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.

White Chaw-Moung and shrimp (Khanom Chaw-Moung Sri-Khaw sai koong)

Khanom Chaw-moung  or Steamed dark indigo flower flour with filling is another Thai dessert.  This dessert not easy to find present.  But for this recipe I didn’t  use any color filling, It is the natural color of the flour used... Because today we find it very difficult indigo flower.  But the lack of color makes the dessert  look clean and tasty.   But if you really want to taste I suggest try to do by yourself  better then out to find from somewhere else.   It’s more difficult to find.    This dessert will consist of 2 parts white is part of the flour and the mincemeat is filling….

Baked Sweet Soya Bean (Kanom Bpia Sai Tua)

This Baked Sweet Soya Bean one of aromatic smell as symbolizes because scented candle. Most of new generation may never see how look like is the scented candle, later they will know after they eaten or some maybe don’t know that the smell they say is fragrant is the smell of scented candle. So they eat deliciously that sweet taste without knowing the origin of that dessert by using scented candle. Nobody has recorded during the ancient time in written of what period did the Thai dessert originated, only knows that it is a long time ago using the Thai scented dessert. This Baked Sweet Soya Bean not so much sweet...but will a just a little sweet and salty taste...great eaten with hot tea...

Pa Tong Goh (Deep-fried dough stick)

Many cultures have dishes made by deep frying dough of one form or another.  Pa Tong Goh or Deep-fried dough stick is a You tiao in Chinese are popular breakfast foods in Chinese culture. They are 2 different taste in Thailand are savory and oily in taste and sweet taste. The texture is crispy on the outside and chewy on the inside with large cavernous holes.  Pa Tong Goh or Deep fried dough are normally eaten as an accompaniment for rice congee or soy milk and all hot drink in the morning for Thailand.

Ingredients:

• 2 cups of all purpose flour
• 1 cup of warm water
• 2 tbsp of vegetable oil (for mix)
• 1 tsp of salt
• 1 tsp of sugar
• 2 tsp of baking soda  
• 1 tsp ammonia
• 2 cups of vegetable oil for fry

Preparations:

1. Dissolve the salt, baking soda and alum in the water. 
2. Mix the water and flour into a dough.  Let stand for 15 minutes, then clean your hands and knead until the dough is smooth and elastic.
3. Place the dough on an oiled surface and roll into a shot strip. 
4. Cut into short strips. Press two strips together and roll them lengthwise.
5. Heat the oil and add the dough sticks, a few at a time, and deep-fry, stirring constantly, until golden brown. 
6. Drain well and serve warm with rice congee or soy milk and all hot drink.

   

Salapao Thod (Deep fried Salapao)

Deep fried Salapao is Chinese style breakfast type at most will be sold in the morning on the street food in conjunction with deep-fried dough stick.  As a snack serving with hot coffee, hot tea, and soy milk.  The taste should be crispy outside and chewy inside. Present we can found some at night on the street food also. 

Ingredients:

• 1 kg of all purpose flour
• 350 g of palm sugar
• 3 cups of water
• 2 tsp of yeast
• 1 tsp of salt
• ½  tsp of baking soda
• 1 tbsp of ammonia
• oil for fry

Preparation:

1. Mix flour with baking soda and sift it then add yeast and leave it on the rest plate.
2. In other blow mix sugar, salt and ammonia to water, stir it until it melt and mix well.
3. Pour mixed flour into then knead it until it mix well. Leave it for 4 hours.
4. Sculpt flour to round shape and press it then fry it in hot oil for a while or until it changes color to brown.
5. Serve hot with hot drink.

   

Ka-ree Puff (Chicken Curry Puffs Thai style)

 

Curry puff  is a Malaysian, Singaporean and Thai, snack which is of Malay origin. It is a small pie consisting of specialized curry with chicken and potatoes or any vegetable in a deep-fried or baked pastry shell. The curry is quite thick to prevent it from oozing out of the snack.

A common snack in the region, the curry puff is one of several "puff" type pastries with different fillings, though now it is by far the most common.  Other common varieties include sardines and onions or sweet fillings such as yam.

This Thai curry puffs style make an excellent snack as part of a picnic. Curry Puffs are quite easy to make at home and are worth the effort.

Ingredients:

Filling :

• 1  cup of finely diced chicken breast meat
• 1 garlic clove, finely chopped
• 3 tbsp coriander, finely chopped
• 2 tbsp freshly ground black pepper
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 120 g. carrot, peeled and finely diced
• 180 g. potato, peeled and finely diced
• 1 tsp caster sugar
• 1 tsp soy sauce
• 2 tsp lemon juice
• 1 red chili finely chopped
• 75 peas, fresh or frozen

Pastry :

• 300 g. plain flour
• Pinch salt
• 75 g. butter, soft at room temperature
• 75 ml. coconut milk

Preparation:

Pastry : 

1. Sift the flour in a bowl with the salt and break up the butter into small pinches and add it to the butter. 
2. Using your hand rup the butter into the flour so that you have a crumb like mixture. 
3. Add the coconut milk and mix it in with the flour until you have a firm dough. 
4. Turn the dough out onto a work surface and knead it for 8-10 minutes until you have a pliable ball of dough.
5. Cover the dough with cling film and refrigerate it for at least 30 minutes but preferably overnight before using.

Filling :

1. Place the oil in a large saucepan over a moderate heat. 
2. Add the garlic, fresh coriander, ginger, spring onion, pepper, ground coriander, turmeric and cumin to the oil and cook it for a couple of minutes until the mixture is aromatic. 
3. Stir in the carrot and potato coating them in the spices and cook for a couple of minutes. 
4. Add the lemon juice, fish sauce, chili, sugar and a couple of tablespoons of water. 
5. Leave them to cook for 10-15 minutes, stirring occasionally until the carrot and potato is tender, 
6. add the peas, return it to the heat for a further 5 minutes. The liquid should be evaporated and the vegetables should be cooked. 
7. Remove the mixture from the heat and allow to cool.

