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This interactive book is an introduction to classic and popular thai dessertrecipes. In addition, a brief deaacription of some origins of thai desserts is offered for a historical perspective.
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Table of content
banana in coconut milk
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Thai layer cake
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banana dessert
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filled dessert
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sweet mango sticky rice
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egg custard in pumpkin
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dipped fruit balls
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red ruby - like chestnut in coconut cream sauce
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dumplings and egg in coconut cream
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S u k h o t h a i
p e r i o d
Thai people have long had desserts. Some desserts came about due to trade and contact with other countries, especially China and India during the Sukhothai period. This contact helped promote food culture and actually ways of eating . A y u t t h a y a
p e r i o d
In the Ayutthaya period Thailand progressed and had relations with many other countries, both in the East and the West . So Thai food culture has been greatly influenced by other countries. Raw foodstuffs, tools and cooking utensils were part of this influence. Even eating habits were influenced. The passing of generations have clouded this history of what was Thai and what was influence. For example, some people think the desserts egg yolk fudge balls cooked in syrup, and golden threads are Thai, but they actually originated in Portugal, introduced by “ Maria Guimar. ” Maria Guimar was born in 2201, or 2202, or some say 2209. She was married in 2225 at age 16. Her father, “ Fanik Guyomar” , was half Japanese and half Bengali, and was a Christian. Her mother was Ursula Yamada who was of Japanese and Portugese heritage. Her parents settled in Ayutthaya after the time of the first Japanese Samurai and repression of Christianity. Her father volunteered for the military under King Naresuan. Maria became head of the currency room and others, with 2000 people working under her. She taught classes in making the sweet desserts egg yoke fudge balls cooked in syrup, and golden threads, and many others. She left a legacy of desserts to Thailand, and was proud to be a contributor to Thai dessert culture. R a t t a n a k o s i n
P e r i o d
In the Rattanakosin period, there was continued progress in relations with other countries, including raw foodstuffs, tools and equipment. Coming generations could not distinguish what was and wasn’t Thai, such as egg-based desserts and baked desserts that had come during the time of Narai from Maria Guimar. But her desserts were recognized by the ensueing Royal Family. For a temple a n n i v e r s a r y , Orders were placed for 2000 monks. Desserts included dumpling dessert, golden threads , sticky rice, roasted dessert, banana fried sheets, and much more. The desserts were praised, and results were published. - - - -
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A significant element of Thai culture exists in the making and eating of Thai desserts. The selec tion of ingredients is especially important in order to attain attractiveness in color and delicious taste. The manner of consuming the desserts can be an important element as well. Thai desserts involve special pre-preparation of various parts, in order to be combined into the final dessert. Special care is taken in combining ingredients, resulting in special flavors according to the type of dessert, and the method of cooking, whether by steaming or boiling. 1. Egg desserts are popular due to not only the taste, but to their beauty as well, which can only be achieved with an amount of skill. They are also important in many traditional ceremonies. New eggs are essential to obtain a robust flavor and soft texture. 2. Steamed desserts are cooked by the heat rising from inside the steam container. Care must be taken to avoid too much or too little water in the steamer. Normally the steamer basin is filled to about ž full. The amount of heat varies with the type of dessert. For example, high heat is necessary for sticky or tacky desserts, such as pumpkin dessert, layer dessert, or desserts with stuffing. For fluffy desserts, a medium heat is more desireable. 3. Boiled desserts are simply those that are placed in a pan of boiling water and removed when fully cooked. 4. Stirred types of dessert require patience, and specific utensils, such as a copper or bronze pan, and wooden spatula, and heat according to the size of pan. Continuous stirring is critical, and absolutely must be stirred in one direction only. A copper or bronze pan will make the stirring easier, less sticking, and result in a better color. Medium heat is used until the dessert becomes thicker. Then heat is reduced, but care is taken to prevent the mixture from becoming solid. 5. Baked desserts require an oven that is normally set to 200C. This type of dessert often has a fra grance, such as coconut milk or candle smoke. 6. Deep fried desserts are cooked in a pan with oil over high heat, and are removed when fully cooked 7. Roasted desserts are cooked by placing them above a heat source, usually on a metal grid. Heat needn’t be high, and the desserts are turned periodically. Some types are wrapped in banana leaves, and done ness is seen by the crispness of the wrapping. 8. Caramelized type desserts are cooked in a boiling syrup until done. One such dessert is simply three ingredients, namely flour, sugar, and coconut milk. 9. Thin fried desserts are made from thinly sliced fruit, which are then fried in oil. Slices are removed and set aside. Water and sugar and salt are combined in a pan over low heat to a syrup. Slices that have been fried are covered with the syrup. 10. Coconut milk desserts are sweet desserts that are made from coconut milk and syrups. 11. Another type of boiled dessert uses high heat to boil coconut milk, then adding syrup, vegetables and fruit until fully cooked. 12. Fruits with syrup are desserts that have been set long enough for the syrup to fully penetrate the fruit. Several times sugar must be added and the syrup poured over the fruit again.
