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Thai Dessert Recipes


Palm sugar is essential in the Thai Dessert dishes. Made from the from watery sap that drips from cut flower buds of the palm, it enhances perfumed Jasmine rice, Black rice and Thai herbs. Coconut milk is also important in Thai Desserts. Other Thai desserts ingredients include fresh sweet fruits spiced with fresh ginger and flower essences.

Pumpkin Coconut Dessert
Ingredients
1 medium sugar pumpkin*, about 3.5 lbs, peel, remove seeds, cut into squares
1 can Coconut Milk
1 & 1/2 cups of sugar
1 tsp ground cardamom
1 tsp ground cinnamon
1/4 tsp salt 
 
Method:

Mix Coconut Milk, sugar, cardamom, cinnamon and salt in a pan. Bring to a boil and actively simmer, stirring frequently until sugar is dissolved.
3 Add pumpkin to coconut sauce and simmer for 10 minutes. Bring to room temperature and refrigerate.
4 Delicious served slightly warm or cold. For an extra festive treat, top pumpkin dessert with whipped cream or serve as a side with your main meal.

Thai Pumpkin Custard Pumpkin 
Ingredients
1 cup pumpkin pulp/flesh
5 eggs
1/3 cup palm sugar
1 pinch of salt
1 cup coconut cream
In a mixing bowl, light whisk the eggs, sugar, salt and coconut cream, pumpkin and stir until well blended. Pour the mixture into small cups and cook in a steamer (for approximately 20 minutes) until the custard is set.

Taro Balls in Coconut Cream -  Make 4 servings
Ingredients
1 cup cooked taro, mashed
2 cups glutinous-rice flour
1 cup corn flour
4 cups coconut milk
1 cup palm sugar
1/8 teaspoon salt
6-8 teaspoon water
Method:  Combine glutinous-rice, corn flour, mashed taro and knead to a soft dough. Roll into tiny balls and set aside. Dissolve the palm sugar and salt in the coconut milk over a low heat, stirring constantly. Bring to the boil and add the taro balls. When they are cooked, remove from the heat. Serve hot.

Banana Cooked in Coconut Milk -   Make 4 servings
Ingredients
2-3 small, slight green bananas halves, then sliced length wise
4 cups thin coconut milk
1 cup palm sugar
1/4 teaspoon salt
Heat coconut milk in a pan, add the sugar and salt. Bring to the boil, add the bananas, bring back to the boil for minutes and then remove from heat. Serve hot or cold

Sticky Rice with Mango - (Khao Nieow Ma Muang)
Ingredients
1 cup glutinous rice, washed and drained
2 1/2 cups water to cook rice
1/2 cup coconut cream can, Use thick
1 cup palm sugar
1 mango, peeled and chopped
1 tablespoon grated palm sugar
Method:   Place rice and water in a saucepan over medium heat and bring to the boil. Simmer until almost all liquid has been absorbed by the rice.
heat cocont cream and palm sugar till sugat dissolves.
Remove pan from heat and pour coconut cream and palm sugar and over rice.
Cover rice and allow to stand for 5-7 minutes or until sweet coconut cream has been absorbed.
To serve, place sliced mangoes on a side of a serving dish. Spoon some seasoned sticky rice on the other side.

Baked Coconut Rice Pudding
Ingredients
3 oz short grain rice
1 pint coconut milk
1/2 pint milk
1 strip lime rind
2 oz caster sugar (powdered sugar)
knob of butter
pinch ground star anise
Oven 170c / 325f / Gas 2
Method:
Mix the rice with the coconut milk, milk, lime rind and sugar. Pour the rice mixture into a lightly greased 2.1/2 pint shallow ovenproof dish and dot the surface with a little butter.
Bake in the oven for about 30 mins. Remove and discard the lime rind. Add the pinch of star anise stir well and return to the oven. Cook an additional 1 to 2 hrs or until almost all the milk has been absorbed by the rice and a golden brown skin has formed on the top of the pudding.

Serve warm or chilled. Serve with fresh or stewed fruit.

