Appon's Thai Food Recipes

Fried Dessert Recipes - Thai Recipes

Ponchiki ( Kanoom Russia )


This is a recipe from Belarus friends of mine, they call it 'ponchiki' and it's so easy to make, yet so delicious.

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Sweet Potato Balls ( Kanoom Kai Noak Garta )


These balls are both sweet and made from sweet potato. Like most Thai desserts, they are slightly sweet, rather than very sweet. When you make the mixture adjust the sugar to your taste,

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Coconut & Sesame Pancakes ( Kanoom Tung Thag )


This filled pancake has slices of medium young coconut meat and toasted black sesame seeds to give it a nutty crunch. The best type of coconut is medium young, not young coconut, not old, but middling, if you can't get hold of this, use young. For this recipe either use a ready made bicarbonate raising agent, or pure bicarbonate of soda and a squeeze of lemon to start it fizzing.

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Bananas in Coconut Batter ( Grui-Kaak )


This is an ever popular dish with westerners. It is the Thai version of banana fritters, unlike the western version, coconut batter is used and the bananas are smaller and less ripe because they hold their shape and texture better when deep frying. The quantities shown are sufficient for 10-12 small bananas. You will need a deep fat fryer or wok filled with oil to cook this.

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Coconut Pancakes ( Pancake Mapow )


Another use for your kanom krang pan, these little pancakes are made with shredded coconut and dusted with a little icing sugar for sweetness. Yum.

80 gms Flour
400 ml Milk
30 gms Melted Butter
1/2 Teaspoon Salt
2 Tablespoons Sugar
1 Egg
Shredded Fresh Coconut

1. Mix the flour, egg, milk, salt, sugar and melted butter together and blend with a hand blender.
2. Heat the mini pancake pan on medium heat, and spoon in the mixture.
3. Drop a little shredded fresh coconut into each.
4. Cover and cook until set.
5. Turn the over for a quick browning on the top.
6. Dust with icing sugar, and a little butter, and serve with fruit juice.

Pandan Pancakes ( Kanoom Crock Suang Ka Ya )


The green topping on these pancakes is made from Bi Tua (pandan), the sweet reed with the bubblegum like flavour used in many Thai desserts.

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Dice Cakes ( Ka Noom Pie Look Dtow )


A traditional Thai kitchen does not have an oven, we fry or grill food rather than bake. This means we also have other types of cakes suitable for cooking on a stove. These cakes are the size of dice, and dry fried on a hot plate rather than baked. You turn them over and brown them on each side, and because they're small, they cook through easily. For this recipe I'm suggesting sweetened taro and water chestnuts as a filling, but marzipan also works well.

100 gms Wheat flour ( Cake Flour )
1/2 Teaspoon Baking Soda (or Bicarbonate of Soda and a squeeze of lemon)
100 gms Brown Sugar
1 Egg 50 gms Butter
40 ml Water

Ingredients for Filling
40 gms Taro ( steamed until cooked )
20 gms Water Chestnuts (steamed till cooked)
20 gms Sugar
20 gms Butter

1. Mix the sugar and egg together, set aside.
2. Mix flour and baking soda then add pieces of the butter in and break up the butter with your fingers to form a fine crumb.
3. Add the egg sugar mixture, and mix in. You need to get this to quite a firm pastry dough, so add a little water and mix to get it to a stiff dough. Don't overwork the dough you want a cake mixture not a bread mixture!
4. Place in a bowl, cover with a wet cloth and leave for 30 minutes to let the bubbles form.
5. Blend the filling ingredients together in a food blender.
6. Roll the cake dough out. Cut into discs about 5cm diameter. Place a little of the filling in the middle of each square. Bring over the edges and pinch them together to seal them.
7. Push the mini cake against a flat surface on each of it's 6 sides to make the dice shape.
8. Place in a dry non stick frying pan and cook on medium heat until brown. Once each side is browned, turn the dice over to brown another side until they are cooked all over.

Nut Nibbles ( Tur Grop Gauw )


Sugar coated peanuts with a sesame crunch, but calling them nut nibbles sounds so much better!

200 gms Plain Peanuts
100 ml Water
100 gms Sugar
1/2 Tablespoon Cocoa Powder
2 Tablespoons Sesame Seeds
1/2 Teaspoon Salt
1 Tablespoon Butter

1. Put peanut, water, sugar, and cocoa powder in the pan turn, heat on high and cook until sticky.
2. Lower the heat, the sugar will crystalize, add sesame seeds, salt and butter and stir in.
3. Pour onto a baking tray or silicon sheet, and leave to cool.
4. Break into individual nuts and serve.

Chocolate Banana Spring Rolls (Paw Pier Gluay)


This dessert is a little modern and a little rich for my tastes, but it's a popular dish when I cook it. It is bananas wrapped in spring roll paper, fried, and served with a chocolate sauce. The spring roll pasty gives it a crunch, the bananas fry down to be soft and sweet and the chocolate sauce adds the bitter rich chocolate taste.
The best banana to use is the small Thai dessert banana, they are round and easy to roll, yet also small enough to cook through. If you can't get those, you can cut a larger banana into quarters and make one spring roll from each quarter. (Cut it length wise then across).
You use larger bananas but they won't cook through to the middle.

