best dessert: Stirring

Showing posts with label Stirring. Show all posts

Showing posts with label Stirring. Show all posts

White Chaw-Moung and shrimp (Khanom Chaw-Moung Sri-Khaw sai koong)

Khanom Chaw-moung or Steamed dark indigo flower flour with filling is another Thai dessert. This dessert not easy to find present. But for this recipe I didn’t use any color filling, It is the natural color of the flour used... Because today we find it very difficult indigo flower. But the lack of color makes the dessert look clean and tasty. But if you really want to taste I suggest try to do by yourself better then out to find from somewhere else. It’s more difficult to find. This dessert will consist of 2 parts white is part of the flour and the mincemeat is filling….

Ingredients: Filling

200 grs shrimp chopped
¼ cup shredded coconut
1 tbsp shallot, diced
1 ½ tbsp sugar
½ tsp pepper
1 tsp salt
6 glove garlic, crushed
3 coriander root, chopped

Ingredients: for Flour

½ cup cassava flour
2 cups rice flour
½ tbs arrow root flour
3 cups white jasmine flower water
½ cup thick vine bearing dark indigo water
2 tsp lime juice
½ cup coconut cream
2 tsp vegetable oil

Preparation: Filling

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

Preparation: Flour

Mix 3 kinds of flour together
Pour white jasmine flower water little by little kneads the flour for 5 minutes.
Then pour the whole white jasmine flower water.
Stir the mixture at the low heat until the cooked flour comes off easily.
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 on.
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

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:

Bring sun dried steamed rice to roast until turn to yellow and crispy and ground thoroughly.
You should separate out the rough ground and pounded it again.
Mix sugar palm, shredded coconut, water and ground rice in a big pan, picking up scent and heat,
Continue stirring until shredded coconut sticky well.
Poor the roasted rice into pan and stir to combine to raise.
Preparing the mold with oil make easy to bring dessert out from mold and made it clearly see the pattern.
Mold the dessert into a ball size fit with a mold and press firmly and strike out of mold until finish.
Bring all the “Khao Tou” keep in a pot (must big enough)
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.
Leave it over the night.

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:

Cook sticky rice in boiling water. The water should be above sticky rice for about 2 inches. Use loe-medium heat.
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.
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.
Now, Add sugar, longan and cook for one more minute. Then put the rice away from the stove.
Boil coconut milk on low heat. Add salt whenl it's boiling. Turn off the fire.
Put sticky rice longan in a small bowl and top with coconut cream.
Serve warm.

Ka-ree Puff (Chicken Curry Puffs Thai style)

Curry puff is a Malaysian, Singaporean and Thai, snack which is of Malay origin. It is a small pie consisting of specialized curry with chicken and potatoes or any vegetable in a deep-fried or baked pastry shell. The curry is quite thick to prevent it from oozing out of the snack.

A common snack in the region, the curry puff is one of several "puff" type pastries with different fillings, though now it is by far the most common. Other common varieties include sardines and onions or sweet fillings such as yam.

This Thai curry puffs style make an excellent snack as part of a picnic. Curry Puffs are quite easy to make at home and are worth the effort.

Ingredients:

Filling :

1 cup of finely diced chicken breast meat
1 garlic clove, finely chopped
3 tbsp coriander, finely chopped
2 tbsp freshly ground black pepper
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cumin
120 g. carrot, peeled and finely diced
180 g. potato, peeled and finely diced
1 tsp caster sugar
1 tsp soy sauce
2 tsp lemon juice
1 red chili finely chopped
75 peas, fresh or frozen

Pastry :

300 g. plain flour
Pinch salt
75 g. butter, soft at room temperature
75 ml. coconut milk

Preparation:

Pastry :

Sift the flour in a bowl with the salt and break up the butter into small pinches and add it to the butter.
Using your hand rup the butter into the flour so that you have a crumb like mixture.
Add the coconut milk and mix it in with the flour until you have a firm dough.
Turn the dough out onto a work surface and knead it for 8-10 minutes until you have a pliable ball of dough.
Cover the dough with cling film and refrigerate it for at least 30 minutes but preferably overnight before using.

