Noi-Nar Ka Ti (Custard Apple in Coconut Cream)

A custard apple is ripe when you gently squeeze it and it gives slightly under your hand. Much the same as an avocado. You can buy custard apples ready to eat, or still hard to the touch and let it ripen over the next few days after purchase.

If you want to hasten the ripening process then simply put the fruit into a brown paper bag with a banana and leave it on the kitchen bench. The banana will accelerate the ripening of the custard apple.

Custard Apples are only eaten when soft, and only the flesh is eaten. To eat, simply cut in half and scoop out the white flesh. The Custard Apple should be moist with a pleasant sweet aroma. Once ripe, custard apples can be stored in the fridge for up to 3 days. Once the skin has gone purple or black, they have passed their best eating quality.

Khow Nieow Bpiak Khow-pod (Sticky Rice with Sweet Corn and Coconut Milk)

Thai Sweet corn is a type of maize that is high in sugar and is considered a vegetable rather than a fruit. Grown throughout the northern parts of Thailand, sweet corn is the result of a natural-occurring recessive mutation in corn genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Unlike field corn varieties that are harvested when the kernels are dry and mature (dent stage), sweet corn is picked while the corn is immature (milk stage) and is eaten as a vegetable, rather than a grain. Since the process of maturation involves converting sugar into starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen before the kernel become tough and starchy. Sweet corn is very common within the Thai cuisine. The uses of the corn range from being eaten by it self to incorporated in salad, stir-fry’s, soups and desserts. Because of its sweet and crunchy taste the combining sweet corn in to any cuisine is quite simple as it is appropriate for a variety of flavors and texture is a pleasant addition to many dishes.  And here I glad to present you sweet corn dessert in coconut milk.

Khao Tou (Stir Sweetness Sun Dried Rice)

Khao Tou is a Thai dessert made from rice, the rest eating.  By make them to the rice mill and then dried thoroughly.  Mix of water with sugar and shredded coconut together. Add roasted rice and stir to first sort mold insert pot.  Baking with smoke fragrant candle and Jasmine flower.

Ingredients:

• 1 cup sun dried steamed rice.
• 1 cup Sugar Palm
• 2 cups shredded coconut
• ½ cup water
• Fragrant Candle
• Jasmine flower

How to cook:

1. Bring sun dried steamed rice to roast until turn to yellow and crispy and ground thoroughly. 
2. You should separate out the rough ground and pounded it again.
3. Mix sugar palm, shredded coconut, water and ground rice in a big pan, picking up scent and heat,
4. Continue stirring until shredded coconut sticky well.
5. Poor the roasted rice into pan and stir to combine to raise.
6. Preparing the mold with oil make easy to bring dessert out from mold and made it clearly see the pattern.
7. Mold the dessert into a ball size fit with a mold and press firmly and strike out of mold until finish.
8. Bring all the “Khao Tou” keep in a pot (must big enough)
9. Add jasmine flower in the pot and turn candles light and place on top of the Khao tou and blow off fragrant candle and then cover the pot.
10. Leave it over the night.

   

Kao Niao Piak Lumyai (Sticky Rice with Longan and Coconut Milk)

Longan is frequently eaten fresh or from the can in which it floats in its own juice, the longan can also be cooked with delicious results. In general, the fruit is considered tastier than the lychee but it is not as juicy. Longan is sometimes used instead of lychees or cherries in fruit salads, sweet and sour dishes and as garnish for cocktail drinks. The fruit has a juicy and sweet taste. For today I bring a dessert.

Ingredients:

• 1 cup uncooked sticky rice
• 2 cups longan meat or as much as you like
• 2 cups coconut milk
• 1/2 cup sugar
• 1/2 tsp. salt
• 2  pandan leaves (cut 1 inch)

Preparation:

1. Cook sticky rice in boiling water. The water should be above sticky rice for about 2 inches. Use loe-medium heat.
2. Keep stirring the rice and don't let the rice too dry or too juicy. Be careful, the rice may get burnt at the bottom of the pot.
3. Add pandanus leaves. Cook for 20 minutes. Notice the rice. When it's cooked, you will see the rice gets bigger. Remember to keep stirring the rice.
4. Now, Add sugar, longan and cook for one more minute. Then put the rice away from the stove.
5. Boil coconut milk on low heat. Add salt whenl it's boiling. Turn off the fire.
6. Put sticky rice longan in a small bowl and top with coconut cream.
7. Serve warm.