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B a n a n a IN C o c o n u t M i l k ingredients This easy dessert only takes 5 minutes to make! But don't be deceived by its simplicity - the taste is so wonderfully sweet and exotic that I find it addictive! It's also a low fat dessert that happens to be incredibly healthy. A great way to use up leftover bananas, this banana lychee pudding is really more of what they would call a "dessert soup" in Asia. This simple banana lychee dessert recipe can be served warm or cold, depending on the weather and your mood (cold is great on a hot summer night, while serving it warm makes this a superb comfort food). Enjoy !!
Banana IN Coconut Milk BIT OF LANGUAGE KNOWLEDGE
This Thai banana dessert is made with bananas cooked in coconut milk and topped with coconut cream. The bananas are the KLAUY NAM WA variety and the word KLAUY means BANANA. The Thai name of this banana dessert is KLAUY BOUT CHI.
1. PUT BANANA IN STEAMER.
2. AND STEAM UNTIL COOKED REMOVE AND SLICE THE BANANAS LENGTHWAYS, THEN IN HARF.
3. PLACE 9 CUPS ON HEAT. ADD SHREDDED PANDAN INTO A PAN AND SUGAR, SALT, AND BRING TO BOIL.
4. ADD THE BANANAS, BRING TO THE BOIL FOR A FEW MINUTES.
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5. ADD 1 CUP MILK BRING TO A BOIL, BUT REMOVE FROM HEAT BEFORE MILK CURDLES.
BANANA IN COCONUT MILK
THAI-LAYER-CAKE ingredients It’s an ancient Thai dessert. Some believe you need 9 layers to be authentic. It uses coconut milk, sugar, and 3 or 4 flours. This is a great snack or dessert to take along for a party or lunch on the go. After it has cooked , slice off a piece and wrap it up. It is fun to eat because you can peel off the individual layer as you enjoy it as an interactive sweet.
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Thai-layer-cake BIT OF LANGUAGE KNOWLEDGE
This Thai cake dessert is made with flour in coconut milk and food coloring . The flour are the PANG variety and the word KA-NHOM means DESSERT and CHAN means LAYER. The Thai name of dessert is KHA NHOM CHAN.
1. COMBINE SUGAR IN COCONUT MILK OVER LOW HEAT AND STIR UNTIL DISSOLVED SET ASIDE.
3. DIVIDE THE MIXTURE INTO TWO EQUAL PARTS,ONE TO BE WHITE AND THE OTHER ONE COLORED(FOOD COLORING 3 DROPS) 2. GRADUALLY MIX COCONUT MILK (FROM STEP 1 ) WITH ARROWROOT FLOUR, TAPIOCA FLOUR, RICE FLOUR AND JASMINE FLAVOR STIR UNTIL MIXED.
5. WHEN THE LAST LAYER IS COOKED, ALLOW TO COOL FOR TWO HOURS BEFORE CUTTING INTO PIECES.
4. PLACE THE EMPTYTRAY OR CONTAINER IN A STEAMER ON HIGH HEAT BY USING A MEASURING CUP, AN EQUAL AMOUNT OF MIXTURE CAN BE POURED EACH TIME IN ORDER TO ACHIEVE 9 LAYERS. USING A RULER, EACH LAYER CAN BE POURED TO A THICKNESS OF 3 MM. WHEN WATER BOILS,POUR THE FIRST LAYER AND COVER FOR 5 MINUTES. OPEN LID AND MAKE SURE THE LAYER IS FULLY COOKED, AND THEN POUR THE NEXT LAYER.
