Khow Nieow Bpiak Khow-pod (Sticky Rice with Sweet Corn and Coconut Milk)

Thai Sweet corn is a type of maize that is high in sugar and is considered a vegetable rather than a fruit. Grown throughout the northern parts of Thailand, sweet corn is the result of a natural-occurring recessive mutation in corn genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Unlike field corn varieties that are harvested when the kernels are dry and mature (dent stage), sweet corn is picked while the corn is immature (milk stage) and is eaten as a vegetable, rather than a grain. Since the process of maturation involves converting sugar into starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen before the kernel become tough and starchy. Sweet corn is very common within the Thai cuisine. The uses of the corn range from being eaten by it self to incorporated in salad, stir-fry’s, soups and desserts. Because of its sweet and crunchy taste the combining sweet corn in to any cuisine is quite simple as it is appropriate for a variety of flavors and texture is a pleasant addition to many dishes.  And here I glad to present you sweet corn dessert in coconut milk.

Ingredients:

• 1 cup uncooked sticky rice
• 1 cups sweet kernel corn or as much as you like
• 2 cups coconut milk
• ½  cup sugar
• ½  tsp. salt
• 2  pandan leaves (cut 1 inch)

Preparation:

1. Cook sweet kernel corn in boiling water until cook, drain and set aside.
2. Cook sticky rice in boiling water. The water should be above sticky rice for about 2 inches. Use low medium heat.
3. Keep stirring the rice and don't let the rice too dry or too juicy. Be careful, the rice may get burnt at the bottom of the pot.
4. Add pandanus leaves. Cook for 20 minutes. Notice the rice. When it's cooked, you will see the rice gets bigger. Remember to keep stirring the rice.
5. Now, Add sugar, sweet corn and cook for one more minute. Then put the rice away from the stove.
6. Boil coconut milk on low heat. Add salt when it's boiling. Turn off the stove.
7. Put sticky rice sweet corn in a small bowl and top with coconut cream.
8. Serve warm.

  

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Kao Niao Piak Lumyai (Sticky Rice with Longan and Coconut Milk)

Longan is frequently eaten fresh or from the can in which it floats in its own juice, the longan can also be cooked with delicious results. In general, the fruit is considered tastier than the lychee but it is not as juicy. Longan is sometimes used instead of lychees or cherries in fruit salads, sweet and sour dishes and as garnish for cocktail drinks. The fruit has a juicy and sweet taste. For today I bring a dessert.

Ingredients:

• 1 cup uncooked sticky rice
• 2 cups longan meat or as much as you like
• 2 cups coconut milk
• 1/2 cup sugar
• 1/2 tsp. salt
• 2  pandan leaves (cut 1 inch)

Preparation:

1. Cook sticky rice in boiling water. The water should be above sticky rice for about 2 inches. Use loe-medium heat.
2. Keep stirring the rice and don't let the rice too dry or too juicy. Be careful, the rice may get burnt at the bottom of the pot.
3. Add pandanus leaves. Cook for 20 minutes. Notice the rice. When it's cooked, you will see the rice gets bigger. Remember to keep stirring the rice.
4. Now, Add sugar, longan and cook for one more minute. Then put the rice away from the stove.
5. Boil coconut milk on low heat. Add salt whenl it's boiling. Turn off the fire.
6. Put sticky rice longan in a small bowl and top with coconut cream.
7. Serve warm.

  

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Khao nieow na neua foi

This sweet shredded Beef with sticky rice or "Khao nieow na neua foi" in Thai. This beef is sweet, shredded beef fillet and is a good contrast to balance spicy food.

