Thai Desserts in its inception were simply mixtures of rice powder and sugar or coconut. After a long period of trades with foreigners, foreign culinary cultures had influenced Thai food. Desserts were no exception. Hence Thai Desserts started to become more diversed. Nowadays, it is very difficult to tell which are the real Thai Desserts.The period of great diversity and prosperity of Thai Desserts was when the Portuguese lady ‘Marie Guimar de Pinha’ who married Chao Phraya Vichayen and was promoted to The Lady Vichayen (ท้าวผู้หญิงวิชาเยนทร์) and was later granted the rank of ‘Thao Thong Kib Mar’ was working in the palace. She was the ‘Head of the Royal Kitchen’. It is presumed that the position ‘Thong Kib Mar’ was from her name ‘Guimar’.
While she was working at the Royal Kitchen, Thao Thong Kib Mar taught how to make Portuguese desserts to servants. Those desserts include Thong Yod, Thong Yib, Foi Thong, Egg Custard, Khanom Moh Gaeng (Coconut Custard Squares) etc. These desserts had egg as the main ingredient. Recipes were then told and made known to ordinary people. Thao Thong Kib Mar was also said to be the ‘Queen of Thai Desserts’
Thai Desserts in its inception were simply mixtures of rice powder and sugar or coconut. After a long period of trades with foreigners, foreign culinary cultures had influenced Thai food. Desserts were no exception. Hence Thai Desserts started to become more diversed. Nowadays, it is very difficult to tell which are the real Thai Desserts.The period of great diversity and prosperity of Thai Desserts was when the Portuguese lady ‘Marie Guimar de Pinha’ who married Chao Phraya Vichayen and was promoted to The Lady Vichayen (ท้าวผู้หญิงวิชาเยนทร์) and was later granted the rank of ‘Thao Thong Kib Mar’ was working in the palace. She was the ‘Head of the Royal Kitchen’. It is presumed that the position ‘Thong Kib Mar’ was from her name ‘Guimar’.
While she was working at the Royal Kitchen, Thao Thong Kib Mar taught how to make Portuguese desserts to servants. Those desserts include Thong Yod, Thong Yib, Foi Thong, Egg Custard, Khanom Moh Gaeng (Coconut Custard Squares) etc. These desserts had egg as the main ingredient. Recipes were then told and made known to ordinary people. Thao Thong Kib Mar was also said to be the ‘Queen of
While she was working at the Royal Kitchen, Thao Thong Kib Mar taught how to make Portuguese desserts to servants. Those desserts include Thong Yod, Thong Yib, Foi Thong, Egg Custard, Khanom Moh Gaeng (Coconut Custard Squares) etc. These desserts had egg as the main ingredient. Recipes were then told and made known to ordinary people. Thao Thong Kib Mar was also said to be the ‘Queen of Thai Desserts’
While she was working at the Royal Kitchen, Thao Thong Kib Mar taught how to make Portuguese desserts to servants. Those desserts include Thong Yod, Thong Yib, Foi Thong, Egg Custard, Khanom Moh Gaeng (Coconut Custard Squares) etc. These desserts had egg as the main ingredient. Recipes were then told and made known to ordinary people. Thao Thong Kib Mar was also said to be the ‘Queen of Thai Desserts’
Thai Desserts have been around for a long time since Thailand was still called Siam. At that time, the kingdom communicated with foreigners and exchanged products as well as culture.
If you have ever visited Thailand, you may have had a chance to see some Thai desserts or khanom that are displayed for sale at many places, each kind with an attractive shape and bright colors. They are enticing, aren't they ? The fact is that Thai desserts offer taste sensations as impressive as their appearances.Their appealing looks reflect the nature of the Thais who are meticulous. The Thais also relatekhanom to many aspects of their lives.
Clockwise from bottom left: Ja Mogkut, Thong Yip, Nam Dokmai, Maphrao Kaeo, Luk Chup and Thong Yot with Knanom Chan in the center
Thai desserts are mostly made of coconut flesh, coconut cream and rice flour. Since most areas of the country have been used for farming purposes, natural ingredients for producing the desserts are plentiful and easily obtainable. That's the reason why a wide variety of sweets has been created. Khanom have been the favourites of the Thais for hundreds of years. Some types of Thai desserts were mentioned in Traiphum Phraruang,a literary work of the Sukhothai period (1238-1350). The popularity of eating khanom became widespread in the Ayutthaya period (1350-1767). Some historical records referred to talat khanom or dessert markets while some mentioned Ban Mo or pottery villages where earthen pots, pans, stoves and other equipment for making khanom were made.
