Tua Kieow dtom nam tan (Mung Beans in Sugar Syrup)

You can make a lot of delicious things with mung beans, and this sweet dessert is one of them. It very delightful. And that’s not all, beside that this dessert very delicious, it has a high nutrition value and very easy to make.  But I guarantee you its worth to making this dessert and most of the time little children like this dessert. It’s really good for them because of the nutrition value and they would like it because it’s sweet to which comes from sugar syrup.

Ingredients:

• ½ cup Mung bean (cut out waste powder, beans and nuts, and then rock out)
• ¼ cup Brown sugar.
• ½ cup White sugar (to taste the flavor).
• 4. 6 cups water.

Preparation:

1. Separate the good beans and broken beans. Enter by bringing water mixing bowl. 
2. And poured into beans. Copy beans floating And the black pigment.
3. Rinse beans thoroughly.
4. The beans are roasted at a low heat. And the aromatic.
5. Set water roasted peanut aroma and then only put in a water setting.
6. When boiling water. Adjust light to low heat until beans are done cooking task a little soft.
7. Add granulated sugar Season to taste with sweet sugar raise enough boiling down.

Note:

Green beans are boiled sugar suppress food expert Like to do a simple But the technique Tips & Tricks and much good if the cause is known as the menu or calf that is because I need to keep more always

1. The time must be roasted with fire roasted mild or not done, the black is strictly prohibited. Because of cooking time. Bean will never soft. If cooking for a long time Maturation is not uniform.
2. To see if cooked beans, cooking time do I have more persistent because the distance from every 5 minutes until done. Task becomes much money. Not very far apart. Always need to keep more.
3. People are not very strong person because of turbid water, he does not.
4. Impatient with sugar quickly before the beans are soft, not cooked. Brown will go nuts because the nuts, not a soft strap.
5. Brown has resulted in the clear water.

   

Khanom Cha Mong Kood (Egg Yolks Dumpling in Wheat Flour Crown)

Cha Mong Kood is a royal Thai dessert,served to the King. It is a rare Thai dessert because of its complicated methods of making.

Ingredients for Watermelon seeds: thorn shaped

• 1 cup red skinless watermelon seed
• 1 cup sugar
• 1 cup jasmine scented water

Preparation:

• Mix sugar and jasmine scented water together. 
• Heat to boiling. Remove from heat.
• Stir fry watermelon seeds over low heat. 
• Put finger into prepared syrup, then nib watermelon seeds with the finger till the syrup dries. 
• Wipe the pan with wet clothes. 
• Rub till the seeds become thorn, which takes about 5 – 6 hours. 
• Store the seeds in closed container.

Ingredients for Cup flour

• 1 cup wheat flour
• 2 egg yolks1 egg

Preparation:

• Mix flour with eggs. Knead till soft. 
• Spread the flour into thin sheets, then cut the rim to make 2 inches diameter round sheet.
• Put the flour into a small cup, press slightly to form the flour to be a cup. 
• Remove from the cup with fork. Bake and set aside

  

Khanom Leb Meu Nang (Ladies fingers)

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 ½  cups sugar

Preparation:

• 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.
• 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.
• 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.
• Boil water. Put the prepared flour into boiling water till it floats. 
• Remove the cooked dessert and put it into grated coconut meat mixed with salt.
• 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.
• Stir fry sesame seeds (without oil). Mix sugar.Desired characteristics of the dessert:Soft ad sticky, and scented : sweet and creamy

Note:

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.

  

Chao Kuai (Grass jelly) Cool and Heat In

In Thailand grass jelly is known as “Chao Kuai”, and is commonly served relatively plain together with ice and natural brown sugar. Additionally, it can also be served with fruits such as Jackfruit, the fruit of the toddy palm or mixed together with other Thai desserts.  This recipe I make it simple with crushed ice and syrup just for two you and I….hihihi…;P

Ingredients:

• 50 gms Grass Jelly
• 50 gms Sugar
• 200 ml Water
• 50 gms Crushed Ice

Preparation:

• Boil the water with the sugar until it is fully dissolved. Leave it to cool.
• Cut the grass jelly into cubes or another forms and spoon in the serving bowl.
• Add syrup and crushed ice over the grass jelly and serve cold.  
• You can add more syrup if you like more sweet.