INGREDIENTS:(for Beef)

• 1 kg. Beef Tenderloin
• 4-5 shallots
• 1 cup palm sugar
• 1/4 cup sugar
• 1/3 cup thin soy sauce
• 6 cups water
• 2 cups vegetable oil for deep fry

PREPARATIONS: (for Beef)

• Pour water in a pot, bring to boil on medium high heat, wash beef, put it into a pot, reduce heat to low and simmer for 2 hours or until beef is getting tender.
• Peel shallots, wash dirt, pat dry and thinly slice.
• Heat ½ cup of oil in a wok on medium heat.
• When oil is hot, add sliced shallot, fry until fragrant and crisp, drain on paper towel.
• When beef is tender, place on a plate and let it cool.
• When beef is cool, tear beef into narrow strip.
• Heat remaining oil in a wok on medium low heat.
• When oil is hot, add shredded beef in a pan, fry until crisp, drain on paper towel.
• Fry remaining until all done.
• Heat ¼ cup of water in a wok on medium heat.
• When boiled, add palm sugar and sugar, stir until dissolve.
• Add thin soy sauce, stir well, simmer for a while until sauce is thicker, add fried shredded beef, stir thoroughly, then add fried shallot.
• Stir thoroughly, remove from heat, place on a plate and serve with Streamed Glutinous Rice.

  

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Ba Chang (Glutinous rice dumpling)

Even glutinous rice dumpling or Ba Chang is not Thai dessert but you can buy and taste it anywhere especially around China town. Thailand also has a big china town and around Bangkok you can find. Is there's many Chinese oversea in every city. On Lunar Calendar Festival, every chinese oversea or in Thailand will prepare to do glutinous rice dumpling at home. But I cook just for sometime if I want to them or better is I should buy from Big Supermarket such as a Tesco Lotus.

INGREDIENTS:

• 300 g Belly Pork
• 200 g Split mung beans
• 10 Preserved egg yolks
• 600 g Glutinous rice
• 10 pieces Chinese mushrooms
• 10 pieces Roast duck
• 2 tsps Five-spice powder

Seasoning

• 2 tbsps Spicy salt
• 1 Chicken cube
• ¼ tsp Pepper
• 1 tbsps Sugar
• 2 tbsps Oil
• Chinese Mushroom Marinade
• ¼ tsp Salt
• 1 tbsp Oil
• 1 tsp Sugar

Wrapping Materials

• 10 Dried lotus leaves
• 20 Straws
• 30 Bamboo leaves

PREPARATIONS:

1. Cut the belly pork into 10 large chunks and marinate for 2 days with 2 tsps five-spice powder and 1 teaspoon salt.
2. Wash and drain the glutinous rice.
3. Mix well with some of the seasoning (1 ½ tbsps spicy salt, ½ tbsp sugar, chicken cube, oil and pepper).
4. Soak the mung beans in water to clean.
5. Drain and add the remaining ½ tbsp each of spicy salt and sugar and mix well.
6. Wash and soak the Chinese mushrooms.
7. Remove the stalks and mix well with the Chinese mushroom marinade for 20 minutes. Steam for 10 minutes.
8. Wash and boil the lotus and bamboo leaves until soft.
9. Drain and towel-dry.
10. Place 3 bamboo leaves on a lotus leaf.
11. Put a layer of glutinous rice on the bamboo leaves and add a layer of mung beans.
12. Top with a preserved egg yolk, a piece each of belly pork and roast duck and 2 cooked Chinese mushroom.
13. Cover with a layer of mung beans and another layer of glutinous rice.
14. Fold in the leaves to form a square dumpling, then tie firmly with straw.
15. Prepare a deep saucepan and line with several bamboo leaves.
16. Put in the rice dumplings, then fill with enough water to cover them.
17. Use high heat to bring the water to a boil, then reduce to moderate heat and continue to boil for 6 hours.
18. Remove and drain.
19. Serve hot.

Remarks: Serving for 10 pieces.

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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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Khao Niew Moon Na Goong (Sweet Shrimp on Yellow Rice)

This Sweet Shrimp on Yellow Rice or Thai call "Khao Niew Moon Na Goong" recipe may sound strange. It is a dessert but we use shrimp on a base of (non-spicy) curried rice. A common Thai dish, even the ingredients are not common to desserts! But this is "Thai Dessert" Enjoy ka!

