Thai Rice Flour Muffins (Kanom Tui Fu)

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Thai Rice Flour Muffins (Kanom Tui Fu)

Thai-Rice-Muffins.jpg

This is the Thai version of muffins, they are made with rice flour, scented very gently with rose or other flower water and steamed rather than baked. To cook this you will need foil or paper cups, the dough mixture is runny and needs to be held in a cup during cooking. You can see from the pink muffin sliced in half in the picture above, that the mixture forms light moist muffins.

Ingredients for 4 Muffins
125 gms Rice Flour
125 gms Sugar
125 ml Rose Water
1 Teaspoon Fresh Yeast
1 Teaspoon Baking Soda
Food Colouring (Optional)

Preparation
1. Mix the yeast with the rice flour, add the rose water little by little and mix until the flour is soft.
2. Add sugar, and the remaining rose water and the baking soda.
3. At this point you can add 5 drops of food colouring. Or even divide the mixture into sections and colour each section separately.
4. Stir the mixture well and place in a covered bowl, leave for 1-2 hours for bubbles to form.
5. The mixture should be thick but still fluid. Fill each paper or foil cup to just below the top, the mixture will expand during cooking.
6. Place in a Chinese steamer for 10 minutes. You can check they are cooked by sticking a tooth pick or fork into the centre and if it comes out clean it is cooked inside.
7. Serve cold.

Homemade Coconut Ice Cream (I-Tim Ga Ti)

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Homemade Coconut Ice Cream (I-Tim Ga Ti)

coconut-icecream.jpg

This is classic rich coconut ice-cream, served in a Thai style. Thai ice-cream isn't really iced cream, it's often made from non dairy products. This recipe contains taro, a root vegetable whose starchiness gives the ice-cream a soft smooth texture. You can also use sweet potato if you cannot obtain taro.
This recipe is much easier if you have a hand blender, during the preparation you will need to blend the ice-cream repeatedly as it freezes, this is done to break up the ice crystals that form. It is much easier to do that with a handheld blender or egg beater. Finally, the decoration is made from a gummy coloured mixture of cooked sticky rice flour, this is also very typical Thai, but you can use whatever toppings you like, although not strictly Thai, rum soaked raisins are popular in my house among the adults.

Ingredients
800 ml Coconut Milk
200 gms Sugar
5 gms Salt
100 ml Skimmed Milk
75 gms Taro or Sweet Potato
5 gms Corn Flour
Ice-water To Rapidly Cool the Mixture

Preparation
1. Chop the taro or sweet potato into large cubes and steam until cooked through.
2. Heat the coconut milk in a sauce pan on a very low heat (about 55 degrees celsius, this is nowhere near boiling, it is simply hot to the touch).
3. Mix the corn flour with 100 ml water and add to the coconut milk in the saucepan.
4. Add the sugar, salt, and skimmed milk, to the saucepan and stir until everything is dissolve.
5. Warm it to 65 degrees C and keep stirring it. Do not let it boil.
6. Mash the taro cubes with a fork and add into saucepan and using a hand blender blender the contents of the pan until the mixture is completely smooth and the taro has disappeared into the liquid.
7. Warm the pan a little higher to 80 degrees C for 4 minutes. Again it must not boil. This is to cook the flour through, without permitting it to become a thick sauce.
8. The mixture should be cooled quickly and then put in the fridge, the best way to do with is to empty it into a containing that is sitting in ice water.
9. Once it is cool enough, put it into the freezer until frozen.
10. While it is freezing ice crystals will form, every few hours you should remove it from the freezer and blend it with a hand blender to break up the crystals.

Sticky Rice Ball Topping (Ruam Mid)

These are used as the topping, they have a gummy texture and a rose smell, if you prefer you can use vanilla essence in water for a vanilla smell or other fruit essences. You can use coconut essence if you really want to emphasize the coconut taste.

