Steamed Carving Pumpkin custard with golden threads

This pumpkin custard with special carve top with golden threads aka Sang-Ka-Ya Fak Thong nar Foi Thong or สังขยาฟักทองหน้าฝอยทอง in Thai langue.

I've been posting for a long time in 2008. That's a typical one. Today I have a special design.
To impress visitors. Let's talk about the origin of custard slightly before we do.

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….

Kha-nom Pak Kard Thod (Fried Radish Cake)

Kha-Nom Pak Kard Thod or Fried Radish Cake is a Chinese dim sum dish made of shredded radish (typically Chinese radish) and plain rice flour.  Radish cake is usually cut into square-shaped slices and sometimes pan-fried before serving. Each pan-fried cake has a thin crunchy layer on the outside from frying, and soft on the inside. The non-fried version is soft overall. In Thailand can found on street food with Stir-Fried Radish Cake style…check out @ Tan Kitchen-Thai Kitchen

Ingredients:

• 3 cup Shredded White Radish
• 2 tbsp dried Shrimp
• 1 egg
• 3 Shiitake Mushroom
• 1 tsp salt
• ¼ tbsp ground pepper
• 1 ½ cup Corn starch
• ¼ cup boiled peanuts
• 1 tbsp Chinese Wine
• ¾ cup Chicken Stock
• 2 tbsp Sesame Oil
• 3 tbsp Vegetable Oil

Preparation:

1. Soak the radishes and than squeezed water out 3 times.
2. Soak the mushrooms until soft.  Bring to boiled and leave it to cool.  Than sliced and leave it.
3. Mix corn flour with egg together. Gradually add chicken stock and stir well.
4. Add shredded radish, dried shrimp and shiitake mushroom sliced and sesame oil and mix together and continue stir until sticky and remove from the stove.
5. Prepare mold and apply oil into the mold.
6. Spoon mixture into mold and use spoon press mixture firmly.
7. High heat the stove.  Take them into the steam of boiling water about 20 minuets or until well done. Leave it to cool.  Digging out of the mold.  Cut into square shaped.
8. Heat oil in a frying pan flat, medium heat.  Fry until the color turn golden brown remove and drain.
9. Serve with Kikkoman Soy Sauce

  

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.

  

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 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.

  

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.

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 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.

   

Search for Sticky Rice

Khanom Tuay Fu (Thai Rice Flour Muffins)

This is the Thai version of muffins. Thai Rice Flour Muffins or Thai called "Kanom Tuay Fu" They are made by rice flour, scented very gently with flower water and steamed rather than baked. To cook this you will need foil or paper cups, the dough mixture is runny and needs to be held in a cup during cooking.

Ingredients: 

• 125 gms Rice Flour 
• 125 gms Sugar 
• 125 ml flowers Water 
• 1 tsp Fresh Yeast 
• 1 tsp Baking Soda 
• Food Colouring (Optional) 

Preparation:

• Mix the yeast with the rice flour, add the flower water little by little and mix until the flour is soft. 
• Add sugar, and the remaining rose water and the baking soda. 
• At this point you can add 5 drops of food colouring. 
• Or even divide the mixture into sections and colour each section separately. 
• Stir the mixture well and place in a covered bowl, leave for 1-2 hours for bubbles to form. 
• The mixture should be thick but still fluid. 
• Fill each paper or foil cup to just below the top, the mixture will expand during cooking. 
• Place in a Chinese steamer for 10 minutes. 
• You can check they are cooked by sticking a tooth pick or fork into the centre and if it comes out clean it is cooked inside. 
• Serve cold.

  

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 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.
  

  

Sacoo-Sai-Mou (Tapioca pearls with minced pork stuff)

SACOO-SAI-MOO or Tapioca pearls with minced pork stuff. This is street food in Thailand this savory appetizer differs from the usual sweet preparation of tapioca. Convenient for a cocktail party or family holiday gathering, sakoo sai moo freezes well before cooking.

Ingredients:

• 1 ½ cups (8oz) pearl tapioca
• ¾ cup hot water
• ¼ tsp salt
• 2 tsp. white pepper
• 3-5 pieces of fresh cilantro 
• 2 tbsp. vegetable oil 
• 1 medium onion, finely chopped
• 8 oz. lean pork 
• 1 tbsp. palm sugar or brown sugar
• 3 tbsp. fish sauce 
• 2 tsp. finely chopped fresh hot chiles 
• 3 tbsp. crushed roasted peanuts 
• tapioca flour (this is critical to the success of this recipe!)
• 2 tsp. fried garlic (available already prepared or prepare your own)
• Crushed roasted peanuts
• Sliced red chillies and fresh cilantro

COOKING:

