Thai Cuisine Recipe: 2007

Guava Fruit Juice( Nam Farung )

Spring is coming, well at least in the Northern hemisphere! As with previous years, I'll be doing lighter food and drinks for the coming summer like this one. If you can get fresh guava, this is one of the most delicious ways to use it. It is a juice, really a smoothy, made from the pulp of the guava fruit.
Use larger older guava for this recipe, it will give a sweet/sour taste to the drink.

Ingredients
120 gms Guava Fruit
5 Tablespoons Sugar Syrup (50-50 sugar & water solution)
236 ml water ( boil )

Preparation
1. Peel the guava, take only the outer flesh minus the seeds in the middle.
2. Mix the guava, syrup and water and blend in a food processor.
3. Pour over crushed ice.
4. Optionally a tiny pinch of salt over the top fills out the flavours.

Thai Basil Seed Drink (Nam Manglak)

11:03 PM Posted In Drinks Edit This 0 Comments »

This is an unusual cold Thai drink available in cans, but here we make it fresh. It looks like frog spawn, but don't let that put you off, those little gelatin lumps with black centres are actually Thai basil seeds. Thai basil has a smaller leaf than you see in Italian cooking, but the seeds are widely available. When you add water the seed swells into small soft balls and these give an unusual texture to the drink. The traditional flavouring is rose water, but you can flavour it with vanilla or peppermint essence if you prefer, or try adding the seeds to Iced Tea for tea with texture!

Ingredients for 2 Drinks
5g Thai Basil Seeds
500ml Water
2 Tablespoons Sugar
1 Tablespoon Honey
200ml Rose Water
Crushed Ice for Serving

Preparation
1. Using a tea strainer to hold them, rince the seeds under a tap to clean them.
2. Soak the seeds in 100ml water.
3. With the other 400ml of water, warm it with the sugar and honey until the sugar is fully dissolved. Taste it, you can adjust the sweetness to your own preference at this point, remember that the drink will be slightly more dilute once the other ingredients are added.
4. Leave to cool back to room temperature.
5. Once the water is at room temperature, and the basil seeds have swelled mix them all together, the rose water, the sweetened water and the water with the basil seeds.
6. Chill and serve over crushed ice.

Herb Infused Spirit ( Ya Dong )

11:02 PM Posted In Drinks Edit This 3 Comments »

Ya Dong is a herb infused spirit, reputed to have many medicinal qualities. If you ask a Thai person what's in Ya Dong, they will tell you all sorts of strange stories of lizard penis' and narcotic herbs. The truth is rather more boring, there is no set ingredients for Ya Dong, each person makes their own blend and it's usually nothing more than regular herbs like ginseng, plaonoi, tree bark and vodka or whiskey.

I'm not sure what's in my jar (above), it has been handed down between my friends, and I just top it up with vodka every month or so. I drink it with lime to kill the flavours a little. I'll try to find out what the herbs are and update this blog entry. (Anyone?)

Lychees & Grape Juice ( Narm Lychee )

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Lychees on their own have plenty of taste, but little juice. To make a refreshing drink from them, we dilute it down with grape juice and a little lemon or lime juice to sharpen it up. Although I've photographed it with a lychee and lime slice, that's just to make the photograph a little more interesting. The drink itself doesn't look like much!

Ingredients per 100ml
80 ml Grape Juice
20 ml Lychee Pulp
A squeeze of Lemon

Preparation
1. Blend the lychee to a purée, add the grape juice and lemon and serve cold.

Papaya Drink ( Nam Maragor )

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Papaya smoothy drinks are easy to make, but it does need a little sugar syrup to sweeten it, otherwise it can taste like a health drink.

Ingredients
200 gms Fully Ripe Papaya or a Tin of Papaya
200 gms Sugar Syrup
100 gms Crushed Ice

Preparation
1. I prefer to use a canned papaya for this, the fruit is already soaking in syrup and the syrup has it's flavour.
2. Chop the papaya into pieces, and the syrup from the can, and wizz in a blender until smooth.
3. Crush the ice, and pour the drink over the ice.

Tamarind Drink ( Nam Ma Kham Wan )

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Tamarind is a very sour fruit, you can see them in the left of the photograph. This drink is made from Tamarind pulp, the brown date like pulp used to add a sour taste to Thai food. It is a combination of sourness and sweetness.

Ingredients
40 gms Brown Sweet Tamarin Pulp
400 ml Boiled Water
A Pinch of Salt
100 ml Sugar Syrup
50 gms Crushed Ice

Preparation
1. Mix the tamarind pulp and water together, in a blender.
2. Bring to the boil, add the salt and syrup, stirring as it warms up.
3. Leave to cool.
4. Sieve to remove any pulp.
5. Serve over crushes ice.

Roasted Young Coconut Juice ( Ma Praw Parw )

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One of the nicest ways to drink coconut juice is roasted over a fire or barbecue. For this you will need the young green coconut (not the brown husk older coconut). Cut off the outer husk as much as you can, then place it in the coals and keep turning it until its blackened and roasted all over.
It's very easy to open after it's roasted, you can simply push a knife into the eyes of the coconut and pour out the juice. Drink it while it's warm.

Yoghurt Soda

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I want to show you some of the many Thai drinks we have, and try to recreate the flavours of them. This one has a smooth cream soda like taste with a slight acidic after taste. The ingredients list says soda, sugar and a little drinking yoghurt, but when I tried that it didn't work. After some experimentation I found that full yoghurt is needed to get the creaminess, and that a squeeze of lemon juice adds the bite.

Ingredients
500 ml Soda Water
50 ml Sugar Syrup
4 Tablespoons Yoghurt
Squeeze Lemon Juice.

Preparation
1. Use a thick sugar syrup, you don't want to dillute the soda too much.
2. Chill all the ingredients.
3. Mix the yoghurt and sugar syrup, then stir it into the soda, then add a squeeze of lemon juice. Not too much lemon or the yoghurt will curdle.
4. Serve immediately.

Hales Blue Boy Ice Cone ( Nam Kang Siy )

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I wasn't sure whether to put this under 'drinks' or 'desserts'. It is a cone of shaved ice, with the Thai drink syrup known as 'Hales Blue Boy' (Helbruboy) poured over it and dressed with condensed milk. The taste is sweet and creamy, like an ice cream version of cream soda.

Ingredients
150 gms Shaved or Crushed Ice
2-4 Tablespoons Hales Blue Boy Drink Syrup
1-2 Tablespoons Condensed Milk

Preparation
1. Make a cone of crushed ice, I pack it into a beaker and upturn the beaker normally.
2. Pour some of the drink syrup over it.
3. Drissle some condensed milk over the top.

