Wednesday, January 19, 2011

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.


  • 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")


  • 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 .

Tuesday, January 18, 2011

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

Khanom Thua Paep Bai Toei

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

2 cups coconut milk
1 tbsp rice flour
150 grams sugar
1/4 tsp salt
2 pandanus leaves, cut into short length.

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
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

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


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

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


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


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. 

Thursday, January 13, 2011

Mung Bean Thai Custard Dessert Recipe (Khanom Maw Kaeng)

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.

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)

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

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^

Banana in Coconut Milk Dessert Recipe (Kluay Buat Chee)

10ripe bananas
1/2 cup coconut cream
3 cups coconut milk
1 cup sugar
1 tsp salt

1. Peel the bananas in half, cut it into 4 pieces.

2. Pour the coconut milk saucepan over medium heat and bring to a boil.

3. Add bananas and cook until soft, sugar and salt.

4. When the sugar is completely dissolved, pour the coconut milk, then remove from heat.

5. Serve hot with a bowl of bananas for dessert.

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

Wednesday, January 12, 2011

Kleeb Lam-duan Thai Shortbread Cookies

Kleeb-Lam Duan cookies are so named because Kleeb Lam Duan, known for ivory floral fragrance and delicious Thai unique design of three petals are similar.

This provision contains a number of changes to the original version. Traditionally, cut the flowers before the founding of dough formed into balls about an inch, each ball into three pieces, then joining the ends of three blocks, when the three petals. Here, how to cut a direct access to the site that the ball into quarters. It is much easier. Two half - twice.

Traditionally such as Thailand, cakes, biscuits, Lam Duan Kleeb, without the addition of spices such as vanilla extract. Instead, these cookies are placed in an airtight container as a lid of the container, especially dessert with a candle-making. Candle and the lid is closed on its fragrant smoke into the bottle.


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


  • Flour and sugar in a bowl.
  • Egg yolks and stir in oil, gradually until dough forms.
  • Roll the dough into small balls with a diameter of 1.5 cm.
  • Cut the individual sphere of 4 pieces and at the end of the three blocks of flowers.
  • Angle tagged in half, roll was cut into a ball and put it in the Union has three seats on the flower in the middle.
  • Scoring center with a knife and egg yolk with a little "or a pink post.
  • The flowers are bowl.
  • Bake at 300F for 12 minutes or until cookies are lightly browned.
  • Remove from oven, transfer cookies to a cooling rack.
  • invented the candle smoke 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.

Gluay Op Noie (Baked banana butter )

I know that Thailand is not derived from cultured bananas. The story seems to Malaysia. But here in Thailand. He "far bananas grown. Because the bananas can grow and grow easily at any time by way of a banana for a long time. It was found that the combination of fried bananas. You can eat up to a month.

-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).


1.Banana peel oil soaked in a mixture of vinegar and water (2 liters of water 2 tablespoons), about 5 minutes and a black banana has become clear that the discharge water.
2.Banana slices, raw materials and set covered in a plastic bag. Let stand for 12 hours or overnight. Separate bananas into pieces.
3.bring Stir in salt, sugar and water in a pot to boil, stir until it dissolves, can add the butter and stir until it is completely melted and smooth take off the heat and cool completely.
4.Wok or frying pan heat the oil over medium heat. (If you have a deep pan or wok with vegetable oil to fill it and make sure the oil is hot)
5.Stir in mashed bananas and syrup to integration. Contact fry in hot oil immediately. Bake until golden brown and crispy. Place a sieve or strainer into a large pan with oil changes.
6.Pour into pan and spread as fast as hot.
7.Cool during transport in an airtight container.
8.or sealed plastic bag. You can save about a month .

Tuesday, January 11, 2011

Khao Tou (Stir Sweetness Sun Dried Rice)

   Khao Tou is a cake made of rice from Thailand, the leftovers. They plant rice and drain well. Mix water, sugar and coconut together. Add rice and stir fry until the first species to add shape. Cooking jasmine flowers and fragrant smoke.

* 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 rice baked in the oven until they yellow and brittle, the soil became fully.
2.You need to differentiate between the field and struck again.
3.Mix sugar, palm oil, coconut oil, rice flour and water in a large pan and lifted the smell and heat,
4.Continue mixing until coconut and sticky.
5.Poor rice baked in a pan and mix to add.
6.Prepare a pan with oil to help bring the dough and form a clear trend.
7.In its final form, print the whole attack on the ball shape and press firmly and ends the strike.
8.Replace all "Khao Tou" be here in the pot (enough) held
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.

Monday, January 10, 2011

Golden Threads - Foi Thong


The syrup.
1. 1,000 grams of sugar.
2. 1,000 grams of water.
Egg Ingredient.
1. yolk of duck eggs, 150 grams (about 7 eggs).
2. yolk of the egg, 140 grams (about 7 eggs).
3. 5 grams of vegetable oil.

Thai Dessert:How to make golden threads-Foi Thong

Pour the egg into the funnel. Pour on the market. Wok is a syrup. Kitchen minute. Cut the cable with 4 seats. Use electrodes to my son. Dip into syrup. This gives a glow. Drain a few minutes. Finally a place on a plate. You can eat immediately.

Thai Sticky Rice and Mango (Khao Nieow Ma Muang)


Sticky Rice is a core ingredient of thai desserts and northeastern thai food. Here's how you make it easily.

1.Sticky rice (Khaoniao)   
2.Coconut milk. (Hua Kra Thi) 
3.Sugar. (Namtansai)  
4.Salt. (Kluea Pon) 
5.Mango. (Mamuang Suk)
6.Cornflour. (Paeng Khaophot)

How to make Sweet Sticky Rice with Mangos.

Traditional steamer: 
Soak the sticky rice is enough water to the rice for at least an hour a day cover, too. Take the steam to the water from the top and bottom of the steam-woven muslin or gauze. Pour the sticky rice in gauze, cover with a lid and set the stove on medium heat. Cook sticky rice takes about 20 minutes to cook and be transparent when you're done.

Microwave method: 
I learned this method, a friend of mine, is the microwave at a very tough competition, which excluded him the title "Queen of the oven.

Enjoy sticky rice for 10 minutes with hot water in a bowl. Enjoy the rice is very important. I have tried this without soaking the rice before and it was a disaster. The rice is cooked and eaten. The water level is a little more than rice, a cup of rice and a little more than 1 cup of water (about 10% more). I recommend to melt a plastic container and is made of plastic, and microwave. Cover and microwave at high for 3 minutes. Stir the rice to move rice from bottom to top. It should be noted that some of the rice is translucent or cooked and some still in the center of the white or vapors.

Heat again for another 3 minutes. Check to see if it is done. When the cooked rice should be transparent. If a longer cooking, heating and would recommend that you check every 3 minutes or less. How long does it take to cook really depends on the microwave.

Put them together:
Heat the coconut milk in a saucepan over low heat. Stir coconut milk and simmer have the time. coagulated coconut milk is hard. Add the sugar and salt. Remove from heat. Pour 3 / 4 coconut milk and sticky rice, a hot oven. Let stand for 5 minutes. Sticky rice to the coconut milk. Rice is a little soft. Pour the coconut milk, rice, ready to serve the rest of the country .

Note :Note the infant does not enter a course set. Depending on preferences