Ingredients for Yellow Rice

• 100 gms Sticky Rice
• 1-2 Tsp Tumeric
• 200 ml Coconut Milk
• 150 gms Sugar
• 1 Tsp Salt

Ingredients for Sweet Shrimp

• 100 gms Shrimps
• 2-3 Garlic Cloves
• 1 Tsp White Pepper
• 10 gms Coriander Root or Seeds
• 100 gms Desiccated (Ground) Coconut
• 150 gms Sugar
• 1 Tsp Salt
• 2 Tbsp Oil
• 2-3 Drops of Orange Food Colouring
• 10 gms Sliced Kaffir Leaves for Garnish

Preparation

• To make the yellow rice, soak the sticky rice in warm water, and tumeric and leave for 4-8 hours.
• Steam the rice until cooked, (approximately 15 minutes).
• Place the rice in a bowl, mix with the sugar, salt and coconut milk.
• Leave it to soak up the coconut milk.
• Now to the shrimp topping.
• Clean the shrimp, remove the shell and cut down the back to remove the black thread 'gut'.
• Chop the shrimp into a fine mince.
• Pound the garlic and coriander root/seeds and white pepper together until well ground up.
• Fry the shrimp and pounded mixture in a frying pan with a little oil until part cooked, 30 seconds or so is fine.
• Mix the ground coconut with the orange food colouring, add to the frying pan, add the sugar and salt and fry for a further 2 minutes.
• The sugar will slightly caramelize.
• Serve a small bowl of the yellow rice with the sweet shrimp on top and garnish with some slices of kaffie lime leaves.

   

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Khao Niew Dum Piek Pheuak (Taro in Black Sticky Rice Pudding)

Black sticky rice (or black glutinous rice) is a naturally sweet, dark rice (dark purple more than black) that has both fiber and loads of antioxidants which only makes this baked rice pudding extra enjoyable to eat. You can cook black sticky rice on your stovetop or in your slow cooker or rice cooker. You'll be amazed at the unique taste of the rice in combination with the coconut milk. Add a dab of coconut cream on top, and you have a healthy dessert that's very delicious and guilt-free!

Ingredients:

• 150 gms Black Sticky Rice
• ½ cup Taro Cubes
• 250 ml Water
• 2 Tbsp Sugar
• 1 Tbsp Corn Flour or Cassava Starch
• 1/4 Tsp Salt
• 100 ml Coconut Milk

Preparation:

• Soak the sticky rice in water overnight. 
• Drain and rince twice.
• Steam for 15 minutes in a Thai rice steamer. 
• Place into a saucepan with the water, 
• add taro cubes and boil for 12-15 minutes until the rice and taro is soft. 
• Stir in the sugar and salt, mix the corn flour with a little water and stir that in to thicken the rice. 
• Continue heating and stirring the rice until it is thick, then spoon it into bowls. 
• Warm the coconut milk through and pour a little over the rice. 
• Then Enjoy! ;)

  

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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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Khao Niaow Sang Khaya (Sticky Rice and Thai Custard)

Sticky Rice and Thai Custard or Thai called “Khao Niaow Sang Khaya” A classic Thai dessert and HEAVEN! If you like sticky rice, you're going to love this very simple but exotic Thai dessert!

INGRADIENTS:

• 1 and 1/2 cup sticky rice
  
• 1 cup coconut milk
  
• 3/4 cup sugar
  
• 1 tsp. salt

TOPPING:

• 3 eggs
  
• 1 cup coconut milk
  
• 1 cup sugar
  
• 1/8 cup concentrated pandanus juice

LET’S GO COOKING:

• Soak sticky rice in the water for 3 hours.
• After that, drain it and steam on boiling water for 20 minutes.
  
• While we’re waiting for the rice to be cooked, prepare coconut milk to mix with it.
  