The most important person in the history of Thai desserts was Marie Guimar, a foreign lady who introduced several exotic desserts to Siam. The lady was born of a Portuguese father and a Japanese mother in Siam in the reign of King Narai (1656-1688). Marie was given the Siamese title and name of Thao Thong Kipma. Her husband was Constantine Phaulkon, a Greek sailor who rose to the highest non-hereditary rank of Chao Phraya Wichayen. Marie's husband gained special favour and trust from King Narai, causing envy and concern among the native courtiers. Unfortunately, after the king fell seriously ill, Phaulkon was arrested and put to death while Marie herself was sent to jail. Marie's life remained miserable until the reign of King Thaisa (1709-1733), who recognized the worth and abilities of the lady and put her in charge of the royal household with as many as 2,000 women working under her. This provided her with an opportunity to teach women in the palace the art of cooking, especially several desserts from Portugal with yolk and sugar as main ingredients, such as thong yip, thong yot, foi thong, sankhayaand mo kaeng. All of these have remained favourite sweets among the Thais up to the presents.
In the old days, though khanom was considered just an addition to a meal that was not essential, its appearance on a dining table suggested the completeness and importance of the meal. In the reign of King Rama I (1782-1809), Prince Narinthonthewi, a brother of the King, wrote in his Memoirs about the celebration for the establishment of the Emerald Buddha Temple.
According to him, Buddhist monks numbering 2,000 were presented with several kinds of desserts like khaoniao kaeo, i.e. sticky rice cooked in coconut cream and sugar, kluai chap, i.e. dried banana slices coated with sugar, and sangkhaya, i.e. egg custard. The taste sensations of khanom also impressed King Rama II (1809-1824) so much that he wrote a poem admiring the tantalising Thai foods and desserts of several sorts. The first Siamese cookery book was published in the reign of King Rama V (1868-1910). Part of the book gave the instructions for preparing desserts for offering to the Buddhist monks.
Clockwise from left: Thong Yip, Thong Yot and Foi Thong, the desserts originatnig from Portugal that are made of yolk and sugar
Thai desserts have played an important role on auspicious occasions and ceremonies.In the past, some types of khanom were prepared only once in a year on a special occasion. For example, khaoniao daeng and kalamae,both made of glutinous rice, coconut cream and sugar, were produced on the occasion of Songkran, the traditional Thai NewYear Festival falling on April 13. As it takes a lot of time and labour to make these desserts, especially in the kalamae-making process of stirring flourwith other ingredients to a thick consistency, people living in the same village or district would come to help each other in preparing the desserts in a large amount. This was a good chance for them to develop their friendly relationship and strengthen unityamong them. The desserts of unity then were taken by them to offer to the Buddhist monks at a temple. However, this tradition has ceased to exist today.
Clockwise from bottom left: Kraya sat, Khaoniao Kaeo, Khaoniao Daeng and Kalamae
The Thai Autumn Festival, falling on the last day of the 10th Thai lunar month, roughly corresponding to late September, is a tradition of the Indian culture brought to Siam by Indian priests and has survived to this day, even though the Thais do not have the autumn season. The heart of this custom is that the people make merit by taking the usual food, a small species of banana calledkluai khai (egg bananas) and a special kind of sweetmeat called kraya sat to a nearby temple to be offered to the Buddhist monks.
Kraya sat is a mixture of shredded rice grains, popped rice, beans, sesame and coconut meat, ground into meal and boiled with sugar until it is very thick and forms into a sticky cake, then cut into portions.
Thewo Alms Offering, an old tradition taking place on Ok Phansa Day. i.e. the first day after the end of Buddhist Lent (falling on the fullmoon day of the 11th lunar month), is held to celebrate the Lord Buddha's descent from heaven after having preached to his own mother there. In the early morning, hundreds of monks, lining up in files in the temple yard, receive milled rice, dried food and sweets from the attending people. The special food for this occasion is khao tom luk yon which ismade of glutinous rice, coconut cream and sugar, and wrapped up in a palm leaf. The reason for making the dessert in this form is to facilitate the monks in carrying the sweetmeats with them when traveling to many regions in order to propagate the Buddhist doctrines.
Thong Ek, a kind of sweetmeat symbolizing fame and wealth
On other propitious occasions on which the monks are invited to give prayers for blessing, the host usually entertains the monks and guests to a lunch. To complete the meal, some sweetmeats are served. The reason for the addition of the desserts derives from the Thai inherited belief thekhanom is a special dish for meritorious people. Moreover, khanom is a sign of friendship and love.
The sorts of sweetmeat that are popularly prepared for the propitious occasions include those with the names of lucky meanings. For instance, the desserts have the names beginning with the world "thong"or gold, like thong yip, thong yot andthong ek. The Thais believe that gold will bring good luck to them. It symbolizes fame and wealth. Maphrao kaeo (glass) made of dried candied shredded coconut flesh has the meaning of the magic glass ball. Khanom tan (tan means sugar palm) which is made of the flesh and sugar from the palm, signifies a sweet and smooth life.