Filling :

Place the oil in a large saucepan over a moderate heat.
Add the garlic, fresh coriander, ginger, spring onion, pepper, ground coriander, turmeric and cumin to the oil and cook it for a couple of minutes until the mixture is aromatic.
Stir in the carrot and potato coating them in the spices and cook for a couple of minutes.
Add the lemon juice, fish sauce, chili, sugar and a couple of tablespoons of water.
Leave them to cook for 10-15 minutes, stirring occasionally until the carrot and potato is tender,
add the peas, return it to the heat for a further 5 minutes. The liquid should be evaporated and the vegetables should be cooked.
Remove the mixture from the heat and allow to cool.

Curry Puffs :

Rolls the pastry out so that it is 2-3 mm thick. Cut out 8 cm. rounds with a biscuit cutter.
Place a small spoonful of the curry mix in the centre of each round.
Moisten the sides of the pastry with water and fold it over, so that you seal in the filling.
Mark the edges with a fork and set them aside until ready to cook.

To Cook :

Heat the oil in a deep fryer, wok or saucepan to 180 - 190 C. Cook a few of the curry puffs at a time until golden brown (around 2 minutes).
Remove the curry puffs and drain them on kitchen paper and repeat the process, until you have cooked them all.

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:

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.
Slices raw banana then put in the plastic bag Cover. Let stand for 12 hours or over night. Separate the bananas into pieces.
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.
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 )
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.
Place the mixture on the tray and spread immediately while hot.
Let cool completely before storing in air tight container.
or sealed in a plastic bag. Can store approximately 1 month.

Khanom Sanae Chun (Flour Paste)

Khanom Sanae Chun is made of flour sugar, coconut cream and egg yolks stirred together till dry. Then, form the mixture to be "Look Chun" a kind of fruit. The finished dessert looks like natural Look Chun.

Ingredients:

½ cup glutinous flour
½ cup rice flour
¼ cup chun ted powder (Wikipedia)
2 cup thick coconut cream
1 cup sugar
3 egg yolks

Preparation:

1. Sift glutinous rice flour, rice flour, and Chun Ted powder together.
2. Mix coconut cream and sugar together. Heat the mixture till the sugar dissolves, strain with muslin.
3. Add the mixed flour in Step 1. Stir well on low heat till thick.
4. Let warm, mix egg yolks. Heat the pan and stir the mixture again till the mixture dried.
5. Add a little bit of yellow color.
6. Form the mixture to be Look Chun. Garnish with brown color.

Note:

This recipe about 70 pieces.

Search for Nutmeg Powder

Kalamae (Sweet Sticky Candy)

Sweet Sticky Candy or Kalamae in Thai. Kalamae organized a Thai dessert types do not bother with how difficult. Available local raw materials in a delicious sweet taste can be sweet and edible longer. Kalamae very popular. ... This candy that has its origin from France ... We are Thai people prepare to help stir kalamae place for make a gift for older people in Thai New Year or water festival.

INGREDIENTS:

1 kg of sticky rice flour
15 cups of coconut milk
3 burned coconut coir
10 cups of palm sugar
1 g of sesame
Artificial food color
little oil for sprinkle on tray

PREPARATIONS:

Pound burned cococut coir then mix it with 10 cups of water and then filter it with white and thin fabric. You will get black color from nature but if you cannot find and burn coconut coir you can use artificial food color instead.
Knead sticky rice flour with black water, knead it until it mix well then add coconut milk and sugar, stir it until it mix well again.
Put ingredients no.2 to brass pan and put it on fire, use medium heat. Paddle it until it sticky and start to mix well then turn off fire but still continue paddle until it's not sticky with pan.
Put it to tray, sprinkle with sesame and let it cool or you can wrap it like candy also.

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:

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

Remarks: Serving for 10 pieces.

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.

Khanom Leum Gleun (Forgot Swallowed)

:D Don't laugh with the name of my dessert as we do. I don't know why this dessert got this name "Leum Gleun or forget swallowed" I also looking for history of them. Some old people saying that may be because of this dessert exotic and classic smoothing and very delicious that why they are don't want to swallow, they like the dessert stay longer in their mouth that why they are forgot swallowed. What do you think??

