Millet with Coconut Milk: Luk Dueai Peak

How about an easy Thai dessert? Today, I’d like to present to you the recipe for sweetened millet with coconut milk. This dessert is called ‘luk dueai peak’ (ลูกเดือย) in Thai. You can also find this treat in Thai local markets where it is often sold. This dessert can be served hot or cold.

Millet with Coconut Milk

Sweetened millet with coconut milk (photo credit: cooking.kapook.com

Sweetened millet with coconut milk (photo credit: cooking.kapook.com

Here is what you need to prepare 5 portions:

  • 100g millet (soak the millet for about 4-6 hours)
  • 1/2 cup of taro
  • 1/8 cup of arrowroot flour
  • 1/8 cup of tapioca flour
  • 3 cups of water
  • 100g sugar (or less, as to taste)
  • 1 cup of coconut cream
  • 1/2 TSP rice flour
  • 1/2 TSP salt

Preparation:

Take a pot and put in the coconut cream, salt and rice flour. Cook on a low heat and stir until the flour and salt dissolve. Take another pot and let the millet simmer on a low to medium heat for around 20-30 minutes. Then add the taro and let it simmer for 3-4 minutes. Now add the sugar and stir until the sugar dissolves. Then mix the tapioca and arrowroot flour with water (you will need about 1/2 cup of water). Add this flour mixture into the pot with the cooked millet. Stirr until the mixture thickens. Well, you’re ready to serve! Put the sweetened millet in a bowl and pour some coconut cream on top 🙂

The following video will show you how to prepare millet with coconut milk. You can easily learn how to cook this sweet treat.

Hope you’ll give this Thai dessert a try!

Yours, Sirinya

(P.S. Please check out my Thai Food Dictionary for more general information)




Thai Egg Cake – Kanom Kai

Thai egg cake is called ‘Kanom Kai’ (ขนมไข่) in Thai. This is a traditional Thai dessert recipe influenced by the Portuguese. The perfect egg cake should have a light texture, be soft inside and crispy outside similar to sponge cake and should not be too sweet.

Thai egg cake

Thai egg cake, Kanom Kai (photo credit: bloggang.com)

Thai egg cake, Kanom Kai (photo credit: bloggang.com)

Here is what you need to prepare 10 portions:

  • 150g flour
  • 5 eggs
  • 200g sugar
  • 100ml evaporated milk
  • 1 TSP vanilla flavour
  • 1/2 TSP salt
  • Aluminium cake cups or muffin cups

Preparation:

In a first step, whisk the eggs, add in the sugar and mix until it is fluffy. Put in the salt and vanilla flavour and keep on mixing everything together well. Then add in about half of the flour, mix and then add in the milk and the remaining flour. Mix everything together well. Now brush some oil or butter in the cake cups/muffin cups and then you may pour the batter into the cake cups. Let them bake for around 15-20 minutes. And you’re ready to serve! Now enjoy your egg cake with a cup of tea. Have a nice teatime! 🙂

This recipe for Thai egg cake comes from the amazing cooking channel WhatRecipe.tv. In the following video, you can easily learn how to make this dessert.

Hope you’ll give this amazing Thai dessert a try!

Yours, Sirinya

(P.S. for more general information, check out my Thai Food Dictionary)




Thai Dessert: Sweet Sago with Coconut Cream

Today I come to you with an easy and delicious Thai dessert. It’s sweet sago with young coconut meat which is called Sa Koo Ma Prao On (สาคูเปียกมะพร้าวอ่อน) in Thai. If you love traditional Thai desserts and the fresh taste of coconut, this is the treat for you. Sweet sago (i.e. tapioka pearls) are combined with young and soft coconut meat and topped with coconut cream 🙂 Let’s prepare this treat!

