Khanom Ping - Ancient Thai Dessert

Khanom Ping is famous Thai Dessert in Center Thailand. It's make too easy and not fat.

Ingredients:

1.Tapioca flour 2.5 cup
2.Undiluted coconut milk 1 cup
3.Sugar 2.5 cup
4.Yolk 1

How to do "Khanom Ping"

1.Mix the coconut milk into golden pan, put on the stove and simmer it until sticky, then carry down from stove. Wait syrup warm.
2.Put tapioca flour into syrup and stir it, fast and strong until it combine together, then thresh it until supple. Ferment for 8-10 hrs.
3.Sculpt that ferment flour and put it on the tray which sweep with the lard.
4.Bake it at 325 F until it cooked, take it out and wait until it cool down
5.Keep it in closely jar.

Kha nom Ta ko Ka noon Original Dessert in Thailand

Ta Ko Ka noon is a variation in bi-tua leaves with jack fruit. Ta Ko (also known as Tahko) is a traditional Thai dessert with a sweet layer and a salty topping.

Ingredients;

- 200 gms Mung Bean Flour
- 800 ml Water
- 700 gms Sugar
- 100 gms Rice Flour
- 880 ml Coconut Milk
- 200 gms Jack Fruit (Chopped)
- 1/2 Teaspoon Salt
- Bi Tua Leaves (For Wrapping)

Directions;

1. Use the bi tua leaves and make little trays (gar tong), you will find it easier if you use a stapler to do this.
2. Mix the mung bean flour with the water in a saucepan.
3. Heat slowly, stirring continuously until the flour has cooked, thickened and gone clear. This can take 25-30 minutes.
4. When it's nearly cooked, add 500 gms sugar and stir until it is dissolved.
5. Stir in the chopped jack fruit.
6. Fill the bi tua trays half full with the mixture and leave to cool.
7. In a saucepan, mix the rice flour, coconut milk, salt, and remaining sugar. Stir slowly over the heat until the flour has cooked through and the sugar dissolved and the mixture is thick.
8. Spoon this mixture onto the top of the earlier layer.
9. Leave to cool and serve.

Khao Neaw Na Kung - Ancient Dessert in Thailand

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

Ingredients for Yellow Rice;

- 100 gms Sticky Rice
- 1-2 Teaspoons Tumeric
- 200 ml Coconut Milk
- 150 gms Sugar
- 1 Teaspoon Salt

Ingredients for Sweet Shrimp;

- 100 gms Shrimps
- 2-3 Garlic Cloves
- 1 Teaspoon White Pepper
- 10 gms Coriander Root or Seeds
- 100 gms Desiccated (Ground) Coconut
- 150 gms Sugar
- 1 Teaspoons Salt
- 2 Tablespoons Oil
- 2-3 Drops of Orange Food Colouring
- 10 gms Sliced Kaffir Leaves for Garnish

Directions;

1. To make the yellow rice, soak the sticky rice in warm water, and tumeric and leave for 4-8 hours.
2. Steam the rice until cooked, (approximately 15 minutes).
3. Place the rice in a bowl, mix with the sugar, salt and coconut milk. Leave it to soak up the coconut milk.
4. Now to the shrimp topping. Clean the shrimp, remove the shell and cut down the back to remove the black thread 'gut'.
5. Chop the shrimp into a fine mince.
6. Pound the garlic and coriander root seeds and white pepper together until well ground up.
7. Fry the shrimp and pounded mixture in a frying pan with a little oil until part cooked, 30 seconds or so is fine.
8. Mix the ground coconut with the orange food colouring, add to the frying pan, add the sugar and salt and fry for a further 2 minutes. The sugar will slightly caramelize.
9. Serve a small bowl of the yellow rice with the sweet shrimp on top and garnish with some slices of kaffie lime leaves.

Kha Nom Montad Chuame (Candied Cassava)

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.

Ingredients;

- 500 gms Cassava
- 300 gms Sugar
- 250 ml Water

Directions;

1. Mix sugar with water in a sauce pan, heat until the sugar dissolves.
2. Peel the cassava and chop it into 4cm pieces.
3. Add the cassava into the pan with boiling sugar and cook on a low heat until the sugar just begins to caramelize. Approximately 2 hours.
4. If the cassava has not been properly candied, add more water and continue cooking.

Kha Nom Yog Ma Nee - Coconut Covered Tapioca

Kha Nom Yog Ma Nee one of Thai desserts has wonderful flavor from Pandanus and very aroy aroy. Nowaday hardly to find in Thai desserts shop, but you can find at old market in Thailand such as Don Wai Market Nakhon Pathom province and Damnoen Saduak Market Ratchburi province floating market in Thailand

Ingredients
220 gms Green Tapioca
500 ml Water
300 Sugar
200 gms Ground Coconut

Preparation
1. Into a saucepan, place the water. Bring to the boil.
2. Rinse the tapioca, and place in the boiling water.
3. Cook until the water has almost completely gone, add the sugar and continue cooking until the sugar has dissolved, then remove from the heat.
4. Pour onto a tray and leave to cool.
5. Cut the tray into rectangles, cover completely in ground coconut and serve.

The Best Bua Loi (Je Nee Shop) in Bangkok

Bua Loi is famous dessert in Thailand. Bua Loi has long history, nowaday hardly to find a good flavour but in Bangkok has one place. This is J'Nee Restaurant(บัวลอยร้านเจ๊นี)

This is a place had a famous of Bua Loi dessert. It's located 16 Vipawadee(Soi Chaochairommit), Vipawadee Road, Bangkok. There are cheaper price, if you order Bua Loi original. It's offer you only 10 Bath. So, there are offer special Bua Loi by add egg, it's offers 15 Bath.

Moreover, J'Nee Restaurant has Pad Thai offer you. It's wanderful flavor.

Damnoen Saduak Market Famous for Floating Market in Thailand

Damnoen Saduak Market is The floating market sell a various of Thai dessert , flower and else especially Fruit such as Coconut, Babana, Mangosteen, Watermelon, Pineapple, Mango, Papaya, Durian, Orange etc.

Besides, Damnoen Saduak Market is tourist attraction you can see the traditional of Thai people that live with the river at Ratchaburi Province.

Thailand is famous for its floating markets and some of the best are found outside the major tourist metropolises. Damoen Saduak has a daily market but in the month of March this is bolstered by "sea boxing", cookery demonstrations and boating competitions; all taking place after the 6am-11am market period.

In the narrow klongs (canals) of Damnoen Saduak, women crowd the waterway network to ply their trade, selling goods to both residents of riverbank houses and each other. The sight of boats overflowing with fruits, flowers and foods straight from the land and women in typical farming dress is unforgettable.

The floating market tradition has not been changed too much by the groups of tourists who come here (save for a few souvenir shops) and this is a far more authentic experience than the floating market of the Thonburi klongs close to Bangkok. There is accommodation in Damnoen Saduak if you want to avoid a long day trip and have the early morning strolls through vineyards and along klongs all to yourself.

[ Source : from isic.org ]