Ingredients For Base

600 g Mung Bean Flour
2 cups Rose or Jasmin Water
150 g Sugar
2-3 Food Coloring
Banana leave or molds

Preparation:

Mix the flour, rose water, and sugar and stir until dissolved.
Warm over a medium heat, stir until it goes clear.
Drop onto banana leave prepared and leave it cool.

Ingredients for the Coconut topping:

200 ml Coconut Milk
1 1/2 tbsp Rice flour
1/4 tsp salt

Preparation:

Mix all the ingredients warm over a medium heat, stirring until the coconut thickens and rice flour is cooked through.
Turn off the heat
Pour a thin layer over the mung bean mixture.
Sprinkle a few toasted sesame seeds to garnish.

Khanom Sam Pan Nee (Mixed flour and coconut cream)

Thai Thai dessert called Kha Nom Sam Pan Nee or dried stirred the mixed flour and coconut cream. Do you believe or not some Thai people believe that who born between 15 February - 14 March (Aquarius) Dominated the attention with candy are rare elements like wind dessert. Thai variety that complement such luck observes New Company share this Kha Nom Sam Pan Nee, Golden Rain or Kha Nom Foi-Thong. Drink is Idea Orange juice, water, water Esawrs and apple juice.

INGREDIENTS:

2 cups Cassava Flour
2 cups Sugar
1 Cup Coconut Cream (Squeeze 3 cup flake coconut meat with white jasmine water)
Food color

PREPARATION:

Stir the flour in drying pan at low heat until color be comes pale yellow.
Then let stand to cooling.
Heat the mixed sugar and coconut cream and boil until it becomes thick.
Bring the thick syrup from the oven and let stand to warming.
Put food color such green, pink, yellow etc. Into the thick coconut syrup.
Pour the pale yellow into the syrup and stir quickly with paddle stick until well mixed.
Take out from the pan. Then cover with a thin cloth.
Put the balls and press into several forms of the molds, if it sticks to molds, lightly cassava flour into, then pick the sweets form the casts and arrange in a serve dish.

Note:

Sometimes, scent with white jasmine or ylang or insense can be ussed.
The sweet must be press into molds while it is hot otherwise it will crystallize.

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.

Search for Sticky Rice

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! ;)

A-Lua (Crispy Sticky Dumpling)

A-Lua or Crispy Sticky Dumpling is made from wheat flour, coconut cream, and sugar. This dessert is crispy outside but soft inside, sweet, creamy, and scented. It can be colored by natural colors and food coloring.

INGREDIENTS:

2 cups wheat flour
1 1/4 cups sugar
2 cups coconut cream
2 tbsp. pandanus leaves water

COOKING:

Sieve flour and add sugar.
Add coconut cream gradually.
Knead till the sugar dissolves, then put all the rest of the coconut cream.
Stir well and sieve the mixture.
Put the mixture into pan.
Stir quickly over medium heat till the mixture is clear.
Add pandanus leaf. Stir till the mixture is thick and clear. Leave to cool.
Grease the tray. Use 2 teaspoons to scoop the mixture and drop on the tray to be 1 1/2 inches far from each others.
Sun dry the dropped mixture or bake by using hot air.

TIPS:

Use high heat for about 2 - 3 minutes till the mixture is clear, then lower the heat and continues to stir for another 2 - 3 minutes till the mixture is cried.

Luuk Chuup (Fruity Mung Bean Dessert)

Luuk Chuup is Thai dessert made from stir beans. Very popular of various types of fruit sculpture and look beautifully colorful. The child to love to practice their mastery of niceness. Tender for the beauty and cleanliness to be caregivers. So the ball is like a plate of "science" and "art" in it's own.

INGREDIENTS:

150 g. mung beans, washed and soaked overnight
1 ½ cups coconut milk
1 cup sugar

FOR THE COATING:

1 tbsp gelatin
2 cups water, with
1 drop of jasmine extract
½ cup sugar
20-30 bamboo sticks, 10cm-12.5cm long, satay sticks or long toothpicks

PREPARATION:

Foam base measuring 15cm x 20cm (holds 20-30 pieces of look choop) 3 small paint brushesfood colourings: red, yellow, green, and purple

COOKING:

