Thai Cuisine Recipe

A - Lua (Crispy Sticky Dumpling)

A-Lua is made from wheat flour, coconut cream, and sugar. This dessert is crispy outside but soft inside, sweet, creamy, and scented. It can be colored by natural colors and food coloring.

Ingredients
2 cups wheat flour
1 1/4 cups sugar
2 cups coconut cream
2 tbsp. pandanus leaves water

Methods
1. Sieve flour and add sugar. Add coconut cream gradually. Knead till the sugar dissolves, then put all the rest of the coconut cream. Stir well and sieve the mixture. Put the mixture into pan. Stir quickly over medium heat till the mixture is clear. Add pandanus leaf. Stir till the mixture is thick and clear. Leave to cool.
2. Grease the tray. Use 2 teaspoons to scoop the mixture and drop on the tray to be 1 1/2 inches far from each others. Sun dry the dropped mixture or bake by using hot air.

Hints
- Use high heat for about 2 - 3 minutes till the mixture is clear, then lower the heat and continues to stir for another 2 - 3 minutes till the mixture is cried.

Makes: 5 - 8 persons

Ray Rai (Rice Thread with Coconut Meat)

Khanom Ray Rai is a beautiful Thai dessert. It is always mentioned about its eye catchy aspect both in normal conversation and in writing.


Ingredients
300 g. dried rice flour
30 g. tubular flour
50 g. singapore flour
375 g. coconut cream
500 g. fresh flower scented water
200 g. sugar
375 g. thick coconut cream (to make topping)
240 g. steamed grated coconut meat
3 g. salt
135 g. black white cooked sesame seeds
3 – 4 g. banana leaves

Methods
1. Mix rice flour, tubular flour, and coconut cream together. Knead the mixture for 10 minutes. Then add the rest of coconut cream and jasmine scented water. Put the mixture into the pan. Stir till the mixture dries and no longer stick to pan. Leave to warm.
2. Knead the mixture till soft. Roll the mixture to be 10 inches long, and 1 inch wide. Cut the rolled mixture into 1 inch pieces.
3. Sprinkle cassava flour onto the mold. Put and press the prepared mixture in Step 2 in the mold. The pressed flour will be round, line like a piece of hay in bird’s nest.
4. Put banana leaves onto the steamer. Grease the leaves with coconut cream. Put the prepared mixture in Step.3 into the steamer. Steam for 4 – 5 minutes. Remove from heat.Leave to cool.
5. Serve with cooked grated coconut meat mixed with coconut cream and salt.

Hints
1. The most important step of making Khanom Ray Rai is preparing the flour.
- Knead the flour with the palm till soft.
- Stir the flour in one direction only.
- Use cassava flour as needed. If uses it too much, the flour will be too wet when steam.
2. After the water boils, steam the dessert for another 3 – 4 minutes only. If longer, the dessert will be too wet, and flat.
3. To serve:
- Sprinkle grated coconut meat on the dish first.
- Place the dessert on the coconut.
- Separate coconut cream, sesame seeds, and sugar. When it is ready to eat, sprinkle sugar, sesame seeds, and coconut cream on the dessert consequently.
- The dessert should be shiny, sticky, and soft.

Makes:15 persons (60 g. each)

Ta - Ko (Rice Flour Custard with Coconut Cream)

Ta-ko is made from flour, coconut cream, and sugar. There are two parts of Ta - ko; the main part consists of flour and sugar, and the topping contains coconut cream, flour, and salt. To make variation, other ingredients can be added to have more various tastes such as corn, nut grass, and taro and they are called by their names e.g. Taro Ta-Ko, Nut Ta-Ko, etc.


Ingredients of the main part
1 1/2 cups mung bean flour
1/4 cup cassava flour
7 1/2 cups pandanus leaves water
4 1/2 cups sugar
2 cups cooked nut grass (dice)

Methods
1. Mix mung bean flour and cassava flour together.
2. Add pandanus leaves water into the flour gradually. Stir well.
3. Put the mixture in Step.2 into the pan. Stir well over high heat till the mixture becomes thick then add sugar. Lower the heat to medium, stir till the mixture is thick and clear. Add nut grass, stir for a while. Set aside.
4. Drop the mixture into the middle of pandanus leaves cups

Ingredients of topping
1 1/2 cups corn flour
4 tsp. salt
7 1/2 cups (3 1/2 cups coconut cream, 4 cups coconut milk) coconut milk

Methods
1. Mix corn flour, salt, and coconut milk together. Stir well.
2. Bring the mixture in Step 1 to stir over medium heat till the mixture is thick. Remove. Drop over the main part in pandanus leaves.

