In Thailand, lots of our desserts are flower scented. We use fresh flowers left in water overnight, but it's also common to use artificial flower scents made from chemicals, it's just that Linalool doesn't sound as tasty as Jasmine!
120 gms Cake Flour
100 gms Sugar
4 Tablespoons Vegetable Oil
1-2 Drops of Jasmin Flavour
1. Mix the flour and sugar, together, add the oil and rub between your finger tips until the oil is well mixed into the flour to form a crumbly mixture.
2. Add a drop or two of the jasmin flavour and just enough water to bind the mixture into a loose pastry.
3. Set out your baking tray and cover with tin foil.
4. Pinch off balls of the pastry and make the flowers.
5. You can see how the flower is made, the balls are cut into quarters, a smaller ball is placed in the centre to hold them together.
6. Bake at 200 degrees celsius until lightly browned (approx 10-15 minutes).
This sponge mixture is flavours with bi-tua leaves to give a green colour and bubble gum like flavour, so typical of bi-tua dishes. It's better to use bi-tua flavouring for this because it's concentated, but if you cannot get it, shred bi-tua in water and squeeze the leaves carefully to get as concentrated a flavour as possible into the water, then filter out the pulp so that only the green water is used.
To make a more interesting photograph, I've cut the sponge into cubes, but that is optional.
170 gms Unsalted Butter
170 gms Castor Sugar
4 Large Eggs
160 gms Cake Flour (With raising agent)
4-5 Drops Bi Tua Flavour
1. Leave the butter to soften at room temperature.
2. Blend the butter with the sugar to form a smooth creamy mixture.
3. Add 2 of the eggs and whisk in until smooth, it's better to use an electric whisk to get as much air into the mixture as possible.
4. Add the remaining eggs and whisk again.
5. Add the flour a little at a time, whisking in until smooth.
6. Finally finish by adding the bi-tua flavour. If the mixture is too loose, add a little more flour, you want a soft creamy paste at the end.
7. Line a cake dish with greaseproof paper, pour in the mixture. Bake in a pre-heated oven for 45-50 minutes at 180 degrees celsius.
50 gms Sticky Rice Flour
50 gms Shredded (Desiccated) Coconut
60 gms Sugar
1/4 Teaspoon Salt
270 ml Water
1. Mix all ingredients together and mix well.
2. Place in a pan over the heat and warm until it's dried out.
3. Preheat an oven to 200 degrees celsius.
4. Lightly oil an oven dish, then spoon the flour mixture in.
5. Bake until brown, approximately 15-20 minutes.
This baked sweet snack/biscuit contained sweetened black soya and originates from Japan. Today I am making the sweet version of it, tomorrow I will make the savoury version. If you can't find black soya beans, you can use red kidney beans, just be careful to boil them hard for 10 minutes, or use tinned beans.
120 gms Wheat Flour ( White Cake Flour )
175 ml Condensed Milk
2 Tablespoon Fresh Butter
1/4 Teaaspoon Baking Soda
Drop of Vanilla Essence
100 gms Black Soy Beans (Soak overnight to soften them)
125 Coconut Milk
125 gms Sugar
50 gms Ground Coconut
1 Tablespoon Butter
1. Mix the flour, backing soda, butter and a little water to form a dough. Knead until you have a smooth firm dough. Add the condensed milk and vanilla essence and continue kneading until mixed. If the dough becomes too loose, you can add a little more flour to stiffen it up.
2. Place in a bowl, cover with a damp cloth and leave for 5-10 minutes to rest.
3. For the filling, take the black beans, wrap them in foil and steam for 15-20 minutes.
4. Place the beans in a blender and blend till smooth, add the sugar, coconut milk and ground coconut and blend a little more to mix them in.
5. Place into a saucepan, and cook over a low heat, stirring all the time until the paste thickens and dries out.
6. Leave to cool, take spoonfuls of the cold mixture and roll into balls.
7. Roll out the dough, take circles of the dough large enough to wrap around the balls of filling, and crimp the pastry to seal it.