Serve With
Sunshine
Hot Summer Days

Bael Fruit Iced Tea ( Nam Matoom )

10:57 PM Edit This 0 Comments »

This is considered a health drink in Thailand, it's supposed to be good for cleansing the stomach and helping digestion. You can see Bael fruit, it's available dried in packets from Asian grocers. Serve warm or cold.

Ingredients
4-6 Dried Matoom Pieces
4-6 Tablespoons Sugar
400 ml Water

Preparation
1. Boil the water in a pan.
2. Add the matoom and continue simmering for 15 minutes.
3. Add the sugar and stir until dissolved, adjust the sweetness to your own tastes.
4. Leave to cool.
5. If you want iced tea, chill it in the fridge and serve over crushed ice. For iced tea, it is better to slightly over-sweeten it, as it won't taste so sweet when it's cold.

Bi Tua Drink ( Nam Bi Tua )

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Bi tua is a Thai green reed that can be purchased in asian grocers. When you pulp it in water, it makes the water green and releases a bubblegum like flavour. This drink is a completely natural taste without any of the artificial flavours of factory made drinks!

Ingredients
20 gms Bi Tua
250 ml Water
120 gms Sugar
50 gms Crushed Ice

Preparation
1. Chop the Bi Tua into 2 cm lengths, put into a food processor together with the water and blend until the fibres are completely broken into the water.
2. Sieve the liquid to remove any pulp, and put into a saucepan.
3. Add the sugar, bring to the boil and simmer for 5 minutes, then leave to cool.
4. To serve crush the ice, pile the ice in a glass and pour the drink over it.

Young Coconut Juice ( Ma Praw On )

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In Thailand we eat young coconut much more than old coconut. We use it to make desserts, we make drinks from the flesh and use it for many recipes. We also use it like this - we drink the juice from inside. If you have only drank the water from old brown coconut, then you are in for a very pleasant surprise, a young coconut is full of sweet delicious juice. To open, use a machete or Thai cleaver and make a few cuts around the top to open it, as in the photograph.

Creamed Young Coconut ( Nam Maprow Horm )

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This drink is made from the flesh of young coconut. It needs to be young coconut, old coconut (the brown fibrous kind you see in many western supermarkets) doesn't work for this. You can just scoop out the meat from the coconut with a spoon to make it, you can also drink the water inside which is delicious itself. For the photograph I kept some of the flesh to decorate it, you can see the soft coconut flesh in the side of the glass.

Ingredients
30 gms Young Coconut Meat
100 gms Sugar
200 ml Water
50 gms Crushed Ice

Preparation
1. Boil the water with the sugar until it dissolves, leave to cool down to form a syrup.
2. Put the syrup into a blender, add the meat from the young coconut, and the crushed ice.
3. Blend for 30 seconds and serve when it's cold.

Citrus Banana Punch ( Nam Gluay Ban )

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Some echos of Thailand, this punch uses banana and Thai oranges to create a semi-thick non-alcoholic punch suitable for children. If you can find them, use a sour orange, with plenty of vitamin C.

Ingredients for 2 People
3 Bananas
1 Green Orange
100 gms Sugar
300 gms Water
100 gms Crushed Ice

Preparation
1. Boil the water with the sugar until the sugar has dissolved and leave it to cool to form a syrup.
2. Chop the bananas, put into a blender, add the syrup and crushed ice.
3. Blend until smooth.
4. Put into the glass garnished with a slice of orange and slices of banana.

Lemon Soda ( Num Ma Now )

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I was shocked when I first visited Europe and when I asked for a lemon soda, I was given a fizzy clear sickly sweet drink that had never been near a lemon. That was my first brush with bottle lemonade (yuck). Here's how I make lemon soda in Thailand. If you've never made fresh lemonade, you may be suprised at the taste, just as I was suprised at the taste of supermarket bottled lemonade! Imagine a lazy summer day by the pool sipping lemonade when you drink it.

Ingredients for Family
3 Lemons
500 ml Soda Water (Fizzy Mineral Water)
200 ml Water
150 gms Sugar
200 gms Ice

Preparation
1. Boil the water with sugar until it has completely dissolved, then leave it to cool. This is your sweetening syrup.
2. Squeeze the lemons to get juice.
3. Then mix the syrup with lemon juice, soda-water and stir it together. Add the syrup slowly to adjust the sweetness to your own tastes.
4. Put ice it to the glass and pour the lemon soda over it, its nice to present with slices of lemon and orange in it.

Iced Condensed Milk (Num Yen)

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This drink is made in Thailand using 'Hellbruboy' (a contraction of it's full name 'Hale's Blue Boy' Brand Syrup) a brand name sticky sweet red syrup drink that is added to hot water to make a hot drink. It can be bought in Thai supermarkets, look for the Thai name เฮลซ์บลูบอย. You can substitute strawberry milk shake syrup, it has a similar look but a different taste, sorry there really is no suitable substitute.
Ingredients
2 Tablespoons Sweet Red Syrup Thai drink
2 Tablespoons Milk
1 Teaspoon Condensed Milk
2 Tablespoons Sugar
150 ml Water
100 gms Crushed Ice

Preparation
1. Boil the water
2. Add the HellbruBoy, milk and sugar into a cup, add the boiling water and mix with spoon.
3. Leave the 'brew' to cool.
4. Put the crushed ice into a serving glass, pour in the 'brew' and pour the condensed milk over the top.
5. Serve immediately.

Ice Tea Drink (Cha Dum Yen)

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Ice tea is popular in Thailand and this is a common sweet drink made from ice tea.
Ingredients
2 Teaspoons Black Tea Leaves.
2 Teaspoons Sugar
1 Tablespoon Condensed Milk
100 gms Crushed Ice
150 ml Water

Preparation
1. Boil the water.
2. Brew the tea for at least 2 minutes.
3. Add the sugar and stir.
4. It is a good idea to sieve the tea at this point, if you leave tea in the water too long it becomes bitter.
5. Leave to cool.
6. Put the crushed ice into a glass add the tea and pour condensed milk over the top.
7. Serve immediately.

Iced Watermelon Drink

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One of my favorite drinks in Thailand is a melon ice drink, similar to commercial drinks, however this one is made with fresh fruit rather than synthetic flavour and tastes all the better for it.

Ingredients
1-2 Kgs Sindria (Sweet Red Watermelon)
500 gms Ice
2 Thirsty People

Preparation
1. In a food processor blend the ice until it is finely broken up.
2. Chop the red part of the melon. Remove excessive seeds, but it isn't necessary to remove every one.
3. Add the melon chunks to the blender.
4. Blend a little more until the melon is puried and well mixed with the ice.
5. Serve in tall glasses with a straw.
A wondeful simple way to enjoy fresh fruit.

Liver Soft Rice Soup ( Jog Tup Mu )

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Soft rice soup is very common in Thailand, it's made by boiling rice overnight until it becomes soft, more like a fine pureé than a rice dish. There are many easier ways to make this dish though. In Thailand we have instant Jog in packets, you can also buy Rice Semolina in supermarkets in the west, this can be used to make Jog and another way is to make rice soup and liquidize it with a hand blender.