Read Grass Jelly benefit

   

Pla Krim-Khai Tao (Vermicelli in coconut milk syrup)

Pla Krim Khai Tao or Vermicelli in coconut milk syrup, a traditional Thai dessert.  This dessert mixed between kind of dessert Pla Krim and Khai Tao bring to eat together.  The sweetness of dessert Pla Krim. And salty of Khai Tao are combinations. Make a gorgeous taste. Enjoy!

Ingredients:

• 50 gms Sticky Rice Flour
• 25 gms Rice Flour
• 1 Tablespoons Cassava Starch
• 50 ml flower Water (rose, jasmine, pandan leaves etc.)
• 200 gms Palm Sugar
• 250 ml Water
• 200 ml Coconut Milk
• A Pinch of Salt
• Water for Boiling
• A Bowl of Cool Water

Preparation:

• Mix the rice flour, sticky rice flour and cassava starch together. 
• Add enough of the flower water to form a stiff dough and knead it a little.
• Bring a pot of water to the boil.
• Pinch off small pieces of the dough and roll them into worm shapes and drop them into the boiling water to cook. They cook quickly, typically one or two minutes depending on size.
• Scoop out of the hot water and drop into the cool water to cool down.
• Make palm sugar syrup by adding the sugar, to water. 
• Add just enough water to cover the sugar, then heat until the sugar is light brown and just dissolved and leave to cool.  
• Add the Vermicelli in the pot. This will make vermicelli absorb the syrup.
• To make a salty coconut milk, put coconut milk on the heat, add a pinch of salt and just warm it till steam starts coming off, you just want to warm it.
• To serve spoon the vermicelli in a bowl and pour the warm coconut milk over it.

  












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Bua Loy Nam Khing (Sweet Ginger Soup)

Sweet Ginger Soup or Bua loy Nam Khing is another cup of dessert contained in the Vietnamese menu. Eat a dessert made much easier. How to do but is not difficult to do elegantly. The Bua loy have much spare flesh soft, sticky ginger water must taste sweet aroma from the thresh flour out how to gradually enter the water gradually into the flour. Bualoy in Ginger Soup is delicious to eat fresh ginger in water Bualoy palatable. Water is light brown to clear. The color of brown sugar taste is not sweet aroma of ginger held together with sugar, a little spicy flavor.

INGREDIENTS:

• 500 g of soybean
• 12 cups of water
• 2 tbsp of Calcium Sulfate
• 4 tbsp of tapioca flour
• 1 kg of old ginger

PREPARATIONS:

1. Soak soybean in hot water about 1-3 hours or until it inflate.
2. Take all crust and clean soybean.
3. Blend soybean, while blend add water little by little. Then filter with white and thin fabric.
4. Put soymilk on fire, always stir it. If boil put it down from fire.
5. Burn calcium sulfate then pestle it. Sift it one time before use.
6. Mix tapioca flour with calcium sulfate and water 1/4 cup to pot which you let soymilk hard.
7. Strongly pour soymilk to pot (ingredient no.6) and do not stir it. Let it hard without move or shake.

PREPARATIONS for making ginger soup
Clean ginger and pound it lightly, add it to water and boil it.

  

Tofu in Ginger Soup

“Tao Huay” is how we call it in Thailand is “Tofu in Ginger Soup” however, in fact we usually have it as a dessert or snack. It usually comes with “mini Chinese doughnuts” - very crispy fried flour. This really gives another layer of texture to the dish.

