Appon's Thai Food Recipes

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Desserts - Thai Recipes

Sticky Rice Balls in Coconut Milk Sauce (Kanom Buw Loy)

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This Thai dessert is easy but messy to make. The dominant flavour is the sweetened coconut milk and it should be served warm for best results. The balls can be prepared hours ahead of time and stored in cold water, but the coconut sauce should be made just before serving. For presentation, we have added food colouring, however this is optional.

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Black Soya Bean in Sweet Coconut Sauce (Tua Dam)

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This is a typical sweet coconut and bean dessert from Thailand, it is black soya beans soaked, steamed, and served in a sweet coconut sauce. This is an ideal vegetarian dish as the beans are full of protein and it can be used to follow a vegetable dish. It is even suitable for vegans.

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Candied Cassava ( Man-ted Chuame )

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Just as you have candied (glacéd) lemon and candied orange in the west, so we have candied cassava root in Asia. Once candied the cassava root is chewier and stickier than other candied fruit, due to its natural guminess.

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Crunchy Coconut Balls ( Kanom Pia )

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A bite sized crunchy sweet snack made from coconut milk and cassava starch that is baked slowly. If you want to store these, they should be kept in an airtight container. You may find a locked safe is a better place to keep them, in our house they seem to disappear as soon as I make them.

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Iced Melon in Coconut Milk ( Dang-tie Gati )

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Sometimes the simplest dishes are the best, this dessert requires fresh ripe melon, either gala melon or cantaloupe are ideal for this. It is simply melon and coconut, the coconut adds a richer taste to the melon and the two flavours work extremely well together.

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Potato Pudding ( Bod Mun )

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We eat a lot of vegetables in desserts in Thailand, including potato. The starch in potato tastes sweet when eaten, enzymes in your mouth break the starch into sugars, so it's not such an unusual thing to have for a dessert.

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Pumpkin in Coconut Syrup ( Buad Fuk Tong )

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Another way to use up left over pumpkin, the pumpkin is cut into pieces and cooked in a coconut sauce and topped off with sugar syrup. This is typical Thai flavours.

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Kidney Bean Balls in Ginger Sauce ( Bour Loy Nam King )

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Today is sweet ball day! There are many desserts we have made from balls in sauce. This one is sweet balls contain kidney beans and are served in a sweet ginger sauce. In the photograph top left you can one ball I cut open.

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Rice Shapes in Sweet Coconut ( Pa Grimp Kai Tuew )

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These don't look like much but they have a great coconut taste. The different shapes add a texture too. But how to show that in a photograph!? They may not look much, but give them a try and you'll see.

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Sweet Corn in Sweet Tapioca ( Sakoo Tom Kao Prood )

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It's very typical in Thailand to eat desserts made with sweet vegetables. They are not as sweet as western desserts, but they have plenty of flavour. This one has sweet corn in a sauce made from tapioca pearls. It's quite difficult to see the beads of tapioca in this photograph, I had several attempts at photographing it, but they just didn't show clearly.

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Sesame Seed Sweets ( Ka Noom Nga-dtat )

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These are the classic sesame seed sweets, toffee with toasted sesame seeds similar to peanut brittle. The best way to make these is with a sugar thermometer to get the correct temperature (150 degrees celsius), an alternative method is to have a bowl of cold water and as you heat the sugar, drop a little into the water and look for the brittle toffee stage.

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Yellow Soya Pudding ( Tao Suarn )

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I have two puddings for you today, this is yellow soya in a sticky sauce. Normally served with coconut milk, but for extra richness you can do what I've done for the photograph and add a spoonful of coconut cream (the rich top layer of the coconut milk) instead.

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Caramel Rice Balls in Ginger Sauce ( Bor Loy Nam King Takai )

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Inside these balls made from boiled rice flour are soft sugar caramel and coconut centres, eaten in a sweet ginger syrup.

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Bananas in Coconut Syrup ( Gluiy Churm )

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A very simple dessert, bananas in a sweet sauce with slightly salty coconut milk. It's typical in Thailand to add salt to desserts to balance the sweetness. For extra richness use coconut cream, the thicker top layer of coconut milk.

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Limestone Pumpkin ( Fuk Tong Nam Cheum )

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The pumpkin for this recipe is soaked overnight in a solution of dissolved limestone, it makes the outside crunchy when the pumpkin is boiled and the pumpkin won't discolour so quickly as untreated pumpkin.

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Taro in Coconut Sauce ( Puerk Loy Gaiw )

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I really must get around to taking a fresh photo. This one looks so miserable.

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Golden Haired Rice ( Kao Niew Dum Sung Ka Ya )

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This is a sweet rice dish with a savoury pork hair garnish, very typical of the sweet/salt contrasts in Thai cuisine. However, you can omit the pork hair if you wish and eat it as a sweet dessert. You can also stir the pork hair into the egg topping if you prefer, I like to just add a lock of pork hair for the intense savoury taste followed by the sweetness of the pudding.

