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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Ma-praao Kaew (Crispy Coconut Candies)

The dessert today I introduce "Ma-praao Kaew" which is basically sweet dried coconut. As usual this was a bit too sweet and crispy.  For this recipe you will need middle aged old coconut. Not quite young coconut, not old coconut, just middle aged. You can find this frozen in your Asian supermarket, as medium old coconut “Ma-praao How” or “Ma-praao Roy Kanom”.

Ingredients:

• 500 gms Shredded Coconut Meat
• 300 gms Sugar
• 150 water
• Food colouring

Preparation:

• Mix the sugar and water together. 
• Heat and bring to the boil.
• Boil the water off to a thick sugar syrup.
• Add the shredded coconut, lower the heat and continue stiring until all the liquid has gone.
• Let cool a little, taking two teaspoons take out ball shaped lumps on the mixture and let them cool on a drying try.

  

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Woon Krob (Crispy Gelatin)

This Crispy Gelatin or “Woon Krob” in Thai. This Crispy Gelatin is version for the kids' dessert favorite is also gelatin-free, as well as those colorful with longer keep. Most of the child are like.

INGREDIENTS:

• 1 ½ tablespoon of gelatin powder
• 2 cups of floating jasmine water
• 2 cups of sugar
• 2 tbsp of arrow root flour
• Artificial food color or nature color

PREPARATION:

• Mix gelatin powder with floating jasmine water to pot.
• Put the pot on fire and stir it until gelatin melt.
• Add sugar and stir it until it melt then filter it with white and thin fabric.
• Put gelatin on fire again and simmer it until it sticky then put it down from fire.
• Split gelatin for mixing with food color.
• Pour gelatin to mold or tray and let it become stiff.
• Cut harden gelatin in little piece.
• Sun-Dried it for 3 times or until its skin hard.

  

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