• Add sugar and salt into the coconut milk cook until it’s boiling.
  
• Remove when the sugar is dissolved.
• Pour it over cooked sticky rice.
• Make sure the rice is still hot when you pour coconut milk.
  
• Now, mix it very well and keep it in closed container for 10 minutes.
• After that, stir it again and leave it close for another 10 minutes.
  
• Beat the eggs well.
• Add concentrated pandanus juice, coconut milk and sugar and mix it well.
  
• Steam the mixed eggs for 20 minutes and then we got custard.
  
• Place sticky rice on small plate and topping custard on it.
  
• Now you have an easy and very delicious Thai dessert to serve.:)

  

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Khao Niaow Tu-Rean Nam Ka Ti

Thai Sticky Rice with durian cramy know as a "Khao Niaow Tu-rean" I guess you know what's durian? How's smell? Do you like it? This recipe less smelling. But very tasty and take care It's fat up++

STICKY RICE INGREDIENTS:

• 2 kg sticky rice
  
• 5 cups coconut cream
  
• 3 cups fine sugar
  
• 6 tsp salt

PREPARATIONS:

• Soak sticky rice in water for 5 hours, then steam 40 minutes, put cooked rice into big bowl.
  
• Mix coconut cream with sugar and salt, bring to boil, then pour into rice bowl, stir well. Cover for 20 minutes.

DURIAN COCONUT CREAM:

• 3 cups coconut cream
  
• 3/4 cup fine sugar
  
• 3 tbsp palm sugar
  
• 2 cup durian meat
  
• 1 tsp salt

PREPARATIONS:

• Mix coconut cream with fine sugar and palm sugar, bring to boil, stir continuous. 
• Serve with thin white cloth, add durian meat.
  
• Serve coconut cream sticky rice with durian coconut cream sauce.

  

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Khao Niaow Ma Muang (Thai Mango and Sweet Sticky Rice)

Thai Mango Sweet Sticky Rice Dessert smelling mango sweet. Know as a “Khao Niaow Ma Muang” is an absolute must try! This easy Thai dessert starts with Thai sweet rice (also called sticky rice) which is surrounded by coconut milk, then topped with slices of fresh mango. If you like mangos, you're going to love this very simple but tropical dessert. Mmmmm!

INGREDIENTS:

• 1 1/4 cups raw sticky rice (sweet or glutinous rice).
• 3/4 cup very thick coconut milk for mixing with rice
• 1/4 cup sugar
• 3/4 cup very thick coconut milk for topping the rice
• 1/8 tsp salt for the topping
• 1/2 tbsp salt for mixing with rice
• 1/4 tsp rice flour
• 6 medium mangoes -- peeled and sliced 

PREPARATION:

1. Wash and rinse the sticky rice well. 
2. Add enough water to the rice so until the water is about 1/4" above the rice surface. 
3. Soak the glutinous rice in some water (just enough water to cover it) for 3-4 hours or over the night. This will make the sticky rice easier to cook.
4. Cook rice in an automatic rice cooker or in a bowl in a steamer. 
5. Do not open the rice until fully cooked (about 20-25 mins).
6. Heat, on low, 3/4 cup of coconut milk in a small saucepan...and then.. 
7. Add sugar and 1/2 tbsp salt and rice flour to the coconut milk and cook until dissolved. 
8. Remove from heat and pour into cooked rice. 
9. Stir to mix well and set aside to let stand for about 15 mins. 
10. Heat the rest of coconut milk and add salt. 
11. Stir until the salt is dissolved. This makes the topping sauce.
12. To serve, place sliced mangoes on a side of a serving disk. 
13. Spoon some seasoned sticky rice on the other side. 
14. Top the rice with 1 or 2 tsp of coconut milk and serve. 

TIPS: 
Try to use Thai sticky rice if possible. Do not shake the coconut milk can before opening. Spoon out only the thick part that's usually on top. This makes about 6 servings.

  

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