  

Khanom Sanae Chun (Flour Paste)

Khanom Sanae Chun is made of flour sugar, coconut cream and egg yolks stirred together till dry. Then, form the mixture to be "Look Chun" a kind of fruit. The finished dessert looks like natural Look Chun.

Ingredients:

• ½  cup glutinous flour
• ½  cup rice flour
• ¼  cup chun ted powder (Wikipedia)
• 2 cup thick coconut cream
• 1 cup sugar
• 3 egg yolks

Preparation:

• 1. Sift glutinous rice flour, rice flour, and Chun Ted powder together.
• 2. Mix coconut cream and sugar together. Heat the mixture till the sugar dissolves, strain with muslin. 
• 3. Add the mixed flour in Step 1. Stir well on low heat till thick. 
• 4. Let warm, mix egg yolks. Heat the pan and stir the mixture again till the mixture dried. 
• 5. Add a little bit of yellow color.
• 6. Form the mixture to be Look Chun. Garnish with brown color.

Note:

This recipe about 70 pieces. 

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Khanom 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
• 240 g. steamed grated coconut meat
• 3 g. salt
• 135 g. black white cooked sesame seeds
• 3 – 4 g. banana leaves

Preparation:

• 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.

Note:

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.

  

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.

  

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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Mun Ping (Grilled Sweet Cassava ball)

Grilled Sweet Cassava ball or Mun Ping. Cassava or tapioca is a perennial plant widely grown in many tropical countries, including Thailand as one of the most important commercial crops.  We do use a lot of tapioca in our cooking, baking and dessert making. In Asian culture, cassava root is often consumed fresh, either boiled in chunks to be eaten with sugar, or made into all sorts of steamed cakes and puddings. Tapioca seed is also a common ingredient for dessert.

Ingredients:

• 100 gms Cassava Starch
• 230 ml Coconut Milk
• 150 gms Sugar
• 2 Eggs Yolks
• 1 Teaspoon Butter

Preparation:

• Boil the coconut milk with the sugar on a medium heat until dissolved.
• Turn the heat off and mix in the eggs yolks.
• Put the cassava starch into a dry frying pan and dry-fry for 20-30 seconds over a high heat (stir constantly). This will give the starch a slight toasted flavour.
• Add the starch to the saucepan and stir it in over a low heat - until it forms a thick sticky dough.
• Grease a baking tray with a little butter.
• Take off pieces of the dough and press them into 2cm diameter balls and place them on the tray.
• Cook in an over at 170 degrees celsius until brown, (1 hour is a typical baking time for these).
• Serve With Hot Tee or Coffee

   

Ma-praao Kaew (Crispy Coconut Candies)

The dessert today I introduce "Ma-praao Kaew" which is basically sweet dried coconut. As usual this was a bit too sweet and crispy.  For this recipe you will need middle aged old coconut. Not quite young coconut, not old coconut, just middle aged. You can find this frozen in your Asian supermarket, as medium old coconut “Ma-praao How” or “Ma-praao Roy Kanom”.

Ingredients:

• 500 gms Shredded Coconut Meat
• 300 gms Sugar
• 150 water
• Food colouring

Preparation:

• Mix the sugar and water together. 
• Heat and bring to the boil.
• Boil the water off to a thick sugar syrup.
• Add the shredded coconut, lower the heat and continue stiring until all the liquid has gone.
• Let cool a little, taking two teaspoons take out ball shaped lumps on the mixture and let them cool on a drying try.

  

Nam Maprow On

Coconut Juice or Nam Maprow On. This cold coconut juice on a hot summer day is so refreshing. The young coconut is green outside and have soft white coconut inside. After you drink the juice, the bonus is the young coconut meat inside. In Thailand, pregnant moms are encouraged to drink young coconut juice to make their baby's skin be soft and beautiful.

