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...

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.

   

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.

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.

  

Khanom Tom Khaow

This recipe call Khanom Tom Khaow. Khanom Tom Khaow is an ancient Thai dessert in Sukothai period and is used in some ceremonies together with Khanom tom Daeng. And I won't talk about Khanom Tom Daeng in this recipe. Khanom Tom Khaow are using flour, sugar, and coconut and flour ball filled with simmered coconut and sugar, cooked and sprinkled with white grated coconut meat which gives it the name "Khamon Tom Khaow.

Ingredients:

• 1 kg. glutinous rice flour
• 200 g. rice flour
• 5 cups water
• 5 coconuts
• 2 kg. palm sugar
• 1/4 kg. maltose syrup
• 1 tbsp. salt

Methods of making filling:

• Grate the coconut meat.
• Mix 2 cups of palm sugar, 1/2 cup of water, and maltose syrup together.
• Stir till the sugar dissolves.
• Add the gated coconut meat.
• Stir till thick.
• Form the mixture into small balls.
• Add smoke candle scent it desired.

Methods :

• Mix the two flour together.
• Knead the flour by adding 1 cup of water at a time to make dough.
• Cover the prepared filling with the dough.
• Drop in boiling water till well done.
• Sprinkle with grated coconut meat mixed with salt.
  

  

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.

  

Luuk Chuup (Fruity Mung Bean Dessert)

Luuk Chuup is Thai dessert made from stir beans.  Very  popular of various types of fruit sculpture and look beautifully colorful.   The  child to love to practice their mastery of niceness.  Tender for the beauty and cleanliness to be caregivers.  So the ball is like a plate of "science" and "art" in it's own.

INGREDIENTS:

• 150 g. mung beans, washed and soaked overnight
  
• 1 ½ cups coconut milk
  
• 1 cup sugar
  

FOR THE COATING:

• 1 tbsp gelatin
  
• 2 cups water, with
  
• 1 drop of jasmine extract
  
• ½ cup sugar
  
• 20-30 bamboo sticks, 10cm-12.5cm long, satay sticks or long toothpicks
  

PREPARATION:

Foam base measuring 15cm x 20cm (holds 20-30 pieces of look choop) 3 small paint brushesfood colourings: red, yellow, green, and purple

COOKING:

• Boil the mung beans until soft then drain thoroughly.
  
• Use the same pot to mash the boiled beans with the coconut milk and sugar. 
• Stir over low heat until thoroughly blended, and until dry. Set aside to cool.
  
• For the fruit shapes, take about 2-3 teaspoons of mung beans and use your hands to shape them into the form of the fruit desired - mangoes, oranges and cherries are popular choices. 
• Use the bamboo sticks to lift the fruit pieces and place them on the foam base.
  
• In a pan, mix the gelatin, water (with jasmine added) and sugar. 
• Bring to the boil over low heat. 
• Allow about one third of the water to evaporate so the jelly thickens.
  
• Coat the beans, paint with the food colouring so they represent the selected fruit. 
• Leave to dry.
  
• Once dried, dip each fruit in the jelly at least three times and leave to dry on the foam base.
  
• Sharpen the forms with a small kitchen knife.
  

  

Kanom Tian (Stuffed Dough Pyramid)

Kanom Tian or Stuffed Dough Pyramid Dessert is is home-made with coconut, rice-flour and sugar, a drop of rice-wine is an optional refinement I successfully experimented with. It's a communal activity before one of the many festivities in the local temple.

Ingredients:

• 1 kg. sticky rice flour
• 3 cups water
• 8oo gram palm sugar
• 1/3 cup minced pork
• ½ cup mung bean
• 2 tbsp. minced coriander roots
• 1 tbsp. pepper
• 1 and ¼ cup sugar
• ¼ cup minced onion
• 1 and ½ tbsp. salt
• 3 tbsp. vegetable oil
• 1 cup vegetable oil to spread on banana leaves

Preparation:

1. Soak mung bean in the water for 30 minutes.
2. Place a white cloth filter in the steam pot. Steam the mung bean for 20 minutes.
3. Ground the bean finely. 
4. Ground coriander roots and pepper altogether.
5. Add vegetable oil in the pan and stir-fry the mixed in number 4 until it smells aromatic.
6. Next, add pork and cook for 10 minutes. 
7. Then, add grounded mung bean, sugar, salt, and onion. Mix well. 
8. Mold it to 1 inch ball.
9. In a pot dissolve the palm sugar with low heat on the stove. 
10. After that, leave it cool off and then add sticky rice flour. Knead it until it's all mixed very well.
11. Leave the dough for 30 minutes. Then, mold it into 1 inch flat round shape, put stuff in the middle and mold it to a round ball.
12. Cut banana leave in 5x7 inches. Spread vegetable oil all over the leaves. 
13. Fold banana leave into a cone.
14. Place the ball in side and wrap it. Steam for 45 minutes and remove from the stove.

   

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 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.

   

Tau Suan (Mung Bean Pudding)

Mung Bean Pudding or "Tau Suan" in Thai. Tau Suan is generally eaten warm and topped with slightly salted coconut milk. It is a type of mung bean porridge which is thickened by tapioca flour and sweetened.

