Baked Sweet Soya Bean (Kanom Bpia Sai Tua)

This Baked Sweet Soya Bean one of aromatic smell as symbolizes because scented candle. Most of new generation may never see how look like is the scented candle, later they will know after they eaten or some maybe don’t know that the smell they say is fragrant is the smell of scented candle. So they eat deliciously that sweet taste without knowing the origin of that dessert by using scented candle. Nobody has recorded during the ancient time in written of what period did the Thai dessert originated, only knows that it is a long time ago using the Thai scented dessert. This Baked Sweet Soya Bean not so much sweet...but will a just a little sweet and salty taste...great eaten with hot tea...

Ingredients for 1st Pastry Layer

• 100 gms Wheat Flour
• ½  tsp Salt
• ½  tsp Sugar
• ½ cup Water

Ingredients for 2nd Pastry Layer:

• 50 gms Wheat Flour
• 2 ½  tbsp Oil
• 5 tbsp Water

Ingredients for Filling:

• 100 gms Soya Bean
• 100 gms Sugar
• 4 tbsp Oil

Ingredients for Glazing:

• 1 Egg Yolk
• 1 tbsp water

Preparation of Filling:

1. Soak the soya beans in warm water for 6-8 hour. Then steam them for 15 minutes.
2. Put the beans into a blender and blend until fine. 
3. Add the sugar and continue blending until it's all well mixed. You can also pulp them in a Thai mortar but it takes a bit more work.
4. Transfer the blended beans & sugar into a saucepan and heat them over a low heat. Stir them until they thicken to a paste, then leave to cool.

Preparation of Pastry:

1. Mix the flour, pork oil, salt and sugar and some of the cold water to form a dough. Only add just enough water to form the dough.
2. Knead it until it is smooth. Cut it into 10 equal pieces.

Now the second layer of pastry:

1. Mix the flour, oil and some of the water to form a dough. As before you only want to add enough water to make the dough.
2. Cut that dough into 10 equal pieces too.
3. Take a ball of the 1st pastry and roll it into a disc.
4. Place a ball of the 2nd pastry in the middle.
5. Fold up the edges into a ball.
6. Roll the ball into a flat long strip.
7. Roll up the strip, turn it through 90 degrees and roll it to a flat strip again.
8. Roll it up again.
9. Cut into 3 equal pieces. At the end you should have 30 small balls of pastry.

Final Preparation & Glazing:

1. Preheat the oven to 180 C
2. Oil a baking tray and roll the small pastry balls into circular discs.
3. Add a spoonful of the soya filling.
4. Fold up the edges and tuck them underneath, as you place them on the baking tray.
5. Mix the egg yolk with water and glaze the top of the sweets with it.
6. Bake for 30 minutes until they just start to turn brown
7. Ready for serve...

  

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Khao Tou (Stir Sweetness Sun Dried Rice)

Khao Tou is a Thai dessert made from rice, the rest eating.  By make them to the rice mill and then dried thoroughly.  Mix of water with sugar and shredded coconut together. Add roasted rice and stir to first sort mold insert pot.  Baking with smoke fragrant candle and Jasmine flower.

Ingredients:

• 1 cup sun dried steamed rice.
• 1 cup Sugar Palm
• 2 cups shredded coconut
• ½ cup water
• Fragrant Candle
• Jasmine flower

How to cook:

1. Bring sun dried steamed rice to roast until turn to yellow and crispy and ground thoroughly. 
2. You should separate out the rough ground and pounded it again.
3. Mix sugar palm, shredded coconut, water and ground rice in a big pan, picking up scent and heat,
4. Continue stirring until shredded coconut sticky well.
5. Poor the roasted rice into pan and stir to combine to raise.
6. Preparing the mold with oil make easy to bring dessert out from mold and made it clearly see the pattern.
7. Mold the dessert into a ball size fit with a mold and press firmly and strike out of mold until finish.
8. Bring all the “Khao Tou” keep in a pot (must big enough)
9. Add jasmine flower in the pot and turn candles light and place on top of the Khao tou and blow off fragrant candle and then cover the pot.
10. Leave it over the night.

   

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Gluay Op Noie (Baked banana butter )

I know that Thailand is not the origin of the cultivated bananas. The history and seems to be in Malaysia. But here  in Thailand.  It is widely cultivated bananas. Because banana plants are growing and can grow easily in all weather conditions, we find ways to eat a banana in a long time. We have found that Bringing  the  fried bananas.  Can be stored  for  up to a month.

Ingredients:

• 1 kg. Raw banana split certain slant
• ¾ cup or 150 g Sugar
• 3 tbsp Butter
• 1/3 cup Water
• ½ teaspoon salt.
• 3 liters of oil
• 2 liters of water for soaking while banana peel.
• 2 tbsp  vinegar (mixed with water).

Preparation:

1. The raw banana peel soaking in vinegar water mixture (2 liters of water put vinegar 2 tablespoon) to approximately 5 minutes long black banana has made clear, clean water drain.
2. Slices raw banana  then put in the plastic bag Cover.  Let stand for 12 hours or over  night. Separate the bananas into pieces.
3. Combine salt, sugar and water in the pot, bring to a boil stir to dissolve, add butter stir until completely melted and smooth Remove from heat and allow to cool completely.
4. In a heavy frying pan or a wok, Begin heating the oil over medium high heat. ( If you have a deep frying pan or a wok, fill those with vegetable oil and make sure the oil is hot )
5. Mix the banana and the batter syrup To incorporate. Brings to fry in hot oil immediately. Fry until golden brown and crispy. Place on a colander or strainer in a larger pan to drain the oil.
6. Place the mixture on the tray and spread immediately while hot.
7. Let cool completely before storing in air tight container.
8. or sealed in a plastic bag. Can store approximately 1 month.

  

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Kleeb Lam-duan Thai Shortbread Cookies

 

Ingredients:

• 2 cups all-purpose wheat flour
• 1 egg yolk
• ¾  cup sugar
• 9 tbsp vegetable oil
• food coloring (optional)

Special Utensils:

8"x8" baking pan, fragrant candle

Preparation:

1. Mix the flour and sugar in a mixing bowl. 
2. Add the egg yolk and gradually knead with the oil until a dough forms.
3. Roll the dough into small balls about 1.5 cm in diameter. 
4. Cut each ball into 4 wedges, and place each end of the three wedges together to form a flower. 
5. Cut the remaining wedge in half, roll it into a ball, and place it at the junction of the three wedges as the center of the flower. 
6. Score the center with a knife, and brush lightly with pink color or egg yolk to make a pistil. 
7. Arrange the flowers on a baking pan.
8. Bake in an oven at 300°F for 12 minutes or until the cookies are light gold. 
9. Remove from the oven, transfer the cookies to cool down on a rack. 
10. Smoke the cookies with a fragrant candle and store in an airtight container.

Note: To smoke the cookies : place the cookies in a container, pot etc. Put a "Fragrant Candle" in a small bowl and lit for a few seconds, then snuff out and place in the container with its contents left overnight.

  

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Welcome to my place, where you should always leave room for dessert!

Welcome! I hope you will join me on my journey for the sweetest things in life....

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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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