NEED:

1 young coconut

PREPARATION:

Use a big cleaver (use a meat cleaver, not a vegetable cleaver) to make a 'v' mark on the top. Pull it open and stick a straw in opening. After you enjoy the juice, split the whole coconut open and scoop out the white coconut. Use a spoon to scoop out the coconut. If you are having difficutly scoopying it out with just a spoon, your coconut is probably too old. A good one should have a consistency of a mazzarella.

   

Kalamae (Sweet Sticky Candy)

Sweet Sticky Candy or Kalamae in Thai. Kalamae organized a Thai dessert types do not bother with how difficult. Available local raw materials in a delicious sweet taste can be sweet and edible longer. Kalamae very popular. ... This candy that has its origin from France ... We are Thai people prepare to help stir kalamae place for make a gift for older people in Thai New Year or water festival.

INGREDIENTS:

• 1 kg of sticky rice flour
• 15 cups of coconut milk
• 3 burned coconut coir
• 10 cups of palm sugar
• 1 g of sesame
• Artificial food color
• little oil for sprinkle on tray

PREPARATIONS:

1. Pound burned cococut coir then mix it with 10 cups of water and then filter it with white and thin fabric. You will get black color from nature but if you cannot find and burn coconut coir you can use artificial food color instead.
2. Knead sticky rice flour with black water, knead it until it mix well then add coconut milk and sugar, stir it until it mix well again.
3. Put ingredients no.2 to brass pan and put it on fire, use medium heat. Paddle it until it sticky and start to mix well then turn off fire but still continue paddle until it's not sticky with pan.
4. Put it to tray, sprinkle with sesame and let it cool or you can wrap it like candy also.

  

Khao tom Mad (Steamed Sticky Rice Pouches with Filling)

This steamed sticky rice pouches with filling or Thai called "Khao Tom Mad" is easy to miss in the market, this dessert is sold all bundled up in a steamed banana leaf which is ingeniously tied with "string" made of shaved bamboo. Hiding inside is some delicious Thai sweet sticky rice with a filling that includes of banana, black bean or tarot.

INGREDIENTS:

• 1 2/3 cups sweet (glutinous) rice
• 2 cups coconut cream
• 4 tbsp sugar
• pinch of salt
• 8 ounces dried black beans
• 4 small bananas halved
• 8 pieces banana leaf (if you use aluminum foil 6"x10")

PREPARATION:

• Soak the glutinous rice in water overnight, then drain.
• If you want to included the black beans soak them overnight also and boil until soft.
• Combine coconut cream, sugar and salt in a separate bowl and stir until ingreidnts absorbed.
• Put all of the drained rice in a nonstick pan on low heat, and very slowly add the coconut cream mixture while stirring with a wooden spoon.
• Keep stirring over simmering heat until the rice is tender and all of the coconut milk is absorbed.
• This may take up to one hour, be patient and make sure the coconut milk is absorbed. Let it cool.
• Put a small amount of rice on a banana leaf.
• Place a banana on top, cover with more rice and black beans
• Then fold up the leaf and tie securely.
• Repeat until all bananas are used up.
• Steam around 20 minutes.
• Take out from the heat, leave it cool.
• Than unwrap and serve.

Khanom Leum Gleun (Forgot Swallowed)

:D Don't laugh with the name of my dessert as we do. I don't know why this dessert got this name "Leum Gleun or forget swallowed" I also looking for history of them. Some old people saying that may be because of this dessert exotic and classic smoothing and very delicious that why they are don't want to swallow, they like the dessert stay longer in their mouth that why they are forgot swallowed. What do you think??

Ingredients For Base 

• 600 g Mung Bean Flour 
• 2 cups Rose or Jasmin Water 
• 150 g Sugar 
• 2-3 Food Coloring 
• Banana leave or molds 

Preparation:

• Mix the flour, rose water, and sugar and stir until dissolved. 
• Warm over a medium heat, stir until it goes clear. 
• Drop onto banana leave prepared and leave it cool.

