The third of todays sweet ball recipes. These tapioca balls are fill with chopped water chestnuts. The tapioca has a sticky, jelly-like texture and the chestnuts add a crunch that contrasts it nicely. If you can't find rose water, you can use vanilla essence in water, for a slightly different taste.
The 'squeeze' name comes from how it's made. It's a sticky rice flour pancake, stuffed with yellow soya. We steam it, press it flat, then cut it open and fold it back on itself so that the yellow bean stuffing is on the outside. Finally we coat it in sugar, coconut and toasted sesame seeds. Below you can see a photograph from before I folded up the edges and sealed the beans inside.
These little pyramid shaped sweets are made inside folded banana leaves. This is one of those occasions when I really would stick to banana leaves. The sweets are sticky, oiled banana leaves are quite easy to peel off, but tin foil or greaseproof paper is not so easy. You can buy banana leaves in Asian grocers, look in the freezer cabinet. This is the sort of food we take to a temple to eat.
These parcels are a delicious and slightly sweet combination of sticky rice and bananas. If you can, use red bananas, a sweeter type of banana that makes an interesting contrast colour, although you can use yellow bananas as I've done for this photograph. For presentation it is better to wrap these in banana leaves, but you can also use tinfoil.
500 gms Sticky Rice
150 gms Sugar
2 Teaspoons Salt
100 ml Coconut Milk
1 Tableapoon Oil
Banana Leaves (Or Tin Foil)
String To Tie
1. Soak the sticky rice overnight.
2. Drain the rice, place into a saucepan, add the sugar, salt, coconut milk and oil.
3. Heat the rice, stirring all the time over a medium heat. It will become thick after about 5 minutes of heating.
4. Cut banana leaves into 18x25cm rectangles. For each parcel you will use 2 rectangles, for this recipe you will need approximately 10 rectangles (5 parcels).
5. Peel and slice the bananas into halves lengthwise.
6. Lay out two of the leaves (a double layer), spoon the rice into the centre of the leaves, place a banana in the middle, then spoon on some more rice.
7. Fold up leaves to form a parcel, then tie them with string.
8. Steam the parcels for 45 minutes.
100 gms Salted Peanuts
100 ml Water
150 gms Sugar
1 Tablespoon Oil
100 gms Sticky Rice Flour
30 gms Rice Flour
1 Tablespoon Cassava Starch Flour
1. In a blender, mix the peanuts, sugar and water and blend to a peanut paste.
2. Heat slowly in a saucepan and reduce the water, boil off the water until you end up with a thick paste of peanuts.
3. Spoon small balls of the peanut out (approximately 2cms diameter). If the peanut does not hold its shape, you need to continue reducing mixture over the heat to make it thicker.
4. Make the dough by mixing the 4 flours together with a little water to just form a stiff paste dough.
5. Pinch off pieces of dough, roll them into a ball (approx 30gms of dough each ball).
6. Flatten each ball of dough in your hand, place a peanut ball in the middle and fold up the edges of the dough.
7. You can freeze them at this point and they can be kept for a long time.
8. To cook, drop into boiling water for 3 minutes.
9. To serve you can drop the balls into a sauce of sweet ginger tea, coffee or sweet tea.
We like to steam things in Thailand rather than bake them. Steaming is easier and it's common not to have an oven in Thailand. This is a steamed jam sponge with a rich coconut custard, made from coconut cream and vanilla.
100 gms Cake Flour
150 gms Butter
170 gms Sugar
2-4 Tablespoons Jam (Your favourite)
Ingredients for Custard
100 ml Coconut Cream (The rich top layer of coconut milk)
250 ml Milk
10 gms Corn Flour
3-4 Drops Vanilla Essence
2 Tablespoons Sugar
1. Cream the butter in a large bowl with the sugar until it's smooth.
2. Mix in the eggs, and flour and whisk for 1-2 minutes with an electric whisk.
3. Choose a bowl that fits in your steamer.
4. Spoon the jam into the bottom of a bowl, then spoon the cake mixture onto the top.
5. Cover the top of the bowl in tin foil to prevent water getting in and steam for 1 hour. You can check that the cake is cooked by sticking in a toothpick, if the toothpick comes out clean of cake mixture them it is cooked.
6. To make the custard, heat the coconut milk, sugar, milk, corn flour and vanilla essense in a saucepan. Stir continuously, until the custard thickens, then serve.
Traditionally these steamed sweets are made in banana leaves, but greaseproof paper works just as well. In the photograph, you can see I've cut one open so you can see inside. They have 3 layers, at the centre is a sweet ground coconut, then a layer of sticky rice flour dough, and an outside coating of salty rice dough with coconut milk.
Ingredients for Coconut Sugar Filling
100 gms Ground Coconut
200 gms Palm Sugar (Or Brown Sugar)
70 ml Water
Ingredients for Middle Layer
200 gms Sticky Rice Flour
50 ml Warm Water
Ingredients for Outside
100 gms Rice Flour
200 gms Coconut Milk
4 Tablespoons Sugar
1 Teaspoon Salt
Greaseproof paper, or Banana Leaves to Wrap
1. Make the filling by mixing the water and sugar in a saucepan.
2. Stir until the sugar has dissolved, then add the ground coconut and boil until it forms a thick sticky sauce.
3. Remove from the heat and leave to cool a little, then take teaspoon sized lumps of the coconut mix and roll then into balls. You can get 20 balls from that mixture.