8. Place on a greased baking sheet, and bake at 180 degrees celsius for 10 minutes.
A great filler, I often bake a large banana loaf and cut off thick slices to go into packed lunches. The banana cake will keep for a week in the fridge quite easily, and it has plenty of bulk, making it very filling. It's also a good way to use up old brown bananas that are overripe.
400 gms Mashed Ripe Banana
150 gms Sugar
300 gms Wheat Cake Flour
7 gms Baking Powder
7 gms Bicarbonate of Soda
3 gms Salt
100 gms Vegetable Oil
3-5 Drops Vanilla Essence
1. Mix the flour with the bicarbonate of soda and baking powder (baking powder is usually bicarbonate and citric acid used as a raising agent).
2. Whisk the eggs with the sugar and vanilla essence, add in the mashed banana and which until well mixed.
3. Add the flour a little at a time whisking to blend it in.
4. Add the salt and oil and whisk that in.
5. Pour into a greaseproof loaf tray and bake for 45-60 minutes at 180 degrees celsius until cooked.
6. You can tell if it's cooked by pushing a toothpick into the cake. If the toothpick comes out clean it's cooked, if it comes out with batter mix on it, it needs longer.
200 gms Grated Cassava
150 gms Sugar
50 gms Grated Coconut or Dessicated Coconut
Pinch of Salt
100 ml Water with Jasmin Flavour
1. Mix everything together in a saucepan, heat over a medium heat, and keep stirring.
2. Bring to the boil and cook through for 5 minutes. You want quite a firm mixture at the end of this, so cook off excess liquid at this stage.
3. Lightly oil a baking dish, pour the mixture in and cook at 180 degrees celsius until the top is browned.
4. Leave to cool, cut into cubes and serve. I like to eat this in the morning with tea.
100 gms Bleached Wheat Flour
220 ml Coconut Milk
150 gms Caster Sugar
3-4 Drops of Jasmin Flavour
2-3 Drops Food Colouring
1. Mix all the ingredients together in a saucepan.
2. Heat over a medium heat, stirring continuously.
3. Continue heating until the flour is cooked, it will become semi transparent when it's cooked through, this takes several minutes.
4. Leave to cool a little so that it can be piped. Cover a baking tray with greaseproof paper.
5. Spoon it into a piping bag and pipe out the swirls onto the greaseproof paper.
6. Place it in the oven on a low (170 degree celsius) heat for 30 minutes or until they are firm on the outside, but still a little soft on the inside.
This is a guest recipe from a western friend Myriam. They are almond and marzipan cakes. It's important to get sufficient marzipan in your diet at Christmas time. Marzipan is important for a healthy diet, just like fruit and vegetables and this recipe ensures you get your recommended annual dose of this life saving ingredient.
200 gms Marzipan
90 gms Sugar
125 gms Butter
50 ml Water
200 gms Flour
5 gms Baking Powder (enough for 200gms Flour)
3-5 Drops Vanilla Essence
Sliced Almonds to Decorate
1. Mix the butter, sugar and marzipan together in a large bowl with your fingers.
2. Add the flour, essence, baking powder, egg and enough water to loosen the mixture. I found that 50ml of water was enough.
3. Whisk until the mixture is light and soft.
4. Spoon the mixture into paper cups and garnish with some almond flakes.
5. Bake at 180 degrees for 20 minutes.
This is a baked custard thickened and textured with yellow mung bean pulp. In the photograph I've topped it with fromage frais and grated orange rind, but that's because it came out a little rough at the top! The cake shown is only about 8 cms across, it's better to bake it in small cake tins or even a tom-yum ring so that it cooks in the centre.
100 gms Sugar
170 ml Coconut Milk
125 gms Yellow Mung Beans ( Soak Over Night )
1/2 Teaspoon Cinnamon
1 Tablespoon Rice Flour
1. Boil the mung beans in water for 10-15 minutes until soft, if you didn't soak them first it can take a long time to cook them. Take then to a blender and blend to a paste.
