120 gms Wheat Flour ( Cake Flour )
2 Teaspoons Yeast
1/2 Teaspoon Salt
1 Teaspoon Sugar
1/8 Teaspoon Baking Soda
110 ml Water
Oil for Deep Frying
1. Mix the flour, salt, sugar, yeast, and baking soda together and leave for 5 minutes.
2. Add the water and knead it to a smooth dough. This takes about 15 minutes of kneading. If the dough is too soft, add a little more flour.
3. Leave it in a bowl, covered with a damp cloth of 1-2 hours to rise.
4. Roll the dough into a long sausage and flatten it into a flat strip about 5 cms wide.
5. Cut 'H' shapes from this strip of dough (you cut rectangular pieces off the strip and put two short cuts that don't quite meet in the middle, as shown below.
6. Heat the oil to 180 degrees celsius (medium hot) and fry the doughnuts until they are golden brown.
As promised the savoury yellow soy version of this Japanese snack, made with the salted yellow beans and salty egg yolks. Snacks like this are easy and simple to eat, and so are good for picnics, and lunch boxes.
120 gms Wheat flour
175 ml Condensed Milk
2 Tablespoon Fresh Butter
1/4 Teaaspoon Baking Soda
Drop of Vanilla Essence
100 gms Yellow Bean ( Soak Overnight )
125 Coconut Milk
1 Teaspoon Salt
50 gms Ground (Desiccated) Coconut
1 Salty Egg Yolk
1. Mix the flour and baking soda, add the butter and a little water. Mix and knead until the flour forms a dough.
2. Add the condensed milk, vanilla essence and continue mixing/kneading.
3. Leave the dough to rest for 5-10 minutes.
4. For the filling, steam the yellow beans for 15-20 minutes, I place them on foil and steam the foil parcel to do this.
5. Into a blender, blend the yellow beans and salt, add the coconut milk and ground coconut and blend a little more to mix them in.
6. Place this filling into a saucepan, and warm over a low heat, stirring continously until the mixture thickens and dries out.
7. Add the salty egg yolk, stir it into the mixture.
8. Leave to cool.
9. Now to assemble the snack, take the flour dough and roll it flat and thin. Cut round circles 5-7 cms diameter from the pastry.
10. Take a lump of the filling, place it in the centre of each circle and fold up the edges and crimp the top.
11. Place them on a greased baking sheet and bake at 180 degrees Celsius for 10 minutes.
The filling for these sweets is green soya beans boiled with sugar. The outer pastry is made with pork fat oil for extra flavour (you can use vegetable oil if you don't fancy pork oil in a sweet!). To make pork fat oil (pork lard), take pork with plenty of fat, chop it finely and fry it slowly to release as much oil as possible.
The pastry is made by rolling out 2 layers of pastry, one layer has plenty of the oil in it, the other layer is dryer. When combined and rolled out they form tiny layers that make the pastry more delicate. Below you can see the two pastry doughs waiting to be rolled up.
Ma yom cha-im, sweet candied berries eaten as a snack. They have a hard seed inside so be careful when biting into them, just eat the pulp.
The raw Ma Yom can be seen here the small green fruit in the middle of the article. The berries are boiled in palm sugar syrup until soft and sweet. When Ma Yom fruit are on the trees, they are plentiful, too plentiful to eat, and often too sour. So this is a way to preserve them and make them more pleasant.
Another Thai 'candy' that's more like a snack than a sweet. This one is made with a pureé of yellow soya bean and sugar. When I was a child I would spend my money on these sweets whenever I could. When you buy these in Thailand they have a pretty pattern stamped into the top, but you can also make them the same way I do, in an ice-cube tray. You will need either yellow soya beans for this, or green soya beans. If you have green soya beans, soak them in warm water overnight and peel them in the morning.
These are coconut biscuits topped with a slight crunch that comes also from coconut. They're very easy and quick to make, and one of my favorite biscuits.
Crunchy square biscuits with a sprinkling of nuts to add a little bit of savory and sugar to add that crystalline sugar crunch. To get the biscuit even and thin, I'm rolling it out between a the folds of folded wax paper, although you can roll it out on a flat surface, it's difficult to get the biscuit pastry even enough that way.
These are Issan style bitouy (pandan) crispy pancakes. They light and bubbly in the middle and crispy on the outside. They're fried in shallow oil, which gives them their crispness, and baking soda and the reaction between the oil and the water in the mixture, gives them their light bubble filled middle. I didn't have pandan leaves to blend today, so I used a few drops of pandan flavoring essence and some green food coloring.
If you can get pandan leaves, blend them with the water, strain out the leaves, keeping just the green juice and use that instead of the water.
I've made the pandan version of these pancakes already. The banana version isn't that much different, instead of pandan, you mash bananas and mix them into the mix, and it's nice to drop some slices of banana in the pancake to give a bit of visual appeal. As you can see from the picture below I made my first batch of these with some egg-yellow color and they've come out orange. That's the problem with eggs these days, the yolk is orange but should be yellow. Natural eggs have yellow eggs yolks not orange. They feed the hen a natural plant dye as part of their feed to make the yolk appear richer. But that leads to confusion over the colour of 'egg yolk yellow'!
I remade these pancakes with just a few grains of plain yellow coloring and they look a lot more appetizing as you can see from the picture at the top.
This page contains an archive of all entries posted to Appon's Thai Food Recipes in the Sweets & Biscuit Recipes category. They are listed from oldest to newest.
Picnic Food is the previous category.