4. You can see these balls in the top left photograph.
5. Next to the middle layer, mix the sticky rice flour with warm water and mix it to form a smooth dough.
6. Pinch off pieces of the dough, roll them into balls, flatten the balls to a disc. Each one of these discs will be used to wrap around a coconut ball, so make sure the discs are big enough.
7. Wrap the disc around the coconut balls and roll them between the palms of your hands to make them into smooth balls. You can see this in the top right photograph.
8. Next to the outside, in a saucepan, mix the rice flour and coconut milk, sugar, and salt together. Heat gently stirring all the time, the mixture will form a thick white paste as it cooks. This takes 3-5 minutes of cooking. Remove from the heat.
9. Next assembly: Cut greaseproof paper into 4x8cm pieces. Spoon a little of the outer mixture onto the paper.
10. Place a rice ball onto this mixture, and spoon over more of the outer layer. You can see this in the bottom left photograph.
11. Fold up the paper into a small triangular packet and staple it shut, or tie with string, as in the botto right photograph.
12. Steam for 10 minutes in a Chinese steamer. Eat warm or cold.
These coconut covered balls have a soft sweet center, try eating them when they're still warm.
Toddy palm paste is an orange fermented paste that smells acidic, a little like rotted vegetables (that is not a typo, it really does smell like rotted vegetables). The smell goes once it's cooked, and it's used in this recipe to broaden the flavours of the cake.
220 gms Steamed Thai Pumkin
110 gms Rice Flour
100 ml Coconut Milk
50 gms Sugar
Pinch of Salt
1. Mash the pumpkin till smoother.
2. Mix with the rice flour, sugar, coconut milk, and salt and place in a tray.
3. Steam until cooked then garnish with grated coconut.
50 gms Rice Flour
50 gms Wheat Flour
6 Teaspoons Toddy Palm Sauce
70 gms Sugar
5 gms Baking Soda
5 gms Bicarbonate of Soda
20 gms Raisins
1. Mix the bicarbonate, baking soda and toddy palm together, add the flour and mix it in.
2. Whisk the egg and sugar together, add the flour and whisk that in, add the remaining ingredients and whisk those in.
3. Leave for 30 minutes, this will allow bubbles to form.
4. Steam for 10-15 minutes until cooked.
These dainty little cups are made from rose petals, a little floral essence flavouring and are thickened starch and coconut shreds. It's important to only use roses that have been grown naturally, pesticides on the petals make them unsuitable for use.
30 gms Rose Petals
236 ml Coconut Milk
120 gms Rice Flour
1/2 Teaspoon Corn Flour
100 gms Sugar
10 gms Shredded Coconut
1. Rinse the rose petals.
2. Mix all ingredients together then in a mixing bowl, including the petals.
3. Pour the mixture into small 'egg' cups.
4. Steam until cooked.
5. You can push a toothpick into them, and when the toothpick comes out clean they are cooked.
This is the sweet version of this dessert, there is a salty one too, that I'll make next time. At the back right is a version made with black stick rice flour, garnished with shredded young coconut.
100 gms Sticky Rice Flour
200 ml Water
50 gms Sugar
1 Tablespoon Oil
Dry Banana Leaves (For Wrapping)
1. Mix stick rice flour with the water and sugar.
2. Add oil, then heat, stirring continuously until the mixture is very thick.
3. Fold the banana leaves into a kratong cup, I usually stapple up the edges and place them in a little glass beaker to support the leaves while the mixture is poured in. You can see that at the back of the photograph.
4. Pour in the mixture and leave to cool.
This is the Thai version of muffins, they are made with rice flour, scented very gently with rose or other flower water and steamed rather than baked. To cook this you will need foil or paper cups, the dough mixture is runny and needs to be held in a cup during cooking. You can see from the pink muffin sliced in half in the picture above, that the mixture forms light moist muffins.
For these steamed buns you'll need a flour improver known as SP Cream Emulsifier. It makes the buns soft and almost foamy, but if you can't find it, get the best cake flour you can find, and you can make a passable alternative.
Add about 8-10 small pieces of candied fruit. If you add too many the steamed bun will break up, add too few and you'll miss them in the finished bun.
The warm sweet sticky rice & coconut adds creaminess, the strawberries add sourness, and in the center, chopped strawberries in syrup add the sweetness. This makes a very delicious dessert.
This mango pudding is moist, quite dense and not very healthy! But a treat in small doses is fine. The key flavors are coconut, mango with plenty of sugar making for a sweet fruity desert.
You can see from the ingredients, I've used coconut cream powder here. I've really taken to it, it's lasts for ages in the cupboard and all you need to do is add some water to make it back into coconut milk. You'll need 150 ml of Coconut milk, or the equivalent made up milk powder, coconut cream is just richer coconut milk by the way.
This page contains an archive of all entries posted to Appon's Thai Food Recipes in the Steamed Desserts category. They are listed from oldest to newest.
Jelly & Agar Recipes is the previous category.