The desserts also make their appearance in a wedding banquet. In addition, in the past the Thais made a special kind of dessert called sam (three) kloe (friends), made of flour, mold in three small balls attached with each other and then fried in oil. It was a Thai belief that the shapes of sam kloe when heated could foretell the future marriage life of the newly weds. If the three balls still attached to each other, it signaled a happy marriage life. If one ball came apart while the other two still joined togerther, it meant that the couple would have no children. If all the three ball were separated from each other, this would be a bad sign for the bride and groom, indicating an unsuccessful marriage. In addition, if the sweetmeat did not expand when heated, it also suggested the same negative meaning.
Ja Mongkut, crown-like yellow sweetmeats that in the past persons of lower ranks often gave to their seniors
In the old days, a Thai presented khanomto another as a token of gratitude or an expression of gladness for that person's success. The one who was promoted to a high rank would receive the gift of ja (chief)mongkut (crown), a kind of crown-like yellow sweetmeat mainly made of yolk and sugar. Because of the auspicious meaning of each word constituting its name, only very good or special persons deserved this kind of khanom.
There was a kind of sweetmeat that a senior often gave to a person of lower rank. It was luk chup, a sweetmeat in the shape of a model fruit made of pounded soya beans mixed with coconut flesh and sugar and coated with natural colors. The lovely shapes of this khanom suggested the tender care that the giver had for the receiver.
As time passed, though some of these traditions and beliefs have been forgotten in Thai society, most kinds of desserts still exist. Their tantalising tastes always leave a lingering impression on the tongue of its taster. This is the significant reason why Thai desserts never die.
There are arrays of Thai sweetmeats for sale at many places ranging from sidewalk stalls, markets and small shops to top department stores.
This dessert, called Khao Niaow Ma Muang locally in Thailand, is worth a million tries! The phrase “less is more” is redefined in this wonderful dessert recipe. This simple dessert is a combination of sticky rice bathed in sweet coconut milk and a topping of fresh and juicy mango slices.
2. Thai grilled coconut cake
The grilled coconut cake or Khanom bah bin features brightly in the number 2 position amongst the top 10 Thai dessert recipes. Prepared with a combination of shredded coconut, glutinous and non-glutinous rice flour, this dessert which lifts up your olfactory senses with the scent of pandanus leaf, is a must try!
3. Thai creme caramel
The classic Thai crème caramel is a simply “melt in our mouth” dessert, which is a splendid option for the dieters with its low fat and lactose/gluten free ingredients. This makes for the perfect party recipe!
4. Thai pandan rice layer cake
Low in sugar and fat content, this lactose and gluten free cake is as soothing to the eyes with its lovely green color as it is to the taste buds with its sweet flavor of sticky rice and coconut milk.
5. Thai coconut ice cream
The Thai coconut ice cream is a sure heart winner with its rich, creamy and smooth texture and coconutty flavor. A summer treat can never be more perfect than feasting on scoops of this Thai frozen dessert.
6. Thai green tea and coconut cake
Here’s another healthy Thai dessert with low fat, low sodium and low carbs. Prepared with the uber healthy green tea and the delicious coconut, this Thai cake makes for the perfect dinner party or potluck dessert recipe.
7. Thai mangosteen clafouti
This is a sweet and sour Thai dessert which is one my favorites in this list of top 10 Thai dessert recipes. Prepared with the delicious Thai fruit called Mangosteen, this “Thai meets French” dessert must be tried at any cost!
8. Thai tropical fruit salad
This exotic Thai fruit salad which is served in a pineapple boat is prepared with assorted tropical fruits, whipped cream and ice cream. This fruit salad is a not only a delicious journey to Thailand’s tropical riches but is also a visual glory with the artistically carved colorful fruits.
9. Thai fried bananas
Crispy and crunchy, this Thai banana dessert had to be in my list of top 10 Thai dessert recipes. This gross dessert which comes loaded with crispy fried bananas and ice cream is simply hard to resist.
10. Thai green bean miniature fruits.
Look Choob or green bean miniature fruits spell the very best of tastes by amalgamating the wonderful flavors and textures of coconut milk, green beans and sugar. These shiny jelly dipped sweets come in the shapes of different fruits.
1 cup Thai sweet or sticky rice, available in Asian groceries 1 can coconut milk, unshaken 3 tablespoons raw or white sugar, divided 1 teaspoon salt, divided 1/2 teaspoon cornstarch (or tapioca flour, available in Asian groceries or in gluten-free section) 2 ripe mangos Toasted sesame seeds and mint, to garnish
Equipment Covered saucepan Steamer basket Small saucepan
Instructions
1. Gather your ingredients. The sticky rice is the most important thing here; you cannot use regular rice. Here's a photo of the sticky rice I use; it comes in 5-pound bags at the Asian grocery. The grains themselves are small, quite plump, and very white.