INGREDIENTS:

• 2 cups water 
• ¼ cup tapioca flour 
• ¼ cup sugar 
• 1 pinch salt 
• ½ cup mung beans 
• 1/3 cup coconut milk 

PREPARATION:

• Boil mung beans in 2 cups of water until tender. It should take about 20 minutes. 
• Dissolve tapioca flour in a cup of water and add to the boiling mung beans. 
• Stir quickly and constantly to prevent the bottom from burning. It should thicken. 
• Add more water if it gets too thick. Add more flour if too watery. 
• A consistency of gravy is ideal. Add sugar, bring it back up to a boil and turn off the heat. 
• In a separate bowl, mix 1/3 cup of coconut milk with salt. 
• Heat it up for a few second just to warm it up. 
• Don't let the coconut milk boil, otherwise it will separate. 
• Serve warm with coconut milk on top.

   

Khanom tua baep (Filled Wheat Flour Dumpling)

This is an interesting Thai dessert called khanom tua baep or Filled Wheat Flour Dumpling. Khanom Tua baep is an ancient Thai dessert, easy to make but very delicious and also nutritious. The ingredients which are easily found in one's own home include rice, sugar, and coconut or coconut milk. Low fat light and healthy.

INGREDIENTS:

• 1 1/2 cup glutinous rice flour
• 1 cup small tapioca pearls
  
• 1/4 cup coconut cream
  
• 1 cup sugar young coconut flesh
  
• 1/2 cup very hot water
  
• 2 3/4 cups water

COCONUT CREAM:

• 2 cups coconut milk
  
• 1 tbsp rice flour
  
• 150 grams sugar
  
• 1/4 tsp salt
  
• 2 pandanus leaves, cut into short length.
  

PREPARATION:

• Discard bad beans, wash and soak in warm water for 3 hours.
• Wash again and steam over boiling water on high heat for 30 minutes or until cooked through.
  
• Knead the glutinous rice flour with coconut cream and pandanus juice to form a soft, smooth dough, set aside.
  
• Steam the grated coconut for 10 minutes. Take 100 grams of the steamed coconut and mix with the prepared mung beans and salt. This is the filling.
  
• Divide the dough and roll into small balls about I cm in diameter Roll out each ball into a disc about 1/4 cm thick.
• Place 2 teaspoonfuls of the mung bean filling on each disc, fold the disc in half over the filling, and pinch along the edge to seal. Continue until finished.

  

Khanom Bua Loy Thua Khiao (Mung Bean Balls in Coconut Cream)

Mung Bean Balls in Coconut Cream or “Khanom Bua Loy Thua Khiao” Thais called. Some time we mix with Taro. And most of the time we add one egg in a bowl before serve. Some people don't like no need to add egg. This dessert very famous for winter season in Thailand.

INGREDIENTS:

• 1/3 cup hulled mung beans
  
• 2 cups coconut milk
  
• 1/2 cup palm sugar
  
• 1/2 cup glutinous rice flour
  
• 1/4 cup water
  
• 1/4 tsp salt
  

PREPARATION:

• Soak the mung beans in water for 1 1/2 hours;
• Remove them from the water. Steam them until tender; then, mash them to a fine paste.
  
• Set aside 1 cup of the coconut milk.
• Mix the remainder with the palm sugar and salt in a pot. bring to a boil, stirring regularly to prevent lumps from forming, and then remove from the heat.
  
• Mix the mashed mung beans with the glutinous rice flour Adding a little water (no more than 1/4 cup) a little at a time and kneading to obtain a soft dough.
• Roll the dough into balls about 1/4 inch in diameter cook the balls by placing in boiling water; when the balls float to surface, remove them from the water and put them into the pot of boiled coconut milk.
  
• Place the pot on the heat once again, add the cup of coconut milk set aside earlier, and remove from the heat, and dip into small bowls to serve.

Khanom mor Kaeng (Mung Bean Thai Custard)

Mung Bean Thai Custard or Thais called “Khanom mor Kaeng” When people from Bangkok go down to the beach resorts at Cha-am or Hua Hin, they will nearly always stop at these large roadside food shops selling Thai desserts. Phetchaburi is famous for this dessert and others too.

INGREDIENTS:

• 4 eggs
  
• 2 duck's eggs
  
• 1/2 cup cooked taro or hulled mung beans, mashed finely
  
• 1 cup coconut cream
  
• 1/2 cup palm sugar
  
• 1/2 cup crisp-fried shallot slices
  
• 2 tbsp oil from the fried shallots
  
• 3 pandanus leaves
  

COOKING:

• Break all the eggs into a bowl, add sugar and coconut cream.
• Mix thoroughly by kneading with the pandanus leaves until the sugar has dissolved.
• Strain the mixture through cheesecloth, add mashed taro or mung beans, and mix well.
• Pour into baking pan.
  
• Bake in an oven at 350°F for 20 minutes or until the custard is done and the surface is golden brown.
• Remove from the oven, and allow to cool.
• Sprinkle with the crisp-fried shallot.
• And cut into 2x2-inch pieces to serve.