Banana Rice Pudding
Ingredients
1 1/2 cups brown rice -- cooked
1 cup nonfat milk
1 medium banana -- cut in slices
1 can fruit (15-ounce can) -- cut in slices
1/4 cup water
2 tablespoons honey
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Method:   In a medium-size saucepan, combine the banana and fruit slices, water, honey, vanilla, cinnamon and nutmeg. Bring to a boil, reduce the heat, and simmer for 10 minutes, or until quite tender but not mushy. Add the rice and milk and mix thoroughly. Bring to a boil and simmer 10 more minutes. Serve warm.

Banana Pudding
3tbsp shredded fresh coconut 60g/2oz cup unsalted butter
1tbsp grated ginger root
grated zest of 1 orange
6 bananas
1/4 cup palm sugar melted, 4tbsp fresh lime juice
6tbsp orange liqueur
3tsp toasted seasme seed
lime slices, to decorate
ice-cream, to serve

Heat a small non-stick frying pan until hot. Add the coconut and cook, stirring constantly, for about 1 minute until lightly coloured. Remove from the pan and allow to cool.
Heat the butter in a large fring pan until it melts. Add the ginger and orange zest and mix well.
Peel and slice the bananas lengthways. Place the bananas cut-side down in the butter mixture and cook for 1-2 minutes or until the sauce mixture starts to become sticky. Turn to coat in the sauce. Add palm sugar
Remove the bananas from the pan and place on heated serving plates. Keep warm.
Return the pan to the heat and add the orange liqueur, stirring well to blend. Ignite with a taper, allow the flames to die down, then pour over the bananas.
Sprinkle with the coconut and sesame seeds and serve at once, decorated with slices of lime.

Oranges in Syrup
Note: This is a hot weather dessert, and you can serve it over ice cubes to make it really cold.
Ingredients
4 oranges
8oz/225g sugar
12fl oz/375ml/1.5 cups water
1tsp/5ml rosewater
Peel and segment the oranges, ensuring that no pits, pith or skin remain. Put the segments in a glass dish and set aside. In a small saucepan, bring the sugar and water gently to the boil, stirring occsionally. Boil for 15 minutes, until it is the consistency of a thin syrup. Add the rosewater and stir to blend. Pour the syrup over the orange segments and chill until required.

Oranges with Thai Light Orange-blossom Syrup
Ingredients
2 cups water
1 cup sugar
3 whole star anise
2 teaspoons orange flower water -- optional
6 large oranges
fresh mint
Star anise is used as a flavoring and as a garnish. It's a seed pod, brown and star-shaped. Do not eat it. Orange flower water is available in the liquor sections and in specialty foods sections.

Method:   Combine first 3 ingredients in medium saucepan. Stir over medium heat until sugar dissolved. Simmer until liquid is reduced to generous 1 cup, about 15 minutes. Remove from heat and stir in orange flower water. Cover; chill until cold. Discard anise.
The above syrup can be made 1 day ahead.
Cut peel and pith from oranges with knife. Slice oranges crosswise into 1/3-inch rounds. Set in bowls. Spoon syrup over. Top with mint.

Custard (Kanom Sod Sai)
Ingredients
for the filling:
- 2 cups of finely shredded coconut
- 1 cup of palm sugar (naam^taan-pip")
- 1/2 cup of water
Ingredients for the wrapping:
- 2 cup sticky rice flour
- 1 cup of warm water
Ingredients for the topping:
- 1 3/4 cups of coconut milk
- 1/2 cup rice flour
- 2 teaspoons of salt
Method:
1. The filling: mix the ingredients and cook them until it looks right.
2. The wrapping: mix the flour with warm water. Use your hands to beat it until it is well blended. Make balls of 1/2 inch diameter before flattening it thin enough to wrap the filling ball.
3: The topping: Mix the ingredients and heat it at medium temperature. Constantly stir it with spatula until it begins to set.
4. Put the wrapped ball in a small paper cake cup and top it with the topping.
5. Steam all these cups for about 10 minutes. Serve when it is a bit cooled off.


Khanom Thuay
Ingredients
2 cups of rice flour
1 cup of sugar
2 cans of coconut milk (16oz each)
1 teaspoon of salt
Method:
Save two tablespoons of the flour and mix the rest with water, 1/2 can of coconut milk, and some water to make medium-blended mixture. Also mix the rest of the coconut milk (1 1/2 cans) with salt and the two table spoons of rice flour. Pour the first mixture in small cups (about 1 inch diameter). Make sure to leave about 1/4 of the cup for the topping. Steam the cupped mixture for about ten minutes before adding the topping mixture. Continue steaming the cups for another 10 minutes. Take the steamer our of the heat and let it cool down to room temperature.