• Rinse pearl tapioca in a fine strainer, drain and transfer to a bowl.
• Dissolve salt in hot water and gradually add to the tapioca, mixing well.
• Cover and leave for 1 hour.
• Mince the pork with a sharp cleaver until fine, almost like hamburger.
• Alternatively you may buy ground pork but it must be lean or else your "Sakoo" will be too oily,
• In a heavy mortar and pestle or clean coffee grinder grind together the white peppercorns and cilantro root or stems until pulverized completely.
• Heat the oil in a wok over medium.
• Cook onion until soft.
• Stir in palm sugar and pepper-coriander paste.
• Remove from heat.
• In a small bowl mix together the pork and cooked onion with sugar and pepper paste.
• Add 3 tbsp.fish sauce.
• Add in the fresh chiles and crushed peanuts.
• Mix well. (Crush the peanuts in a mortar and pestle or cut up with a sharp cleaver)
• To shape the balls: Using your fingers roll the pearl tapioca into 1 inch balls with damp hands.
• Cover with a damp cloth.
• Wash and dry your hands and dust them with tapioca flour.
• Press thumb or finger into each ball to form a cup shape.
• Put in a teaspoon of pork mixture and seal the tapioca over the filling.
• Mold into balls again and cover with damp cloth until ready to cook. (If all are not required immediately, pack some in a freezer container and freeze, ready to steam when needed.)
• Place the balls on oiled parchment paper in a steamer or banana leaf, leaving 1/2 inch between each.
• Steam over fast boiling water until the tapioca is quite clear, about 20 minutes.
• Remove the steamer from the heat and leave for 5 minutes for the balls to dry slightly before transferring to a serving dish.
• Sprinkle with crushed fried garlic or crushed roasted peanuts and garnish with chilli slices.
• Serve warm with lettuce, coriander and bird's-eye chillies.

Note: that the filling must be strongly seasoned to stand up to the coating of bland tapioca.


  

Khanom Sod sai (Filled Coconut Cream)

 Chapter Introduction and Photo by Thai Street Food

This is one of those surprise desserts that you buy wrapped in a banana leaf. You will need to ask what is inside unless you like lucky dip! This one is called "khanom sod sai" though sometimes you might hear it being called "khanom sai sai". The brown filling in this one is shredded coconut though you will sometimes find alternatives. The pudding is sticky rice with a topping of coconut cream and rice flour. This is then wrapped in a banana leaf and put in a steamer.

Ingredients of filling

• 1 kg. palm sugar 
• 1.2 kg. grated coconut meat
• 1/2 cup water
• 3 measuring cups maltose syrup

Cooking:

• Mix palm sugar with grated coconut meat. 
• Put the mixture into the pan. 
• Stir over medium heat till thick, and then add maltose syrup. 
• Stir. Leave to cool. Form the mixture into 1/2 cm balls.
• Put into the tightly closed container filled with candle smoke.

Ingredients of filling covers

• 2 cups black sticky rice flour
• 2 cups white sticky rice flour
• 1/2 cup water

Cooking:

• Mix the two flours together. Gradually add in water and knead well.
• Form the mixture into 1-cm balls. Spread the balls to cover the prepared fillings.

Ingredients of topping:

• 2 cups and 6 tbsp. rice flour
• 8 tbsp. tubular flour (Pang Thao grandmother blacken)***
• 3 tbsp. and 1 tbp. salt
• 4 tbsp. sugar
• 8 cups thick coconut cream
• 4 cups thin coconut milk

Cooking:

• Mix the two flours together. 
• Add sugar, salt, and coconut cream. Stir well.
• Heat the pan. Put the mixture. Stir till thick. Remove from heat.
• Put the filling in the middle of prepared banana. 
• Drop the topping onto the filling till the topping covers the filling. 
• Fold banana leaf into high triangular shape.
• Put the dessert into the steamer. Steam for 10 minutes.

Note:

• Outer banana leaves should be 2 1/2 inches wide, 7 1/2 inches long. 
• Cut both ends into oval shape.
• Inner banana leaves should be 2 inches ride, 5 1/2 inches long. 
• Cut both ends into oval shape.
• Use 1/2 inch wide, 12 inches long coconut leaf to secure the pack of the dessert.

 *** if cannot find "tubular flour" You can use "Cassava Flour" instead.

  

Khanom Chaw-Moung

Khanom Chaw-moung  or Steamed dark indigo flower flour with filling is another Thai dessert.  It not easy to find in present  or not easy for me to make it myself also :P .   If you really want to taste I suggest try to do by yourself  better then out to find from somewhere else.   It more difficult to find from another shop in present.    This dessert will consist of 2 parts dark indigo flower is part of the flour dessert And the mincemeat. First, we continue to hand a nucleus.

INGREDIENTS: FILLING

• 1/2 cup small diced of pumpkin
  
• 1/2 cup shredded dried stirred peanut
  
• 1/4 cup tapped dried stirred white sesame
  
• 1/2 tsp salt
  
• 1/2 cup sugar
  
• 2 tsp small diced boiled fat of pork
  

COOKING: FILLING

• Heat a pan and pour the all of the ingredients filling into a hot pan.
  
• Then stir the filling until well mixed.
  
• Lift the pan from heat.
  
• Add sugar and stir the hot filling until fine.
  

INGREDIENT:  Dark indigo flour

• 1/2 cup cassava flour
  
• 2 cups rice flour
  
• 1/2 tbs arrow root flour
  
• 3 cups white jasmine flower water
  
• 1/2 cup thick vine bearing dark indigo water
  
• 2 tsp lime juice
  
• 1/2 cup coconut cream
  
• 2 tsp vegetable oil
  

COOKING:

• Mix 3 kinds of flour together
  
• Pour white jasmine flower water little by little knead the flour for 5 minutes. 
• Then pour the whole white jasmine flower water.
  
• Soak vine bearing dark indigo flower in hot water and strain.  
• Squeeze limes to change into bright color.  
• Add color into flour and stir until mixed.  
• Strain the mixture pour into a brass pan.
  
• Stir the mixture at the low heat until the cooked flour comes off easiky.  
• Then take the pan out from heat.  
• Knead and make the cooked flour into small ball shape.
  
• Make small balls into bulge shape at the bottom (Do not make it to thin)  Put the filling down.  
• Cover and make into flower by using tweezers.  
• Steam the flower in a double boiler for 4-5 minutes.  
• Then sprinkle the cooked flower flour with viscid