2. Soak 1 cup of dry sticky rice in water for about 1 hour. (Some recipes instruct you to soak it overnight, but 1 hour seems sufficient.)
3. Drain the rice and rinse it thoroughly. Then pour about 1 cup of water into a saucepan, and place the rice in a steamer insert inside the saucepan. Cover tightly and steam over low to medium heat for 20 minutes.
4. While the rice is steaming, make the first sauce. You will make two coconut sauces to go on the rice: One thin one to mix into the rice itself, and then a thicker sauce to spoon over top. Start by opening the can of coconut milk and spooning out the thick cream on top.
Place the thicker coconut cream in a small bowl. You should have approximately 1/2 cup, give or take a bit. (All measurements here are approximate, which is completely fine for this recipe.)
5. Pour the thinner, lighter coconut milk left in the can into a small saucepan. (It will be a little over 1 cup.) Stir in 2 tablespoons sugar and 3/4 teaspoon salt. Warm over medium heat, stirring frequently, for 5 minutes. Do not let the sauce boil.
6. By now the rice is probably done. The grains should be tender and shiny. Spoon the rice out into a bowl (it will be clumpy).
7. Slowly pour the warm coconut milk over the rice in the bowl, stirring frequently. You want the milk to coat the rice but not leave puddles. Keep stirring, and stop pouring in coconut milk when it looks like the rice is saturated. You may not use all of the milk.
8. Set the rice aside to finish absorbing the coconut milk; after 15 minutes or so it should have soaked up any milk that is still liquid.
9. While the rice is standing, make the coconut topping sauce. Rinse out the coconut milk saucepan, and pour in the coconut cream that you took off the top of the can. Stir in 1 tablespoon sugar, and 1/4 teaspoon salt. In a separate bowl, whisk together a few teaspoons of water and the cornstarch.
10. Whisk this cornstarch slurry into the coconut cream and cook over low heat for about 3 minutes, or until the mixture thickens considerably. Set aside.
11. To cut up the mango, first cut off the bottom so it can stand upright.
12. Slice away the skin in thin strips, until the mango is completely peeled.
13. Cut off the flesh in slices, starting with the broad cheeks on each side, then the thinner strips that will come off either side.
14. To serve, place about 1/3 cup cooked sticky rice on each plate, and arrange mango slices around it. Drizzle with the coconut topping sauce, and sprinkle with a few toasted sesame seeds. Garnish with a mint sprig, and eat while still warm.
2. Thai grilled coconut cake
This coconut cake is made with coconut milk and shredded coconut for the ultimate coconut-ty taste! In Thailand, all the top hotels make their coconut cake with freshly-squeezed coconut milk from the local market. Here I've replicated the idea using coconut milk and shredded coconut. It has literally taken me years of trial and error to get this recipe right. I hope you'll enjoy it as much as we do.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: Makes 1 Large Layer Cake
Ingredients:
For the Cake:
6 eggs
1+1/2 cups good-quality coconut milk (not 'lite')
7 Tbsp. sweetened shredded coconut (baking type)
1 cup white granulated sugar
1/8 tsp. salt
1 cup butter OR coconut oil, melted
2 cups all-purpose flour
4 tsp. baking powder
For the Fluffy Coconut Icing:
3 egg whites
1 cup white granulated sugar
1/2 tsp. cream of tartar
pinch salt
optional: 2 tsp. coconut extract, OR 1 Tbsp. Coconut Rum
1/3 cup sweetened shredded coconut
Preparation:
Preheat oven to 350 degrees. Grease two 9-inch cake pans.
Stir the shredded coconut into the coconut milk. Set aside to let soak.
Separate egg whites from yolks. Place the egg whites in a small to medium mixing bowl. Set yolks in a large mixing bowl.
Beat egg whites with an electric mixer until stiff (like whipped cream). Set aside.
To the yolks, add the sugar, salt, and melted butter or coconut oil. Beat to a smooth consistency (1 minute).
Stir the baking powder into the flour, then add this to the yolk mixture. Also add the coconut milk with the shredded coconut. Beat 1-2 minutes, or until well combined.
Fold the beaten egg whites into the batter, OR use your electric mixer on low speed beat - just enough to combine (20 seconds). Pour batter into prepared pans and bake 30-40 minutes, or until an inserted fork comes out clean. Cool before icing.
To Make the Fluffy Coconut Icing:
Toast the coconut by placing it in a dry frying pan over medium-high heat. Stir continuously until most of the coconut is lightly browned. Immediately transfer to a bowl to cool.
Have ready two pots that can serve as a double-boiler (or use a stainless-steel bowl set over a pot). In the top pot, combine egg whites, sugar, cream of tartar, and salt. Stir well and set aside.