Ingredients for 2 People
100 gms Rice Semolina
1 Chicken Stock Cube
500 ml Water
1/4 Teaspoon White Pepper
1/2 Teaspoons Salt
1 Tablespoon Chopped Coriander Leaves
1 Tablespoon Chopped Celery
40 gms Pork Liver

Preparation
1. Clean the pork liver and slice it. Cook in boiling water for 3 minutes and set it aside.
2. Into a saucepan, place the rice semolina, 500 ml water and bring to the boil.
3. Add the chicken stock cube and salt. Boil and stir for 10 minutes.
4. To serve, place the rice into a bowl, add the pork liver, chopped coriander, celery and a dash of white pepper. This is served with the usual Thai condiments, of flaked dried chillies, some fresh soya beansprouts and thin slices of ginger. All of these add the flavours and if you can, it's best to add a little of each.

Serve With
Soya Beansprouts
Chop Ginger
Flaked Chillies
Fried Garlic

Pandan Pancakes ( Kanoom Crorg Sung Ka Ya )

8:22 PM Edit This 0 Comments »

The green topping on these pancakes is made from Bi Tua (pandan), the sweet reed with the bubblegum like flavour used in many Thai desserts.

Ingredients
100 gms Rice Flour
230 ml Water
80 gms Cooked Thai Rice
50 gms Shredded Coconut
1/2 Teaspoon Salt

Preparation
1. Mix all the ingredients together until smooth.
2. Warm a mini pancake pan on a medium heat.
3. Rub oil onto the surface with a piece of oiled kitchen paper.
4. Pour a little mixture into each dimple and over with a lid for 1 minute. You want them nearly cooked.

Ingredients for Topping
200 ml Evaporated Milk
100 ml Coconut Milk
1 Tablespoon Wheat Flour
1/2 Salt
5 Tablespoons Sugar
2-3 Tablespoons Bi tua Water

Preparation
1. Mix all the ingredients together in a saucepan and cook through very slowly until it thickens.
2. Spoon the mixture onto the pancakes, then finish cooking the pancakes with the mixture on top.

Boiled Chicken in Spicy Sauce ( Guy Op Sea Eaiw )

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Saying this chicken is boiled is not the full story, it is first pan fried to get some flavour from the browning, then simmered slowly in a stock, and finally served up with a delicions spicy dark sauce. It’s healthy chicken but with an unhealthy taste!

Ingredients
500 gms Chicken Breast with Skin
1-2 Coriander Root
2-3 Garlic Cloves
1/2 Teaspoon Peppercorns
3 Tablespoons Light Soy Sauce
2 Tablespoons Butter
500 ml Water
1 Chicken Stock Cube

Preparation
1. Clean the chicken breast and add the light soy sauce.
2. Into a mortar, mix the garlic, coriander root, peppercorns and pound until ground up. Add this to the chicken, mix it well together so that the chicken is covered and leave to marinade for 30 minutes.
3. Put the butter into a pan, fry the chicken in this starting skin side down until the skin is browned, then turn it over and brown the other side. The aim is to just add some flavour, not to cook the chicken.
4. Place the chicken, water and stock cube in a saucepan, bring to the boil, then turn the heat down to simmer. Simmer until the water has reduced by half.
5. During the last 10 minutes of cooking you can use this stock to cook side vegetables like baby corn, carrots or mushrooms if you are serving these too.
6. Remove the chicken, slice, place in a serving bowl with some of the stock and the following sauce.

Ingredients for Sauce
5 Chillies
1 Garlic Clove
1 Teaspoon Sugar
1/2 Teaspoon Salt
1 Tablespoon Dark Soy Sauce

Preparation
1. Mix chillies, garlic, sugar and salt in a mortar and pound it until the mixture is ground up, then add the dark soy sauce.
2. You can spoon this sauce over the chicken, as I’ve done for the photograph, or if some of your guests don’t like spicy chilli, you can serve it as a side sauce.

Salty Bean Coconut Milk ( Lon Tow Jiew )

12:42 AM Posted In Main Courses Edit This 0 Comments »

There are several similar Thai recipes that consists of a salty thing added to coconut milk to make a rich salty sauce. The saltiness in this one comes from the yellow beans. Many of these recipes are popular in Thailand, but they don’t really translate to the west, I think it’s because the taste is nice but the sauce isn’t much to look at.

Ingredients
250 ml Coconut Milk
5 Tablespoons Yellow Bean Sauce
100 ml Tamarind Juice
2 Tablespoons Sugar
100 gms Pork Mince
50 gms Shrimp Mince
1 Tablespoon Sliced Red Onion
1 Tablespoon Sliced Chillies
1 Tablespoon Chopped Coriander Leaves

Preparation
1. If you prefer a smooth sauce, blend the yellow beans to a smooth paste, I prefer to have some texture.
2. Boil the coconut milk over a medium heat, add the yellow bean sauce, add the pork mince and the shrimp mince and lower the heat.
3. Add the tamarind juice (tamarind pulp squeezed into water to make sour water), add the sugar and stir tomix.
4. Take off the heat, chop the chillies, coriander and onion and add to the sauce and serve.

Slow Cooked Pork Ribs & Pineapple ( Mu Op Sapparod )

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A wonderful dish of slow cooked pork ribs in a pineapple & wine sauce. The pineapple does more than flavour this dish, the acidity of the pineapple softens the ribs as they cook, so the meat practically falls off the bone. Mirin sake is a brand of japanese spirit, if you can’t get hold of it, use white wine.

Ingregdients

300 gms Pineapple

500 gms Pork Ribs

3 Tablespoons Oil

2 Tablespoons Light Soy Sauce

2 Tablespoons Oyster Sauce

3 Tablespoons White Wine Or Mirin Sake

2 Tablespoons Sugar

2 Tablespoons Ketchup

600 ml Water

Preparation

1. Clean the pork ribs, chop into 4-5cms pieces, if you don’t have a cleaver, get your butcher to do this.

2. Cut the pineapple into similar sized pieces.

3. Put the oil in a pan and preheat.

4. Fry the ribs just to brown the outside and make the fat a little crispy.

5. Put all the ingredients into a saucepan, bring to the boil, then simmer over a low heat until the water has reduced by more than half. This takes an hour or so.

Bi Tua Sponge ( Cake Bi Tua )

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This sponge mixture is flavours with bi-tua leaves to give a green colour and bubble gum like flavour, so typical of bi-tua dishes. It’s better to use bi-tua flavouring for this because it’s concentated, but if you cannot get it, shred bi-tua in water and squeeze the leaves carefully to get as concentrated a flavour as possible into the water, then filter out the pulp so that only the green water is used.
To make a more interesting photograph, I’ve cut the sponge into cubes, but that is optional.

