Khao tom Mad (Steamed Sticky Rice Pouches with Filling)

Khao tom Mad

Bags filled with sticky rice or Thai is called Khao Tom Mad "is easy to forget the market, the dessert is sold wrapped in banana leaves steam, between which a connection is the art-shaving" chain "of bamboo. Hidden within the delicious Thai sticky rice with a filling, bananas, black beans and includes Tarot.

Ingredients:

• 1 2 / 3 cup sweet (sticky) rice
• 2 cups coconut milk
• 4 tablespoons sugar
• a pinch of salt
• 8 ounces black beans
• 4 small bananas, halved
• 8 pieces banana leaves (if using aluminum 6 "x 10")

PREPARATION:

• Enjoy glutinous rice soaked in water overnight express.
• If you soak the black beans overnight and cook well.
• The cream, coconut, sugar and salt in a bowl and stir until absorbed ingreidnts.
• Add all the drained rice pot over low heat and gradually add the coconut milk mixture, stirring constantly with a wooden spoon.
• Stir in the heat over low heat until the rice is tender and the coconut milk is absorbed.
• This can take up to an hour, patient and have the coconut milk is absorbed. Cool.
• Place a small amount of rice on banana leaf.
• Place the bananas, cover with more rice and black beans
• Then make the discs and tapes.
• Repeat until all bananas are exhausted.
• Steam for about 20 minutes.
• Remove from heat and let cool.
• Purified and used .

Stuffed Crescents with Mung Bean Fillings Dessert Recipe (Khanom Thua Paep Bai Toei)

Khanom Thua Paep Bai Toei

INGREDIENTS:

1 cup small tapioca pearls

1/4 cup coconut cream

1 cup sugar young coconut flesh

1/2 cup very hot water

2 3/4 cups water

COCONUT CREAM:

2 cups coconut milk

1 tbsp rice flour

150 grams sugar

1/4 tsp salt

2 pandanus leaves, cut into short length.

PREPARATION: 

1. Remove the Bad Seeds, wash and soak in hot water for 3 hours. Then wash with hot water and steam over high heat about 30 minutes or until done. 

2. Mix glutinous rice flour and coconut-pandan juice create a good application and set aside. 

3. Grated coconut steamed for about 10 minutes. Take 100 g Coconut and steamed green beans and toss with the salt ready. This is the filling. 

4. Divide the dough into a ball and go in. in the promotion of every ball is a thick 1 / 4 inch. Place 2 tablespoons of mung beans filled double-CD album by half to seal over filling and pinch edges. By the end .

Sweet Tapioca Pearls and Young Coconut Flesh with Coconut Cream Dessert Recipe (Saku Piak Maphrao Awn)

Saku Piak Maphrao Awn

INGREDIENTS:

1 cup small tapioca pearls

1 cup coconut cream

1 cup young coconut flesh, slice thinly

1 cup sugar

1 cup salt

4 cups water

PREPARATION: 

1. Carry water to a boil, add the tapioca, and cook until transparent. 

2. Bring the meat, sugar and coconut to a boil, then remove from heat. 

3. Filling: Mix coconut milk and salt, heat to boil and remove heat. 

4. Spoon tapioca pearls sweet dessert plates and top with coconut cream salt. 

Sugar - "Nam Wa" Banana Dessert Recipe (Kluay Nam Wa Cheuam)

Kluay Nam Wa Cheuam

Ingredients: 


1hand nearly ripe bananas (approx. 12 bananas)
2 cups of pure water with lime
3 dl sugar
2 cups of water

Specific Tools: 
Brass Wok ,cheesecloth

PREPARATION: 
1. Peel banana, cut in half. Dip the bananas in lime water for 30 minutes. Rinse under running water and drain and leave.

2. Mix sugar and water in the wok made of brass. Heat until the sugar is dissolved, strain through gauze and bring to boil over medium heat to low. When the syrup begins to boil, add the bananas and cook over medium heat, stirring occasionally, until the syrup is thick and the bananas are bright red, then take off the heat plate and serve.

Tip: Lime water, the consistency of banana, but can be waived, if any.

Poached Eggs in Ginger Syrup Dessert Recipe (Khai Waan)

Khai Waan

INGREDIENTS:

5	eggs (small size)
5	young ginger slices
1 cup	sugar
3 cups	water

PREPARATION: 

1. Cereals and sugar bring water to a boil over medium heat, if you lose all the sugar to flow, strain, and in pan. 

2. Heat the syrup again, add the ginger and cook over low heat until fragrant, reduce the heat. 

3. Breakfast eggs, a drop at a time in the well-ginger syrup. Cooking, the egg comes up sweep, cook the egg and a few minutes. Spoon the poached a pinch of ginger syrup in a bowl. Serve hot. 

Mung Bean Thai Custard Dessert Recipe (Khanom Maw Kaeng)

INGREDIENTS:
4 Eggs
2 Duck Eggs
1 / 2 cup Hull cooked taro or mung beans, mashed well
1 cup Coconut Cream
1 / 2 cup Palm sugar
1/ 2 cup Crispy fried sliced onion
2 tablespoons fried shallot oil
3 Pandanus

Special Tools:
8 "x 8" baking gauze.

PREPARATION:
1. Break all the eggs into a bowl, add sugar and cream of coconut. Mix well resolved with a mixture of pandan leaves until sugar is. Strain the mixture through gauze, add taro or mung bean puree and mix well. Pour into 8 "x8" baking pan.

2. Bake at 350F was for 20 minutes or until cream made, and the top is golden. Remove from the oven and let cool. Sprinkle with fried onions and cut into 2x2-inch servings.

***Note the infant does not enter a course set. Depending on preferences.  ^V^

Mock Pomegranate Seeds in Coconut Ice Syrup Dessert Recipe (Thap Thim Krawp)

INGREDIENTS:
1 cup Canned water chestnuts, dried
1 / 2 cup Tapioca flour
150 grams Sugar
3 / 4 cup Coconut milk
3 / 4 cup Water
red food coloring crushed ice

PREPARATION:
1. Mix the colors a little water chestnuts, soak in water for 10 minutes, then drain and cover with tapioca flour. Shake the excess flour.

2. Boil water, add the flour, water chestnuts, cook, swim up to the surface, remove, remove the skimmer and into cold water. Drain and wrap the gauze.

3. Combine sugar and water in a saucepan and cook over low heat until thick. Add the coconut milk and mix well. Remove from heat.

4. Stir in 3 tablespoons ruby enough coconut syrup and ice.

Tip: tapioca flour can be replaced by corn.

*** Note the infant does not enter a course set. Depending on preferences.  ^V^