Add 1 inch water to the lower pot and bring to a gentle boil. Reduce heat to low (water should be steaming but not boiling). Now set the pot with the egg mixture tightly over it. Using an electric mixer, beat the mixture starting at low speed. Gradually increase speed over 5 minutes, ending at high speed. Add the flavoring (if using) when you switch to high speed. Beat until icing is stiff and easily holds its shape. Remove from heat.
To put the cake together: place the first layer on your serving plate and cover the top with a generous amount of icing. Sprinkle over some of the toasted coconut. Now add the second layer and again cover the top with icing. Finish by icing the sides of the cake. Sprinkle toasted coconut all over the top, then gently press some onto the sides.
3. Thai creme caramel
A Thai version of the classic creme caramel dessert that is super-easy to make, melt-in-your mouth delicious, and healthier than traditional creme caramel! This recipe calls for coconut milk instead of cream (coconut milk contains good fats that actually lower your cholesterol), so if you're lactose-intolerant, this is a good dessert choice for you. It also makes an elegant dessert to serve guests or take to a party. Best of all, this recipe can be whipped up and in the oven in less than 10 minutes!
Prep Time: 8 minutes
Cook Time: 30 minutes
Total Time: 38 minutes
Yield: SERVES 4
Ingredients:
1 cup good-quality coconut milk
2 eggs
1 Tbsp. sugar
1/4 tsp. pandan essence/paste (available in tiny bottles at Asian/Chinese food stores), OR 1 tsp. vanilla (*see note below recipe)
1/4 cup (or more) maple syrup, table syrup, OR your own syrup made with Thai Palm Sugar
pinch of salt
a little coconut oil, canola oil or other healthy oil
Preparation:
A Note About the Flavorings/Color Used in this Recipe: Pandan turns the dessert a pretty green and also provides a subtle sweet taste. If you don't have pandan paste (an Asian flavoring), you can substitute vanilla flavoring for delicious results. To match the 'green' you'd get from pandan, add a few drops of green food coloring, as desired.
Preheat oven to 350 degrees. Lightly grease ramekins with oil.
Beat eggs by hand with a fork or with an electric mixer for 1 minute. Then add the salt, sugar, vanilla OR pandan paste, and coconut milk. Stir until well combined. (If you are using pandan essence/paste, note that it will turn the desset a bright tropical green.)
Pour a little syrup into the bottom of each ramekin (enough to cover the bottom + up to 1 Tbsp. more).
Now pour egg and coconut mixture into each ramekin up to 3/4 full. (Do not stir - syrup will naturally remain at the bottom of the ramekin.)
Place ramekins in a large glass baking dish or on a deep-sided roasting pan. Pour some water into the bottom of the baking dish or pan - until water reaches 1/4 way up the side of the ramekin.
Bake 30 minutes, or until an inserted fork comes out clean. Allow to cool, then place in the refrigerator until ready to serve. (Note: you can also serve this dessert warm - it's delicious both ways!)
To serve, run a knife around the inner rim of each ramekin (to loosen pudding). Overturn the ramekins onto individual dessert plates. The pudding should fall out easily, with the syrup naturally dripping down over the coconut custard.
4. Thai pandan rice layer cake
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients:
MAKES 1 large loaf-pan size cake
1 cup glutinous rice flour (available in clear packets at Asian/Chinese food stores)
2/3 cup tapioca flour (available at health food stores, or Asian/Chinese food stores)
1 can + 1/4 cup coconut milk
pinch salt
3/4 cup white sugar
2 tsp. coconut flavoring
a few drops red food coloring - or other color(s) of your choice!
(optional: a little shredded baking-type coconut to sprinkle over)
Preparation:
Combine flours together in a large mixing bowl. Add the salt and sugar and stir everything together.
Add the coconut milk plus the coconut flavoring. Stir well by hand, or mix with electric beaters on low speed. I find a hand whisk works just fine.
Once you have a fairly smooth batter, pour half of it into another bowl.
Add a few drops of red food coloring to one of the bowls and stir to create a pink batter (or choose another color or colors according to your preference).
Grease a loaf pan with a few drops of cooking oil (a glass one works well so you can see the layers as you add them, but it's not necessary).
Place the loaf pan in a steamer, if you have one. If not, a flat-bottomed wok or large soup-type pot also works, as long as your loaf pan can fit inside it (I used a flat-bottomed wok for mine). To see what this looks like, go to:How to Steam Sticky Rice Cake. You will also need a lid that will fit over both the loaf pan and the pot/wok.
Pour some water into your steamer, or into the bottom of the pot or wok (around the loaf pan) - it should be at least 1 inch deep. Don't make the water too deep, or there will be too much splashing when it boils.
Now pour roughly 1/3 of one color of batter (either pink or white) into the loaf pan. You can choose to make the layers thin or thick - anywhere from 1/4 to 1/2 inch of batter is good.
Bring the water to a bubbling boil, then reduce heat so that it is gently boiling around the loaf pan (If you're using a wok or pot, the boiling water may make the loaf pan rattle a little.) Cover the pot or wok/steamer with a tight-fitting lid so the cake can steam-cook.