Boil the mung beans until soft then drain thoroughly.
Use the same pot to mash the boiled beans with the coconut milk and sugar.
Stir over low heat until thoroughly blended, and until dry. Set aside to cool.
For the fruit shapes, take about 2-3 teaspoons of mung beans and use your hands to shape them into the form of the fruit desired - mangoes, oranges and cherries are popular choices.
Use the bamboo sticks to lift the fruit pieces and place them on the foam base.
In a pan, mix the gelatin, water (with jasmine added) and sugar.
Bring to the boil over low heat.
Allow about one third of the water to evaporate so the jelly thickens.
Coat the beans, paint with the food colouring so they represent the selected fruit.
Leave to dry.
Once dried, dip each fruit in the jelly at least three times and leave to dry on the foam base.
Sharpen the forms with a small kitchen knife.

Tua Krop Kaew (Caramel Peanuts with Sasame)

I love eating all kind of "Nuts" such as peanut bar, boiled peanuts, toasted peanuts, deepfried peanuts, etc. Today I am going to show you how to make "Caramel Peanuts sasame". I don’t know if you know this dessert snack?? Caramel Peanuts with Sasame in Thai called "Tua Krop Kaew"

INGREDIENTS:

250 g. unpeeled raw peanuts
250 g. white sugar
½ tbs salt
2 tbs Ovaltine or instant malt powder
1 cup water

HOW TO MAKE:

add caster sugar, drinking water, and peanuts into the pan.
Now it is important that you adjust the level of heat. Use midium high heat. If you use too low heat, the nuts will be cooked too long and in the end you will get the burnt nuts before the sugar form its crystal. So, you should be more careful on selecting the right heat level. Otherwise you may get the dark chocolate peanuts instead but I swear you cannot eat that bitter nuts ha ha ha. Oh ! did you notice my hands holding the camera reflected on the pan side?
Boil the mixed ingredients approx. 5 minutes. This depends on the pan quality, the heat level, and the water quantity. Just notice that the syrup start boiling up.
Now that the syrup is boiling, start to stir the nuts in the pan. Otherwise, I can tell you that you may have to waste your nuts 100% or else it is possible to get the space wagon nuts instead because the nuts will stick together like the rock plate.
From now onward, if you make the larger quantity such as double or triple amount from this recipe, I can guaranty that you will have the arm wrestling training machine in your kitchen. For better wrestling team, call your husby, wife, sisters, brothers, whoever around the house to be spared. Enjoy your training!!! Hahahah…
7 minutes passed
12 minutes passed and it is thicker?
13 minutes passed, almost complete dehydration
15 minutes passed, are you ready to increase the stiring speed? Oh!! honey you must do in order to avoid the nuts to stick to each other like rock plate.. After you have done this cooking, you can become one hand Keen & Jerk weight lifter. Congratulation in advance.

Tips

Beside the cooking pan, you need the wide flat tray for cooling the cooked nuts. You can also use the flat plate. In worst case, the normal dish is also applicable but I will instruct you one more procedure later. If yesterday you are angry with your husby/wife and broke all dishes in your kitchen, you can prepare a few pcs of A4 paper instead. Don't worry use what you have

Khanom Han-Dtrah

A Confection of bean coated with egg or Thai called "Khanom Han-Dtrah" A dessert flake used in traditional marriage. This indicates that the woman was hit by fiancee. This made from chickpea husk dress. That much of the mold with sugar and a small square piece of press to the middle and then to wrap the sink. This type of candy is another dessert that looks appetizing. Because of the mincemeat and egg to be clothed with yellow gold together neatly.

INGREDIENT

1 cup ground steamed skinned yellow bean
1 cup sugar
1 cup coconut cream
¼ tsp salt
5 eggs
2 cups white jasmine water
1 tsp begetable oil

PREPARATIONS:

Mix yellow bean.sugar. coconut crean and salt together in a brass deep-pan.
Heat and stir until it is thickK (cooked yellow bean)
Make cooked yellow bean into one-square and about half-inch thick and press down in the middle.
Separate yolk into one bowl and albumen into another bowl. Pinch thin skin of yourk .
Dissolve sugar into white jasmine water and heat until boiling.
Then boil at low heat for syrup.
Dip cooked yellow bean cubes in yolk.
Then put into the boiling syrup for 3-5 minuted and take up into a bowl.
Beat 2 eggs only mixed.
Add 1 teaspoon vegetable oil.
Heat frying pan at low heat.
Grease the pan with a little vegetable oil.
Spraed yolk into the pan in the form of netting by fingers (Don’t turn the eggs face down, or coating will not be possible) Then bring it out.
Place netting yolk with the pan-attached face down.
Then cut into square sharp.
Put the bean cube in the middles and wrap.
Scented with incense or white jasmine.

