Pandan coconut custard or dipping sauce (khanom pang jim sangkhaya)

Pandan coconut custard

     Silky smooth pandan coconut custard dipping sauce, this pandan custard is a common spread or dipping sauce for fresh breads of all sorts, waffles and fired bread sticks (deep-fried bread).  Always this custard used as filling or frosting for cakes and jam rolls too. A tiny fully flavored sweet pandan with green silky smooth custard is really awesome.

Ingredients:

• 2 eggs
• 1 1/4 cups coconut cream
• ¾ cups white sugar
• 2 tbsp corn flour (cornstarch)
• 1 tbsp tapioca flour
• ¼ cup thick pandan juice
• Pinch of salt

Preparation:

     1. Beat the eggs well in a bowl, add the salt, coconut cream, corn flour, tapioca flour and sugar to the eggs. Whisk the mixture together until the sugar dissolves.

     2. Strain the mixture through the cheesecloth and pour into a double boiler, place over high heat and stir it constantly until it thickens up.

     3. Add the pandan juice, stirring to mix and continue boiling until the green mixture becomes thickens.

     4. Taking off the heat and transfer to serve warm as a dip or spread with any bread.

Tips:

• If the mixture thick, uses a spatula to help push it through the cheesecloth or a fine mesh sieve to remove small grains and any lumps to make custard more ensure smooth texture.

• For very creamy custard, add ¼ cup full-cream milk with the eggs mixture.
• Serve warm pandan coconut custard with evaporated milk topping for a little creamy

 which is not overly heavy. Sometime use a skim milk or low fat fresh milk in the same way.

• For tea lover, just used thick tea or green tea instead of pandan juice to make tea custard (dipping sauce). The fragrant tea is perfect with creamy coconut, this is wonderful combination of custard.

Sweet corn pudding (khao phoht piak)



Sweet corn pudding

        Another simple Thai dessert in this case is related on simple ingredients and really easy cooking. The sweet substance of the fresh corn added some of the salted coconut cream to make a lovely sweet dessert.

Ingredients:

•  3 cups corn , thinly slice all the kernels
• 2 cups water
• ½ cup sugar (to taste)
• 1-2 pandan leaves, knotted
• 1/4 cup tapioca flour or corn flour

Coconut topping: 

• ½ coconut cream
• A pinch of salt

Preparation:

1. Put the water in a medium saucepan or pot, add the corn and the pandan leaves then bring to the boil over medium heat, stirring frequently until the corn are just tender. Remove any pandan leaves after release their sweet aroma.

2. Add the sugar to taste a little sweet and continue to boil, until it has completely dissolved.

3. Mix the flour with some water in a small bowl then slowly pour to the corn mixture, keep continues stirring until the corn mixture to be thick and clear. Then remove from the heat.

4. Prepare the coconut topping by mix the coconut cream and salt together in a small saucepan with over low heat, slowly to the boil until the mixture becomes thickens then remove from heat.

5. Serve warm the sweet corn pudding added some topping of the salted coconut cream.

Tips: 

• For the best taste use sweetest fresh corn from the season.
• Add some of coconut young when boil the sweet corn for creating a wonderful taste.

Bananas in Sweet Coconut Milk (kluay buat chee)

 

Bananas in Coconut Milk

     A smooth and creamy Thai dessert. It is one of healthy Thai desserts with nutritional of banana also a low fat dessert. The simplicity of this dessert by a combination of the light coconut milk and the soft substance of the bananas are creating all wonderfully sweet taste sensation.

Ingredients:

•  10 ripe banana
•   ½ cup coconut cream
• 3 cup coconut milk 
• 1/4 to 1/3 loose (not packed) cup sugar or golden brown sugar
• pinch of salt or ½  teaspoon salt

       Preparation:

1. Peel the bananas, then slice each in half lengthwise and cut across these lengths into smaller sections - roughly 2 inches long to get 4 pieces.

2. Pour the coconut milk into a sauce pan or pot, and place over medium-high heat until it boils. Add the bananas continue stirring until it warmed through (1-2 minutes) and soft.

3. Then add sugar and salt, stirring to dissolve (about 30 seconds to 1 minute). Start by adding 1/4 cup sugar, taste-testing for sweetness and add a little more depending on desired sweetness.

4. After sugar has completely dissolved, pour the coconut cream into the pot. Then remove from the heat immediately before it boils afterwards cover and place in the refrigerator for later. This dessert is excellent served either warm or cold.

For tips: Add 8-10 fresh lychees with banana boiled for creating a wonderful taste.

Ingredients utilized in the Thai desserts recipes

Ingredients utilized in the Thai desserts recipes



Rice flour



   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.



  



Coconut cream



 Coconut cream: One of the most important ingredients for making Thai dessert recipes. Here is the extract of the grinded flesh of mature coconut become the liquid by combine grated coconut in water. Then the primary pressing provides thick coconut cream. Thin coconut water emanates from the second and third pressing. Coconut from the can or box is coconut cream. To create coconut milk: blend 250 ml coconut cream with ½ cup of water. However flesh coconut cream/milk is sweet-scented and good natural taste than canned coconut cream.

  



Golden mung bean



 Golden mung bean: These are out of shelled and halved beans from the mill. Before producing need to be soaked in water overnight or minimum 3 hours in hot water. They are utilized as a filling out Stuffed Crescents with Mung Bean Filling (Thua Paeb), etc. Or when combined coconut milk for create the Thai desserts. 