T H A I L A Y E R C A K E
BANANA DESSERT ingredients Banana dessert is a full flavored dessert, and it has health benefits too. It’s an easy dessert to make yourself in a short time. It’s ingredients can be found almost anywhere.
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banana dessertS BIT OF LANGUAGE KNOWLEDGE
This banana dessert is made with bananas cooked in coconut milk and topped with coconut cream. The bananas are the kluai nam wa variety and the word kluai means banana.The Thai name of this banana dessert is kluai buat chi.
1. MIX FLOUR, SALT, SUGAR AND BANANAS, AND KNEAD UNTIL EVENLY MIXED.
2. SLOWLY ADD COCONUT MILK WHILE MIXING UNTIL EVEN.
3. PUT MIXTURE INTO BANANA LEAF CONES. MIX SALT AND REMAINING GRATED COCONUT AND SPRINKLE ON TOP. WHEN STEAMER WATER HAS REACHED A BOIL, PUT DESSERT IN AND STEAM UNTIL DONE.
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B A N A N A D E S S E R T
FILLED DESSERT ingredients Filled Thai desserts have been popular for a long time. Everyone can eat them. Wrapped with banana leaf, the fillings are sweet and fragrant.
DOUGH
FILLING
TOPPING
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FILLED DESSERT
METHOD : DOUGH
BIT OF LANGUAGE KNOWLEDGE Filled dessert is a steamed-type Thai dessert.The balls of dough have fragant,sweet, filling made from grated coconut and palm sugar, And they,re wrappedwith banana leaves into a pyramid shape. The word banana leaf means BAI - THONG. The Thai name of this dessert is KHA NHOM SAI ZAI.
COMBINE FLOUR WITH WATER AND KNEAD UNTIL SOFT IN A SMALL ROUND ROLL ABOUT 1 1/2 INCH.
METHOD : FILLING
1. FLATTEN A PIECE OF DOUGH INTO A THIN ROUND SHAPE. PUT IN SOME FILLING AND FOLD THE EDGES OF DOUGH UP TO WRAP THE FILLING COMPLETLY. SET ASIDE.
2. PLACE TWO BANANA LEAVES PLACED ONE ON TOP OF THE OTHER, SUCH THAT THE UNDERSIDES OF EACH LEAF PIECE ARE TOUCHING.
COMBINE COCONUT, SUGAR AND WATER AND MIX EVENLY. PLACE ON MEDIUM HEAT. STIR UNTIL STICKY SUCH THAT IT CAN BE KNEADED INTO A SMALL 1 INCH ROLL AND THEN ALLOWED TO COOL.
METHOD : TOPPING 3. PUT A PIECE OF DOUGH ON THE BANANA LEAVES. TOP WITH ONE TABLESPOON OF TOPPING. WRAP THE EDGES OF BANANA LEAVES UP AND AROUND INTO A PYRAMID SHAPE.WRAP ANOTHER PIECE OF LEAF ACROSS THE BOTTOM AND UP 2 SIDES. FASTEN WITH A TOOTHPICK OR LIKE-SHAPED PIECE OF WOOD.
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SQUEEZE COCONUT IN ORDER TO OBTAIN 3 CUP OF COCONUT MILK. COMBINE WITH FLOUR AND MIX EVENLY. ADD SALT, AND PLACE ON HEAT, STIRRING CONTINUOUSLY TO AVOID BALLING UP.
4. ARRANGE EVENLY IN STEAMER ON HIGH HEAT. WHEN WATER COMES TO A BOIL, STEAM FOR 10 MINUTES.
F I L L E D D E S S E R T
sweet mango and stickly rice ingredients Sticky rice and mango is sweet and is popular, even among other countries. Mango on sticky rice is a traditional summer dessert because mangoes are in season during the summer months of April and May. When I think of mango on sticky rice, I think of the days when school is out--the carefree summer.
FOR MILK & FOR RICE
FOR COCONUT MILK SYRUP
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sweet mango and sticky rice
METHOD : FOR PREPARE RICE
PREWASH RICE WITH POTASH ALUM WATER TO POLISH THE GRAINS FOR 2-3 MINUTES. THEN WASH WITH CLEAN WATER AND SOAK FOR 1 HOUR.