Ingredients for Base
200 gms Black Sticky Rice
1 Tablespoons Corn Flour
200 ml Water
1 Teaspoon Salt
2 Tablespoons Sugar

Ingredients for The Topping
4 Eggs
4 Tablespoons Coconut Milk
150 gms Sugar
Golden Pork Hair

Preparation
1. Soak the black sticky rice overnight, then cook it by steaming for 10 minutes.
2. Place the rice into a saucepan, add the water and boil for 10 minutes, this will soften the rice. You can boil longer if you want softer rice. Add salt, sugar. Finally mix the corn flour with a little water and stir it in, heat until the mixture thickens, then leave to cool. You can spoon this into bowls, or I like to spoon it into moulds and place it in the fridge.
3. To make the topping, whip the eggs with the sugar and coconut milk.
4. Pour into bowls suitable for steaming, then steam in a chinese steamer for 5-10 minutes until cooked.
5. To serve, spoon some of the egg pudding over the rice, and add a lock of pork hair to garnish.

Kiwi on Ice ( Kiwi Nam Kang Sai )

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For this dessert use sour kiwi, it will contrast with the sweetness of the condensed milk. Each spoonful will have the sour kiwi and sweet milk.

Ingredients
2-4 Kiwi Fruit
100 ml Orange Juice
30 gms Crunshed Ice
Condensed Milk

Preparation
1. Peel the kiwi, place in a blender with the orange juice and crushed ice.
2. Blend until smooth.
3. Spoon it into a bowl, and pour over the sweet condensed milk.

Glass Pebbles ( Krong Krang Giuew )

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These pebble shaped Kong Krangs made from starch always remind me of pieces of frosted glass you find on the beach. As is typical of Thailand we serve these with sugar syrup to sweeten them so that each person can add as little or as much sweetness as necessary.

Ingredients
100 gms Cassava Starch Flour
150 ml Boiling Hot Water
Crushed Ice
Pink Food Colouring

Preparation
1. Mix the food color with the boiling hot water and pour into the cassava starch. Mix it in quickly, and it will form a dough.
2. To make the Krong Krang, pinch off small bite sized pieces of the dough, flatten them into pebble shapes and I like to press the pebble against a grater to add a nice pattern to it.
3. Boil a pan full of water, drop the pebbles into the pan, cook them for 1-2 minutes, then scoop them out and drop into a bowl of cold water.
4. Serve with a little light sugar syrup and crushed ice.

Ingredients for Syrup
300 gms Sugar
350 gms ml Water

Preparation
Boil the water add sugar in until the sugar is dissolved. Keep boiling to reduce the water to half, then leave to cool.

Periot Crystal Balls ( Bor Loy Saku Sie Tua Luang )

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Beautiful aren't they! The outer layer is made from green tapioca beads and the inside is yellow soya & coconut. They are named after the precious peridot green crystal because they shine just like peridot. I waited for the sun to shine before photographing them.

Ingredients
100 gms Green Tapioca
100 ml Hot Water
50 gms Yellow Soya Beans ( Split Mung Bean )
100 ml Coconut Milk

To Cook:
300 gms Sugar
300 ml Water

Preparation
1. Soak the yellow soya in warm water for 1 hour.
2. Steam the soya on foil in a Thai steamer for 10 minutes.
3. Add a little coconut milk and a pinch of salt, then blend them into a paste. Only a little coconut milk is needed for flavour, don't add too much or you'll make the soya paste too loose.
4. Roll pieces of the yellow bean paste into small balls, approximately 1cm in diameter.
5. Put the 100ml of hot water into the green tapioca, it will become sticky. Stir it to make sure the water is well mixed in, then take pieces of the tapioca and press them into thin 4cm discs in the palm of your hand. Place one of the yellow balls in the centre and fold up the edges. After some pressing you can form it into a ball.

In this photograph you can see what they look like before they are cooked.
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6. Boil 300ml of water, add the sugar and stir until dissolved.
7. Drop the balls into the boiling water and cook until the balls become almost completely clear. This can take 15-20 minutes.
7. Once they are clear, remove them with a sieve and drop into cold water. Leave the sugar syrup in the pan to cool.
8. Serve with a little of the syrup, and a little coconut milk.

Toffee & Marshmallow Squares

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This is not a Thai recipe, it's a western recipe that we cook in my house. I like it so much I wanted to share it with you. You've no doubt had rice crispy squares, this is a toffee & marshmallow version made with either puffed rice or flaked corn.