Steam for five minutes, or until the batter is firm to the touch. Then add your second layer on top. Tips: the second and subsequent layers will taken slightly longer to cook - from 8-10 minutes, depending on the heat of your steamer. Cook until the middle of the cake is as firm to the touch as the outside. The cake will also rise slightly as it cooks. Also, be sure to add water to your steamer or wok/pot every 10 minutes or so.
Continue adding layers and steaming the cake in the same way until nearly all the batter is used up. For the final layer, I like to add a few extra drops of red coloring to create a darker, contrasting top (see photo). Tips: It's better to overcook rather than undercook this cake (if you undercook some of the layers, they will turn out too soft and the cake won't hold together when sliced). Also, note that the middle of the cake may ripple towards the end - that is normal. The rippling effect will subside once it has cooled, and you won't notice it once the cake is sliced up.
When cake is done cooking, remove the loaf pan from the steamer and allow it to cool at least 10 minutes. After it has cooled, place in the refrigerator. Chilling it will help it firm up so that slicing will be easier.
When cake is cold, run a butter knife around the outside of the pan, then turn pan over and use the knife and your hands to nudge the cake out.
To slice it, use a sharp, non-serrated knife and one smooth slicing motion from the top downward (try not to use too much of a sawing motion). You can simply serve this cake in slices, or cut out shapes, such as diamonds or squares. Serve at room temperature.
5. Thai coconut ice cream
Given my affinity for coconut and chocolate, I threw some chocolate chips on top of my scoop, but the ice cream is great on its own.
2 13.5-ounce cans regular coconut milk (not light) 2 teaspoons unflavored gelatin powder 2 Tablespoons cornstarch 1 cup nonfat dry milk 3/4 cup granulated sugar 1/8 teaspoon salt
Combine all ingredients in a medium saucepan. Whisk to begin combining and set on stove over medium-high heat. Bring to a gentle boil and continue whisking occasionally until sugar and gelatin are dissolved. Once all ingredients are combined, remove from heat and let cool over ice bath until cooled completely. Transfer to a bowl and set in refrigerator to completely chill, about one to two hours.
Once chilled, pour base into an ice cream maker and freeze according to the manufacturer’s instructions. Complete churning and transfer to a freezer-safe container. Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.
6. Thai green tea and coconut cake
If you're on the lookout for a healthy dessert, this is it! Low-fat, low-carb, low-sodium, and with a sugar substitute, this cake also offers valuable antioxidants in the form of Japanese green tea. Green tea is known to ward away cancer, rheumatoid arthritis, high cholesterol levels, cariovascular disease, plus help boost your immune system. This green tea cake is great for a potluck, dinner party, afternoon tea, or simply as an everyday treat that even your kids will love.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
5 eggs separated
1 cup brown sugar, or 3/4 cup white sugar, OR 3/4 cup xylotol (sugar substitute)
pinch sea salt
1/2 cup canola oil
1/3 cup coconut milk
1 tsp. real vanilla extract
2 tsp. baking powder
1 cup white flour, OR light spelt flour, OR gluten-free cake flour
3 tsp. green tea powder, such as Japanese "maccha" (look for this at health food or Japanese import stores)
2 Tbsp. dry shredded coconut (the type used for baking)
1/2 to 1 tsp. icing sugar
Preparation:
Preheat oven to 350 degrees. Prepare an angel food cake pan (or a 9-inch cake pan), either by greasing it well, or lining it with parchment paper.
Crack eggs into 2 separate mixing bowls, with the egg whites in one bowl and the yolks in another.
Beat the egg whites until stiff, and set aside. (I use an electric hand mixer.)
Add the salt and sugar (or sugar substitute) to the yolks and stir well until smooth.
Add the coconut milk, oil, and vanilla to the yolks, and beat until mixed in (or stir it well).
In a 3rd bowl, stir together the flour, baking powder, and green tea powder. Now add (or sift) this into the yolk mixture. Stir well or beat to incorporate. Note: the batter will turn green from the green tea - this is the effect you want.
Now fold in the egg whites, stirring and mixing by hand and just until egg whites have dissolved into the batter (do not over mix).
Pour the batter into the prepared pan and place in the oven for 25 to 35 minutes (depending on your oven). Check cake after 25 minutes by inserting a fork into the center of the cake. If it comes out clean, it's done. (Note: the center should form a peak - if it is concave, your cake isn't nearly finished).
While cake is cooling in the pan, toast the coconut. Place coconut in a dry frying pan (no oil) over medium heat. "Dry fry" for 1 minute, stirring constantly - or until coconut turns light golden brown.
Decorate the cake with a sifting of the icing sugar, and add a sprinkling of toasted coconut on top. Serve warm or at room temperature.
