Kha-Nom Sa Li (Thai Steamed Egg Cake)

Kha-Nom Sa Li or Thai Steamed Egg Cake  is one of the auspicious sweets of Thailand, we believed that make life flourished and multiplied.  We most use in ceremony.   Texture of the pastry is light and fluffy and sweet aroma. Kha-Nom Sa Lee texture like sponge cake, the flavor is not too sweet  and it is very solf.

Kleeb Lam-duan Thai Shortbread Cookies

 

Ingredients:

• 2 cups all-purpose wheat flour
• 1 egg yolk
• ¾  cup sugar
• 9 tbsp vegetable oil
• food coloring (optional)

Special Utensils:

8"x8" baking pan, fragrant candle

Preparation:

1. Mix the flour and sugar in a mixing bowl. 
2. Add the egg yolk and gradually knead with the oil until a dough forms.
3. Roll the dough into small balls about 1.5 cm in diameter. 
4. Cut each ball into 4 wedges, and place each end of the three wedges together to form a flower. 
5. Cut the remaining wedge in half, roll it into a ball, and place it at the junction of the three wedges as the center of the flower. 
6. Score the center with a knife, and brush lightly with pink color or egg yolk to make a pistil. 
7. Arrange the flowers on a baking pan.
8. Bake in an oven at 300°F for 12 minutes or until the cookies are light gold. 
9. Remove from the oven, transfer the cookies to cool down on a rack. 
10. Smoke the cookies with a fragrant candle and store in an airtight container.

Note: To smoke the cookies : place the cookies in a container, pot etc. Put a "Fragrant Candle" in a small bowl and lit for a few seconds, then snuff out and place in the container with its contents left overnight.

  

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 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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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

   

Khanom Jeeb (Thai Dumplings)

Also written as ‘khanom jeeb‘, these delicious treats originate from China (where they are known known as ’siu mai’). If you find that some Thai food is just too spicy for you, try some of the Chinese-style dishes such as khanom jeeb or salapao which are cheap and tasty snacks without the spice. These can be eaten on there own or as part of a dim-sum style lunch and are usually accompanied by a dipping sauce or soy sauce.

Ingredient for Pastry:

• 200 gms. Wheat Flour ( Enough for 40 )
• 2 Tablespoons Oil
• 1 Teaspoon Salt
• 1 Teaspoon Sugar
• 2 Eggs

Ingredient for Filling:

• 100 gms Pork Mince
• 3 Shitake Mushrooms
• 2 Carrots
• 1 Spring Onion
• 30 gms Coriander Leaves
• 1 Egg
• 2 Teaspoons Salt
• 2 Tablespoons Oyster Sauce
• 4 Garlic Cloves
• 2 Tablespoon Cassava Starch (Or corn starch)

Preparation for Pastry:

• Put the salt, sugar, and flour into a bowl and mix it.
• Beat the eggs together and mix into the flour.
• Knead it until it forms a dough.
• Set the dough aside for 20 minutes, it should be covered with a damp towel to prevent a skin forming.

Preparation for Filling:

• Soak the shitake mushroom for 5-10 minutes.
• Chop shitake mushroom, carrots, spring onions, coriander leaves, and garlic,into small pieces. It is easier to blend it in a food processor.
• Add the blended mix into the pork mince and add the egg, salt, oyster sauce and cassava starch, and mix well.

Assembly:

• Cut the dough into very small balls.
• On a slightly oiled or floured surface, roll the dough into small circles (approximately 6cms diameter).
• Spread the filling evenly over the dough.
• Lift up the edges into of the dought to form the sides - this will squeeze the filling into the centre.
• For best results pleat the edges of the pastry to form pleated sides of the parcels.

Cooking and Storing:

• Add this point you can freeze them on a floured tray, or cook them straight away.
• To cook them, place them in a Chinese steamer and steam for 10 minutes.

Serve With:

Mint/Coriander/Lettuce/Sour sauce

Suggestions:

If you like hot spicy food, you can insert a piece of red or green chilli into the centre of the parcel before eating it.
   