Ingredients
170 gms Unsalted Butter
170 gms Castor Sugar
4 Large Eggs
160 gms Cake Flour (With raising agent)
4-5 Drops Bi Tua Flavour

Preparation
1. Leave the butter to soften at room temperature.
2. Blend the butter with the sugar to form a smooth creamy mixture.
3. Add 2 of the eggs and whisk in until smooth, it’s better to use an electric whisk to get as much air into the mixture as possible.
4. Add the remaining eggs and whisk again.
5. Add the flour a little at a time, whisking in until smooth.
6. Finally finish by adding the bi-tua flavour. If the mixture is too loose, add a little more flour, you want a soft creamy paste at the end.
7. Line a cake dish with greaseproof paper, pour in the mixture. Bake in a pre-heated oven for 45-50 minutes at 180 degrees celcius.

Khanom Phing

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One of Thai snack which often keep in your house

Ingredients

1. Tapioca flour 2.5 cup

2. Undiluted coconut milk 1 cup

3. Sugar 2.5 cup

4. Yolk 1

How to do “Khanom Ping”
1. Mix the coconut milk into golden pan, put on the stove and simmer it until sticky, then carry down from stove. Wait syrup warm.

2. Put tapioca flour into syrup and stir it, fast and strong until it combine together, then thresh it until supple. Ferment for 8-10 hrs.

3. Sculpt that ferment flour and put it on the tray which sweep with the lard.

4. Bake it at 325 F until it cooked, take it out and wait until it cool down

5. Keep it in closely jar.

Chilli

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Chilli (Prik) is the main spices of Thai food seasoning that make the tasteless of food become spice up and tasteful.

Chilli is one of spices which important for Thai cuisine for long time. Every meal always has chilli that seem it cannot separated from Thai foods so every household will keep it as dried chilli, chilli powder and fresh chilli.

Now, I make you known to chilli which often use in Thai cuisine.
1. Bird chilli (Prik Ki Noo)
It has both green and red everyone give a nickname to it “bantam chilli” because of its small shape but very very hot and spicy. Do you believe superman can cry!!. Bird chilli often put to papaya salad (Som Tam) and sometime put it on side dishes with sago ( Sa Koo Sai Moo).

2. Dried chilli (Prik Hang)
Dry chilli is bird chilli that dried by the sun, it has good smell and proper to make chilli sauce and put it on side dishes with Thai rice noodle. Sometimes we spinning it as chilli powder and use it for season in noodle.

3. Sweet chilli (Prik Whan)
Sweet chilli or jumbo chilli, like its shape. It has 3 color ; green, red and yellow. Taste of sweet chilli is little spicy so we often eat with vegetable salad or fried it like tempura. With the colorful of it, make it more appetizing.

4. Large chilli (Prik Chee Fah)
Large chilli has native land in tropical area of America, its shape round-long and sharp tail. It has many colors ; green, red and orange. We often use it in fired rice because it has little spicy and sometimes we grill it for make chilli sauce, it has good smell. Before use it should core its seed.

Chilli tips
1. Do not drink water immediately after chew chilli because it make you more hot. Should drink milk, hot tea or yogurt for stop hotness.

2. If you have a fever should eat spicy food for perspiring such as papaya salad (Som Tam), Spicy soup (Tom Yam) etc.

3. chilli top can be scald and eat with chilli sauce.

4. Capsaicin in chilli can help you relieve the pain, now medical profession use it in medicine for relieve the pain. Chilli will spicy more or less up to these Capsaicin which in the seed so you can make chilli less spicy by core its seed.

Pad Thai History

6:24 PM Edit This 0 Comments »

What’s Pad Thai?
Pad Thai is fired Thai noodle if you ever come to Thailand; I believe you have a chance to try it sure!!

Why named Pad Thai?
Did you ever wonder why Pad Thai. It can be Pad Chinese or Pad India? No. cannot because Pad Thai belongs to Thai.

When Pad Thai birth?
You may think it birth in ancient times some think since 5th reign…some think since Ayutthaya….

But Pad Thai just was born in General P. Piboonsongkram government whose slogan is “Believe leader, Thai safe” that means Pad Thai belong to Thai about 50 years.

General P. Piboonsongkram government dominated in period 2482-2489 and he changed Thai come to nationalism and civilization such as
-Changed Siam to Thailand
-Don’t eat betel nut
-Wear a hat when go out
-Separated male and female by named if male has the name like female should change their name to true man like Som Chay. So this period Som Chay is the hottest name for male.
-Changed Thai Language by cut some word which not necessary because some alphabet it pronounce the same but different character so he cut it out. Many books have to edit and changed to be correct in his language but when it’s outdated of him everything changed as before.

Everything changed to nationalism so he did not forget to make foods of Thailand, Pad Thai.

Pad Thai is a new food and all the ingredients are Thai even pork which looks as a Chinese food no authority to put in Pad Thai dishes.

Wun Sungkaya (Jelly with Sungkaya Topping)

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Wun Sungkaya (Jelly with Sungkaya Topping)

Jelly with Sungkaya Topping is like coconut cream Jelly. The difference is that eggs and palm sugar are added in the former dessert. Eggs and palm sugar give brown colour and some more nutritive value. ิ

Ingredients

1 pack (50gram) agar-agar powder

16 cups water

8 cups sugar

20 pandanus leaves

Methods

1. Mix the agar-agar and water. Bring to boil until the agar-agar dissolves. Add sugar and pandanus leaves. Boil for a while. Remove from heat and strain. Set 2 cups of the mixture aside. 2. Boil the strained mixture again. Add topping. Stir well. Pour into the molds. Leave to cool.

Ingredients of topping

2 kg. (to make 5 cups coconut cream) shredded coconut meat

2 eggs

1 cup palm sugar

1 tbsp. salt

Methods

Mix coconut cream, sugar, eggs and salt together. Pour into the mixture in Step. 1. Stir well and strain through muslin.

Khanom Tom Daeng, Khanom Tom Khaow

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Khanom Tom Daeng, Khanom Tom Khaow

( Red and White Glutinous Flour Dumpling)

Khanom Tom Dang is an ancient Thai dessert in Sukothai period and is used in some ceremonies with Khanom Tom Khaow. The main ingredients of Khanom Tom Daeng are flour, sugar, and coconut. Khanom Tom Daeng is a plain flour sheet, no filling, served with grated coconut meat and simmered red palm sugar, which gives it the name "Khnom Tom Daeng."

Khanom Tom Khaow is an ancient Thai dessert in Sukothai period and is sued in some ceremonies. Its main ingredients are flour, sugar, and coconut. Khanom Tom Khaow is a flour ball filled with simmered coconut and sugar, cooked and sprinkled with white grated coconut meat which gives it the name "Khamon Tom Khaow."