Ingredients
200 gms Butter Toffees
200 gms Marshmallows
50 gms Butter
150 gms Corn Flakes or Rice Crispies Cereal

Preparation
1. Melt the butter in a large saucepan (large enough to fit all the ingredients).
2. Add the toffees and melt them slowly in the butter (stirring continuously until melted).
3. Add the marshmallow and continue heating and stirring until they have melted.
4. Add the cereal, stirring and folding until the mixture completely covers all the ingredients. I like to do this over a gentle heat to keep the mixture free.
5. Grease a tray with a little butter and empty the mixture into the tray and leave to cool.
6. Cut into squares.

Sweet Shrimp on Yellow Rice ( Kao Niew Moon Na Gung )

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This recipe may sound a little strange. It is a dessert made from shrimp on a base of (non-spicy) curried rice. A common Thai dish, but the ingredients are not common to desserts!

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Gold Rocks ( Krong Krang Kao Prod )

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Another way to get children to eat their corn! These starch rocks contain chunks of 'gold' corn and are served in a coconut sauce with syrup to sweeten them. Corn has a natural sweetness that makes it good for desserts like this, and adding a little bit of fun by calling them gold rocks helps.

Ingredients
100 gms Cassava Starch Flour
100 gms Boiling Hot Water
100 gms Sweetcorn
Food Colouring

Preparation
1. Mix the colour with the hot water and pour into the cassava starch. Stir to make a dough.
2. Add the corn, and stir it in, take pieces of the dough and press the corn into the sides of the dough to form a rock shape (see the photograph). A small handful of the mixture in each rock.
3. Bring a pan of water to the boil, drop the rock into the biling water to cook for 5 minutes, these rocks are large and need to have a long time to cook.
4. Scoop out of the boiling pan with a sieve and drop them into cold water.
5. Serve with syrup and coconut sauce.

Ingredients for Syrup & Coconut
200 gms Sugar
300 ml Water
200 ml Coconut Milk
Pinch of Salt

Preparation
1. Boil the water, add the sugar until the sugar dissolves then leave to cool.
2. Separately mix the coconut milk and salt together and warm through to the salt has dissolved and coconut milk is smooth.
3. Serve these sauces separately, a person adds a little sugar and a little salt to their dessert as they like.

Easy Sweet Rice Cakes ( Kanom Nang Let )

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This is a traditional dessert of Thailand, but rice cakes are time consuming to make, and so I've made the recipe using store bought rice cakes.

Ingredients
1 Packet Rice Cakes
300 ml Water
400 gms Brown Sugar

Preparation
1. Boil the water in a saucepan.
2. Add the brown sugar and stir to dissolve, continue boiling, as the water boils off, the pan will get hotter than 100 degrees and the sugar will start to change.
3. There are two choices here, I like to eat this with a fudge coating, but it's common in Thailand to get this with a toffee swirl instead.
4. To check the progress of the sugar, take a bowl of cold water and drop spoonfuls of the boiling sugar in to see what stage it is at. If you have a sugar thermometer, then for toffee you need 150-160 degrees Celsius and for a fudge you need 115-120 degrees.
5. Once you have the sugar at the correct stage, take a sppon and make swirls on the rice cakes. The leave to cool.

Almond Filled Rice Ball ( Bur Loy Almond )

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I've mentioned before that we like stuffed balls in Thailand! This is yet another variation of that, in this one, almond paste is used to form the sweet filling of a rice ball.

Ingredients
300 gms Ground Almonds
2 Tablespoons Warm Water
2 Tablespoons Sugar
Food Coloring
200 gms Sticky Rice Flour
1 Tablespoon Rice Flour
1 Teaspoon Cassava Starch Flour

Preparation
1. Mix the almond with the warm water and sugar. Knead until they are well mixed together. You can also use ready made marzipan. Split the mixture up into equal pieces and add the food colouring to each piece. Knead the colouring into the ball of almond paste.
2. Pinch off pieces of the paste, you should be able to make 20-30 small balls of almond paste from this mixture.
3. Mix the 3 flours (Sticky rice, Rice and Cassava) together, add a little warm water and stir to form a thick paste. You can knead the paste to make sure the water is well mixed into the flour.
4. Pinch off pieces of this paste to make enough outer coverings for each of your almond centres.
5. Take a rice ball, flatten it in your hand into a disc. Put an almond ball in the centre, fold up the edges of the disc and crimp the top together.
6. Roll the ball in the palm of your hands to smooth out the join.
7. Boil a pan of water, drop the balls into the boiling water and cook for 5 minutes.
8. These are served with either ginger tea (slice ginger and boil it in water for 3-5 minutes to make ginger tea), or regular tea.

Jack Fruit Pudding ( Kanom Piak orn )

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Soft, slightly sweet with a slight nutty flavour from the sesame seeds. That's how I would describe this dessert. The dark yellow pieces in the picture are pieces of jack fruit.