Thai Dessert: Sago with Coconut

Thai dessert, Sago with coconut meat (photo: bloggang.com)

Thai dessert, Sago with coconut meat (photo: bloggang.com)

Here is what you need to prepare 3-4 protions:

  • 1 cup of tapioca pearls
  • 1 cup of sugar
  • 1 cup of shredded young coconut
  • 2 cups of coconut water/juice
  • 2 cups of water
  • 1/4 cup of sweet corn (optional)
  • 1 cup of coconut cream
  • 2 TSP rice flour
  • 1/2 TSP salt

Preparation:

First take a pot, bring water to a boil adding the coconut water. Then rinse the tapioca pearls and put them into the pot. Let them boil until cooked. Add the sugar and the young shredded coconut (& sweet corn, optionally). Stir and mix everything together well, then set the pot aside. Now prepare the coconut cream topping: take a small pot and put in the coconut milk/cream, salt and rice flour. Stir until all ingredients are mixed together well and the mixture thickens. It’s time to serve! Fill the sago into a bowl and top this with the coconut cream mixture.

The following clip shows you how to prepare this Thai dessert, sago with coconut cream, easily.

I hope you give this delicious treat a try!

Yours, Sirinya

(P.S. for more general information, check out my Thai Food Dictionary)




Pumpkin in Syrup: Easy Thai Dessert

Here is a Thai dessert for the pumpkin lovers: Pumpkin in syrup (in Thai: ฟักทองเชื่อม). Perhaps you remember Thai pumpkin custard and pumpkin in coconut milk. Well, in fact there are quite a few traditional Thai desserts made with pumpkin 🙂

Pumpkin in syrup

Pumpkin in syrup (photo credit: topicstock.pantip.com)

Pumpkin in syrup (photo credit: topicstock.pantip.com)

Here is what you need for 2-3 portions:

  • 500g pumpkin
  • 250g sugar
  • 500ml water
  • 1TSP lime juice
  • some lime water for soaking the pumkin

Coconut topping (optional)

  • 100g coconut cream
  • 1/2 TSP salt
  • 1/2 TSP rice flour

Preparation:

First wash and cut the pumpkin into slices. Then soak the pumpkin in the lime water for about 30 minutes. In the meantime you may boil the sugar in water. Add in the lime juice and stir until the sugar is dissolved. Then put in the pumpkin slices and let them simmer until the pumpkin is cooked. Remove the pumpkin from the mixture and set the slices aside on a plate or tray.

Now it’s time to prepare the coconut topping. Take a pot and put in the coconut cream adding the rice flour and salt. Boil the mixture on a low heat until it thickens. It’s time to serve! Arrange the pumpkin on a plate and garnish with the coconut topping.

This recipe for pumpkin in syrup comes from the amazing cooking channel WhatRecipe.tv. In the following video, you can easily learn how to make this dessert.

Hope you’ll give this amazing Thai dessert a try!

Yours, Sirinya

(P.S. for more general information, check out my Thai Food Dictionary)




Thai Coconut Cookies: Khanom Sum Pun Nee

Today I come to you with a fun and easy Thai dessert called Khanom Sum Pun Nee (ขนมสัมปันนี). These are Thai coconut cookies which are made from tapioca flour mixed with coconut cream. The special feature of these cookies is that they are not baked 🙂 This dessert is often served on the occasion of traditional Thai weddings.

Thai Coconut Cookies

Thai dessert: Khanom Sum Pun Nee (photo: bloggang.com)

Thai dessert: Khanom Sum Pun Nee (photo: bloggang.com)

Ingredients for 3-4 portions:

  • 250g tapioca flour
  • 250g sugar
  • 500g coconut cream
  • jasmine flavour
  • food colouring (colours of your choice)
  • cookie moulds

Preparation:

First, roast the tapioca flour for 2-3 minutes on a low heat. Then set the roasted flour aside. Second, heat the coconut cream and sugar on a low heat until the mixture thickens and add some drops of jasmine flour. In the next step, pour this mixture onto the roasted tapioca flour and mix everything together well. Now take parts of the mixture and add some food colouring. Then knead the mixture until smooth. Finally press the mixture into your cookie moulds and take them off. Arrange your cookies nicely and you’re ready to serve!