2. Add the coconut milk, rice flour, sugar, ciinamon, egg and blend till mixed.
3. Grease a small baking dish or tom yum ring and bake at 180 degrees for 25 minutes.
4. Remember the toothpick trick, push a toothpick into the cake at the end, withdraw it and if it is clean then the cake is cooked in the middle.
These biscuits have a plain base, the sweetness comes from the sweet flower shapes and a little crunch and sweetness comes from the sugared pumpkin seed, or you can also use sugared almonds or sesame seeds if you can't get the pumpkin seeds.
240 gms Wheat Flour ( Cake flour )
1 Egg Tolk
100 gms Salty Butter
100 ml Water
1. Mix flour and butter, and rub between your fingers to form a fine crumb.
2. Add egg and water slowly and massage until mixed to a soft dough.
3. Roll flat and very thin, and cut out 2cm diameter circles.
4. Cook in a pre-heated oven at 160 degrees celsius and bake for 8 minutes.
Ingredients for Ton Aigg
6 Egg Yolks
240 gms Wheat flour
100 gms Sugar
220 ml Coconut Milk
1. Heat a dry frying pan to make it hot.
2. Put the flour in and toast it by stirring it for a few minutes (don't let it brown, just toast it a little). Set aside.
3. Boil the coconut milk and add sugar boil until some of the liquid has boiled off and it's it's a slightly thick syrup. Leave to cool (it needs to be cooled enough before adding the egg yolks, warm is OK)..
4. Stir in the eggs yolks into the syrup one by one, stirring them in as you do.
5. Add the flour to this, stir it in and put on a medium heat.
6. Keep stirring, this will thicken to a firm paste. Keep stirring and cooking and stirring and cooking to cook through the paste. Leave to cool.
7. Form small balls of this paste in your hands, this forms the centre of your flour.
8. Make the leave pattern with a toothpick in each ball.
Ingredients for Nam Mong Gud
100 gms Pumpkin Seed (Almonds or Sesame seeds)
50 gms Sugar
50 ml Rose Water (Or water and vanilla essence)
1. Toast the pumpkin seeds in a dry pan.
2. Mix the water and sugar and heat until the sugar goes crystalized (at the fudge stage).
3. Mix in the pumpkin seeds and leave to cool.
Take a base, place the seeds as leaves around the base, then place a ball of the yellow paste in the middle.
We made tamarind jam the other day, which makes a terrific biscuit filling.
This is a dessert made with taro - a sweet potato like root vegetable and topped with fried onion slivers. It sounds stranger than it tastes, the taste is similar to bread puddings, the taro gives this dessert the bread like texture, the onions add a contrast flavour. If you can't obtain taro, use sweet potato or yam.
In Thailand they sell this sweet toast ready made in packets, like a lot of bakery products they tend to be eaten for desserts. The photo at the top is my version of it, the photo at the bottom is the commercial product, made with little mini slicers of bread, each one 4cm x 4cm. To recreate the recipe I'm using full sized sliced bread cut into quarters.
Yum, steamed banana pudding with coconut. As with many dishes in Thailand, this is less sweet than western desserts, making it quite a healthy dessert to eat, well in small quantities anyway! You will need a small bowl or aluminium tray to pour this into and that bowl or tray needs to fit inside your steamer. This dessert does not keep well, it should be prepared and eaten on the same day.
Since I began writing this blog, Thailand has changed dramatically. Supermarkets are everywhere now, sky scraping condos are everywhere, and baked cakes, breads and biscuits, once a novelty are now commonplace. I'm taking baking courses to improve my baking skills, and so there will be more cake and biscuit and bread recipes coming. I've got to keep up with the times too!
This recipe uses EC25k which is the brand of cake emulsifier my baking school used. You will need an emulsifier for this recipe, there's a lot of butter in it, the emulsifier binds the butter to the other ingredients. There are a number of brands, the major ones being EC25K, Ovalett and Emplex, read the side of the packet to get the correct quantity of emulsifier to use for your brand, I've quoted the amount of EC25k brand to use.