Curry Puffs : 

1. Rolls the pastry out so that it is 2-3 mm thick. Cut out 8 cm. rounds with a biscuit cutter. 
2. Place a small spoonful of the curry mix in the centre of each round. 
3. Moisten the sides of the pastry with water and fold it over, so that you seal in the filling. 
4. Mark the edges with a fork and set them aside until ready to cook.

To Cook : 

1. Heat the oil in a deep fryer, wok or saucepan to 180 - 190 C. Cook a few of the curry puffs at a time until golden brown (around 2 minutes). 
2. Remove the curry puffs and drain them on kitchen paper and repeat the process, until you have cooked them all.

  

Chinese Chive Dumplings (Khanom Kuichai Sai Phak)

  

Chinese chives or Garlic chives traditional Chinese or ku chai in Thailand, Malay and Indonesia.  A relatively new vegetable in the English-speaking world but well-known in Asian cuisine, the flavor of garlic chives is more like garlic than chives, though much milder. Both leaves and the stalks of the flowers are used as a flavoring similarly to chives, green onions or garlic and are used as a stir fry ingredient. In China, they are often used to make dumplings with a combination of egg, shrimp and pork. They are a common ingredient in Chinese jiaozi dumplings and the Japanese and Korean equivalents. The flowers may also be used as a spice. In Vietnam, the leaves of garlic chives are cut up into short pieces and used as the only vegetable in a soup of broth and sliced pork kidneys.  Many garden centers carry it as do most Asian supermarkets.

Ingredients:

• 1.5 cups rice flour
• ¼  cup corn flour
• 2 tbsp tapioca flour
• 1 tbsp arrow root starch
• ¼ cup tapioca flour, for dusting
• 1 1/3 cups water
• 2 tbsp vegetable oil

Filling:

• 3 cups Chinese chives, cut into short length
• 1 tsp salt
• ½  tsp pepper
• 1 tbsp sugar
• 1 tbsp chopped garlic
• 3 tbsp vegetable oil

Dipping Sauce:

• 1 sliced red spur chili
• 1 tbsp salt
• ¼  cup sugar
• 1 cup vinegar
• 3 tbsp dark soy sauce

Preparation for Dipping Sauce:

Mix all ingredients for the sauce- except the chili together Simmer over low heat until the sugar has dissolved. Remove from the heat and allow to cool. Pound the red chili (using a pestle and mortar) and stir into the sauce when it is warm.

Preparation for Dumplings :

1. Preheat the oil over high heat fry the chopped garlic in the oil until golden. 
2. Add Chinese chives, pepper, salt and sugar. 
3. Stir-fry and mix well until everything is done and quite dry. 
4. Remove and set aside for use as the filling.
5. Mix all 4 kinds of flour together. Gradually add water until used up, then add the oil. Place over medium heat stirring regularly until it comes together. 
6. Remove from the wok and leave to cool slightly. While it is still warm, knead the mixture until it becomes a soft dough. Roll into small balls about I" in diameter Place in a tray and cover with a damp cheesecloth.
7. Roll out each ball into a thin sheet making a dome in the center Spoon 2 tsp of the filling into the center; gather the sides together and pinch using your fingertips. Arrange on a greased dim sum tray.
8. Bring the water to a boil; then reduce the heat Place the dim sum trays in the steamer, and steam for 5 minutes. 
9. Remove from the heat and serve hot with dipping sauce.

  

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 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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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.

Chinese BBQ Pork Bun (Salapao Sai mou Daeng)

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. Savoury salapao usually consist of barbecued or minced pork. The filling in the picture is ’sai mou daeng’ (’moo daeng’ = red roast pork). In this context, the word ’sai’ means filling. The sweet buns are often favoured by overseas visitors and are usually available at 7-Eleven stores for around 10 to 15 Baht.

INGREDIENTS:

• 1.5 cups fermented dough
• 1.5 cups all purpose flour
• ½  cup cake flour
• ½  cup castor sugar
• 1 tsp ammonia
• 1.5 tbsp baking powder

FERMENTED DOUGH:

• 2 cups all purpose flour
• ½  cup cake flour
• 1 tsp fermented glutinous (sticky) rice flour
• ¾  cup water
• 2 tsp vegetable oil

FILLING:

• 2 cups Chinese B.B.Q. pork, cut into small pieces
• 1 cup B.B.Q. gravy, I tbsp chopped garlic
• 2 tsp wheat flour,
• 2 tbsp light soy sauce
• 1 tbsp sugar,
• 1 tsp sesame oil
• 2 tbsp vegetable oil

PREPARATION:

To make the fermented dough: 

• mix fermented glutinous rice flour with water and allow to stand for 5 minutes. 
• Stir in both kinds of flour; add the vegetable oil and knead until smooth. 
• Place the dough in a greased bowl, cover and leave overnight.

To make the filling: 

• fry chopped garlic in oil until fragrant add the B.B.Q. pork and stir well. 
• Follow with the wheat flour and gravy, stirring until the flour is done and thickened. Season to taste with soy sauce, sugar and sesame oil. 
• Stir together well, then remove from heat.
• Mix the dough with ammonia and leave to stand for 5 minutes.
• Sift both kinds of flour with baking powder, then add to the fermented dough. 
• Add sugar and knead until a smooth dough forms. 
• Divide into 20 gram portions. 
• Spread the dough into thin sheets, making a dome in the center. 
• Place 1 tbsp of the filling in the center and gather the sides to form a nice bun shape. 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 serve hot.

  

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.

  

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.

  

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.