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Jack Fruit Ta Ko ( Ta Go Ka Noon )

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Ta Ko, you've seen before in a different form here. Here is a variation in bi-tua leaves with jack fruit (shown at the back in the photograph). Ta Ko (also known as Tahko) is a traditional Thai dessert with a sweet layer and a salty topping.

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Bi Tua Dessert ( Khanom Chan Bi Tua )

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Bi tua is a sweet reed with a bubblegum like flavour and green colour used in Thai dishes to add a unique flavour to the dessert. You can see it in the background of the photograph.

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Taro Berry Pudding ( Bor Luy Purg )

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The taro gives a soft bread like texture, the coconut cream a smooth creaminess and the berris give a contrast tartness. I used red berries for this, but sour strawberries or raspberries would also work well.

Ingredients
500 gms Taro Root
140 gms Tapioca or Cassava Starch Flour
60 ml Hot Water
250 ml Coconut Milk
175 gms Sugar
1 Teaspoon Salt
Young Coconut Meat (Available in cans)
Bitua Leaves
Sour Berries for Garnish (Optional)

Preparation
1. Peel the taro root, cut into half, steam until it is cooked through and leave it to cool. Mash it.
2. Take half the flour, add to the mashed taro, add the hot water and mix. Add the remaining flour and mix well to form a smooth paste.
3. Cover the bowl the paste is in with a damp towel to stop a skin forming.
4. Into a blender, blend the Bitua leaves with 2 tablespoons of water to form bitua juice, sieve the leaves out leaving just the juice and add that to the taro dough. If the dough is too wet, add more flour.
5. Roll out the taro and cut into square (if you prefer you can pinch off pieces and roll them to form balls).
6. Into a saucepan, place coconut milk and bring to the boil, add sugar and salt and stir to dissolve then remove from the heat and leave to cool. Adjust the seasoning of this sauce to your tastes, it should be a little salty and slightly sweeter than you like.
7. Cook the tarot squares in boiling water for 3 minutes, remove and cool in cold water.
8. Serve the taro, berries and warm sauce immediately.

Boiled Pumpkin Balls ( Bou Loy Fuk Thoung )

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In the photograph you can see I've served this with papaya ice cream, I'll do the recipe for this icecream tomorrow. The balls are also served with a syrup, so it's not strictly necessary to serve with ice cream.

Ingredients
120 gms Pumpkin
6 Tablespoons Sticky Rice Flour
1 Tablespoon Cassava Starch
50 ml Bi tua Juice
100 ml Sugar Syrup
50 ml Coconut Milk

Preparation
1. Clean and peel the pumpkin, steam for 20 minutes and leave to cool.
2. Mash the pumkin, add the sticky rice flour, cassava and mix together until thick. If the mixture if not a thick dough, add a little more rice flour.
3. Pinch off pieces and make small balls, approximately 1cm in diameter.
4. Boil a pan of water and cook the balls in the water for 3 minutes, remove and drop into cool water for 5 minutes.
5. To make the syrup, into a saucepan, take the bi-tua leaf juice, coconut milk and sugar syrup and heat to bring to the boil for 2 minutes.
6. Spoon over the pumpkin balls.

Black Rice Pudding Cake ( Kao Niew Dum Maprow On)

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This rice pudding-cake is made from black sticky rice, it is a variation of the traditional black rice pudding, and gives me an excuse to layer young coconut in, one of my favorite dessert ingredients.

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Ginger & Lychee Ice Cream ( I Tim Lin Cee King )

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The ginger in this ice cream recipe creates a nice bite that contrasts well with the sweetness of the lychees. I sometime double up the ginger if the ice cream is going to be used to mild fruit, for example if you serve it with baked pears, then you can double up the ginger to add a bigger bite.

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Mini Yellow Bean Fruits ( Kao Noom Look Choup )

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Everyone of these miniature fruits are made from sweetened yellow bean paste, and food colourings. The shine comes from a glaze made of agar. Don't be put off, they are not as difficult to make as they look, and you can have a lot of fun with your children making them.
Make each one small, 10-15gms of yellow bean paste is perfect, if you make them too big, they are difficult to dip in the agar later and will not hold their shape. A good way to hold the fruit is to skewer them on toothpicks as you paint and dip them.

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Japan Bean Candy ( Kanoom Mo-ji )

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As is typical of Asian candy, these candies are only a little bit sweet, the outside has the texture similar to marzipan. This idea came from Kruaklaibaan, a Thai food forum discussion board, it's well worth visiting if you speak Thai.