I've been on a baking course. As baked goods become more popular, so I wanted to learn the skills and get the certificate to prove I can bake. One of the recipes we learn to make is this delightful custard cream filled swan, similar to a profiterole, but so much more stunning.
A sweet pie, with a sweet milk powder crust made from the sweet toddy palm seeds, you can see what the seeds look like here: toddy palm seeds. You can find toddy palm sold in syrup available in tins from Asian grocers. It's better to use the tinned version because you also need the syrup.
Bituoy also known as Pandan Leaf, is a green leaf with the flavour of bubblegum used to make cakes in Thailand. 'Bituoy Water', is blended leaf sieve into water to transfer the smell and colour to the water. Bread in Thailand is usually sweet and eaten more as a dessert than a main course side dish. This recipe is typical of that, it's a sweet bread with added Bituoy and it's one of the recipes I learned at baking school.
The baking school I learned from, uses their own various additives, a cake/bread emulsifier 'Pacto3', which is used to keep in moisture and softness, but other brands of cake emulsifier also work, and you get perfectly acceptable bread without any emulsifier at all, but the bread will dry out quicker. Consider it optional
They also use U99, their flour improver, this makes the bread more foamy, more like cotton wool and less like rustic bread. I'm afraid that this is a sweet bread, and without the flour improver, it will have the wrong texture.
Three difficult to obtain ingredients, sorry, Bituoy, Cake Emulsifier, Flour Improver...
Another variation on the sweet toast theme. This one is salty sweet pork hair toast. Pork hair or fiber is pork meat, dried and rubbed to form fibers, it is widely available in Asia grocers. The sweetness comes from sweet mayonnaise, often called 'salad cream', the kind with 20% sugar.
When I bought these in the market, I thought it used a lot of pork, but when you actually make them, you realize the pork is sitting on a line of mayonnaise and that is what glues it to the toast! So its very economical with the pork.
Although it's not what you expect when you make cheese bread, these are sweet and covered in bakers mayonnaise. It's rare to find bread that isn't sweet in Thailand and good cheese is often expensive, so it's common to find cheaper cheese dishes like this with added sugar to add an extra layer of flavour to them. I'd like to be enthusiastic about the sweet Thai versions of western foods. But I think they're a tragedy, all high calorie and high sugar and soft texture.
Bakers mayonnaise is just a sweeter mayonnaise, and Pacto 3 is a flour improver, if you don't use it, the texture will be firmer, but not unpleasant. Without the Pacto 3, you also can't work the dough as much, work it like a regular bread dough.
When you buy these here in Thailand, they're perfectly even, green and factory made. I can't make those perfect biscuits, so I thought it would be fun to swirl them instead. I made some green cookie dough, and some natural pandan color, then spooned half of each into a piping bag and piped out swirls of green and cream biscuits ready for baking.
If you're using pandan leaves for your flavoring, blend 2-3 of them in just enough water liquidize them. Natural pandan only adds a slight (not strong) green color to the cookie, so its easier to get the contrast between green and cream side. If you're using pandan essence, it has food color already added and so it's better to make a single color cookie instead, otherwise you'll have to use more of the food coloring in the green part.
This pie is popular during celebration times (it's Songkran!), and it's very expensive and complicated to make. Well I decided to make my own, without all the pomp and ceremony and traditional flower molds and they tasted just as good.
I'm using the salted duck eggs I made a few weeks back. The duck egg yolk is large, and I find I can cut the cooked yolk into quarters and use only a quarter in each pie.
The yellow beans need to be soaked overnight, so best to prepare these the day before. Melon seeds add a bit of bite and crunch to the filling, you can substitute other seeds, or flaked almonds if you prefer.
Finally, the traditional shape for these is a flower, and special molds are available if you can find them. I'm going to be using my cute animal egg molds instead!
This page contains an archive of all entries posted to Appon's Thai Food Recipes in the Baked Cake Recipes category. They are listed from oldest to newest.
Filled Tarts is the next category.