Ingredients:

• Ginger, 3 roots, smashed and roughly sliced
• Soft Tofu, 1 container
• Dark or light brown sugar
  

Preparation:

• Bring 3 quarts of water into boil.
• Add smashed ginger into the pot.
• Let it cook at medium heat for at least 1 hour.
• Turn off the heat when the ginger fully releases the flavor.
• The soup should have strong ginger taste.
• When serving, put in dark/light brown sugar (2tsp) in each bowl.
• Scoop the soft tofu to the bowl.
• Add the ginger soup to it and stir to dissolve sugar.

Tips:

• Soft tofu is available at Chinese Grocery store, in the refrigerating section.
• Warm the tofu in the microwave before plating. It is to be served hot.
• If you don’t have light/dark brown sugar, regular white sugar will do.
• You may add as much “sugar” as you like or even serve without it.
• I like strong ginger flavor, so I would leave it overnight with the ginger pieces in the pot. It will become stronger the next day. If you don’t want it stronger, take the ginger out of the pot after cooking.
• The left-over will be good in the refrigerator for a few days.
  

  

Pheuak Kaeng Buat (Taro in Coconut Cream)

Taro in Coconut Cream or know as a "Pheuak Kaeng Buat" in Thai. Taro is also used as a starch base for a wide range of desserts and sweet treats. It makes a rich, smooth, and creamy custard with eggs, coconut milk, and palm sugar. For an easy dessert, simmer half-inch cubes of taro in coconut milk sweetened with sugar and flavor-enhanced with a small amount of salt. This makes another quick comfort food to warm those cool spring evenings.

INGREDIENTS:

• 1 kg fragrant taro
  
• 1.5 cups plam sugar
  
• 2 cup coconut cream
  
• 5 cups coconut milk
  
• 1 tsp salt

PREPARATION:

• Wash the taro well, dry with towel.
• Peel off the skin, cut into bite-size pieces.
  
• Put the coconut milk in a pot, and bring to the boil over medium heat Add taro and boil until cooked through.
  
• Add sugar plum and salt, and continue boiling until the sugar is dissolved.
  
• When the mixture returns to the boil once again, add the coconut cream.
• Boil until heated through, remove from heat.
  

   

Mun Chuem (Sweet Potatoes and Coconut Cream)

This sweet potatoes or Mun-Ted in Thai with coconut cream Thai call "Mun Chuem" This recipe can be made very easy. You can keep in the freeze for a few week.

INGREDIENTS:

• 1 kg. Sweet potato
• 3 cups sugar
• 3 cups white wash/lime water
• 3 cups water
• 1 cup coconut milk
• 1 tsp. salt

PREPARATION:

• Clean the sweet potato very well.
• Peel the skin off and cut into pieces. Make the piece big.
• Soak them in lime water for 30 minutes.
• After that, clean with water again.
• Add 3 cups of water into a pot. Boil it on medium heat.
• When it’s quite hot, add sugar and stir until the sugar is dissolved.
• Wait until the syrup is boiling, then add sweet potato. Use low fire.
• Don’t stir the potato so often. Just flip it over when the other side is done.
• Notice the potato pieces. If the color is clear then it’s ready. Remove from the stove.
• In a different pot, boil coconut milk with salt.
• When it’s boiling, then remove from the fire.
• Spoon coconut milk on top of sweet potato when it’s cool off.
  

Khai Waan (Poached Eggs in Ginger Syrup)

Poached Eggs in Ginger Syrup or Thai call "Khai Waan" It is my lazy day dessert. Why lazy dessert because very simple and easy to cook. You just have an eggs in your freeze and some sugar you can cook even you don't have any ginger also.

INGREDIENTS:

• 5 eggs (small size)
  
• 5 young ginger slices
  
• 1 cup sugar
  
• 3 cups water
  

PREPARATION:

• Combine sugar and water together bring to a boil over medium heat When all the sugar has dissolved, strain and pour back into the pot.
  
• Heat the syrup again, add ginger slices and boil until fragrant, then reduce the heat.
  