BIT OF LANGUAGE KNOWLEDGE
This Sticky rice and mango is sweet and is popular, even among other countries. is made with sticky rice cooked in coconut milk and topped with coconut cream. The word sticky rice means KHAW NHEAW and mango means MA MOUNG.The Thai name of this dessert is KHAW NHEAW MA MOUNG
METHOD : FOR MILK FOR RICE
METTHOD : FOR COCONUT MILK SYRUP
1. COMBINE 1 CUP COCONUT MILK, SUGAR AND SALT. STIR UNTIL SUGAR DISSOLVES.
2. ADD PANDAN LEAVES AND PLACE ON MEDIUM HEAT. BRING TO A BOIL STRAIN WITH A FINE WHITE CLOTH AND SET ASIDE.
FINAL METHOD
COMBINE MILK, FLOUR, SUGAR, SALT, AND STIR TO MIX EVENLY. ADD PANDAN LEAF. PLACE ON HEAT AND BRING TO A BOIL. SET ASIDE.
1. STRAIN RICE TO REMOVE WATER. PLACE RICE IN CONTAINER AND STEAM UNTIL COOKED. REMOVE FROM HEAT STIR.
2. ADD COCONUT MILK FOR RICE AND STIR AGAIN TO MIX EVENLY. PLACE LID AND SET FOR 30 MINUTES. STIR AND SET ASIDE AGAIN FOR 30 MINUTES.
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3. CUT MANGOES AND PLACE STICKY RICE ON A PLATE. POUR SYRUP OVER RICE AND SERVE WITH SWEET MANGO.
SWEET MANGO STICKY RICE
EGG CUSTARD IN PUMPKIN ingredients Pumpkin custard Thai dessert that is sweet and very popular. It can be eaten in all seasons. Delicious when cooked soft and is creamy. Fresh, sweet custard makes it a Thai dessert that isn’ t too hard to make.
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egg custard in pumpkin BIT OF LANGUAGE KNOWLEDGE
This Thai Egg custard in pumpkin is made with 1 chicken egg and 2 duck egg in pumpkin. The word pumpkin means FUK TONG , chicken egg means KAI GAI and duck egg means KAI PED. The Thai name of this Egg custard in pumpkin is SUNG KHA YHA FUK TONG.
1. CUT A LID IN THE TOP OF THE PUMPKIN, SO THE LID RESTS TO CLOSE, AND CAN BE LIFTED OPEN.
2. SCRAPE THE SEED MASS OUT AND WASH THE INSIDE OF PUMPKIN.
5. POUR MIXTURE INTO THE PUMPKIN UNTIL 3/4 FULL.
3. IN A BOWL, MIX EGGS, SUGAR AND PANDAN LEAVES UNTIL MIXED EVENLY.
4. ADD COCONUT MILK AND MIX EVENLY. STRAIN OUT ANY SOLIDS.
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6. CLOSE LID AND STEAM UNTIL THE PUMPKIN IS DONE.
E G G C U S T A R D I N P U M P K I N
dipped fruit balls ingredients Dipped is a Thai dessert that has colored lines and eyes. It’s eaten by kids and grown-ups alike. It’s made from various fruits, such as orange, lemon, strawberry, papaya, pepper, carrot. It's pretty and easy to make. A special item for your next party
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dipped fruit balls BIT OF LANGUAGE KNOWLEDGE
This Dipped fruit ball is made with green bean and Roll into various fruit,vegetable -shaped ball as desired The word green bean means TOUR KHEAW. The Thai name of this Dipped fruit ball is Look Chub.
1. WASH BEANS AND SOAK FOR 4 - 5 HOURS.
2. BOIL BEAN UNTIL SOFT. FORCE THROUGH STRAINER OR BLENDER TO A FINE MUSH.
3. COMBINE MUSH WITH COCONUT MILK AND SUGAR. STIR UNTIL STICKY ENOUGH TO ROLL INTO BALLS.
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5. FOR FROSTING, EVENLY MIX VERMICELLI POWDER, SUGAR AND WATER LOW HEAT UNTIL DISSOLVED. STRAIN USING A FINE CLOTH.