Custard Cream Buns (Sa-la-pao Sai Cream)

Salapao Sai Cream is Chinese Steamed Buns.  White steamed buns called ’salapao’ are a popular snack in Thailand. They are sold at hawker stalls and roadside eateries as well as Chinese restaurants. Fillings for the buns can be savoury or sweet.  The sweet buns are often favoured by overseas visitors and are usually available at 7-Eleven stores for around 10 to 15 Baht. The sweet salapao (’sai waan’) may consist of crushed mung beans such as a cream filling (’sai cream’).

INGREDIENTS:

• 2 cups all purpose flour
• ½  cup cake flour
• ½  cup sugar
• 1 tsp salt
• ½  tsp ammonia
• 1 tbsp yeast
• 1 cup lukewarm water
• ¼  cup vegetable oil
• sheets of paper cut into 2"x2"squares, used as a base

FILLING:

• 5 egg yolks
• 1 cup fresh milk
• ½  cup sweetened condensed milk
• ¼  cup wheat flour
• 2 cups sugar
• ¾  cup butter

PREPARATION:

• Combine the sweetened condensed milk, fresh milk and sugar together, stirring well. 
• Add wheat flour and stir thoroughly until all lumps are dissolved. 
• Beat the eggs until fluffy, then add the batter and stir to mix well. 
• Transfer to a double-boiler; simmer over low heat until the mixture thickens. 
• Add the butter stirring regularly and simmer until thick and done. 
• Remove from the heat.
• Mix the yeast, lukewarm water sugar and salt together Stir until all the sugar has dissolved. 
• Mix both kinds of flour with ammonia, pour in the yeast mixture and oil. 
• Knead until a smooth dough is formed. 
• Place the dough in a greased mixing bowl, cover and let stand until it doubles in size.
• Divide the dough into 20 gram portions, roll into balls. 
• Flatten each ball, and make a dome in the center Spoon I tbsp of the custard filling into the center; gather the sides to seal closely. 
• Place each bun on a sheet of paper and arrange on the dim sum trays. 
• Bring the water in a steamer to a boil; place the dim sum trays in the steamer and steam for 10 minutes. 
• Remove and enjoy while hot.

Ba Chang (Glutinous rice dumpling)

Even glutinous rice dumpling or Ba Chang is not Thai dessert but you can buy and taste it anywhere especially around China town. Thailand also has a big china town and around Bangkok you can find. Is there's many Chinese oversea in every city. On Lunar Calendar Festival, every chinese oversea or in Thailand will prepare to do glutinous rice dumpling at home. But I cook just for sometime if I want to them or better is I should buy from Big Supermarket such as a Tesco Lotus.

INGREDIENTS:

• 300 g Belly Pork
• 200 g Split mung beans
• 10 Preserved egg yolks
• 600 g Glutinous rice
• 10 pieces Chinese mushrooms
• 10 pieces Roast duck
• 2 tsps Five-spice powder

Seasoning

• 2 tbsps Spicy salt
• 1 Chicken cube
• ¼ tsp Pepper
• 1 tbsps Sugar
• 2 tbsps Oil
• Chinese Mushroom Marinade
• ¼ tsp Salt
• 1 tbsp Oil
• 1 tsp Sugar

Wrapping Materials

• 10 Dried lotus leaves
• 20 Straws
• 30 Bamboo leaves

PREPARATIONS:

1. Cut the belly pork into 10 large chunks and marinate for 2 days with 2 tsps five-spice powder and 1 teaspoon salt.
2. Wash and drain the glutinous rice.
3. Mix well with some of the seasoning (1 ½ tbsps spicy salt, ½ tbsp sugar, chicken cube, oil and pepper).
4. Soak the mung beans in water to clean.
5. Drain and add the remaining ½ tbsp each of spicy salt and sugar and mix well.
6. Wash and soak the Chinese mushrooms.
7. Remove the stalks and mix well with the Chinese mushroom marinade for 20 minutes. Steam for 10 minutes.
8. Wash and boil the lotus and bamboo leaves until soft.
9. Drain and towel-dry.
10. Place 3 bamboo leaves on a lotus leaf.
11. Put a layer of glutinous rice on the bamboo leaves and add a layer of mung beans.
12. Top with a preserved egg yolk, a piece each of belly pork and roast duck and 2 cooked Chinese mushroom.
13. Cover with a layer of mung beans and another layer of glutinous rice.
14. Fold in the leaves to form a square dumpling, then tie firmly with straw.
15. Prepare a deep saucepan and line with several bamboo leaves.
16. Put in the rice dumplings, then fill with enough water to cover them.
17. Use high heat to bring the water to a boil, then reduce to moderate heat and continue to boil for 6 hours.
18. Remove and drain.
19. Serve hot.

