Steam Rice Layer Cake - Kha Nhom Chan

ขนมชั้นใบเตย 

• กะทิ 2 3/4 ถ้วย หรือ 550 กรัม 
• แป้งมัน 155 กรัม
• แป้งท้าว 155 กรัม
• แป้งข้าวเจ้า 17 กรัม 
• เกลือ 1/4 ชช
• น้ำใบเตย 1/4 ถ้วย
• น้ำเชื่อม .... นต 300 + น้ำ 3/4 ถ้วย 

ขนมชั้นใบเตย 

ขนมชั้นสีแดง  

 ขนมชั้นสีฟ้า

Mango Sago with Pomelo Dessert

Mango Sago with Pomelo Dessert

With a friend in my forum (http://maejj.pantown.com) has made Mango Sago with Pomelo dessert with recipes and post in my forum. Several months ago, I found the same formula recipe from http://www.noobcook.com When I saw it at first and told myself must try this dessert, but have no time to make it yet until my Thai friend made and show us.

Every time, my friends and I went to China Town. After we finished shopping, and then we end up had a dessert, one of my friend always ordered this dessert, but for me I never try because it was serve clod, which is I like hot dessert more than cold.

อ่านต่อ>>

Sago and Peach in Fresh Milk

English language recipe ; Fresh Milk Sago Peach

Thai language recipe below: 

สาคูแคนตาลูปนมสด

ส่วนผสมสำหรับสาคู:
- สาคู 1 ถ้วย
- น้ำ 10 ถ้วย
- นมสด  210 มล.
- แคนตาลูป แต่วันนี้ใช้ พีชกระป๋อง หั่นหรือคว้านเป็นลูกกลมๆตามสะดวก จำนวนตามความต้องการ

ส่วนผสมสำหรับน้ำเชื่อม
- น้ำตาลทราย 1 ถ้วย
- น้ำ 1-1/2 ถ้วย

วิธีทำ
1. ทำน้ำเชื่อมโดยผสมน้ำและน้ำตาลเข้าด้วยกัน และนำไปต้มให้เดือดประมาณ 10 นาทีหรือจนน้ำตาลข้นเหนียวแต่ไม่หนืดเกินไป ปิดไฟ แล้วยกลงพักให้เย็น

2. ต้มน้ำหม้อขนาดใหญ่ ใส่สาคูลงไปต้มประมาณ 10 นาที หรือต้มจนสาคูสุกประมาณ 80-90% สังเกตุจะเป็นตากบจุดเล็กๆ อย่าต้มจนสุกใสเลยนะคะ เพราะเดี๋ยวเวลาเรานำสาคูไปล้างเมือกออก สาคูจะสุกใสพอดี

3. ตักสาคูในหม้อใส่ในกระชอนหรือตระแกรง ราดด้วยน้ำเย็น หรือเปิดน้ำให้ไหลผ่านตระแกรงก็ได้  ต้องทำให้เร็วๆ แล้วตักสาคูที่อยู่ในตระแกรงใส่ในชามน้ำเชื่อม ทำแบบนี้จนหมดสาคูที่ต้ม

4. เตรียมนมสด ในส่วนของนมสดอาจจะเติมกลิ่นแคนตาลูปลงไปนิดหน่อยเพื่อความหอมก็ได้นะคะ แล้วนำไปแช่เย็นไว้ เมื่อถึงเวลาจะรับประทาน ก็เทนมสดใส่ชามหรือถ้วยที่จะเสริฟ ตักสาคูในน้ำเชื่อมใส่ลงไปชามนมสด ใส่แคนตาลูป ถ้าต้องการหวานเพิ่มอีก ก็ตักน้ำเชื่อมที่แช่สาคูใส่เพิ่มลงไปได้ค่ะ

ขอขอบคุณที่มาของสูตร จากคุณหน่อย นินจาไร้เงา ไว้ ณ ที่นี้ด้วยค่ะ

Crisp Pomegranate Seed - Thabthim Grob

Crisp Pomegranate Seed or Thabthim Grob in Thai name. The pomegranate seed made from water chestnut cut into small diced and coated with tapioca flour, then boil until the flour look transparent, serve with syrup, coconut milk and ice.