Thai coconut cookies (photo: bloggang.com)

Thai coconut cookies (photo: bloggang.com)

The following video shows you how to prepare this amazing Thai dessert easily. Just follow the steps!

I hope you’ll give Thai coconut cookies a try!

Yours, Sirinya

(P.S. for more general information, check out my Thai Food Dictionary)




Thai Steamed Cupcakes: Khanom Pui Fai

Thai steamed cupcakes are called Khanom Pui Fai (ขนมปุยฝ้าย) in Thai. This is a light and fluffy traditional Thai dessert and it is called ‘Pui Fai’ because when steamed the cake expands like cotton wool. This dessert is often served on auspicious occasions but it is also a common Thai street food. The cupcakes are easy to prepare since not so many ingredients are needed.

Thai steamed cupcakes

Thai steamed cupcakes (photo: bloggang.com)

Thai steamed cupcakes (photo: bloggang.com)

Here is what you need to prepare 3-4 portions:

  • 220g flour
  • 130g sugar
  • 170ml water
  • 100ml sweetened condensed milk
  • 1 egg
  • 5g baking powder
  • 1 TSP lime juice
  • 1 TSP cake emulsifier
  • 1 TSP jasmine flavour
  • food colouring (as you prefer)
  • some cake cups (aluminium cups and paper liners)

Preparation:

First, take a bowl, sieve the flour and add the baking powder. Take another bowl, put in the water and the emulsifier. Whisk everything together well and add the sugar and the egg. Put in the condensed milk and mix everything together well. Add the lime juice and the flour. Gently fold the ingredients in and add some drops of jasmine flavour and finally the food colouring. Take your steamer basket and prepare the cake cups. Then pour the mixture in the cups. Now let the cakes steam for about 15 minutes. Let the cakes cool down and you’re ready to serve!

Khanom Pui Fai (photo: bloggang.com)

Khanom Pui Fai (photo: bloggang.com)

This recipe for Thai steamed cupcakes comes from the amazing cooking channel WhatRecipe.tv. In the following video, you can easily learn how to make this dessert.

Hope you’ll give this amazing Thai dessert a try!

Yours, Sirinya

(P.S. for more general information, check out my Thai Food Dictionary)




Thai Dessert: Steamed Banana Cupcakes

Steamed banana cupcakes (in Thai: เค้กกล้วยหอมนึ่ง) are an easy and delicious Thai dessert that can be prepared quickly. Instead of steaming, you may also bake the cupcakes in the oven. However, for all those who love to bake and do not have an oven at home, it is a great alternative to steam the cake 🙂

Steamed banana cupcakes

Steamed banana cupcake (photo credit: topicstock.pantip.com)

Steamed banana cupcakes (photo: topicstock.pantip.com)

Here are the ingredients needed for 10 cupcakes:

  • 250g flour
  • 1 TSP baking powder
  • 1 TSP baking soda
  • 3 ripe bananas
  • 50g palm sugar
  • 150g sugar (or less, as to taste)
  • 1/2 TSP salt
  • 1 egg
  • 100ml milk
  • 150g butter, melted
  • 10 cake cups and paper liners

Preparation:

In a first step, sieve the flour into a large bowl. Add the baking powder and soda and set the mixture aside. Take another bowl and put in the bananas which should then be mashed either by hand, with a fork or with a blender. Add the palm sugar and mix everything together well. Take an electric mixer and add the sugar and salt. Continue mixing until everything is well dissolved. Put in the egg and mix. Then add the milk and about half of the flour and butter. Mix well together and finally add in the remaining flour and butter.

