Tag: desserts

Look Choop

luk-chub

 

Look Choop video recipe

Ingredient

1. 150 grams Steamed Green Beans peel and soaked in water for 1 night.
2. 1 Tbsp. Red Food Coloring.
3. 1 Tbsp. Green Food Coloring
4. 1 Tbsp. Orange Food Coloring
5. 130 grams Sugar
6. 25 grams Gelatin Powder
7. 1 Liter of Water
8. 250 ml. Coconut Milk
9. 1/2 Tsp. Jasmine Smell
10. 1/2 Cup of China Box-Tree Leave

How to Cook 

1. Blend soft cooked beans, coconut milk and sugar together until fine. Then stir in a brass pan with low heat until the mixture starts to dry. Set aside to cool.
2. Mold in any shape as you like. Then paint color and set aside for 10 minutes.
3. Mix gelatin powder with water and stir well to combine. Set aside 5 minutes. Turn heat up to boiling water. Then reduce heat to low.
4. Coat Look Choop with gelatin and set aside 5 minutes. Then coat it again 3 times.
5. Decorated with China Box-Tree leave and finish.

 

Sticky rice with mango

popular-thai-desserts

Sticky rice with mango video recipe

INGREDIENTS

    • 1 1/2 cups glutinous (sweet) rice
    • 1 1/3 cups well-stirred canned unsweetened coconut milk
    • 1/3 cup plus 3 tablespoons sugar
    • 1/4 teaspoon salt
    • 1 tablespoon sesame seeds, toasted lightly
    • 1 large mango, peeled, pitted, and cut into thin slices (at least 24)

PREPARATION

    1. In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.
    2. Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).
    3. While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
    4. Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
    5. While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
    6. To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.

Thai desserts

For a delicious Thai dessert recipe, look no further than this fantastic list of Thai desserts! Asian desserts are naturally low in fat and calories while remaining high in flavor, texture, and taste. Many of these Thai desserts are also lactose and gluten free, so perfect for those with special diet requirements. Looking for an easy dessert recipe? You’ll find a variety of easy desserts here that you can whip up in no time. Enjoy one of these colorful and flavorful Thai desserts tonight!

Steamed Layered Coconut Cake (Kanom Chun)

Coconut milk imparts a rich oiliness to the layers, so a few pieces go a long way. The aroma and taste, a fragrant perfume of sweet jasmine and nutty pandan, is as unique as the stodgy texture of this dessert. When you pull the cake from the tray after it’s cooled, don’t worry about being too delicate as the thick sheet of khanom chan will handle a bit of stretch and pull without tearing. If you don’t have a 10 x 10 inch tray, use any heatproof square or rectangular tray-like container.

Ingredients

  • One 400 millilitre tin coconut milk (NOT reduced fat)
  • 250 grams white sugar
  • 100 grams arrowroot flour
  • 40 grams tapioca flour
  • 30 grams non-glutinous rice flour
  • Pinch of salt
  • 200 millilitres jasmine water (made by steeping a few jasmine flowers – dried are fine – in water overnight OR with a few drops of jasmine essence)
  • 3-4 pandan leaves, chopped into ¼ inch pieces OR a combination of pandanus extract and green food dye
  • Food colouring (optional)

Directions/Method

  1. Combine the coconut milk and sugar in a saucepan. Cook on medium heat just until the sugar is dissolved, avoiding bringing the liquid to the boil. Set aside until completely cool.
  2. Add plenty of water to the base of your steamer (recommended: a tiered metal Chinese steamer) and heat to a slow steady boil. Place a 10 x 10 inch tray onto a tier in your steamer and leave for 20 minutes to until very hot.
  3. Mix the flours and salt together in a bowl. Whisk the cooled sweetened coconut milk into the bowl, ensuring there are no lumps by straining the mix through a fine mesh sieve. Evenly divide the mixture into two portions.
  4. Make the pandan water by blending half of the jasmine water with the pandan leaves. Strain the pandan water into one half of the divided coconut mix with a fervour, pressing with as much effort as you can muster to extract all of the liquid (and flavour). Add the remaining 100 millilitres of jasmine water to the other half of the coconut mixture.
  5. Pour a very thin layer of either mix into the tray, aiming for just a couple or 3 millimetres in thickness (around ⅓ cup per layer in a 10×10 tray). Tip the steamer slightly, if necessary, so that the dough evenly covers the bottom of the tray. Steam for 12-15 minutes, during which time the layer will set and will appear dry with an even opaque look. Carefully remove the lid, wiping it with a tea towel to keep water from dripping onto the cake (if using a Chinese steamer with a domed lid).
  6. Add the second layer, again with the same minimal thickness, and steam for a further 12-15 minutes. Repeat, alternating white and green layers, until you have used all of the slurry. Remember to top up the steaming water if it gets low and to always wipe the lid each time you remove it. After adding the final layer, steam for 20-25 minutes to set.
  7. Set aside to cool completely before cutting and serving. Khanom chan is best on the day it’s made, but will last a few more at a stretch and about a week in the fridge (although the texture may become slightly less chewy.