blacken)***
• 3 tbsp. and 1 tbp. salt
• 4 tbsp. sugar
• 8 cups thick coconut cream
• 4 cups thin coconut milk

Cooking:

• Mix the two flours together. 
• Add sugar, salt, and coconut cream. Stir well.
• Heat the pan. Put the mixture. Stir till thick. Remove from heat.
• Put the filling in the middle of prepared banana. 
• Drop the topping onto the filling till the topping covers the filling. 
• Fold banana leaf into high triangular shape.
• Put the dessert into the steamer. Steam for 10 minutes.

Note:

• Outer banana leaves should be 2 1/2 inches wide, 7 1/2 inches long. 
• Cut both ends into oval shape.
• Inner banana leaves should be 2 inches ride, 5 1/2 inches long. 
• Cut both ends into oval shape.
• Use 1/2 inch wide, 12 inches long coconut leaf to secure the pack of the dessert.

 *** if cannot find "tubular flour" You can use "Cassava Flour" instead.

  

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A daring challenge!

I can't believe I made it through this challenge...........again. Why? it's because my computer caught a very bad virus, didn't use it for many days, after it was fixed I lost my bookmarks in which I have the link to the daring bakers' secret kitchen. I frankly didn't bother and send an e-mail to request another password, that's because I did that before and was too embarrassed to ask for the code......again! I could not figure out what was the challenge until the daring bakers started posting their pictures.

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

Fortunately, it was an easy challenge. I find cheesecakes pretty easy to make, like most American desserts, I think. The cheesecake came out smooth and fluffy. I made half of the recipe into chocolate by adding some melted chocolate to the batter. I also used less sugar (3/4 of a cup instead of 1 cup) and used Oreo cookies for the crust.
I wish I had more time to play with this challenge instead of making a "regular" looking cheesecake.I like to always improvise in this challenge, both in the look of the final dessert and the picture. Lately, I am just taking my camera and "point & shoot" I don't have enough time to take a nice picture. I am not happy with these pictures but had to post for that daring bakers. Short visit and short post I know, let's just hope for more free time to bake and blog and as usual I hope you'll try the recipe....it's a good one.

Vanilla Bean Cheesecake

crust

2 cups / 180 g Oreo cookies (filling removed)
1 stick / 4 oz butter, melted
1 tsp. vanilla extract

Cheesecake

3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
3/4 cup / 150 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 vanilla bean


DIRECTIONS

1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla.
4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

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