4. ROLL INTO VARIOUS FRUIT - SHAPED BALLS AS DESIRED. PUT BALLS ON TOOTHPICKS AND APPLY COLORS. PLACE TOOTHPICKS INTO FOAM TO ALLOW COLOR TO DRY.
6. DIP BALLS IN FROSTING 2-3 TIME FOR LUSTER AND ALLOW TO DRY. TAKE TOOTHPICKS OUT AND ADORN WITH LEAF SPRIGS AS DESIRED.
DIPPED FRUIT BALLS
red ruby- like chestnut in coconut cream sauce ingredients Red ruby-like chestnut in coconut cream sauce is a sweet Thai dessert. One of the most popular, it wins over the Mango sticky rice. Can be eaten in any season, but most popular in the hot season. It makes the weather feel not as hot. Red or pink pomegranite are both pretty, crunchy and creamy
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red ruby- like chestnut in coconut cream sauce BIT OF LANGUAGE KNOWLEDGE
Crispy pomegranite is a very popular choice among Thai desserts. Sweet, it’s made from flour, truffle, and coconut milk. The word truffle means HAEW. The thai name of this red ruby - like chestnut in coconut cream sauce is TUB TIM KROB.
1. FOR SYRUP, COMBINE WATER AND SUGAR AND MIX EVENLY.
3. COMBINE FLOURS AND MIX EVENLY
6. BRING 5 CUP OF WATER TO A BOIL.
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2. DISSOLVE FOOD COLORS IN SEPARATE CONTAINERS. SOAK SLICED TRUFFLES IN FOOD COLOR, THEN REMOVE AND SET ASIDE.
4. COMBINE TRUFFLES WITH FLOUR ALL OVER.
5. PUT IN A STRAINER AND KNEAD TO REMOVE EXCESS FLOUR.
7. BOIL UNTIL TRUFFLES FLOAT UP. REMOVE AND SOAK IN COOL WATER. REMOVE AND PLACE IN SYRUP. COVER WITH COCONUT MILK AND ICE CUBES OR SHAVINGS. IF DESIRED ADD GRATED COCONUT.
RED RUBY-LIKE CHESTNUT IN COCONUT CREAM SAUCE
d u m p l i n g s A N D e g g i n c o c o n u t c r e a m ingredients Bua Loi is still a popular dessert in this country today. It is loved by people of all classes and the process is easy. That's why it is available in many places, ranging from food stalls on the sidewalk to good restaurants. Enjoy !!
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METTHOD : FOR FLOATING BALLS.
dumplings and eggs in COCONUT CREAM BIT OF LANGUAGE KNOWLEDGE
This Dunplings and egg in coconut cream is made with flour in coconut milk and duck egg. The word tapioca srarch means PANG MUN , coconut milk means NHAM KRA TI and sugar means NAM TARN.The Thai name of this Dunplings and egg in coconut cream is TUB TIM KROB.
1. DIVIDE FLOUR MIXED WITH COLOR AS NEEDED. SLOWLY ADD WATER AND MIX EVENLY TO GET FLOUR COLORS OF DOUGH. 2. ROLL DOUGH INTO SMALL BALL AROUND 1 CM. OR KERNELS AND COVER WITHFLOUR. REMOVE EXCESS FLOUR.
METHOD : FOR DUMPLINGS AND EGG IN COCONUT CREAM.
3. BRING WATER TO A BOIL, AND BOIL BALLS UNTIL THEY FLOAT UP. REMOVE AND PLACE IN COOL WATER TO PREVENT STICKING TOGETHER.
1. PLACE COCONUT MILK ON LOW HEAT AND STIR CONTINUOUSLY TO PREVENT CURDLING.
2. FOR FRAGRANCE, ADD TWO PANDAN LEAVES TIED IN A KNOT. ADD SUGAR AND SALT. WHEN IT COMES TO A BOIL ADD EGGS.
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3. WHEN THE EGG ARE COOKED, LADLE INTO BOWLS ALONG WITH DUMPLING BALLS AND EGG IN COCONUT CREAM.
DUMPLINGS AND EGG IN COCONUT CREAM
thikness of 3 mm.
Roll into a cm. ball the same as the hole in the ruler
Put ruler on the inside hedge of a pan.