7. Thai mangosteen clafouti
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Ingredients:
SERVES 5 or 6
4-6 fresh Mangosteen fruit, OR alternative 1 cup fresh canned lychee fruit
1/2 cup + one Tbsp sugar
One cup Coconut milk
One tsp. Cornstarch
Four large eggs
One tsp. Grated lemon peel
1/3 cup rice flour
Pinch of salt
One tsp. Coconut extract
One tsp. Vanilla extract
Optional: One tsp. Sugar for garnish
Preparation: Thai-style Mangosteen Clafouti Recipes Idea
At first to prepare the Mangosteens:Using a knife, cut off the petiole section at the top of the mangosteen fruit. If your mangosteen fruit is very ripe, then you will be able to freely peel off the dense purple skin using your thumb and if the skin is strong, make other cut with your knife down one side of the mangosteen fruit and then open it up.
Heat oven to 350+ degrees. Using a usual oil or butter, liberally grease a 1 1/2 quart casserole platter, or 4-6 separate size ramekins (4 large or 6 small ramekins).
Then inside the fat skin you will find white, small segments of mangosteen fruit. Move these segments.
Toss these fruit with 1 Tbsp. Sugar and 1 tsp. Cornstarch to coat. Fix up these segments at the base of the casserole dish. Or share them out on a level among the ramekins and set aside.
After that in a large bowl whisk eggs with the sugar and salt to blend and Then whisk in the cornflour, stirring until plane.
Then add the lemon peel, plus vanilla, coconut milk and coconut extract. Whisk to decant.
Pour this intermixture into the casserole platter or dish (above the mangosteen segments). If you are using ramekins, then ladle or boil the mixture into ramekins, and dividing it out on a level among the dishes or platter. Note that the mangosteen fruit may float in eggs mixture this is wished.
Place or space the casserole dish in the oven and if using ramekins, then place the filled ramekins in lasagna-type baking platter or dish. Pour little water into the dish or platter – enough to reach 1/5 to 1/3 the way up the flank of the ramekins.
Burn or bake 45 (forty five) minutes to 1 (one) hour or until the dessert is set in the passable or middle and slowly browned on top.
Then Serve warm with your choice of whipped cream or ice cream, or including a little sugar sifted over. In case you left any stones in the fruit segments, be safe be sure to warn your guests or visitors of this and congratulate thyself for introducing another to this incredible or unbelievable Thai-style Mangosteen Clafouti Recipes Idea.
That is our Thai-style Mangosteen Clafouti Recipes Idea. Now You can do this Thai-style Mangosteen Clafouti Recipes right now at your home by following above instructions and serve this to your guests, family and your relatives. At last, it is necessary to talk you that the Thai-style Mangosteen Recipes is a healthy and delicious food.
8. Thai tropical fruit salad
This healthy and exotic Thai fruit salad will be the hit of your party - especially when served in a pineapple "boat" (a carved out pineapple). Create your own assortment of tropical and local fruit - whatever is fresh and in season. Serve with ice cream, whipped cream, or on its own for a fresh fruit feast. Makes a terrific addition to a potluck, BBQ, or dinner party. Carving instructions for the pineapple are included with the recipe - just follow the steps (with pictures).
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients:
1 fresh, ripe pineapple (for more on buying and preparing fresh pineapple, see below)
an assortment of fruit, such as pineapple, papaya, lychee, star fruit, watermelon, dragon fruit, mango, etc...
1/4 cup coconut milk
3 Tbsp. brown sugar
1 Tbsp. lime juice
optional: a few leaves of fresh basil as a garnish
Preparation:
If you wish to serve this fruit salad in a carved-out pineapple, go to my instructions:How to Create a Pineapple "Boat".Includes how to buy and prepare fresh pineapple.
For great tips on how to buy and prepare exotic tropical fruits such as pineapple, dragon fruit, star fruit, mango, etc... see my: Thai Tropical Fruit How-to Guide.
To make the fruit salad, peel and cut up the fruit you have chosen into bite-size pieces. (If you have carved a pineapple, add chunks of the carved out fruit to the mix.) Place fruit together in a mixing bowl.
In a cup, mix together the coconut milk, sugar, and lime juice. Stir well to dissolve the sugar.
Pour this mixture over the fruit and gently mix the salad. Do a taste-test, adding a little more sugar if not sweet enough for your taste. Tip: the brown sugar may be a little granular at first, but the natural acids of the fruit will soon break it down.
If serving in a carved-out pineapple, spoon or scoop the fruit into the pineapple (reserve as much of the liquid as possible, since the extra may leak through the bottom of the pineapple. When serving the fruit salad, you can spoon the reserved liquid over each portion). Garnish with a few leaves of fresh basil, if desired. Tip: be sure to place a plate or bowl under the carved-out pineapple, as it may leak.
Serve this fruit salad on its own, or with yogurt, ice cream or whipped cream, and enjoy!