• Break the eggs, one at a time, and gently drop them into the ginger syrup.
• Boil until the egg white is done, turn the eggs over, and continue boiling for a few minutes.
• Spoon a poached egg into a serving bowl with some ginger slice and syrup.
• Serve hot.
  

Thong Yod (Golden Tear Drop)

Thong Yod means "Golden Tear Drop" and it's difficult to make because it's hard to get a perfect teardrop shape, and this is always served in a traditional Thai wedding. Known in Thailand for hundreds of years, and the history of Thong Yod dates back to when Dutch explorers who arrived in ancient Siam and taught local people how to make dessert from egg yolk. When visiting Thailand be sure to try Thong Yod, it's popular among all levels of society and served throughout the country. This dish symbolizes sweetness in love between bride and groom, and the gold color symbolizes good fortune in married life.

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

Preparation:

• Separate the yolks from white eggs.
• Strain though muslin. Squeeze.
• Blend until thick and fluffy for 15 minutes.
• Ladle the mixture in the cup. Add 4 tbsp. of flour.
• Mix well.
• 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:

• Glossy and delicacy surface.
• Both outer and inner of Thong Yod should be soft.
• Not stench.

Khanom Met Khanoon (Sweet Jackfruit Seeds)

The taste is very sweet. Met Khanoon means "seed of jackfruit" which is what it resembles. At a wedding, Met Khanoon symbolizes that whatever bride and groom do in life, they will have the support of others, and never lose sight of their dreams.

INGREDIENTS:

• 2 cups green mungbean, peeled, steamed and finely grinded
• 250 ml. coconut milk
• 3 3/4 cups sugar
• 3 cups jasmin scented water
• 8 egg yolk
  

PREPARATION:

• Mix coconut milk with green mungbean, 3/4 cups of sugar.
• Boil on meduim heat, stir until thick.
• Lower the heat. Stir until thick and able to shape. Turn off the heat. Let it cool.
• Mold into oval-shaped ball.
• Mix sugar, left, with jasmin scented water.
• Medium heat until melten.
• Filter and heat again, use low heating, in a brass pan.
• Simmer until thick. Remove from the stove.
• Put the mungbean balls in the bowl of red egg yolk. Apply throughly.
• Put all balls in the pan of syrup.
• Boil on low heat until the egg is cooked.
• Let it cool.
  

   

Khanom Foi Thong (Golden rain)

"Khanom Foi Thong" or golden rain is made of egg yolk It looks like golden threads into hot syrub. This sweet is usually made for wedding ceremonies. Foi Thong is compared to the long lasting love of of brides and grooms.

INGRADEINTS:

• 12 egg yolks, strained
• 3 cups castor sugar
• 1 cup water
• A few fine-pointed paper cones for piping

PREPARATIONS:

• Heat the water in a saucepan.
• Pour in the sugar and stir until the sugar is dissolved.
• Bring to the boil and let it boil for 15 minutes.
• Stir constantly with a wooden spoon.
• Remove from the heat and strain.
• Pour the syrup back into the saucepan.
• Bring to the boil.
• Pour the egg yolks into a paper cone and pipe the egg-yolks onto the boiling syrup through the fine-pointed hole to form fine even threads.
• To do this you will have to move your hand clockwise very rapidly over the saucepan of boiling syrup.
• Remove the threads from the saucepan as soon as they are cooked with a slotted spoon.
• Add a little water to the boiling syrup from time to time.
• Arrange the golden rain into individual portions on a serving dish.

  

Lod Chong Nam Ka Ti (Pandan Noodles with Coconut Milk)

This sweet Pandan Noodles with Coconut Milk or "Lod Chong Nam Ka Ti" called in Thai and serve with ice on top. Famous summer recipe.