Ingredients (Serves 2)
3 Medium Bananas, or 8 Small Thai Bananas
8 Spring Roll Papers
100 gms Plain Chocolate Chips
50 ml Milk

1. Peel, top and tail the bananas.
2. Roll up in a spring roll paper, as you roll, fold up the edges to seal the ends.
3. Wet the final edge of the spring roll paper to help it stick together.
4. In a low heat (170 degrees) oil, fry them gently until golden brown.
5. In a small saucepan, warm the milk and chocolate chips until they melt, and stir to mix. Do not let it boil, you just want it to melt!
6. Drain the banana spring rolls on paper and serve hot with the melted chocolate.

Sweet Fried Crepes ( Kanoom-Berng )


Ahh, one of my favorite snacks, a crispy pancake with a sweet filling. The yellow one is sugared egg yolk strands. But for this recipe, I'm covering the shredded sweet shrimp topping.
In the photo below you can see them being fried on a flat plate, when they are hot and still slightly soft, a layer of cream is spread on them, followed by a topping, then they are folded in half and the pancake crisps up.
This recipe uses limestone water, but use plain water if you can't find it. Limestone helps crisp the pancake.
Make all the parts first, the cream, the batter, the topping, (get your spoons ready, and the plate you want to put them onto!). Then assemble a few at a time, frying off the pancakes on a flat griddle, adding the topping while they're hot then setting them aside to cool.

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Bananas in Green Rice & Coconut Batter ( Kao Mouw Tod )


Green rice flakes have a scent to them and coupled with the batter, coconut and banana make for a really delightful and substantial dessert. The inner most centre is banana, followed by a layer of green rice & syrup, followed by an outer coating of batter to hold the dessert together. In the photograph I sliced them in half so you can see inside, but it's normal to serve them whole.

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Sweet Bananas Salty Coconut


After the complicated pounded fish and onion dessert, I thought it would be nice to show you a simpler one that gives you two of the main tastes: salt and sweet. This is a sweet banana and salty coconut dessert.
It's difficult for me to eat desserts that are just sweet sweet like you have abroad, without a contrast sour or bitter flavour, the sweet is lost and so they pile on the sugar to bring it back. My up-bringing means I find that far too sweet.
Thai desserts may be strange, but even the sweet ones don't use much sugar. You'll see me talk about the sweetness of onions, or the sweetness of carrot, the tiny-little sugar that comes from chewing starch. To me that level of sweetness is already sweet. Likewise there isn't much salt in this sauce, but it tastes salty when you pour it over the sweet bananas.
Traditionally this dish is made with under-ripe bananas, ripe bananas tends to become mushy when cooked like this.

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Thai Apple Coconut Fritters ( Appon Kak )


This is the Thai version of apple fritters, the batter is very much creamier thanks to the coconut milk used to enrich it. It is better to use a stronger apple that can survive the deep frying, however unlike the European version, don't use cooking apples, they are too sour.

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Thai Peanut Cookies ( Tuar Pen Taut )


These traditional cookies are fried peanuts cookies, cooked in very hot oil, in a special metal ladle. When I was young we would buy these in the market stalls freshly made, but supermarkets in Thailand also sell them now.
Ideally to make these you need a flat metal round ladle, a bowl shaped metal ladle tends to collect the mixture in the middle, leaving the cookies thick in the middle, but overcooked at the edge. You end up with all the peanuts in the middle too!
The ladle is preheated in the oil, the mixture poured in, and lowered into the oil to finish cooking.
The limestone water is the water from dissolved limestone used to stiffen the mixture. It's optional, but makes the cookie more crunchy.
If you use the baking soda you get a fluffed up cookies, if you omit it, you get a flatter crisper cookies (as in the photos).

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Barbecued Banana Sandwich


A recipe from my childhood, bananas in a toast sandwich with condensed milk and palm sugar syrup. In Thailand we have a small, non-sweet, banana that's used with desserts. We serve these with syrups and condensed milk to add the sweetness and moisture. It all sounds very sweet, but because of the banana, it really isn't. If you can't get the Thai banana, and have to use a sweet one, you might want to go easy on the syrup and condensed milk.
I've done the basic banana-in-syrup recipe before. As street food, you see this banana barbecued over charcoal. At home you can simply grill it, or dry-fry it in a frying pan to get the browning effect. I also dry fried the toast, since you want it toasted only on one side.

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Khanonkrok Done in a Classic Pot


Khanon Krok is a Thai classic, and since I visited a floating market in Bangkok and found a genuine old fashioned clay khanon-krok pot, it would be a perfect time to revisit the recipe trying out my new pot.

It was an experience, and if appreciating the values of non-stick pans is a good thing, then it was a good experience!

This pot is charcoal fired, so the first step is to get it lit and hot. Since this is clay it's going to take a lot of seasoning with oil, and sure enough as I try to season it, it soaks the oil in like a sponge. Khanon Krok is two layers, a starchy layer that forms the bulk, and a thinner sugary salty layer to form a topping which is finished with sweetcorn or spring onions.

Two halves are placed on top of each other, with the flavor layer in the middle. It's a real classic, and one you should try, but perhaps not with this clay pot! Innovation succeeds because it is good, and works, and iron griddles are more commonplace these days. It's not just that, my usual non-stick pan has an even number of dimples, which makes life a lot easier when cooking a dessert that is made of two halves. This clay one has 7!

(Video after the break)

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About Fried Dessert Recipes

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

Filled Tarts is the previous category.

Ice Cream Recipes is the next category.

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