Khanom Khai Nok Gata (Deep-Fried Sweet Potato Balls)

This street dessert call “Khai Nok Gata” Some areas may be called “Khai Tao” dessert waffle Is a very popular snack in the past, since the Sukhothai – Ayudhya period even Rattanakosin to present. Tt is easy, cheap and tasty favorite Eating easier. Look as pale yellow balls made of sweet potato then fry it taste sweet.

Ingredients:

• 150 gms Sweet Potato 
• 200 gms Wheat Flour 
• 125 gms Cassava Starch Flour 
• 400 gms Icing Sugar 
• 1 tbsp Salt 
• 1 cup Milk 
• 3/4 Baking Powder 
• Oil for Deep Frying 

Preparation:

1. Clean and peel the sweet potatoes, steam until they are cooked and leave to cool. You can check they are cooked by sticking a fork in them. 
2. Mash finely, add the sugar and mix it in. 
3. Mix the cassava flour and baking powder and mix into the potatoes. 
4. Add the milk a little at a time and mix it in. You want the mixture to be a thick dough, add more or less milk to adjust the consistency. Leave for 1 hour. 
5. Deep fry small balls of the dough in medium hot oil until cooked. 
6. Serve hot.

  

I-Tim Ga Ti (Homemade Coconut Ice Cream)

This is classic rich coconut ice-cream, served in a Thai style. Thai ice-cream isn't really iced cream, it's often made from non dairy products. This recipe contains taro gives the ice-cream a soft smooth texture. You can also use sweet potato if you cannot obtain taro.

Ingredients: 

• 800 ml Coconut Milk 
• 200 gms Sugar 
• 5 gms Salt 
• 100 ml Skimmed Milk 
• 75 gms Taro or Sweet Potato 
• 5 gms Corn Flour 
• Ice-water To Rapidly Cool the Mixture 

Preparation:

• Chop the taro or sweet potato into large cubes and steam until cooked through. 
• Heat the coconut milk in a sauce pan on a very low heat (about 55 degrees celsius, this is nowhere near boiling, it is simply hot to the touch). 
• Mix the corn flour with 100 ml water and add to the coconut milk in the saucepan. 
• Add the sugar, salt, and skimmed milk, to the saucepan and stir until everything is dissolve. 
• Warm it to 65 degrees C and keep stirring it. Do not let it boil. 
• Mash the taro cubes with a fork and add into saucepan and using a hand blender blender the contents of the pan until the mixture is completely smooth and the taro has disappeared into the liquid. 
• Warm the pan a little higher to 80 degrees C for 4 minutes. 
• Again it must not boil. This is to cook the flour through, without permitting it to become a thick sauce. 
• The mixture should be cooled quickly and then put in the fridge, the best way to do with is to empty it into a containing that is sitting in ice water. 
• Once it is cool enough, put it into the freezer until frozen. 
• While it is freezing ice crystals will form, every few hours you should remove it from the freezer and blend it with a hand blender to break up the crystals. 

Note:
The recipe is much easier if you have a hand blender, during the preparation you will need to blend the ice-cream repeatedly as it freezes, this is done to break up the ice crystals that form. It is much easier to do that with a handheld blender or egg beater. Finally, the decoration is made from a gummy coloured mixture of cooked sticky rice flour, this is also very typical Thai.

   

Mun Chuem (Sweet Potatoes and Coconut Cream)

This sweet potatoes or Mun-Ted in Thai with coconut cream Thai call "Mun Chuem" This recipe can be made very easy. You can keep in the freeze for a few week.

INGREDIENTS:

• 1 kg. Sweet potato
• 3 cups sugar
• 3 cups white wash/lime water
• 3 cups water
• 1 cup coconut milk
• 1 tsp. salt

PREPARATION:

• Clean the sweet potato very well.
• Peel the skin off and cut into pieces. Make the piece big.
• Soak them in lime water for 30 minutes.
• After that, clean with water again.
• Add 3 cups of water into a pot. Boil it on medium heat.
• When it’s quite hot, add sugar and stir until the sugar is dissolved.
• Wait until the syrup is boiling, then add sweet potato. Use low fire.
• Don’t stir the potato so often. Just flip it over when the other side is done.
• Notice the potato pieces. If the color is clear then it’s ready. Remove from the stove.
• In a different pot, boil coconut milk with salt.
• When it’s boiling, then remove from the fire.
• Spoon coconut milk on top of sweet potato when it’s cool off.