When serving, use a small and thin spatula to take out the dessert. From the side, there are two layers of the cup-shaped dessert. The "body" should have a dull white color while its topping should be whiter. The "body" tastes sweet as constrasted with the topping , which is salty.


Khanom Chan (Multi-Layer Sweet)
Ingredients
2 cups plain flour
2 cups rice flour
2 cups tapioca flour
6 cups coconut milk
15 pandan leaves
5 cups jasmine essence water
Method:
1. To make the jasmine essence water, soak the jasmines in the water in a bowl overnight close the cover.
2. To make pandan green colouring, slice the pandan leaves and Pound or blend with 1 cup of jasmine essence water. Remove it's chip.
3. Heat the jasmine essence water and coconut milk in a pot, stir frequently until cooked. Leave to warm. Pour into a big bowl.
4. Put all kind of flour into the bowl and knead well. Set aside.
5. Boil the sugar and jasmine essence water, simmer until the syrup become thick.
6. Separate the flour into two bowls. Mix the colouring with the first part of flour. So one part of flour is green another is white.
7. Pour white flour into a tray to make the first thin layer and steam. Remove from the steamer.
8. Pour green flour into a tray to make the second thin layer and steam. Remove from the steamer.
9. Repeat 6. and 7. again and again until fine. The last layer should be green.
10. Leave to cool , cut into pieces to serve.

Ta-Ko Haew ( Water Chestnut And Coconut Custard Topping)
Ingredients
5 cups rice flour
6 cups coconut milk
3 cups water chestnuts
7 cups jasmine essence water
1/2 teaspoon salt small square pandan leaf vessels
Method:
1. To make the jasmine essence water, soak the jasmines in the water in a bowl overnight close the cover.
2. To make the syrup. Boil sugar and jasmine essence water. Leave it to cool.
3. Slie the water chestnuts into small pieces.
4. Heat 4 cups of flour and jasmine essence water in a wok and mix well. Add the syrup and mix together, stir well.
5. When the flour become sticky, add water chestnuts and mix well. Drop into the vessels at the half of its.
6. To make the topping, heat the coconut milk to boil, add the remaining flour, salt and stir well. when it cooked. Remove from the heat.
7. Drop the topping into the vessels until full. Leave to cool.


Black Sticky Rice Pudding (Kao Niow Dahm)
Ingredients
2 cups whole grain black sticky rice, sweet or glutinous, rinsed and drained
2 cups, or 1 can, coconut milk
1/2 cup Palm sugar (or alternative sweetner)
1/2 tsp salt
2 tbsp toasted sesame seeds (optional)
2 tbsp unsweetened shredded coconut (toasted)-optional
bananas and mint leaves-optional
Method:
Cover with at least 2" water and soak 4 mor more hours.
Drain.
Place in heat proof bowl with room enough for the rice grains to expand about a third more than uncooked bulk.
Add small amount boiling water, just enough to cover rice.
Steam rice--place bowl in large pot, put trivet on bottom along with 2" water.
Boil covered.
Heat coconut milk, sugar, salt in saucepan.
Blend.
Keep warm.
When rice is cooked and still hot add 1/2 the coconut 'sauce' and thoroughly coat the rice.
Let stand 15-20 minutes.
Reserve remaining sauce for spooning before serving.
Top with sesame seeds, shredded coconut, and/or strawberries, and mint
For a more pudding-like texture, boil rice instead of steaming.


Coconut Jasmine Rice Pudding
Yield: 8 Servings
Ingredients
4 eggs
3/4 cup sugar
2 cans Coconut Milk
2 cups cooked Jasmine Rice
1 cup milk
1 tsp vanilla extract
1/2 tsp cardamom
1/4 tsp salt
1/4 tsp nutmeg

Method:
Add Coconut Milk, Soft Jasmine Rice, milk, vanilla extract, cardamom, salt and nutmeg. Mix thoroughly. Boil till mix gets thick.

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