Jasmine flavored water



   Jasmine flavored water: Thai desserts normally have getting some sort of natural flavors, jasmine flavored water is one of them. Unfortunately it has change into less popular today as a result the changed of the Thai people life style and the basic fact that its preparation is quite complicated. Plain water works extremely well. However if you really require to get an aromatic flavor, some drops of jasmine essence added to water can certainly create result just like the genuine thing.



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



  Slaked lime water: This item is a clear liquid created by combining 2 tablespoons of lime with 5 cups of water, inside a container mixing well and exiting the mixture to stand until the lime crystals have sunk on the bottom part of the container. The liquid may be the poured out and helpful to soak yams and potatoes to produce their flesh crispy.





   Pandan leaf: A dark green, long narrow leaf that has a sweet aroma. It's used to be a food fragrant and coloring in several Thai desserts. The leaves are pureed and squeezed to secure a concentrated green liquid for being combined with the desserts. Sometimes the leaves are cut into strips and kneaded into egg mixtures or boiled in syrup to lose out their aroma. Besides being utilized a fragrance or coloring by cut and fold the leaves to create containers for Tapioca Pudding. Pandan extract and coloring is currently found in stores as for pandan leaves much more available at market because it very useful in Thai desserts.



Pandan juice



   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.

   Syrup: To generate the extremely Thai desserts, the correctly syrup is one factor of the important components. The operation is fairly simple: mix sugar and water together, bring to a boil over medium heat until it gets to be syrupy. The principal is that the syrup itself must achieve the right thickness based on the recipe of each and every dessert.



Syrup



   -Light syrup is done by mixing 3 parts all of sugar and water then bring to a boil over medium heat afterwards remove away from the heat after the sugar has completely dissolved.

   -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.

Special utensils for makeing Thai desserts

Special utensils for makeing Thai desserts



Brass wok



   Brass wok: Because of the special characteristic of preserving the fragrance and color of Thai desserts, a brass wok or “Kratha Thawng”-named following raw material found in its manufacture is a utensil for producing Thai desserts. There are two kinds regarding brass woks: handle and grip. The handle woks is usually found in the all kitchen equipment stores.





2.5"Small porcelain cups





1"Small porcelain cups

     Small porcelain cups: You can find tiny cups used as molds for steamed desserts, like Steamed Pandan Coconut Pudding (Khanom Thuay). The small cup is about size approximately 2.5” (inches) in diameter and the tiny size is approximately 1” shape same as a Chinese tea cup. This cup would be the utensil always used for making steamed desserts. There are 2 types of thimble cups: porcelain and metal. The porcelain cup normally has a smooth edge so your pudding can be easily taken out of the cup. The metal cup is rather bigger, its shape is just like a muffin cup, is actually a smooth or perhaps wavy edge. This cup is usually used to be a jelly mold. 


Steaming dessert pan



   Steaming dessert pan: A square aluminum container used by steamed and baked desserts. Its 2 handles for uncomplicated removal at a steamer. The normal sizes are 12”x 12” and also 13”x 13” square by close to 2”-3” deep. Normally the chief cook will steam or bake the desserts with this pan before cutting the finished products in to the small square shape pieces available for sale or any kind of shape for dishes. Using the introduction of the latest technology, heat-resistant steam able plastic pan are actually readily available. A great steaming pan should use a proper square shape and also a flat base, to ensure that the baked dessert may have an even fullness. However, a cake pan is the most effective substitute if you don't possess a steaming pan.



 Steamer



   Steamer: It is the really essential equipment utilized in a Chinese kitchen's for steaming. It contains a base, one particular or more steaming trays (which is often added depend for the requirement), and also a lid. The base is being a deep pot with only 2 handles, the steaming trays are circle trays with holes openings punched throughout the base for let the hot steam heat through, and the lid is a retinal cone-shape cover. To make use of, the cooking will fill ¾ on the steamer bottom with water and place the steamer above the heat. In the event the water system is hot, a steaming dessert pan is placed within the tray that is placed in the domestic hot water within the base. Cover the lid tightly, and steam prior to the dessert is cooked through. The metal steamer is widely used because it is usually heated speedily and it is easy to manage. However, those crafted from bamboo, which can be usually helpful to steam Dim-Sum, will also be acceptable.



Khrawng Khraeng press



   Khrawng Khraeng press: This is the wooden stick; smooth on one side and fluted on the other instrument. It is helpful to make Mock Ark Shells (Khrawng Khraeng). A tiny area of dough is pressed onto the fluted side and rolled to type a curl. Alternative, the rear of your fork may be used to achieve the same result.

Fragrant candle

   Fragrant candle : The mix of bees, wax and various aromatic elements, is oftentimes often known as “Ylang-Ylang candle”. It's used to smoke Thai cookies, for example Flower-shaped Cookies (Khanom Dawk Lamduan). The desserts are put inside a big container, with a properly in the center. A candle lies in a small bowl and lit up for a couple of seconds, then snuffed out and positioned in this container. The lid is closed closely and also the container featuring its items over-night.



Banana leaf



   Banana leaf : A very useful plant within the Thai kitchen; the complete plant can supply from fruit to stem. Ripe banana could be eaten fresh, green bananas and also the stem might be included in curries. The leaves can be utilized as containers for curried mousse, or Steamed Banana Cake. They're the proper liners for a steaming tray. They may be folded to create funnels or equally wrappers. For wrappers, clean the banana leaf which has a humid towel, tear into pieces with regards to 7”-8” wide, lay one within the other, and employ to wrap types of desserts for instance Glutinous Rice Stuffed with Banana, etc.