Khanom Tom Daeng

Ingredients

1 kg. glutinous rice flour

4 cups water

3 coconuts

1 1/2 kg. palm sugar

Methods

1. Grate coconut meat.

2. Mix 1 cup of water with palm sugar. Stir till the sugar dissolves over the heat, add coconut meat. Stir for another 30 minutes.

3. Knead the flour by adding water gradually.

4. Form the dough from step.3 into flat, and round shape. Drop in boiling water. Remove it from the water when it is floating over. Wash with cool water, then put it in the prepared coconut meat.

Khanom Tom Khaow

Ingredients

1 kg. glutinous rice flour

200 g. rice flour

5 cups water

5 coconuts

2 kg. palm sugar

1/4 kg. maltose syrup

1 tbsp. salt

Methods of making filling

1. Grate the coconut meat.

2. Mix 2 cups of palm sugar, 1/2 cup of water, and maltose syrup together. Stir till the sugar dissolves. Add the gated coconut meat. Stir till thick. Form the mixture into small balls. Add smoke candle scent it desired.

Methods

1. Mix the two flour together.

2. Knead the flour by adding 1 cup of water at a time to make dough.

3. Cover the prepared filling with the dough.

4. Drop in boiling water till well done. Sprinkle with grated coconut meat mixed with salt.

Wun Ka – ti(Jelly with Coconut Cream Topping)

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Wun Ka – ti(Jelly with Coconut Cream Topping)

Jelly with Coconut Cream Topping is an easy to make Thai dessert. It can be served in all occasions for everybody and can be adjusted into various tastes and colours such as Coconut CreamTopping, Jelly with Pandanus leaf-scented, Fruit Jelly and Coffee Jelly.

Ingredients

1 pack (50 grams.) agar-agar Powder

16 cups water

9 cups sugar

1/4 cup concentrate pandanus leaves

2 kg. (to make 5 cups coconut cream) grated coconut meat 1 tbsp. salt 20 pandanus leaves

1 tbsp. rice flour

Methods for making jelly

1. Mix agar-agar and water. Bring to boil until the agar-agar dissolves. Add sugar and 10 pandanus leaves. Boil for another 5 minutes. Strain and set aside.

2. Mix 8 cups of the mixture in step.1 with the topping. Bring to boil. Set aside.

3. Boil the rest of the mixture. Add pandanus-leaf water. Pour into the dried tray (about 3/4 of the tray.)

4. Leave to cool

Topping

1. Mix coconut cream, salt, and rice flour together.

2. Add 8 cups of the prepared jelly mixture (in step 1 for making jelly). Add 10 pandanus leaves. Bring to boil.

3. Pour the topping onto the jelly in the tray. Leave to cool for about 2 hours, then cut into pieces.

Makes: 2 trays (12 x 12 inches.)

Phutsa Chuem (Jujube in Syrup)

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Phutsa Chuem (Jujube in Syrup)

Phutsa Chuem (jujube in syrup) is a Kind of fruit preservation to vary Thai desserts. It can be kept for days and is usually served with sliced ice and syrup.

Ingredients

1 kg. Chinese jujube

8 measuring cups castor sugar

4 measuring cups fresh water

Methods

1. Unseed jujube with carving knife.

2. Soak in water for 3 hours.

3. Boil jujube in boiling water over medium heat. Remove from heat and put in cold water. Drain.

4. Divide sugar into 2 parts. Mix one with water. Simmer over medium heat until sugar dissolves. Drop jujube into syrup and simmer for 20 minutes. Add the rest of sugar. Simmer until syrup resembles thin cream.

Jaow Taan Chuem (Palmyra Palm in Syrup)

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Jaow Taan Chuem (Palmyra Palm in Syrup)

Jaow Taan Chuem (Palmyra Palm) is a kind of preserved dessert from palmyra palm and castor sugar. Simmer sugar over lower heat and add palmyra palm. Continuously simmer until syrup is thick and glossy. It is served in all occasions. Jaow Taan Chuem is also used over Khaw Niew Moon which is called Khaw Niew Look Taan (glutinous rice with palm's seed topping)

Ingredients

50 palm's seeds

8 measuring cups castor sugar

4 measuring cups fresh water banana leaves

Methods

1. Wash palm's seed with pieces of banana leaves thoroughly. Wipe the outer.

2. Boil in boiling water and soak in cold water. Drain.

3. Mix sugar and water. Stir over medium heat until sugar dissolves. Add palm's seed and continuously boil in cooked syrup for 20 minutes. Add the rest of sugar. Simmer until syrup resembles thin cream.

Sakay Chuem (Breadfruit in Syrup)

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Sakay Chuem (Breadfruit in Syrup)

Castor sugar is a main ingredient of Sakay Chuem. The methods of making Sakay Chuem are alike other boiling in syrub desserts. Choose glutinous breadfruits and soak in saturated red lime water for sticky and served to monks for ment and also served in daily meals.

Ingredients
1 glutinous breadfruit
8 measuring cups castor sugar
4 measuring cups fresh water

Methods
1. Split breadfruit and slice into 1/2 - 3/4 inch wide. Pit.
2. Wash with boiling water mixed with alum. Remove to soak in cold water.
3. Divide sugar into 2 parts. Mix one with water. Bring to boil over medium heat and stir until sugar dissolves.
4. Add breadfruit and simmer over medium heat for 20 minutes. Add the rest of sugar. Simmer until syrup resembles thin cream.

Thong Yod (Gold Egg Yolks Drops)

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Thong Yod (Gold Egg Yolks Drops)

Thong Yod (Gold Egg Yolks Drops) is an ancient Thai dessert served in suspicious ceremonies. It was brought by Lady Witchayen. It is in popular family of desserts consisting of Thong (meaning Gold) in all of the names. Thong-yib, Thong-yod, Foy-thong, all mean to wish everyone with gold; much money and treasure, and to spend forever.

Ingredients
15 egg yolks
10 tbsp. Thong Yod flour (wheat and rice flour mixture)

Ingredients of Syrup
10 measuring cups castor sugar
6 measuring cups fresh water
Ingredients of Light Syrup
1 measuring cups castor sugar
1 measuring cups fresh water

Methods
1. Separate the yolks from white eggs. Strain though muslin. Squeeze.
2. Blend until thick and fluffy for 15 minutes.
3. Ladle the mixture in the cup. Add 4 tbsp. of flour. Mix well.
4. Drop the mixture in boiling syrup. Increase heat.

How to drop the mixture
The drop shape is formed by dropping the thick mixture from the tip of a finger into hot bubbling heavy syrup. The drops are then removed into still, cooled lighter syr up after cooking.

Good characteristics
1. Glossy and delicacy surface.
2. Both outer and inner of Thong Yod should be soft.
3. Not stench.

