Showing posts with label Jelly. Show all posts
Showing posts with label Jelly. Show all posts

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

   

Woon Maphrao On (Young Coconut in Jelly)


Young coconut (maphrao on). Young coconut is found in most open-air markets is also fairly widely available from street vendors. Easily recognizable as a cylinder topped by a point cost is usually 10 baht, occasionally 15, sometimes as high as 20. Even some restaurants carry them, usually still very reasonable.

INGREDIENTS:
  • 2 tbsp. Agar Agar
  • 5 tbsp. sugar
  • young coconut
COOKING:
  • Cut the shell like in the photo
  • Boil coconut juice
  • Add sugar and Agar Agar then wait until it's dissolved.
  • Then, pour it over the filter cloth. 
  • Add young coconut
  • Pour it in a block or back into the shell . 
  • Then, leave in refrigerator until it gets solid.
TIPS:
The normal storage temperature is 2 days storage in a refrigerator 2 weeks.

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.

Woon Ka-fae (Coffee Jelly)



A popular and simple Thai style jelly coconut with coffee and can be ... tastes and colours such as Pandanus leaf-scented, Fruit Jelly and Coffee Jelly. This recipe I call Coffee Jelly or "Wun Ka fae" in Thai.

INGREDIENTS:
  • 2 tbsp agar-agar powder
  • 1 tbsp instant coffee 1 cup sugar 
  • 3 cups water
  • 2 tbsp warm water
  • 1.5 cups coconut cream
  • 1.4 cup sugar
  • 1 tsp salt
COOKING:
  • Mix the instant coffee with warm water and set aside.
  • Mix agar-agar powder with water bring to the boil over medium heat Stir continuously until all the agar-agar dissolves, then add sugar. 
  • Continue boiling until the sugar has dissolved and the mixture boils well. 
  • Add mixed coffee, stir well, then remove from the heat. 
  • Pour the mixture into a pan, and place the pan in a bowl of warm water, set aside.
  • To make the coconut cream topping; mix water and agar-agar powder together, bring to the boil over medium heat. 
  • Boil until the agar-agar dissolves, then add coconut cream, sugar and salt together. 
  • Stir regularly to prevent the coconut cream separating. 
  • Boil until the mixture dissolve completely, remove from heat, and place the pan in a bowl of warm water as well.
  • Spoon 2 tablespoonful of the coffee mixture into each mold, leave to almost set. 
  • Then spoon the same amount of the coconut mixture over and leave to almost set. 
  • Continue with this process until each mold is full. Leave to completely cool before remove from the mold.
Tip: The coffee jelly will be more aromatic if the jasmine-flavored water is used instead of water.

  












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