INGREDIENTS:

• 2 cups of rice flour
• 1 cup of palm sugar
• 1/2 cup of concentrated pandanus squeeze
• 7 cups of red lime water
• 2 cups of coconut milk
• 1/2 teaspoon of salt 

PREPARATION:

• Knead rice flour with pandanus squeeze and red lime water, add it little by little until it well combine.
• Filter with white and thin fabric.
• Add rice flour to brass pan and put it on fire. 
• Stir it until it sticky but do not let it too dry or waterly.
• Pour cool water to basin.
• Pour pandanus squeeze to can which has medium hole around the bottom then press and let ingredient come out from that hole to cool water.
• Try to change water if you see it become hot.
• Mix coconut milk with palm sugar and salt and boil it.
• When serve, mix lod chong with coconut milk and add some little ice on top.

  

Durian in coconut milk and Sweet sticky rice: ข้าวเหนียวทุเรียน

Thai Sticky Rice with durian cramy know as a "Khao Niaow Tu-rean" I guess you know what's durian? How's smell? Do you like it? This recipe less smelling. But very tasty and take care It's fat up++

STICKY RICE INGREDIENTS:

• 1 kg sticky rice
  
• 1.5 kg. coconut cream
  
• 0.5 kg. sugar
  
• 1 tsp salt

PREPARATIONS:

• Soak sticky rice in water for 5 hours, then steam 40 minutes, put cooked rice into big bowl.
  
• Mix coconut cream with sugar and salt, bring to boil, then pour into rice bowl, stir well. Cover for 20 minutes.

DURIAN COCONUT CREAM:

• 1 cups coconut cream
  
• 3/4 cup sugar
  
• 2 tbsp palm sugar
  
• 1 cup durian meat
  
• 1 tsp salt

PREPARATIONS:

• Mix coconut cream with fine sugar and palm sugar, bring to boil, stir continuous. 
• Serve with thin white cloth, add durian meat.
  
• Serve coconut cream sticky rice with durian coconut cream sauce.

 

Kluay Khai Chuam (Baby Banana in Syrup)

Easy and popular Thai dessert called "Kluay Khai Chuam" that top with coconut cream. A Thai version of the classic creme caramel dessert that is super-easy to make, solf for your mouth delicious, and healthier than traditional creme caramel! This is a good dessert choice for you. It also makes an elegant dessert to serve guests or take to a party. Best of all.

INGREDIENTS

• 6 baby bananas
  
• 1 cup sugar
  
• 1 ½ cup water
  
• 3 pandanus leaves
  
• ½ cup coconut cream
  
• ½ tsp salt
  
• 2 tsp rice flour
  

PREPARATION

• Pour sugar and water in a pan, bring to boil on medium-low heat, stir frequently until the sugar is dissolved.
  
• Wash pandanus leaves, ties a knot and add in syrup, stir frequently until the syrup is quite thick.
  
• Cut both end of baby banana, cut skin at long side and peel.
  
• Add peeled baby bananas in the syrup, simmer until the bananas change to dark yellow.
  
• Pour coconut cream in a pot, bring to boil on medium heat, then add salt and rice flour, stir frequently until the mixture is thick, remove from heat and set aside for topping.
  
• Place baby bananas in syrup on a plate, top with coconut cream and serve immediately.

Bua Loy Khai Waan

Rice Balls with Poached Eggs in Coconut Milk or know as a "Bua Loy Khai Waan" in Thai.   This is a little modern from tradition by add corn and young coconut and make colorful rice balls.

INGREDIENTS:

• 1 cup glutinous rice flour
  
• 4 eggs
  
• 1 cup sugar
  
• 1 cup coconut cream, heat until hot
  
• 2 3/4 cups water
  

PREPARATION:

• Knead the glutinous rice flour with water until a dough forms. 
• Shape into small balls about I cm in diameter. 
• Continue shaping until finished.
  
• Bring the 2 1/2 cups of water to the boil over medium heat, drop the balls in boiling water; and boil until done (they will float to the surface). 
• Remove with a slotted spoon, and place in cold water until slightly cool, remove and drain.
  
