NEW RECIPE

Steamed Carving Pumpkin custard with golden threads hotel style

This pumpkin custard with special carve top with golden threads aka Sang-Ka-Ya Fak Thong nar Foi Thong or สังขยาฟักทองหน้าฝอยทอง in Thai langue. I've been posting for a long time in 2008. That's a typical one. Today I have a special design. To impress visitors. Let's talk about the origin of custard slightly before we do. Custard in Thailand is a confectionery that is influenced by Portuguese. Popular with glutinous rice. Or put in a pumpkin Taro or coconut, then steamed to a different kind of custard with bread. INGRADIENTS: 3 KG. pumpkin (size by the photo) 5 duck eggs 1 KG. coconut milk 300 g. palm sugar 0.5 KG.Golden threads OK WE GO: Carve a pumpkin beautifully. Pour it out like a small pot or look like a pot with a cover. Wash with brine And pat dry.  On the stove to boil water. Bring carve the pumpkin steamed to 80% or until almost cooked. While steaming prepare to make custard. In a mixing bowl you poor coconut milk into at first. Add pal

Thai Sweet Rice Crackers.


Organic Thai Rice Crack­ers are a deli­cious tra­di­tional Thai snack made from crunchy puffed brown or white rice. These glu­ten free,dairy free treats are hand-made using organ­ic­ally grown pro­duce and are ideal for a healthy snack,kids’ lunch boxes,party nibbles,or an after­noon treat.

Ingredients:
  • 300 gms rice cracker
  • ½ cup water
  • 400 gms Brown Sugar
Preparation:
  1. Bring the rest of cooked rice press in the round or square molding as you desired.
  2. And bring to dry under the sun 1-2 days and then fried in hot oil.
  3. Preheat the oil over medium heat. Fry the rice crackers a few pieces at a time.
  4. Turn to brown on both sides, remove and drain.
  5. Add brown sugar in a saucepan and stir to dissolve, continue boiling, and the sugar will start to change to almost thick turn off the stove.
  6. Take a spoon and make swirls on the rice crackers and leave it to cool.
Note: must top brown sugar when still hot.