Ingredients Filling
70 gms Black and Red Soya Beans
50 gms Sugar
100 ml Oil

Ingredients For Outside
100 gms Wheat Flour ( Bleached Wheat Flour if Available )
100 ml Coconut Milk
30 gms Sugar
1/2 Teaspoon Salt
2-4 Drops Jasmin Flavour
2-3 Drops Food Colouring

Preparation
1. Soak the beans overnight, then clean it and boil for 20 minutes.
2. Blend in a food processor to form a smooth paste.
3. Take the bean paste and warm in a saucepan, add the oil and sugar and keep stirring until the bean paste is thick and nearly dry. Take off the heat and leave to cool.
4. When it's cool, take small pieces (approx 25g) of the paste and roll them in your hands to form balls. These will form the centre.
5. For the outside, mix the flour, coconut milk, sugar, salt, jasmin and food colouring together.
6. Heat this mixture over a low heat and keep stirring until the flour has cooked through and the mixture thickened and become sticky.
7. Separate it into pieces and again form balls with them, you will need one cover ball for each centre.
8. To form the finished candy, flatten the outer cover into a disc, place a filling ball inside, then fold up the outside around and press the edges together.
9. If you find the mixture is a little too sticky, you can dust your hands with cassava starch.
10. Roll the sweets so they are elongated, and cut them in half.

Coconut Ball Cups ( Kanoom Side Siad )

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Part sweet, part salt, part smooth, part rough. This dessert consists of many interesting contrasts!

Ingredients for Colored Balls
100 gms Shredded Medium-Old Coconut
100 gms Palm Sugar
300 gms Sticky Rice Flour
Warm Water
1 Tablespoon Cassava Starch Flour
Food Coloring

Preparation
1. Melt the palm sugar in a pan. Add the shredded coconut, and stir while heating until you have a well mixed sticky mixture.
2. Leave to cool, then take spoonfuls of this mixture and roll into 2cm diameter balls, these form the centres.
3. Mix the sticky rice flour, cassava starch, a drop or two of food colouring and enough of the warm water to form a smooth dough.
4. Mix the dough well, divide it into portions, so you have one portion for each of your sweet coconut centres.
5. Roll each portion into a ball then roll it flat to approx 6cm diameter disc. Wrap it round one of the coconut sweets to form a ball. Do this for all the sweets.
6. Boil a pan of water, drop the coloured balls in the pan and cook for 3-5 minutes. Remove and drop into cold water.

Ingredients for White Base
460 gms Coconut Milk
50 gms Rice Flour
Pinch Of Salt

Preparation
1. Mix the flour and salt and the coconut milk.
2. Heat over a medium heat, stirring until the mixture has thickened and the flour cooked through. This takes 2-3 minutes stirring after it thickens. The spoon into cups and add the balls.

Mung Bean Flour & Coconut Dessert ( Kanoom Luerm Gruen )

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This dessert is a mung bean salty sweet dessert so typical of Thailand.

Ingredients For Base
60 gms Mung Bean Flour
800 ml Rose or Jasmin Water
150 gms Sugar
2-3 Food Coloring
Moulds for Setting

Preparation
1. Mix the flour, rose water, and sugar and stir until dissolved.
2. Warm over a medium heat, stir until it goes clear.
3. Fill the moulds to 2/3rds full.

Ingredients For the Coconut Topping
200 ml Coconut Milk
1 1/2 Tablespoon Rice Flour
1/4 Teaspoon Salt

Preparation
1. Mix all the ingredients, warm over a medium heat, stirring until the coconut thickens and rice flour is cooked through.
2. Turn off the heat.
3. Pour a thin layer over the mung bean mixture.
4. Sprinkle a few toasted sesame seeds to garnish.

Thai Mini Pancakes ( Kanoom Krock )

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These sweet rice pancakes with spring onions, are a tradition in Thailand. Normally made on a big iron plate, you can make them at home if you have a mini pancake pan like the one shown below and a lid to cover it. They are made from 2 halfs stuck together with a binding topping. The lower layer contains spring onions and salt, and the topping layer is sweeter. In future recipes we'll reuse the pan to make other desserts, so if you want to buy one you can reuse it for many things.

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Ingredients For Base
120 gms Rice Flour
230 ml Water
230 ml Water (Again)
80 gms Cooked Fragrant Rice
60 gms Shredded Fresh Coconut
1/2 Teaspoon Salt
1 Chopped Spring Onion

Preparation for Base
1. Mix the rice flour and 230ml water and leave overnight to sour a little.
2. The next day, mix the cooked rice, salt, shredded coconut, and the other 230ml water and blend to smooth out the rice, and add mixture this to the other rice mixture.

Ingredients for Topping
230 ml Coconut Milk
225 gms Sugar
1/2 Teaspoon Salt

Preparation for Topping
1. Mix all ingredients together and stir until the sugar and salt have completely dissolved.