Foy Thong (Gold Egg Yolks Thread)

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Foy Thong (Gold Egg Yolks Thread)

Foy Thong (Gold Egg Yolks Thread) is an ancient Thai dessert, which is served in auspicious ceremonies and was brought by Lady Witchayen in the period of King Narai. It is in popular group of desserts consisting of "Thong" (meaning "Gold"). Its name means treasure and its long thread means long life. Foreigners name it "golden hair". Therefore, when used in ceremonies, Foy Thong is not cut.

Ingredients
30 duck egg yolks
5 tsp. egg dew

Ingredients of making Syrup
10 measuring cups castor sugar
6 measuring cups fresh water

Methods of making Syrup
1. Mix sugar and eggshell. Add water and pandanus leaves. Stir over medium heat.
2. When boiling, spoon the bubble away. Strain through muslin. Boil over low heat.

Methods of mixing Eggs.
1. Beat the egg. Separate the yolks and put in muslin. The light egg white (egg dew) remains in the eggshells.
2. Strain the yolks through muslin. Mix slightly with the egg dew.

Methods of making Skein
1. Flow the mixture through a small hole of a cone above a vessel of bubbling heavy syrup. When cooked add little boiled water.
2. Lower heat. Skein is waved gently with a stick through the syrup to give it a glossy, silky look. Repeat the process.

Thong Yib (Pinched Gold Egg Yolks)

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Thong Yib (Pinched Gold Egg Yolks)

Thong Yib is an ancient Thai dessert served in auspicious ceremonies. It is in popular family of desserts consisting of "Thong" (meaning "Gold") in all of the manes. Thong-yib, Thong-yod, Foy-thong, all mean to wish everyone with gold; much money and treasure, and to spend forever.

Ingredients
20 duck egg yolks
10 measuring cups castor sugar
6 measuring cups fresh water
10 pandanus leaves

Methods
Methods of Thick Syrup
1. Mix sugar and eggshell. Add water and pandanus leaves. Bring to stir over medium heat.
2. When boiling, spoon the bubble. Strain through muslin. Then reduce to lower heat.

Methods of Light Syrup
Follow the methods for thick syrup but the ingredient of sugar and water will be 1:1

Preparation of Eggs
1. Separate the yolks and squeeze through muslin.
2. Beat with blender for 5 minutes until the yolks become bubble and thick. When drop, the yolks are unflatted.
3. Simmer syrup over lower heat until it is still.
4. Make the yolks into dollop of batters of 1 1/2 inch diameter and drop into the pan.
5. Increase heat. Cook the batter both sides. Add little water until the batter is done.
6. Lower the heat. Ladle and soak in light syrup.
7. Pinch the batter to have 5, 6, and 8 as you want and place in a small round ceramic cup.

Good characteristics
1. Good smell, not stench.
2. The batter should be fluffy, soft, and sticky.

Med Khanoon (Jackfruit's seed in syrup)

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Med Khanoon (Jackfruit's seed in syrup)

Med Khanoon (Jackfruit's seed in syrup) is an ancient and well-known Thai dessert which is served to monks in ritual ceremonies or general ceremonies. In those days, jackfruit's seed was used as the main ingredient when making Med Khanoon. It was cooked and grounded. Stir and form to resemble jackfruit's seed. Therefore, it was called Med Khanoon. In these days, taro, breadfruit, and mungbean are used instead.

Ingredients for Sweetened Mungbean Paste
1 kg. steamed shelled mungbean
1 kg. grated coconut meat (squeeze with 2 measuring cups of water)
850 g. castor sugar 10 pandanus leaves

Methods
1. Soak shelled mungbean in water for 3 hours.
2. Steam for 50 minutes.
3. Mix cooked mungbean with coconut milk. Pound well.
4. Stir over medium heat in the brass pan for 10 minutes. Add sugar and continuously stir until mungbean is peeled off for 50 minutes. Leave to cool.
5. Form the mixture to resemble jackfruit's seed. Leave to dry.

Ingredients of Syrup/Eggs
2 kg. castor sugar
6 measuring cups fresh water
10 pandanus leaves
20 duck eggs

Methods
1. Mix sugar and eggshell. Add water and pandanus leaves. Bring to stir over medium heat.
2. When boiling, spoon the bubble away. Continuously stir until syrup is clear.
3. Strain through muslin. Boil over low heat.

Methods of making Egg Dip
1. Separate the yolks from the white eggs. Put the yolks in muslin.
2. Squeeze the yolks through muslin.

Methods
1. Lower the heat. Leave the syrup at the middle of the pan boil.
2. Dip jackfruit's seed in the yolks and drop into syrup. Increase the heat and add little boiled water.
3. Lower the heat and ladle.

Mor Kaeng Khai (Egg Custard)

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Mor Kaeng Khai (Egg Custard)

Khanom Mor Kaeng Khai is the most ancient Thai dessert originated since Si Ayutthaya period. It was first found in the ancient foreign dispatch that Chow Phaya Vichayen's wife taught Thais to make Khanom Mor Kaeng. It was baked in a curry pot (Mor Kaeng) in that time. Later trays are used instead. Khanom Mor Kaeng is a royal dessert.

Ingredients
35 duck eggs
1.3 kg. palm sugar
0.2 kg. sugar
2 kg. grated coconut meat (to make 11 cups coconut milk).

Methods
1. Heat the oven.
2. Wash the eggs and let dry.
3. Mix eggs, sugar, and coconut milk together in even quantity. (They can be hand mixed with pandanus leaves, or a blender.)
4. Put the mixture into the tray. Spread some coconut cream to cover the top of the mixture.
5. Bake in a moderately hot oven. When risen, lower the lower heat. Bake for another 30 minutes till the top is golden brown.

Khanom Chun (Layered Dessert)

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Khanom Chun (Layered Dessert)

Khanom Chun is an ancient Thai dessert. It is sticky but gives soft flavor. In those days, khanom Chun was served in auspicious ceremony such as celebrating for higher rank or one's promotion. It was made in 9 layers, which meant the progression in ones' jobs. Khanom Chun was also served in the wedding ceremony by its meaningful name.

Ingredients
5 1/2 g. topioca flour
1 1/2 g. flour
1 1/2 kg. grated fresh coconut meat (to make 9 cups coconut milk)
1 kg. + 1g. castor sugar
20 pandanus leaves

Methods
1. Squeeze pandanus leaves water by the blender and strain through muslin.
2. Mix well coconut milk, sugar, and pandanus leaf water. Heat to boiling. Set aside.
3. Grease the mold with a little drop of coconut milk.
4. Mix the two flours add the coconut milk and knead the mixture. Add all the rest of the ingredients.
5. Separate the mixture into two portions, add the pandanus scented water and green colour into one portion, leave the other white.
6. Grease the mold with the coconut milk, then heat the mold in the steamer. Drop some of the white mixture and steam for 5 - 10 minutes.
7. Repeat the steps to fill the mold. Finish with the green mixture.
8. Leave the cooked dessert to completely cool for 3 - 4 hours before removing from the mold.