Leftovers will keep in a covered container in the refrigerator for up to 1 week. This salad is perfect for breakfast (with yogurt and a little granola sprinkled over), for a snack, or for dessert.
9. Thai fried bananas
Fried bananas are a popular dessert and snack food in Thailand and throughout Southeast-Asia. The dish is more often known as 'Goreng Pisang' in Malaysia, Indonesia, Singapore, and surrounding countries. It's difficult to make fried bananas as good as those sold by street food vendors in Thailand and elsewhere - that said, I've been working on this recipe for awhile now, and think it's pretty good. Even my Thai and Singaporean family members have given it their stamp of approval! I like serving them with coconut ice cream, but vanilla ice cream works too, or just enjoy them hot from the pan. A great way to use up old bananas, and even kids love them.
Prep Time: 12 minutes
Cook Time: 10 minutes
Total Time: 22 minutes
Yield: SERVES 4-5 as a Dessert
Ingredients:
2-4 regular bananas (old ones work well), OR 6-8 mini sweet bananas
1/4 cup all-purpose flour
1/4 cup rice flour (available in the baking aisle)
3/4 cup sunflower oil, canola, or other oil for frying
1/3 cup rice flour for coating
Preparation:
Place oil into a small frying pan or wok and set ready to go on your stove. Oil should be 3/4 to 1 inch deep.
To prepare bananas, peel and slice in half. Then slice each section in half again, but lengthwise this time. (If using mini bananas, simply slice once lengthwise.)
Place all-purpose flour, rice flour (1/4 cup), cornstarch, salt, and 2 Tbsp. of the shredded coconut together in a mixing bowl. Stir to combine.
Mix baking soda with water and pour into bowl with flour mixture. Also crack in the egg and add the vanilla. Stir well to create a more or less smooth batter.
Place 1/3 cup rice flour in a dry, separate bowl and add 1 Tbsp. shredded coconut. Set next to the batter.
Dip banana pieces first in the batter, then gently turn them in the rice flour-coconut mixture. This last step helps firm up the batter and is the secret for creating a crisp (rather than soggy) coating. Your bananas are now ready for frying.
Heat up the oil over high heat. When a breadcrumb sizzles and cooks within a few seconds, oil is hot enough to fry. Carefully set coated bananas in the hot oil. Fry approximately 1 minute per side, or until batter puffs up slightly and turns light to medium golden-brown. Remove from heat and drain on paper towel.
Serve your fried bananas as soon as possible, adding coconut ice cream or vanilla on the side, or just eat them plain - they're fantastic either way! If serving at a party, place them on a serving platter and sprinkle over a little icing sugar (as shown). Makes a terrific finger food, and people love them.
10. Thai green bean miniature fruits
Ingredients 200 gms Yellow Bean 150 gms Sugar 1 Teaspoon Salt 100 ml Coconut Milk Food Coloring
Ingredients for Glaze 5 gms Agar Agar 150 Water 50 gms Sugar
Preparation 1. Soak the yellow beans overnight, steam for 45 minutes. 2. Pound or blend the bean to a paste, add mix with the sugar, salt and coconut milk. 3. Place into a saucepan and heat gently, stirring continuously until the paste thickens, then leave it to cool. 4. Now comes the artistic stage, take small pieces of the yellow bean paste, about 10gms each and form them into fruit shapes. 5. I find it's a good idea to use toothpicks and a block of foam to hold the shapes while I paint them with the food colouring. 6. Now to glaze, mix the agar with water and heat until the agar has fully dissolved. 7. Leave it to cool slightly, but be careful not to let it set. 8. Dip the fruit into the agar and stand them up by pushing the toothpick into foam or polystyrene. Let the agar set on the fruit, then repeat the process and coat the fruit again with another layer of agar. You may have to reheat the agar in the pan to melt it again each time.
Hints for Each Fruit Banana - Bananas are slightly oblong, with 4 stripes running down the sides. Chom Pu - These are a Thai fruit, a little pink yellow and orange on the base and make the top slightly green. Cherries - The stalk I made from a stalk of coriander.
Chillies - I rolled out the basic shape and used a blunt knife to make the leaf shape at the top. Then skewer them with a toothpick and paint with food coloring. Man Cud - the leaves on the top are made by pressing in the top of a pen to give the round leaf shape. Melon Slices - I found it is easier to not paint the bottom edge of the melon.
Mini Orange - One of my favourites, make the leaf separately and be careful when dipping this one in agar because the leaf can come off. Mini Sweet Corn - Make a tapering sausage shape, cut a grating into the soya with a sharp knife, then paint with yellow food colouring and green edging. Mini Tomato - A blunt knife is used to make the star shaped leaves, by pushing down the soft yellow bean paste.
Mini Pears - I made these pears too big, and as you can see one of them bent when I was coating them in agar.
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