Ta-ko Haew (Sweet Water Chestnut with Coconut Custard)

Sweet, salty, and creamy dessert with water chestnut called "Ta-ko Haew" in Thai. In Thailand we (I) use banana leaf make small bowl for this dessert. But you can use whatever you want like small cups etc.

INGREDIENTS:

½ cup rice flour
2 Tbsp tapioca flour
1 ¾ cup water
¼ cup pandanus leaf juice
1 can (8 oz.) water chestnuts
1/3 cup sugar

PREPARATION:

Cut water chestnuts into small dices.
Mix rice flour, tapioca flour, and sugar together.
Add water and pandanus leaf juice in a pot, stir well until the flour dissolve.
Bring the flour mixture to boil on medium heat, stir frequently until the flour mixture is thick.
When the mixture is thick, add diced water chestnuts, stir well until the mixture is boiled again, then remove from heat.
Spoon the flour mixture into individual small cups for the base.

TOPPING:

1 can coconut milk
2 tsp sugar
¼ cup rice flour
1 tsp salt

Preparation for Topping:

Mix coconut milk, sugar, rice flour, and salt together, stir well.
Bring coconut mixture to boil on medium-low heat, stir frequently until the mixture is thick, and then remove from heat.
Spoon coconut cream mixture and top on each cup of prepared base.
When topping is cool, serve immediately.

Sakoo Paik Cantaloupe (Sweet Tapioca with Cantaloupe)

Sweet Tapioca with Cantaloupe is yummy Thai dessert called "Sakoo Paik Cantaloupe" from simple ingredients. Salty and sweet taste fresh cold by cantaloupe.

INGREDIENTS:

1 cup small tapioca pearls
1 ripe cantaloupe
1 1/2 cup coconut milk
3/4 cup sugar
3 1/2 cup water
1/2 tsp salt

PREPARATION:

Divide cantaloupe in half, remove seed and spoon like a ball.
Heat sugar and 1/2 cup of water in a pot on medium heat, stir until dissolve, bring to boil for a few minutes, remove from heat and place it in a bowl.
Boil coconut milk on medium heat, add salt, stir together.
Remove from heat and place it in a bowl.
Wash and drain tapioca pearls (run water through, don't stir).
Add 3 cup of water in a pot, bring to boil on medium heat, transfer tapioca pearls in a pot, stir regularly.
Stir tapioca pearls until cook (look clear outside and be sticky), remove from heat.
Transfer cooked tapioca pearls into sifter, wash thoroughly and stir to remove sticky paste, then place in a bowl.
Add syrup, mix together, and taste for sweetness.
Spoon cooked tapioca pearls in dessert bowl, place cantaloupe balls, add coconut milk, and stir together.
Before serving, place coconut milk on top for creamy flavor.

Sakoo Paik Ma Prow-On (Tapioca Pudding with Young Coconut)

Tapioca pudding with young coconut or know as a “Sakoo Paik ma prow-on” is a perfect dessert for a cold night. The wonderful young coconut scent is truly delightful and reminds me of summer.

INGREDIENT:

2 cups water
½ cup small tapioca pearl
1/3 cup sugar
1 pinch salt
1/3 cup coconut milk
1/3 cup young coconut

PREPARATION:

Boil tapioca in water. Use low heat and stir constantly to prevent the bottom from sticking. The tapioca will be done when it is nearly all clear (no more white balls).
Slice the young coconut into thin strips.
Add sugar to the boiling tapioca - use more or less sugar depending on your sweet tooth
Add the coconut strips, stir and bring it back up to a boil then turn the heat off.
In a small cup, dissolve salt in coconut milk and warm it up in a microwave for a few second.
Don't let the coconut milk boil.
Scoop up the tapioca pudding into a small bowl.
Add coconut milk a few tablespoon on top and serve hot.