Ingredients for the Coconut topping:

• 200 ml Coconut Milk 
• 1 1/2 tbsp Rice flour 
• 1/4 tsp salt 

Preparation:

• Mix all the ingredients warm over a medium heat, stirring until the coconut thickens and rice flour is cooked through. 
• Turn off the heat 
• Pour a thin layer over the mung bean mixture. 
• Sprinkle a few toasted sesame seeds to garnish.

  

Khanom Sam Pan Nee (Mixed flour and coconut cream)

Thai Thai dessert called Kha Nom Sam Pan Nee or dried stirred the mixed flour and coconut cream. Do you believe or not some Thai people believe that who born between 15 February - 14 March (Aquarius) Dominated the attention with candy are rare elements like wind dessert. Thai variety that complement such luck observes New Company share this Kha Nom Sam Pan Nee, Golden Rain or Kha Nom Foi-Thong. Drink is Idea Orange juice, water, water Esawrs and apple juice.

INGREDIENTS:

• 2 cups Cassava Flour 
• 2 cups Sugar 
• 1 Cup Coconut Cream (Squeeze 3 cup flake coconut meat with white jasmine water) 
• Food color 

PREPARATION:

• Stir the flour in drying pan at low heat until color be comes pale yellow. 
• Then let stand to cooling. 
• Heat the mixed sugar and coconut cream and boil until it becomes thick. 
• Bring the thick syrup from the oven and let stand to warming. 
• Put food color such green, pink, yellow etc. Into the thick coconut syrup. 
• Pour the pale yellow into the syrup and stir quickly with paddle stick until well mixed. 
• Take out from the pan. Then cover with a thin cloth. 
• Put the balls and press into several forms of the molds, if it sticks to molds, lightly cassava flour into, then pick the sweets form the casts and arrange in a serve dish. 

Note:

• Sometimes, scent with white jasmine or ylang or insense can be ussed. 
• The sweet must be press into molds while it is hot otherwise it will crystallize.

  

Khanom Tan (Toddy Palm Cake)

The fruit from toddy palms can also be eaten and are rich in vitamins A and C, and can be eaten as young fruits, which are soft and juicy and somewhat like lychees but milder and with no pit, or old fruits, which are harder and less juicy. It is this toddy palm pulp that these cakes are made of, along with rice flour, yeast, palm sugar, coconut cream and coconut milk. Toddy Palm Cake they're kind of like sponge cake, a little sweet and different tasting than regular sugar. Enjoy ka!

INGREDIENTS:

• 4 and ½ cup rice flour
• 1 cup ripe sugar palm fruit (squeeze the meat)
• 4 and ½ cup coconut milk
• 3 cup sugar
• 3 cup scraped coconut (overripe)
• 1 tsp. salt

PREPARATION:

• Crush the sugar palm fruit with water in a bowl.
• Put all of juice in a filter cloth bag and squeeze.
• Leave it in the refrigerator for 24 hours.
• Boil coconut milk with sugar.
• When it's boiling, turn off the fire and leave it cool off.
• In a big bowl, mix sugar palm meat from step1 with rice flour and coconut milk from step2.
• Knead well. Make sure it is really soft.
• Leave it outside for 4 hours.
• Put wet white cloth over top.
• Cut banana leave and make a small cup from it.
• Pour the mix in banana cups or ceramic cups if you can't make one.
• Mix scraped coconut with salt and dress it over top the cake.
• Steam on boiling water for 15 minutes.

Tips:

When the dough is ready, you will see bubbles on it. Make sure you don't leave the dough outside too long because it will be sour after you cook. Add 1 and 1/2 tbsp. baking powder to safe time and make it fluffy.

Khanom Mun Sam-pa-lang (Steamed Cassava Cake)

Cassava Cake is a classic Asia dessert. We have a lot in Thailand and around Asia. The taste are is solf, chewy and fragrance. I always enjoyed this even as a child. Today I going to share you this recipe so that you can enjoy this delightful recipe. Even if you are abroad, you can find many of these ingredients at any asian store. Enjoy ka!