Coconut Cake - Khanom Ba-Bin

 

Coconut cake or Khanom Ba-Bin, make from grated coconut mix with rice flour and then pan fried like pancake. These Thai dessert was my favor when I was kids, in olden day and I stay in the country. The ingredients are all in our home or backyard. I remember my grandma, she has made this dessert for us to eat often. Later my grandma pass away, I bought from market to eat but I find it's was too sweet for me. I had learn and try to make myself, that why I can control the sweetness.

Mango Pudding

 Mango Pudding

Krayasart Bar

Usually this dessert will performed during the Thai-Buddha festival in Thailand. 

Krayasart is a Thai dessert made ​​of rice pop (deep fried rice), Peanut , Sesame seeds, fried with sugar or syrup p

opular for local and they always eat with bananas. 

My friend gave me this Krayasart and I brought back to Singapore, and i keep until it's soft and not crispy. I just put all in a baking tray and then roll until a bit flat, bake at 120C about 10 minute and bring out to let it cool. Then cut out a piece like cereal bar for my family's snack.   :-0  

Sago Ball with Coconut Milk

Sago Ball in Coconut Milk

With a another simple and delicious Thai dessert, It's does not take too long to make this dessert. I use coconut cream(milk) you can buy from supermarket - use the plastic packing, it's fresh coconut milk one. They're selling at 250 g and 500 g. I used 250 g it's enough for me and my husband because my kids doesn't like to eat dessert.

Ingredients

• 1/2 cup sago washed 
• 2 cups of water 
• 250 g coconut milk 
• 1/2 cup sugar (if you don't like too sweet add less)
• 1/2 tsp salt  
• 1/4 cup tapioca flour for dusting

Preparation

1. Add water into a port and bring to boil, when water boiled,add a little at a time into a bowl of sago, stirring with wooden paddle, when the sago can be worked with the hand, knead a bit, then form into ball, place on floured tray, cover with damp cloth and set aside.
2. In a boiling port, drop sago ball into boiling water, boil until they float to surface then dip up from water and put in cold water.     
3. In the other port, mix coconut milk with sugar and salt, bring to boil and then dip sago from cold water add into the coconut milk port and let it boil again. 
4. Remove from heat and serve while is hot.  

OK....... dessert time!   

Young Coconut Jelly

This time is really hot, have to find something cold to eat. I got a young coconut, I have bought since last week and put in my fridge and was thinking to make young coconut jelly. 

• Open up the coconut on top and pour the coconut juice into a pot. 
• I used a spoon to scrape a coconut meat out and pour also into a same pot as juice. 
• Add about 2 tbsp of sugar and add 2 tsp of agar agar power into the pot and bring to boil. 
• Boil until the sugar dissolve and a bit thick, then remove from the heat. let it cool for a mins and then pour into a coconut, then put in the fridge for 2-3 hour. 
• Use a spoon to scoop and eat when it's cold. 

Fresh Milk, Sago & Peach Pudding

Ingredients for sago: 

• 1 cup sago 
• 10 cups water 
• 210 ml fresh milk
• 1-2 piece of tin peach in syrup, cut into cube

Ingredients for syrup 

• 1 cup sugar 
• 1-1/2 cup water

Method; 

1. Make syrups by mix water and sugar together and bring to boil for 10 minute or until the sugar a bit thick but not too thick. Remove from the heat and set aside for cooling. 
2. Bring the water to boil in a large pot. Add in the sago and cook for 10 minutes or until the pearls are almost fully translucent, with just the barest while flecks in the center of pearls (they will continue to cook after you turn of heat). Remove from the heat.
3. Pour the contents of the pot through a large fine-meshed sieve and shake to drain off the excess water. Working quickly, spoon the sago into the syrups bowl.
4. To serve, add fresh milk into a small bowl, grass or ramekins about 1/4 cups and spoon the sago in syrup, and top with chopped peach. If you find not sweet enough, you can add in the syrups.     

Note: you can use fresh mango or other fruits instead of peach as well.         

ขอขอบคุณที่มาของสูตร จากคุณหน่อย นินจาไร้เงา ไว้ ณ ที่นี้ด้วยค่ะ   

Thai version recipe สาคูนมสดพีช/แคนตาลูป 

Sweet Mango with Glutinous Rice

I bought a Thai mango from the market yesterday and think of eating it with sticky rice or glutinous rice. This is common dessert in Thailand. For the olden time, we usually eat this dessert during a summer time,  because this time a lot mango come out to the market, but now a day mango in Thailand so easy to find it and whole year, you can eat this dish for all season or whenever you go market or restaurant.