Makes: 1 tray (12 x 12 inches)

Sod sai (Filled Coconut Cream)

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Sod sai (Filled Coconut Cream)

Sod Sai is an ancient Thai dessert which is available in all areas because tasty and easily prepared. It is made from flour, coconut milk, and sugar. The dessert consists of three parts: filling, filling cover, and topping.

Ingredients of filling
1 kg. palm sugar
1.2 kg. grated coconut meat
1/2 cup water
3 measuring cups maltose syrup

Methods
Mix palm sugar with grated coconut meat. Put the mixture into the pan. Stir over medium heat till thick, and then add maltose syrup. Stir. Leave to cool. Form the mixture into 1/2 cm balls.Put into the tightly closed container filled with candle smoke.

Ingredients of filling covers
2 cups black sticky rice flour
2 cups white sticky rice flour
1/2 cup water

Methods
1. Mix the two flours together. Gradually add in water and knead well.
2. Form the mixture into 1-cm balls. Spread the balls to cover the prepared fillings.

Ingredients of topping
2 cups and 6 tbsp. rice flour
8 tbsp. tubular flour
3 tbsp. and 1 tbp. salt
4 tbsp. sugar
8 cups thick coconut cream
4 cups thin coconut milk

Methods
1. Mix the two flours together. Add sugar, salt, and coconut cream. Stir well.
2. Heat the pan. Put the mixture. Stir till thick. Remove from heat.
3. Put the filling in the middle of prepared banana. Drop the topping onto the filling till the topping covers the filling. Fold banana leaf into high triangular shape.
4. Put the dessert into the steamer. Steam for 10 minutes.

Hints
- Outer banana leaves should be 2 1/2 inches wide, 7 1/2 inches long. Cut both ends into oval shape.
- Inner banana leaves should be 2 inches ride, 5 1/2 inches long. Cut both ends into oval shape.
- Use 1/2 inch wide, 12 inches long coconut leaf to secure the pack of the dessert.

Makes:240 packs

Khao Niew Tud (Sticky Glutinous Rice)

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Khao Niew Tud (Sticky Glutinous Rice)

Khao Niew Tud or Khao Niew Naa Nuan is made from glutinous rice, coconut milk, and sugar. It is served after the main course or after supper.

Ingredients
1 kg. long grain glutinous rice
1 1/2 kg. coconut cream
2 cups thin coconut milk
6 tbsp. sugar
2 tbsp. salt
2 g. rice flour

Methods
1. Soak the glutinous rice for at least 3 hours.
2. Mix thin coconut milk with 1 tsp. of salt.
3. Wash the rice. Place the rice on a steaming tray. Add the mixture of thin coconut over glutinous rice. Steam until done for 20-25 minutes.
4. Mix well 5 cups of coconut milk, salt, and sugar. Pour over steamed glutinous rice.
5. Continuously steam for 10 minutes. Bring to heat.
6. Garnish with Thong Yod or steamed black beans. Continuously steam for 20 minutes. Lower to medium heat.

Tua Pap (Filled Wheat Flour Dumpling)

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Tua Pap (Filled Wheat Flour Dumpling)

Khanom Tua Pap is an ancient Thai dessert, easy to make but very delicious and also nutritious. The ingredients which are easily found in one's own home include rice, sugar, and coconut or coconut milk.

Ingredients
1/2 kg. glutinous rice flour
1 3/4 cup water

Ingredients of Bean filling
800 g. steamed mung bean
2 tsp. salt

Shrimp filling
2 tbsp. vegetable oil
1 tbsp. coriander's root
1 tsp. ground garlic
1 tsp. pepper
1 cup chopped shrimp
1 1/2 cups fine shredded coconut meat
1/2 cup sugar
1/2 cup salt
1 cup water mixed with 2 drops of orange food colorings

Ingredients of Topping.
4 80 g. 3 - 4 cups fine shredded coconut meat
5 g. 1 1/2 tsp. salt
300 g. 1 1/2 cups sugar
150 g. 3/4 cup roasted sesame seeds

Preparation of bean filling
Mix well the steam mung bean with salt

Preparation of shrimp filling
1. Chop shrimp and coconut meat together, add colour
2. Heat the pan. Add some vegetable oil, coriander's root, and the shrimp mixture. Fry till well done. Season with salt, and sugar. Set aside.

Methods
1. Put the glutinous rice flour in a bowl, add water, knead until the flour is smooth (about 10 - 15 minutes)
2. Make 1-inch balls of the flour. Flatten each ball, drop into boiling water and leave till cooked. Remove from heat and put it into the fine shredded coconut meat.
3. Fill the flour in Step 2 with prepared fillings. Fold in the middle. Press the rim of the flour to cover the filling. Arrange the finished Tua Pap and serve with sugar and sesame seeds.

Hints
1. If more fragrant or colored Tua Pap is needed, pandanus leaf or food coloring should be added in mixing water.
2. For best result, mung beans should be cooked till soft before use.

Makes: 50 pieces for 17 - 20 persons

Leb Meu Nang (Sticky Rice Flour Stick with Coconut Meat)

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Leb Meu Nang (Sticky Rice Flour Stick with Coconut Meat)

Leb Meu Nang is served in wedding ceremony or in teaching Buddhism in the temple. With its good smell, soft, sticky, sweet, and its shape; which is long and thin like ladies fingers, it is called "Khanom Leb Meu Nang"

Ingredients
150 g. rice flour
50 g. cassava flour
500 g. jasmine scented water
100 g. cassava flour (used for preventing finger jam to the flour.)
750 g. thick coconut cream
50 g. cooked sesame seeds
480 g. grated coconut meat
7 g. salt
1 1/2 cups sugar
20 g. rice flour

Methods
1. Mix rice flour with cassava flour. Knead the two flours by adding jasmine scented water gradually till soft. Pour the rest of the water into the flour.
2. Stir the mixture over high heat till thick. Then lower the heat and continue stirring till the mixture does not get stick to the pan. Leave to cool.
3. Knead the flour again. If the flour is too sticky, touch cassava flour while kneading. Form the mixture gradually into a long and thin shape with pointed ends.
4. Boil water. Put the prepared mixture in Step3 into boiling water till it floats. Remove the cooked dessert and put it into grated coconut meat mixed with salt.
5. Boil coconut cream, add salt. Dissolve 2 g. of rice flour with water and add it into the coconut cream. Remove from heat after the mixture boils.
6. Stir fry sesame seeds (without oil). Mix sugar.Desired characteristics of the dessert:Soft ad sticky, and scented : sweet and creamy

Hints
Use medium heat while shining first, then lower the heat. If use too low heat, the mixture will get stick to the pan and is not soft.