Methods of making pandanus leaves cups
Materials
1. Pandanus leaves
2. Green thread
3. Needle No.94. Scissors

Methods
1. Cut both ends of pandanus leaves. Divide the leaves into 5-inches squar es. Cut along the line.
2. Fold the right square.
3. Continue folding the rest.
4. Fold the last part into the cup. Sew the top and the lower ends.

Makes:180 pieces

Leum Kleun (Stir Fried Mung Bean Flour)

Khanom Leum Kleun is made from mung bean flour, coconut cream, and sugar. There are 2 parts of the dessert: body and topping. After putting the dessert into the cups, sprinkle with fried and crispy green peas. The dessert is soft, smooth, and very easy to swallow.

Ingredients of the topping
3/4 cup rice flour
2 1/2 tsp. salt
2 cups thick coconut cream
1 cup thin coconut cream
some fried green peas

Methods
1. Mix well flour, water, food coloring.
2. Heat the pan. Pour the mixture in Step. 1 into the pan. Stir over high heat till the mixture is thick and clear. Add sugar. Stir till the mixture is thick and clear. Remove from heat.
3. Drop the mixture into plastic cups at the level 3/4 of the cup.
4. Mix rice flour, salt and coconut cream together. Pour the mixture into the pan.
5. Heat the pan. Stir the mixture till thick. Drop the mixture onto the body in Step 3.
6. Sprinkle with fried green peas.

Hints:
1. The body of the dessert is dried easily. So drop it into the cups as quickly as possible otherwise the dessert is not smooth.
2. The topping should be added onto the body while it is still warm, or the two parts are apart from each other.Desired characteristics of the dessert:The body should be clear with light colour. The topping should be smooth

Makes:200 cups

Khao niew Daeng (Ged Glutinous Rice)

Khao Niew Daeng is in a same type of Thai desserts as Khao Niew Kaew and Kalamae, which need to be stirred to form the desired characteristics of the dessert. The main ingredients are glutinous rice, palm sugar, and sesame seeds. It is served in Song Kran festival to monks and relatives.

Khao Niew Kaew (Glossy Glutinous Rice)

Khao Niew Kaew is made from glutinous rice. coconut cream, and sugar. It can be scented by adding pandanus leaves. Khao Niew Kaew is served to the monks in various festivals such as kao Pan Sa and AoK Pan Sa. Khao Niew Kaew was one of the ten desserts served in the celebration of Phra Si Rattanasartsadaram Temple in 1809 during King Rama I period.

Ingredients
1,500 g. glutinous rice
1,000 g. sugar
8 cups grated coconut meat
10 pandanus leaves
2 – 3 tbsp. concentrated pandanus leaves water
1 tbsp. salt (to mix in the water while washing rice)

Methods
1. Wash the rice slightly 3 times. Mix salt in the water while washing. Then soak for 3 hours.
2. Steam the rice for 50 minutes.
3. Mix sugar, coconut cream, and pandanus leaves together. Boil until the mixture is thick.
4. Add the rice into the mixture in Step 3. Stir and add pandanus leaves water to make colour. When the mixture is well done (sticky and clear), put and press the cooked mixture into the tray. Leave to cool. Caut into pieces.


Hints
Use medium heat first. When the mixture is thicker, lower the heat.

Makes:
1 tray (12 x 12 inches)

Piak Poon (Rice Flour Custard)

Stirring flour, sugar, and saturated red lime juice are needed in making Khanom Piak Poon. The dessert needs to be stirred over high heat and then medium heat till it turns sticky and thick. It is usually added green color from pandanus leaves and black from burnt coconut skin. It is always served after dinner.

Ingredients
4 g. rice flour
1 1/2 g. tubular flour
2 g. palm sugar
1 kg. sugar
16 cups Saturated red lime liquid
2 tbsp. concentrated pandanus leaves water

Methods
1. Prepare saturated red lime liquid - Use 3 kg. of red lime.- Soak red lime in 20 litres water for 1 week.
2. Mix rice flour, tubular flour, and saturated red lime liquid together.
3. Pour the mixture into the pan. Add palm sugar and sugar. Stir till thick. Then add pandanus leaves water. Stir for another 1 hour. Lower the heat. Pat the dessert in the tray.

Makes:
1 of 12 x 12 inches tray or
2 of 5 1/2 x 5 1/2 inches tray