• Combine sugar and the remaining water, and bring to the boil. 
• When all the sugar has dissolved, strain and bring back to the boil. 
• Break the eggs, one at a time, and carefully drop into the hot syrup. 
• Boil for a while, then turn the eggs over and continue boiling for a little while. 
• Spoon a poached egg into a bowl, add the rice balls and some syrup. 
• Top with coconut cream.
• Serve hot.
  

Tip: The rice balls with poached eggs in coconut milk will be more aromatic if the jasmine-flavored water is used instead of water.

  

Thua Dam Kaeng Buad (Black Bean in Coconut Cream)

Thai famous Black Beans in Coconut Cream or "Thua Dam Kaeng Buad" for local Thais. Most or the time we serve with sweet sticky rice topped by black beans in coconut cream.

INGREDIENTS:

• 1 cup black beans
  
• 2.5 cups coconut milk
  
• 1 cup palm sugar
  
• 1/4 tsp salt
  

REPARATION:

• Soak the beans for 3 hours (or leave them soaking overnight).
• Boil them in the water in which they were soaked, and when they are tender, remove from the heat and drain off the water.
  
• Mix the coconut milk with the salt and sugar until the salt and sugar has dissolved.
• Then, bring to a boil, filter through cheesecloth, and then return to the heat.
  
• Add the beans, and when the coconut cream has returned to a good boil, remove from the heat and the bananas are pale red, then remove from the heat Arrange on a plate.
• Serve warm.
  

Tip : The slaked lime water will give the firm texture to the bananas, however it can be omitted in case of unavailability.

  

Kluay Nam-wa Chuam (Banana in Syrup)

Banana in Syrup this popular Thai dessert is called "Kluay chuam" However, this dessert is strictly for the sweet-toothed. The bananas are cooked in a syrup (sugar and water). Then topped with coconut cream.

INGREDIENTS:

• 1 hand nearly ripe bananas (approx. 12 bananas)
  
• 2 cups clear slaked lime water
  
• 3 cups sugar
  
• 2 cup water
  

COOKING:

• Peel the bananas, cut each in half crosswise.
• Soak the bananas in slaked lime water for 30 minutes.
• Rinse in plain water, drain and set aside.
  
• Mix the sugar and water in a brass wok.
• Heat until sugar dissolves, strain through cheesecloth and return to boil over medium-low heat.
• When the syrup starts boiling, put in the bananas and cook over medium heat, stir occasionally until the syrup is thick and the bananas are pale red, then remove from the heat Arrange on a plate and serve.
  

Tip : The slaked lime water will give the firm texture to the bananas, however it can be omitted in case of unavailability.

Thap Thim Krob (Mock Pomegranate Seeds in Coconut Syrup)

Mock Pomegranate Seeds in Coconut Syrup Thai called "Thap Thim Krob" A popular dish found on many restaurant menus, thap thim krob (mock pomegranate seeds in coconut ice syrup) is made from water chestnuts coloured red, boiled and added to a sugar-water-coconut combination forming the syrup and served with crushed ice. This light and refreshing dessert is commonly served at the end of the meal.

INGREDIENTS:

• 1 cup canned water chestnut, cut into small cubes
  
• 1/2 cup tapioca flour
  
• 150 g. sugar
  
• 3/4 cup coconut milk
  
• 3/4 cup water
  
• Red food coloring,
• crushed ice
  

COOKING:

• Mix the food coloring with some water soak the water chestnut for 10 minutes, drain and coat with tapioca flour.
• Shake off any excess flour.
  
• Bring water to a boil, put in the floured water chestnut Boil until they float to the surface.
• Remove with a slotted spoon and drop in cold water. Drain and wrap in a cheesecloth.
  
• Combine the sugar and water in a pot, boil over medium heat until it becomes syrupy.
• Add the coconut milk and stir to combine.
• Remove from the heat.
  
• Mix 3 tablespoons of ruby pearls with sufficient amount of coconut syrup and some crushed ice.
  
• Serve...

Tip: Tapioca flour can be substituted by com flour.