Thai Cuisine Recipe

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. ิ

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

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

( 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

1 kg. glutinous rice flour

4 cups water

3 coconuts

1 1/2 kg. palm sugar

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.

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

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.

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)

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.

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

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)

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.

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)

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.