Glutinous rice cooked with coconut cream, sweet a bit and topping with coconut cream, which it more salty than sweet. I don't like to cook the rice too sweet because the mango is already sweet. If you like to try to cook your own, I got a recipe below

Khanom Krok - Coconut Rice Cake

Khanom Krok

Ingredients;

• 1 cup rice flour
• 2 cups water
• ½ cup cooked rice
• ½ cup white coconut grated
• ½ tsp. salt 

Coconut for topping;

• 1 cup coconut cream
• ½ cup sugar
• 1 ½ tsp. salt

Preparation:

1. Add flour into a bowl, mix with 1 cup water and stir, and then soak them for 12 hours or overnight.
2. Mix cooked rice, grated coconut, and 1 cup of water into the blender and blend all together.
3. Pour the blended mixture into the rice flour mixture, add salt and stir well. Used it as flour (batter) Khanom Krok.
4. For the topping, mix coconut milk, sugar and salt together. Stir to dissolve sugar.
5. Set the stove to low heat, plate the Khanom Krok mold on top and spray the cooking oil or gently wipe each socket.
6. Spoon the flour/batter 1/3 into the socket. Add the coconut topping, cover and wait until around the edge turn brown; use a spoon to shovel up.
7. Serve with coffee for breakfast, afternoon tea or as a snack as well.

PS. I have bought this electric takoyaki pan from Bangkok and I use to make Khanom Krok Mold.  

Peach in Syrup

I had stop drink cold water or cold drink for long time ago but this month the weather so hot, we need some cooling dessert. In my cupboard got a can of peach in syrup. I got an idea to make dessert, just open it and slice it put in the fridge about 30-40 minutes, or you can add some ice into the bowl and just eat like that too. Make yourself fresh and cooling after taking this easy dessert.

In Thailand in summer time, there use a many kind of fruit to make dessert like this e.g. mango, young coconut, lychee, also use a sour fruits too. 

I usually bought can fruit from Monte brand, I find the piece of peach its quite big size and testy too. If you find the syrup too thick or too sweet, you can add some ice water to dilute. 

Milk Tea Kaya with Stream Milk Bread

In Thailand, I use to eat stream bread with milk kaya, this snack you can find every store selling for breakfast, afternoon tea or supper. The kaya was not so thick like jam, and it made from coconut milks, eggs, sugar and a bit corn flour.

Caramel Custard & Whipping Cream Custard

 Caramel Custard 

 Whipping Cream Custard

Sago & Sweet Corn in Coconut Milk

Sago and Sweet corn in coconut milk, I always like to make a simple and fast way of making dessert. This is a Thai dessert I always made often, because it's simple not so complicated of making and the most importance is my family love too. The benefit of made your own dessert is you can control sweetness.

Three Colors Crystal KlongKlang

Three Colors Crystal KlongKlang, it made from green bean flour. The recipe and method as follows;

• 200 gm green bean 
• 200 gm coconut milk 
• 80-100 gm sugar
• 2-3 cups of water 
• pint of salt    
• 50 gm tapioca flour for dusting 

1. In a mixing bowl add flour and boiling water a bit once at the time, use the wooden spoon to stir because the dough it’s still hot, after then use hand to knead until soft dough. Divide the dough into 3 parts, to mix the color e.g red, green, yellow or any color as you prefer.  
2. Roll the dough into a small ball and then press on a wooden mold to make shall pattern, sprinkle the tapioca flour to prevent sticking together. Repeat the same until finish dough. 
3. In the port, add water and bring to boil, add dough into the boiling water and boil it until cooked or floating. Scoop and put in a bowl of cold water, for making dough look clear like crystal. 
4. Prepare the coconut milk. The amount of coconut milk you use as well as you like and sufficient with amount of crystal dough you made.  
5. Mix coconut milk with sugar and a pinch of salt. Stir to dissolve sugar. Please take note; I don’t like my dessert too sweet so I add sugar a bit by bit first and then if you fine not sweet enough then add later, if but add too much in the beginning and you fine too sweet, and then you add more salt can be help too.
6. Heat to the coconut milk until boiling, and then take up the crystal dough from the cold water, put it down into coconut milk mixture. Remove from the heat, scoop in a bowl and sprinkle the cooked sesame seed and can serve while hot or warm.