Ingredients Red, Green and Yellow Food Colouring
9 Tablespoons Sticky Rice Flour (3 tablespoons for each colour)
4 1/2 Tablespoons Rose Water (1 1/2 tablespoons for each colour)
300 ml Cold Water
Water for boiling

Preparation
1. The colours need to be made up separately, steps 2 - 4 should be repeated for the red, green and yellow shapes in separate cups.
2. Drop the red food colorings into a cup and add 1 1/2 tablespoons of rose water.
3. Add 3 tablespoons of sticky rice flour to the cup and mix to a paste.
4. Pinch off small amounts of the paste and roll into tiny (corn sized) balls, or small sausages.
5. Repeat steps 2-4 for yellow and for green food colouring.
6. Boil water in a saucepan and drop the balls and sausages into the boiling water.
7. They will swell slightly when cooked, it only takes a couple of minutes. One cooked, scoop them out with a sieve and drop into the cold water.
8. Mix a few with the ice-cream just before serving.

Bituoy & Pumpkin Dessert ( Won Fug Thong Bia Tai )

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This is a two layer dessert, a jelly bottom layer and a top creamy layer that comes from mashed pumpkin. It's the combination of the two textures that make this a nice dessert. The flavouring for the green one is Bi-Tuoy (the bubblegum flavouring made from Pandan leaves). You can also buy pandan essence in shops if you can't get the leaves.

Ingredients For Lower Layer
20 gms Bi Tuoy (Pandan) Leaves
300 ml Water
100 gms Sugar
5 gms Agar Agar Jelly Powder

Ingredients for Pumpkin Layer
230 ml Coconut Milk
100 gms Pumpkin
20 gms Sugar
A Pinch of Salt
5 gms Agar Agar Jelly

Preparation
1. Lower Layer: Blend the bituoy leaves with water, bring the mix to the boil and simmer for a minute. Strain into a second pan you keep the green liquid and throw away the leaf pulp.
2. Add the sugar and agar to the hot green liquid and stir until dissolved. Pour into a tray and leave to cool and set with the tray at a slant, it makes for a prettier effect.
3. Pumpkin Layer: Cut the pumpkin into large cubes and boil in water until soft. Drain and mash.
4. Mix the mashed cooked pumpkin, coconut milk, sugar, agar, and salt and heat while stirring till the sugar has dissolved and the mix is smooth.
5. Leave to cool a little and pour over the bituoy layer, but be careful, agar sets very quickly, you want it to be cool enough to pour on the bituoy layer, but not to let it set. If you are more use to using gelatin as the setting agent agar can be a surprise - it sets above room temperature.

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Coconut Flower Biscuits (Ka Noom Ja Mong Gud)

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These biscuits have a plain base, the sweetness comes from the sweet flower shapes and a little crunch and sweetness comes from the sugared pumpkin seed, or you can also use sugared almonds or sesame seeds if you can't get the pumpkin seeds.

Ingredients Pai
240 gms Wheat Flour ( Cake flour )
1 Egg Tolk
100 gms Salty Butter
100 ml Water

Preparation
1. Mix flour and butter, and rub between your fingers to form a fine crumb.
2. Add egg and water slowly and massage until mixed to a soft dough.
3. Roll flat and very thin, and cut out 2cm diameter circles.
4. Cook in a pre-heated oven at 160 degrees celsius and bake for 8 minutes.

Ingredients for Ton Aigg
6 Egg Yolks
240 gms Wheat flour
100 gms Sugar
220 ml Coconut Milk

Preparation
1. Heat a dry frying pan to make it hot.
2. Put the flour in and toast it by stirring it for a few minutes (don't let it brown, just toast it a little). Set aside.
3. Boil the coconut milk and add sugar boil until some of the liquid has boiled off and it's it's a slightly thick syrup. Leave to cool (it needs to be cooled enough before adding the egg yolks, warm is OK)..
4. Stir in the eggs yolks into the syrup one by one, stirring them in as you do.
5. Add the flour to this, stir it in and put on a medium heat.
6. Keep stirring, this will thicken to a firm paste. Keep stirring and cooking and stirring and cooking to cook through the paste. Leave to cool.
7. Form small balls of this paste in your hands, this forms the centre of your flour.
8. Make the leave pattern with a toothpick in each ball.

Ingredients for Nam Mong Gud
100 gms Pumpkin Seed (Almonds or Sesame seeds)
50 gms Sugar
50 ml Rose Water (Or water and vanilla essence)

Preparation
1. Toast the pumpkin seeds in a dry pan.
2. Mix the water and sugar and heat until the sugar goes crystalized (at the fudge stage).
3. Mix in the pumpkin seeds and leave to cool.

Assembly
Take a base, place the seeds as leaves around the base, then place a ball of the yellow paste in the middle.

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.

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.
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