Makes: 10 - 15 persons (60 g. for each)

Khao Niew Moon (Glutinous Rice with Toppings)

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Khao Niew Moon (Glutinous Rice with Toppings)

Khao Niew Moon is an ancient Thai dessert made from glutinous rice, coconut milk, sugar, and salt to make sweet, salty, and creamy taste. This kind of glutinous rice is served with various toppings such as Sungkaya topping, dried fish topping, shrimp topping, etc. It is served in all occasions.

Ingredients
1 kg. (5 1/2 cups) long grain sticky rice
1 piece alum
440-500 g. (1 3/4-2 cups) thick coconut milk
300 g. (1 1/2 cups) sugar
30 g. (3 tbsp.) salt

Methods
1. Soak the sticky rice at least 3 hours.
2. Wash the rice 3 times. Drain.
3. Place the rice in a steamer tray lined with muslin. Steam until done for 20-25 minutes
.4. Mix salt, coconut milk, and sugar will. Bring to boil and strain through muslin.
5. When the rice done, mix the prepared coconut milk with the rice. Scramble the mixture.Serve with toppings such as Sungkaya or other ripe fruits such as mangoes or durians.

Preparation of Thick coconut milk
Ingredients
2 cups (500 g. coconut meat) coconut milk
30 g. (2 tbsp.) rice flour
5 g. (1 1/2 tsp.) salt
30 g. (2 tbsp.) sugar

Methods
Mix well the mixture. Bring to boil and stir over the heat.

Preparation of Sungkaya Topping
Ingredients
190 g. (3/4 cups) thick coconut milk
200 g. (1 cup) palm sugar
6-7 (1 1/2 cups) eggs
3 pandanus leaves (cut into pieces)

Methods
Mix well sugar, coconut milk and eggs. Hand mix all the mixture together with pandanus leaves.Strain the mixture with muslin. Steam over boiling water for 20 minutes.

Makes:10 persons.

Preparation of Shrimp Topping
Ingredients
1/2 cup finely chopped fresh shrimp
1 cup (120 g.) finely chopped coconut meat
2 tsp. coriander’s root pounded with ground pepper
1/4 cup Cooking oil
2-3 tsp. salt
2-3 tbsp. sugar
1 tbsp. finely chopped kaffir lime leaves
1/2 tbsp. food coloring (red/orange)

Methods
1. Chop shrimp and grated coconut meat and mix well with food coloring.
2. Heat the pan. Add coriander’s root, shrimp, and grated coconut meat. Mix all together.Seasoning with salt and sugar. Garnish with Kaffir lime leaves.

Makes:10 persons.

Preparation of Dried Fish Topping
Ingredients
1 cup dried fish
2 tbsp. cooking oil
1/2 cup sugar
1/4 cup fried shallots

Methods
Stir fry the dried fish until crisp over the lower heat. Add sugar and fried shallots.

Khao Tom Pad or Khao Tom Mad (Filled Glutinous Rice)

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Khao Tom Pad or Khao Tom Mad (Filled Glutinous Rice)

Khao Tom Pad or Khao Tom Mad is a native Thai dessert made for giving to monks in Tuk Bath Tae Wo, and Aok Pan Sa festivals, and also giving among relatives during the festivals. It is always served before dinner time or to be a food provision during a long journey.

Ingredients
2 kg. long grains glutinous rice
5 cups thick coconut cream (made of 2 kg. grated coconut meat)
1 1/2 cups thin coconut cream
40 - 50 g. salt
800 g. sugar
1/2 kg. cooked black eye peas
2 hands ripe banana

Methods
1. Wash the rice 1 time. Soak in deep water for hours. Strain.
2. Mix thick coconut, salt, and sugar together. Stir till the sugar dissolves. Add the mixture into the rice in Step 1. Soak for a while.
3. Put the mixture from Stop 2 into the pan. Stir till the mixture dries. Set aside.
4. Tear young banana leaves. Wipe with wet clothes. (the outer leaves are 7 inches wide, 8 inches long, the inner leaves are 5 1/2 inches wide, and 6 1/2 inches long). Cut both ends of the leaves into oval shape. Put the inner leave on the outer leaves.
5. Spread the rice on the banana leaves. Put some cooked black eye peas. Put ripe banana in the middle of the rice sheet. Cover the banana with some rice. Fold the banana leaves. Tie the two packs of the dessert together tightly.
6. Steam the dessert for 2 hours.

Makes: 60 packs

Pui Fai (Thai Cake)

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Pui Fai (Thai Cake)

Khanom Pui Fai is a sweet and colorful Thai dessert usually served on a special occasion such as a party to celebrate one's promotion.

Ingredients
500 g. wheat flour
2 cups sugar
2 duck eggs
2 tbsp. S.P. (leavening agent)
3/4 cup condensed milk
1 cup water (1)
1 cup water (2)

Methods
1. Beat the eggs well at a high speed. Add S.P. (leavening agent) and continue beating for about 5 minutes.
2. Gradually and alternately add sugar and water (1)
3. Add milk and beat the mixture for 2 minutes.
4. Fold in wheat flour alternately with water (2), using a low speed beater.
5. Pour three -quarter of water into the steamer and heat to boil.
6. Spoon the mixture into the paper cake cups held in the aluminum molds. Arrange the mold in the steamer tray. Steam on medium heat for about 12 minutes.
7. Remove the cooked Pui Fai from the aluminum molds. Leave to cool.

Makes: 250 small paper cups.

Sungkaya (Thai Custard)

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Sungkaya (Thai Custard)

Sungkaya is an ancient Thai dessert made from eggs, sugar, and coconut cream. It is served in various occasions nowadays and is adapted into various kinds such as Sungkaya with young coconut meat topping, with pumpkin topping, taro topping, or Foi Thong topping. In addition, it is also served with Khao Niew Moon (glutinous rice)

Ingredients
35 duck eggs
1 kg. + 2 g. palm sugar
2 g. sugar
2 kg. grated coconut meat (to make 10 coconut cream)
20 pandanus leaves (cut into pieces)
2 tbsp. cassava flour

Methods
1. Wash the eggs, dry, and set aside.
2. Hand mix the eggs and sugar together by using pandanus leaves.
3. Add thick coconut cream. Mix it to the mixture in Step 2. Then, strain through muslin.
4. Put the tray in the steamer. Steam the tray till it completely dries.
5. Put the mixture into the tray. Sprinkle with pumpkin or young coconut meat.
6. Steam over high heat for 1/2 hour. When the dessert raises, lower the heatto be medium. Steam for another 1/2 hour.

Remarks:To make pumpkin Sungkaya, cut pumpkin into small 1-inch pieces. Sprinkle on the top of Sungkaya.

Makes:1 tray (12 x 12 inches)

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