INGREDIENTS:

• 2 cups of grated Cassava
• 6 tbsp of tapioca flour
• 1 tbsp Mung bean Starch
• ½ cup of sugar
• ½ cup coconut milk
• Food color
• 1 cup Shreded coconut
• ½ tsp salt

PREPARATION:

• Mix all the ingredient together except Shreded coconut and salt, mix until sugar dissolve for about 5 minutes.
• add color Mix well.
• mix shreded coconut and salf set aside.
• Lay small cups in a steamer and pour the mixture in each cup and Steam for 15 minutes.
• top or mix with Shreded coconut before serving.

  

Khao Niew Moon Na Goong (Sweet Shrimp on Yellow Rice)

This Sweet Shrimp on Yellow Rice or Thai call "Khao Niew Moon Na Goong" recipe may sound strange. It is a dessert but we use shrimp on a base of (non-spicy) curried rice. A common Thai dish, even the ingredients are not common to desserts! But this is "Thai Dessert" Enjoy ka!

Ingredients for Yellow Rice

• 100 gms Sticky Rice
• 1-2 Tsp Tumeric
• 200 ml Coconut Milk
• 150 gms Sugar
• 1 Tsp Salt

Ingredients for Sweet Shrimp

• 100 gms Shrimps
• 2-3 Garlic Cloves
• 1 Tsp White Pepper
• 10 gms Coriander Root or Seeds
• 100 gms Desiccated (Ground) Coconut
• 150 gms Sugar
• 1 Tsp Salt
• 2 Tbsp Oil
• 2-3 Drops of Orange Food Colouring
• 10 gms Sliced Kaffir Leaves for Garnish

Preparation

• To make the yellow rice, soak the sticky rice in warm water, and tumeric and leave for 4-8 hours.
• Steam the rice until cooked, (approximately 15 minutes).
• Place the rice in a bowl, mix with the sugar, salt and coconut milk.
• Leave it to soak up the coconut milk.
• Now to the shrimp topping.
• Clean the shrimp, remove the shell and cut down the back to remove the black thread 'gut'.
• Chop the shrimp into a fine mince.
• Pound the garlic and coriander root/seeds and white pepper together until well ground up.
• Fry the shrimp and pounded mixture in a frying pan with a little oil until part cooked, 30 seconds or so is fine.
• Mix the ground coconut with the orange food colouring, add to the frying pan, add the sugar and salt and fry for a further 2 minutes.
• The sugar will slightly caramelize.
• Serve a small bowl of the yellow rice with the sweet shrimp on top and garnish with some slices of kaffie lime leaves.

   

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I-Tim Ga Ti (Homemade Coconut Ice Cream)

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 gives the ice-cream a soft smooth texture. You can also use sweet potato if you cannot obtain taro.

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:

• Chop the taro or sweet potato into large cubes and steam until cooked through. 
• 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). 
• Mix the corn flour with 100 ml water and add to the coconut milk in the saucepan. 
• Add the sugar, salt, and skimmed milk, to the saucepan and stir until everything is dissolve. 
• Warm it to 65 degrees C and keep stirring it. Do not let it boil. 
• 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. 
• 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. 
• 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. 
• Once it is cool enough, put it into the freezer until frozen. 
• 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. 

Note:
The 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.

   

Khanom Thong-Ek (Wheat Flour Dumpling with Egg Yolks)

Khanom Thong-Ek or Wheat flour dumpling with eggs yolks. The sorts of sweetmeat that are popularly prepared for the propitious occasions include those with the names of lucky meanings. For instance, the desserts have the names beginning with the world "thong" or gold, like thong yip, thong yot and thong ek. The Thais believe that gold will bring good luck to them. It symbolizes fame and wealth.

Ingredients:

• 1 cup wheat flour
• 1 cup coconut milk
• 1 cup sugar
• 6 egg yolks

Preparations:

• Mix the sugar and coconut milk together, heat over the medium heat when cooked remove from the heat and filter by the thin white muslin.
• Simmer the mixed ingredients over the medium heat until the ingredients become thick, remove from the heat.
• Continue to stir until cool. Put the egg yolks, mix well.
• Heat the mixed ingredient again when it is hot, add each a little of flour mix well until the flour is over.
• Remove from the heat. Set aside.
• When the sweets is warm.
• Put it in the wood molds, press it and remove from the mold.
• Decorate the lillte gold foil on the top of sweets.