Remarks: Serving for 10 pieces.

Kanom Pui Fai (Fluffy Cup-shaped Desserts)

Fluffy cup-shaped Desserts or Thai call "Khanom Pui Fai" is a sweet and colorful Thai dessert, usually served on a special occasion such as a party to celebrate one's promotion. Also you can find from street food.

INGREDIENTS:

• 500 g. wheat flour
• 2 cups sugar
• 2 duck eggs
• 2 tbsp. S.P. (leavening agent)
• ¾ cup condensed milk
• 2 cup water

PREPARATION:

• Beat the eggs well at a high speed.
• Add S.P. (leavening agent) and continue beating for about 5 minutes.
• Gradually and alternately add sugar and water
• Add milk and beat the mixture for 2 minutes.
• Fold in wheat flour alternately with water , using a low speed beater.
• Pour three -quarter of water into the steamer and heat to boil.
• Spoon the mixture into the paper cake cups held in the aluminum molds.
• Arrange the mold in the steamer tray.
• Steam on medium heat for about 12 minutes.
• Remove the cooked Pui Fai from the aluminum molds.
• Leave to cool.

  

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.
  

  

Khanom Bueng Thai (Crispy Pancakes)

Crispy Pancakes or Khanom bueng, a Thai dessert that is rather difficult to prepare, contains a variety of ingredients, such as flour, and various toppings. The main ingredients, however, are ground green gram or mung bean flour – a vegetable source of protein. A shredded shrimp topping provides high-quality protein; the coconut milk, mixed with mineral salt and containing protein and vitamins, provides energy and fat; and a sweet topping is a source of protein derived from eggs, together with amino acids and valuable mincrals. Overall, kanom buang is a rich source of protein from both shrimp and eggs, which in turn is converted into energy, as is the carbohydrate and fat from coconut, coconut milk and sugar. The end result is a delicious and mouth-watering dish hahahah...

Ingredients: Pancake batter

• 
  
  2/3 cup mungbean flour
• 
  
  1 1/3 cups rice flour
• 
  
  1 large egg
• 
  
  1/2 cup palm sugar
• 
  
  3/4 cup lime water
• 
  
  1/4 tsp salt
• 
  
  4 tbsp Thai Ovaltine (optional)

Method:

• 
  
  Prepare lime water by mixing one tablespoon lime paste to 2.5 cups water. Stir well and leave until the lime crystals sink to the bottom.
• 
  
  Use 3/4 cup water from the top of your container for the recipe, and discard the rest.
• 
  
  With a cleaver or sharp knife, carefully shave 1/2 cup palm sugar from a cake of palm sugar, avoiding large chunks.
• 
  
  Sift the two flours into a mixing bowl.
• 
  
  Add the egg, lime water, palm sugar, salt and Ovaltine. Mix well. Set aside for 10 - 15 minutes.

Ingredients: White Cream

• 3 egg white
• 1/2 cup sugar
• 5 drops lemon juice

Method:

• Place egg whites and lemon juice in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute.
• With the mixer on medium speed,
• add sugar by sprinkling it over the beaten egg whites.
• Beat on high speed for a few minutes, until thick and shiny.

Ingredients: Coconut Topping (or use dried coconut)

• 1 cup grated fresh coconut
• 3/4 cup sugar
• 3 tablespoons water

Menthod:

• Heat all ingredients in a small sauce pan on low heat.
• Keep stir until thick.
• Remove from heat.
• Preheat the griddle, use high heat (not the highest setting, but almost).
• With your kra-ja, circle it around in the batter. To make it easy, catch some batter on the top of the round spreader.
• Then in a smooth motion move over the griddle, let the batter drop onto the griddle, and spread around in a nice circle using your wrist.
• Prepare a few of these pancakes, then put your kra-ja in a bowl of water.
• Reach for the other kra-ja which should be in the white cream.
• Spread some white cream on each pancake.
• Top with coconut. With a spatula lift the pancake half-way and push it down (as shown in the video).
• Now you're probably the first person in your community to ever make Khanom Buang, congratulations! yahhhhhhh...