ครองแครงแก้วสามสี ทำจากแป้งถั่วเขียว ผสมกับน้ำอุ่นๆ นวดให้แป้งนุ่ม ปั้นเป็นก้อนกลมขนาดพอดี นำไปคลึงบนไม้คลึงครองแครง ออกมาเป็นตัวหนอนกลมดี๊กเชียว อิอิอิ.... จากนั้นก็นำไปต้มในน้ำเดือด จนแป้งสุกหรือลอยตัวขึ้นมา จักมาใส่ชามน้ำเย็น เพื่อให้ตัวแป้งใสขึ้นอีก ...แล้วก็หันไปเตรียมน้ำกะทิ ด้วยการผสมกะทิกับน้ำตาลและเกลือนิดหน่อย คนให้น้ำตาลละลาย ตั้งไฟพอเดือดแล้วใส่ตัวครองแครงลงไป ต้มจนเดือดอีกครั้งยกลง เวลาจะทานก็ตักใส่ถ้วย แล้วดรยก้วยงาขาว งาดำที่ถั่วแล้วลงไป ...รับทานได้ทั้งร้อนและเย็น ตามความชอบ

Mung Bean with Shrimp Filling

Mung Bean with Shrimp Filling

Preparation of dough:

Sift 3 cups glutinous rice flour into mixing bowl and add boiling water a little at a time about 1 cup, stirring with wooden paddle. When the dough can be worked with the hand, knead until soft, then form into ball, place on tray, cover with damp cloth and set aside.

Ingredient for shrimp filling

• ¼ cup finely chopped shrimp
• 1 cup white shredded coconut ( ½ cup for filling, ½ cup for coating pods)
• ½ tbsp well pounded mixture of coriander root, pepper and garlic
• ½ tbsp cooking oil
• ¼ tsp salt
• ¼ tsp sugar
• ½ tbsp palm sugar
• ½ cup coconut milk

Preparation

1. Fry the coriander root, pepper, garlic mixture in the oil until fragrant, then add the shrimp and ½ cup white shredded coconut and mix well. Add salt and sugar to taste. Then remove the filling from the pan.
2. Use the coconut milk for ½ cup, bring to boil, and then remove from the heat. This is poured onto the pods 

Filling the Pods

• Press the dough ball out into discs ¼ inch think. Place about 1 teaspoon of shrimp filling in the center, fold over and pinch securely closed along the edge.
• Fill a pot with water and bring to boil. Drop pods into the water, boil until they float to surface (about 2-3 minutes) then dip up from the water. Immediately tossed with the steamed shredded coconut to coat them completely, and then placed on the dish topped with coconut milk and serve with coriander.

Pandan Mung Bean Dessert

  

อยากกินถั่วแปบมานานแล้ว แต่ไม่ค่อยอยากทำเพราะขี้เกียจ วันนี้คุ้ยๆของในตู้ มีทั้งแป้งข้าวเหนียว, ถั่วเขียว, งาขาว, งาดำ, มะพร้าวขูดแช่แข็ง... ของมีครบทุกอย่าง ขาดอย่างเดียวคือความขยัน วันนี้สลัดตัวขี้เกียจออกหน่อยแล้วกัน ทำในสิ่งที่อยากกินซะหน่อยซีเรา อ่านสูตรแล้ว ใช้แป้งไม่ถึงถ้วย แล้วยังคิดว่ากินคนเดียวอีก แต่ที่ไนได้ ทำออกมาแล้วได้มาตั้ง 10 กว่าตัว เลยต้องแบ่งกันกับลูกสาว เพราะลูกชายไม่ชอบกินขนมแบบนี้ กินกันอิ่มจนถึงเย็นเลย

Glutinous Rice with Shrimp Coconut

Glutinous Rice with Shrimp Coconut
Ingredients:

• 1 cup glutinous rice
• 1 cup coconut cream
• ½ cup white sugar
• 1 teaspoon salt

Preparation: If you want the method how to cook glutinous rice by microwave, you can see from this http://maejj2.blogspot.com/2008/03/glutinous-rice-with-shrim-topping.html.

1. Wash sticky rice or glutinous rice and soak overnight. Next morning then steam it, until cook
2. Dissolve sugar and salt in the coconut cream and heat, stirring to prevent lumps. When coconut cream is boil, remove from the heat and set ¼ cup aside to be use when serving.
3. Place the sticky-rice into the container with a tightly fitting lid, pour in the coconut cream stir well, cover and set aside for a 60 mins to allow the coconut cream to mingle with the rice thoroughly.