Ingredients utilized in the Thai desserts recipes
Rice flour: Oftentimes called “Plain rice flour”. It really is used for the main ingredient practically in most Thai desserts. The dry flour seems to have a coarse texture, but although it cooked, it transforms into soft and smooth.
|Glutinous rice flour|
Glutinous rice flour: Also called “Sticky rice flour”. It is utilized in many types of Thai desserts. The dry flour is creamy white color. Normally it can be included with the rice flour to cause a soft and chewy texture.
|Golden mung bean|
|Jasmine flavored water|
|Butterfly pea water|
Butterfly pea water: It is created from the purple-blue flowers which are normally grown along the fence. Merely the purple-blue petals are employed to provide a natural food color. Soak some of petals in hot water for a moment to gain the required color then eliminate the petals and get only the purple-blue liquid.
|Slaked lime water|
Pandan juice: It is green water made out of pandan leaf and accustomed to color with added aroma to food. Pandan juice is created by crushing 1 cup of chopped pandan leaves, and spinning these with ½ cup of water. The juice is gained by squeezing the green liquid mixture throughout cheesecloth in a cup and removing the leaves.
-Thick syrup is done by mixing 5 parts of sugar and a couple of½ parts of water then stirring over medium heat until it occurs to a boil. Continue boiling prior to the syrup is thick enough to coat a wooden paddle as the bubbles are big and also the liquid boils softly.