Tips: The lime water makes it crispy, don't prepare this without it. Your kra-ja should be clean and dry each time you start using it. Don't add too much white cream.

  

Woon Sungkaya (Jelly with Sungkaya Topping)

Jelly with Sungkaya Topping (Woon Sungkaya) A popular and simple Thai style jelly topping with eggs and palm sugar 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

Preparation:

• 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.
• 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 cans)
• 2 eggs
• 1 cup palm sugar
• 1 tbsp. salt

Preparation:

• Mix coconut cream, sugar, eggs and salt together.
• Pour into the mixture.
• Bring to boil until the agar-agar dissolves.
• Add sugar and pandanus leaves.
• Boil for a while.
• Stir well and strain through muslin.
• Poor into the molds.
• Leave it cool.

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.

  

Khanom Han-Dtrah

A Confection of bean coated with egg or Thai called "Khanom Han-Dtrah" A dessert flake used in traditional marriage. This indicates that the woman was hit by fiancee. This made from chickpea husk dress. That much of the mold with sugar and a small square piece of press to the middle and then to wrap the sink. This type of candy is another dessert that looks appetizing. Because of the mincemeat and egg to be clothed with yellow gold together neatly.

INGREDIENT

• 1 cup ground steamed skinned yellow bean
  
• 1 cup sugar
  
• 1 cup coconut cream
  
• ¼ tsp salt
  
• 5 eggs
  
• 2 cups white jasmine water
  
• 1 tsp begetable oil

PREPARATIONS:

• Mix yellow bean.sugar. coconut crean and salt together in a brass deep-pan.
• Heat and stir until it is thickK (cooked yellow bean)
• Make cooked yellow bean into one-square and about half-inch thick and press down in the middle.
• Separate yolk into one bowl and albumen into another bowl. Pinch thin skin of yourk .
  
• Dissolve sugar into white jasmine water and heat until boiling.
• Then boil at low heat for syrup.
  
• Dip cooked yellow bean cubes in yolk.
• Then put into the boiling syrup for 3-5 minuted and take up into a bowl.
  
• Beat 2 eggs only mixed.
• Add 1 teaspoon vegetable oil.
  
• Heat frying pan at low heat.
• Grease the pan with a little vegetable oil.
• Spraed yolk into the pan in the form of netting by fingers (Don’t turn the eggs face down, or coating will not be possible) Then bring it out.
  
• Place netting yolk with the pan-attached face down.
• Then cut into square sharp.
• Put the bean cube in the middles and wrap.
• Scented with incense or white jasmine.

   

Khao Niaow Sang Khaya (Sticky Rice and Thai Custard)

Sticky Rice and Thai Custard or Thai called “Khao Niaow Sang Khaya” A classic Thai dessert and HEAVEN! If you like sticky rice, you're going to love this very simple but exotic Thai dessert!

INGRADIENTS:

• 1 and 1/2 cup sticky rice
  
• 1 cup coconut milk
  
• 3/4 cup sugar
  
• 1 tsp. salt

TOPPING:

• 3 eggs
  
• 1 cup coconut milk
  
• 1 cup sugar
  
• 1/8 cup concentrated pandanus juice

LET’S GO COOKING:

• Soak sticky rice in the water for 3 hours.
• After that, drain it and steam on boiling water for 20 minutes.
  
• While we’re waiting for the rice to be cooked, prepare coconut milk to mix with it.
  
• Add sugar and salt into the coconut milk cook until it’s boiling.
  
• Remove when the sugar is dissolved.
• Pour it over cooked sticky rice.
• Make sure the rice is still hot when you pour coconut milk.
  
• Now, mix it very well and keep it in closed container for 10 minutes.
• After that, stir it again and leave it close for another 10 minutes.
  
• Beat the eggs well.
• Add concentrated pandanus juice, coconut milk and sugar and mix it well.
  
• Steam the mixed eggs for 20 minutes and then we got custard.
  
• Place sticky rice on small plate and topping custard on it.
  
• Now you have an easy and very delicious Thai dessert to serve.:)

  

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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.