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Thai Dessert
Thai desserts and sweets are more than dessert; it has their unique taste and valuable. Let’s try and make it yourself. |
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In Thailand desserts and sweets
(khanom) come in a bewildering
variety - from light concoctions through to custards, ice creams
and cakes, chocolates, fat free and an entire category of confections
based upon egg yolks cooked in flower-scented syrups. Bananas
and coconuts grow everywhere in Thailand, and if they were to be
removed from the list of ingredients available to the khanom cook,
the entire edifice of Thai dessert cookery would come crashing down.
The heavier Thai confections are rarely eaten after a big meal.
Desserts, served in small bowls, are generally light and elegant.
Kluay buat chii, a popular
after-dinner sweet, consists of banana chunks stewed in sweetened,
slightly salted and scented coconut cream, and served warm. Another
favorite,
thap thim krawb, is
made from small balls of tapioca flour, dyed red and shaped around
tiny pieces of water chestnut. These are served in a mixture of
sweetened coconut cream and ice.
Anyone walking through a big market is bound to come across a sweets vendor selling any thing from candied fruits to million-calorie custards made from coconut cream, eggs and palm sugar. They are generally sold in the form of three-inch squares wrapped in banana leaves. Such snacks are good for a quick boost of energy.
Many of these sweets are made amazingly inven tive, putting familiar ingredients in surprising sur roundings. You may finish off a rich pudding, for example, before realisingthat its tantalising flavour came from crisp-fried onions.
Excellent khanom of various types can also be bought by the bag-full from roadside vendors, who prepare them fresh on portable griddles. One such sweet is the khanom beuang, or "roof-tile cookie", which consists in one version of an extremely thin crispy shell folded over taco-style, and filled with coconut, strands of egg yolk cooked in syrup, spiced and sweetened dried shrimp, coriander and a sugary cream.
Sangkhya maphrao awn is a magnificent custard made from thick coconut cream, palm sugar and eggs, then steamed inside a young coconut or a small pumpkin. Khao laam is glutinous rice mixed with coconut cream, sugar and either black beans or other goodies, and cooked in bamboo segments, then slit open and the rice eaten. Taeng thai nam kati consists of a Thai melon cut into small cubes and mixed with ice and sweetened, flavored coconut cream. Khanom maw gaeng is a custard like sweet, again made with coconut cream and eggs, but this time with soybean flour to thicken it. Kluay khaek uses bananas sliced lengthwise, dipped in coconut cream and flour, and deep fried until crisp. Katit is a rich coconut cream.
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Sangkhaya Fakthong (Custard Pumpkin)
This is a easy to make yet delicous Thai desert which is commonly found in the local evening food markets.
Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp. In a mixing bowl, light whisk the eggs, add the sugar, salt and coconut cream and stir until well blended. Pour the mixture into the pumpkin and cook in a steamer (for approximately 20 minutes) until the custard is set. Make 4 serving.
|
small pumpkin |
5 |
chicken eggs |
1/3 cup |
palm sugar |
|
pinch of salt |
1 cup |
coconut cream |
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Bua Loi Phuak (Taro Balls in Coconut Cream)
Put the gluttinous-rice and flour and the corn flour in a bowl. Add the mashed taro and knead to a soft dough. Add the mashed taro and knead well. Roll into tiny balls and set aside. Dissolve the palm sugar and salt in the coconut milk over a low heat, stirring constantly. Bring to the boil and add the taro balls. When they are cooked, remove from the heat. Serve hot. Make 4-6 servings. A simple Thai recipe to enjoy at home
1 cup |
cooked taro, masked |
2 cups |
glutinous-rice flour |
1 cup |
corn flour |
4 cups |
coconut milk |
1 cup |
palm sugar |
1/8 teaspoon |
salt |
6-8 teaspoon |
water |
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