Cooking
1. Put the pan on the heat.
2. Chop the spring onions finely.
3. Spread a little oil on the surface by rubbing it down with oiled kitchen paper.
4. Spoon the base mixture into each indent in the pan up to the top, sprinkle a few onions on it.
5. Cover and leave to cook for 2 to 3 minutes.
6. Spoon just a little of the topping mixture over each pancake, let it set a little, but not too much.
7. Take a spoon, turn each pancake over onto it's neighbor, you can see this in the photograph bottom right. Cover and just let the last of topping mixture set for a few seconds.

Crunchy Rice Noodle & Dates (Mee Krob Wan )

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Another use for mee krob (crunchy rice vermicelli) is this snack. This snack is crunchy rice and dates made into a semi-sweet dessert. I like to mould it into a tom yum pan and serve it sliced with dates in the center, as in the photograph.

Ingredients
30 gms Rice Noodles (Thin)
Oil For Deep Frying
2 Tablespoons Sugar
3 Tablespoons Chopped Dates
1 Tablespoons Sliced Small Onion
1 Tablespoons Fish Sauce
1 Tablespoons Oil

Preparation
1. Preheat the oil, drop in small amounts of the rice noodles, remove and drain. They cook in only a few seconds.
2. Put all the ingredients into a large pan, heat gently and stir until the sugar has dissolved and the onions cooked.
3. Add the crispy rice noodles, and mix well.
4. Spoon into a mould, and press it down with the back of the spoon to compress it. Leave in the fridge to cool.

Coconut Rice Nut Ring ( Ga Ya Sat Bi Tua )

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This ring is made from young shredded coconut, bi-tua (pandan leaves) flavouring, nuts, and puffed rice. It's Thailand's version of crunch bars and eaten at the new year in April. I've pressed it into a tom yum pan to get that donut shape.

Ingredients
125 gms Rice Crispies ( Puffed Toasted Rice )
80 gms Peanuts
40 gms Ground Young Coconut
150 gms Sugar
2 tbsp. White Sesame Seeds
10 gms Bitua Leaves (Pandan Leaves)
200 ml Water

Preparation
1. In a dry hot frying pan, toast the sesame seeds until they are golden.
2. Toast the peanuts in the same way, until browned and leave to cool.
3. Blend the bi tua leaves with the water then sieve to get just the green water.
4. Into a saucepan, place the bi tua water and bring to the boil, add the sugar and ground coconut and stir until the water reduces and becomes sticky.
5. Add the remaining ingredients, and mix to make sure the sticky water covers all the ingredients.
6. Empty into a tom-tum pan, press flat, and leave to cool and set.

Sugar Cane

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This is sugar cane, in Thailand we cut it into short pieces, and chew on it as a sweet treat. Once the sweetness has been chewed out, we spit out the chewed up fibre. You can buy this in tins in Asian supermarkets.

Thai Banana In Syrup (Gluoay Nam Wha)

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I originally thought these were plantains in English, but the variety of banana used isn't a plantain, so I'm going to call it a Thai Banana. It is small, and when used in this recipe it is unripe, and fibrous, making it suitable for bashing and grilling. A photograph of the banana type is shown below, but for this recipe they should be unripe.

Ingredients
1 Unripe Banana Per Person
Sticks for grilling
100 gms Dark Brown Sugar (for Sugar Syrup)
100 mls Water

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Preparation
1. Slice the unripe Thai bananas into 3cm thick slices.
2. Thread them onto the sticks side ways on (you can see in the photograph).
3. Once they're threaded on, bash them with a mallet (I use a Thai mortar). This flattens them and helps break down the fibers making them easier to eat.
4. Grill them until browned and cooked through. You can also dry fry or barbecue them.
5. Once they're brown and cooked through, serve the a sugar syrup or honey.
6. For the sugar syrup heat the dark brown sugar and water in a saucepan until dissolved. Boil off the water to make the sugar syrup thicker, then pour over the banana.

Coconut Candies ( Ma-Prow-Gew )

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For this recipe you will need middle aged old coconut. Not quite young coconut, not old coconut, just middle aged. You can find this frozen in your Asian supermarket, as medium old coconut Mapow How or Mapow Roy Kanom.

Ingredients
500 gms Shredded Coconut Meat
300 gms Sugar
150 water
Food colouring

Preparation
1. Mix the sugar and water together. Heat and bring to the boil.
2. Boil the water off to a thick sugar syrup.
3. Add the shredded coconut, lower the heat and continue stiring until all the liquid has gone.
4. Let them cool a little, taking two teaspoons take out ball shaped lumps on the mixture and let them cool on a drying try.

Egg Yolk Dessert ( Kanom Foy Tong )

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This dessert is strands of sugary cooked egg yolk,flavored with rose water (or vanilla essence in water also works). It's difficult to make. I've tried many times and this is the first time I've managed to get the strands to work.
The strands are streams of egg yolk drizzled through a fine sieve into a large pan of hot sugar syrup. The strands cook immediately and you end up with sweet golden strands of egg. For this to work, you needs lots and lots of egg yolk, the more egg yolks the better, so don't reduce the quantity of eggs. Use the largest flattest pan you can find, the more spread out the strands the nicer they look. The duck eggs yolks in the recipe are larger and more yellow than the chicken, and help you achieve the golden colour.
In Thailand they use a piping bag with a special nozzle with many fine holes especially for this. But I don't have one, what I found works is a large sugar shaker, filled with the egg mixture, you tip it upside down and the egg runs as streams through the holes, which I slowly moved forwards and backwards, left to right over the pan until all the mixture had gone through.
As with many Thai desserts, we flavour them with flower essence, using rose water or jasmin flower essence in water. However you can use vanilla essence in water or similar flavouring of your choice if you prefer.

Ingredients
10 Duck Egg Yolks
5 Chicken Egg Yolks
1 Teaspoon Oil
950 ml Rose Water
900 gms Sugar
1-2 teaspoons flavoring (Jasmin Essence, or Vanilla)

Preparation
1. Mix all the egg yolks together, add the oil, sieve to remove any lumps. It is important to remove any lumps of thick parts so the yolk runs freely.
2. Mix water and sugar, bring to the boil and simmer. You want a slightly thick sugar syrup.
3. Add the flavouring to the hot syrup, turn off the heat so the syrup isn't boiling.
4. Fill you piping bag (or sugar shaker in my case) and pipe the egg yolk into the hot syrup making strands, forwards and backwards until all the mixture has been used.
5. Remove the strands using a pasta tong or similar. You can also put a fork in, and twist the fork so the strands form around the fork into a ball and serve them like that.

Evaporated Milk Sweet Pancakes ( Kanom Tokyo )

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These pancakes are a Thai favorite and very very rich. There are many types of fillings, for the photograph I've made two, taro filled ones at the back and cream filled ones at the front. Another common fillings is shredded young coconut. Prepare the filling before you start the pancakes, as you make each pancake you will fill them and roll them up.

Ingredients
100 gms Wheat Flour
3 Teaspoons Bicarbonate of Soda
1 Teaspoon Salt
1 Egg
4 Tablespoons Sugar
300 ml Evaporated Milk
2 Tablespoons Melted Butter
1 Teaspoon Vanilla Essence

Preparation
1. Sift the flour mix and bicarbonate of soda together.
2. Whip an egg until fluffy, add the sugar, salt and blend. Add the evaporated milk, flour, butter, and vanilla essence and continue blending. Leave 20 minutes to rest.
3. You will need a good clean flat non stick frying pan for this, a little butter while frying can help, but these pancakes are very soft and need to be fried carefully.
4. Heat the frying pan. Pour a small amount of the mixture onto the pan and use a spoon to shape it into a circle and fill any holes. For this recipe you want small pancakes, no more than 8cms across.
5. Fry gently until the pancake is brown, then turn it over. While the other side is cooking, spread some of the filling onto the pancake, then roll it up and set it on a serving plate. Serve warm.

Ingredients for Cream Filling
1 Egg
3 Tablespoons Sugar
1 Teaspoon Salt
100 ml Water
100 ml Evaporated Milk
5 Tablespoons Butter
2 Tablespoons Corn Flour

Preparation for Cream Filling
1. Whip the egg with the sugar and salt.
2. Add the water, evaporated milk, butter, and corn flour and put into a saucepan and cook over a low heat until the cream is mixed and thick, then leave to cool.

Ingredients Taro Filling
50 gms Taro
2 Tablespoons Sugar
1 Tablespoon Oil

Preparation for Taro Filling
1. Steam the taro until cooked.
2. Purée the taro in a blender together with the sugar.
3. Heat the taro in a saucepan over a low heat, to drive off excess water and thicken it. Once it's thickened, leave it to cool.

Salim (Sweet Noodle Thai Dessert)

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Salim is sweet coloured mung bean noodles flavoured with jasmin. A traditional favourite of Thailand, although not very photogenic! There is a shortcut you can use if you don't want to make the noodle, you can simply buy it and add colour it.

Ingredients
120 gms Mung Bean Flour
236 ml Water
1-2 Drops Of Jasmin Flavour
Food Color

Preparation
1. Mix the ming bean, water and color together (For each colour you make you need to start with fresh water to avoid the colour spreading).
2. Heat in a pan, stirring until the flour is cooked and has gone clear.
3. Press the gloopy mixture through a fine sieve into a bowl of icewater. It will set to form fine noodles.
4. Drain, then add the jasmin flavour.
5. Serve with coconut milk, sugar syrup and crushed ice.

Toasted Sticky Rice Pancake ( Kow Kriep )

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These are sticky rice sweet pancakes. In Isan around Songkran time, all he girls of the village work together to make these and take them to the temple as an offering to the house. They are slightly sweet, crispy toasted pancakes made from sticky rice flour.

Continue reading "Toasted Sticky Rice Pancake ( Kow Kriep )" »

Onion Fish Sticky Rice Dessert ( Khoaw Neiw Moon Bla Hang )

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I know it sounds silly to use onion and fried fish in a dessert, but it is a traditional Thai thing. You've probably seen Taro cake with onions already in Thailand. The starches make a sweetness and onion has a complex taste that really makes desserts more interesting, more 3 dimensional. Well this dish adds fish notes as well. Those flavours come from pounded dried fish.
You get the saltiness of the coconut sauce, the sweetness of the rice, and the complexity of the fish/onion mix in this dessert.
This dish is a variant of the more popular sticky rice with mango (be sure to visit Appon's Thai food for that recipe and not many of the cut and paste clones!), the salty coconut sauce soaked into the sweet sticky rice is the same in both dishes, and this onion/fish variation can also be bought in many street markets in Thailand.

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Radish Jewels ( Tub Team Grob )

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These little 'jewels' are made from salad radishes and are crunchy in the centre like pomegranate seeds. You can also use apple if you prefer, but for true authenticity use water chestnuts, which you can buy in a tin from Asian grocers. In the above photograph only the jewels are shown, the syrup and coconut milk weren't added so you can see the sparkle of the jewels.

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Tapioca Pearls in Coconut Sauce ( Sa Coo Bai Toey )

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The Thai version of 'Tapioca Pudding', is a salty-sweet coconut sauce with green bai toey flavoured tapioca pearls. ('Bai Toey' is also known as 'Pandan') It's not difficult to make, and the bai toey and salty coconut adds some extra flavours to what would be a plain dish otherwise.

The Thai version is cooked with water rather than the milk in the western version, and we usually eat the flavoured types of tapioca rather than the plain ones. Since 'Tapioca Pearls' are just dried balls of cassava starch, it's easy to add the flavours as they are made, and green Bai Toey flavour is common dessert flavouring in Thailand, so the two are a a natural match.

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Pandan Toast

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Use sweet bread (bread with a high sugar content) for this recipe. In Thailand it's very difficult to find bread that isn't sweet, even a cheese sandwich in Thailand is typically made from sweetened bread and sweet cheese with an added layer of sweet mayonnaise. I'm afraid that is how Thailand is heading these days, copying western food, but adding more sugar to it.

Pandan (aka Bituoy) is a green leaf with a candy/bubblegum flavour used to make flavoured water with is then used for recipes like this one. You can also buy pandan flavouring in Asian shops if you can't find the leaf. Alternatively as a fall back, use vanilla essence and make vanilla toast.

I've recorded a video of this toast being sold in Bangnarmphueng Floating Market Bangkok that you can see below:

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Red Rice Cakes ( Kao Nhiew Dang )

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Not so much red as brown! These sticky rice sweet cakes are made into paper cups and eaten as a dessert. If you can't get hold of the coconut sugar you can substitute extra brown sugar, but it's not as good.

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Mango & Sticky Rice With Coconut Sauce ( Koa-Niew Moon Mamuang )

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Areal classic from the Khiewchanta archives! This is a delicious, slightly salt, slightly sweet, very filling dessert from Thailand. The salt balances the sweetness of the sauce and ripe mango. The sticky (glutinous) rice is like a solid rice pudding base to the dish.
It's filling and somehow addictive, without being sweet. Enjoy!

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Thai Sandwich Cake ( Ka-Noom-Pan Sungkayha )

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A recipe taken from the archives, I can't believe it's been 8 years since I started 'Appon's Thai Food'!

This is literally a sandwich cake! In Thailand we often eat bread as a dessert with sweet sauces spread on it. For this recipe I've taken one of these sauces and made it into a layer cake. You can also make sandwiches of this and eat it as a picnic food or as a children's treats.

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Black Sticky Rice Pudding ( Kao Niew Dum Rad Gatih )

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A recipe from the archives.
This is the Thai version of rice pudding made with black sticky rice and coconut milk. I like to serve it, as in the photograph above, by pressing the rice into a decorative mould and pouring the coconut milk over the top. But you can also just spoon it into a bowl and pour the coconut over it.

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Thaikish Delight ( Yog Ma Nee )

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The original name 'coconut covered tapioca dessert' was so boring, I thought I'd invent a new name for this dessert. Not turk-ish delight, Thai-kish delight, since it looks similar to the starch based famous Turkish dessert. You can't really see it in the photograph, but there are beads of glistening tapioca inside.

Continue reading "Thaikish Delight ( Yog Ma Nee )" »

About Desserts

This page contains an archive of all entries posted to Appon's Thai Food Recipes in the Desserts category. They are listed from oldest to newest.

Curries is the previous category.

Drinks is the next category.

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