Now prepare the cake cups and arrange them on the steamer. Alternatively you may also take a cake mould. Pour the batter into the cake cups until they are nearly full. Then steam the cakes for about 15 minutes until they are done. Let them cool down and you’re ready to serve! 🙂

Yummy banana cake (photo credit: topicstock.pantip.com)

Yummy banana cake (photo: topicstock.pantip.com)

This recipe for steamed banana cupcakes comes from the amazing cooking channel WhatRecipe.tv. In the following video, you can easily learn how to make this dessert.

Hope you’ll give this amazing traditional Thai dessert a try!

Yours, Sirinya

(P.S. for more general information, check out my Thai Food Dictionary)




Pumpkin in Coconut Milk: Fak Thong Kaeng Buet

Halloween is coming soon and this is also the pumpkin season of the year. Thus, it’s time for an easy Thai dessert recipe. Today, I’d like to present you pumpkin in coconut milk (Fak Thong Kaeng Buet, ฟักทองแกงบวด). It’s easy to prepare, the main ingredients are of course pumpkin and coconut milk. Hence, this recipe is similar to bananas in coconut milk (Kluai Buad Chi) if you remember this one 🙂

Pumpkin in coconut milk

pumpkin in coconut milk (photo credit: cooking-kapook.com)

pumpkin in coconut milk (photo credit: cooking-kapook.com)

Here is what you need to prepare 4 portions:

  • 500g pumpkin
  • 5 cups of coconut milk
  • 1/4 cup of palm sugar
  • 1/2 cup of sugar (as to taste, you may also take less sugar)
  • 1TSP salt
  • lime water

Preparation:

Wash the pumpkin and cut it into bite-size pieces. Then soak the pumpkin pieces in lime water for about 30 minutes. Take a pot and bring the coconut milk to a boil. Add in the pumpkin and boil until it is cooked. Then put in the palm sugar, sugar and salt. Stir until the sugar and salt are well dissolved. You’re ready to serve!

This recipe comes from the amazing cooking channel WhatRecipe.tv. In the following video, you can easily learn how to prepare this easy Thai dessert.

Hope you’ll give pumpkin in coconut milk a try! 🙂

Yours, Sirinya

(P.S. for more general information, check out my Thai Food Dictionary)




Thai Dessert: Jewels Jelly (Longan with Jelly)

Today we are preparing a fun and beautiful Thai dessert called Jewels Jelly (in Thai: วุ้นลำไย). This is longan stuffed with different coloured jelly so that the longan resemble jewels. This dessert is easy to make since only few ingredients are needed. It is ideal as a sweet party snack 🙂

Jewels Jelly

Jewels Jelly (photo credit: pantip.com)

Jewels Jelly (photo credit: pantip.com)

Here is what you need for 4 portions:

  • 2 cups of longan, without seed
  • 6g agar agar powder
  • 2 cups of water
  • 3-4 pandan leaves (optional pandan flavour)
  • 100g sugar
  • 1TSP salt
  • food colouring (different colours as you prefer)

Preparation:

First, put the longan on a rack or tray. Take a pot and bring water to a boil, then put in the agar powder. Stir until the agar is completely dissolved, then add the pandan leaves (or pandan flavour). Put in the sugar and salt, then remove the pandan leaves. Put this mixture into four or more cups and add the food colouring that you prefer. Finally, pour the mixture carefully into the longan. Let everything cool down and set. You can also put the jelly longan in the refrigerator. You’re ready to serve 🙂

This recipe for Jewels Jelly comes from the amazing cooking channel WhatRecipe.tv. In the following video, you can easily learn how to make this dessert.

Hope you’ll give this beautiful and refreshing Thai dessert a try!

Yours, Sirinya

(P.S. for more general information, check out my Thai Food Dictionary)




Das (Baan) Thai Kochbuch/ The Thai Cookbook by Chainarong Toperngpong

Today’s media review is about Das (Baan) Thai Kochbuch by Chainarong F. Toperngpong (text & layout) and Gisela Goppel (illustrations) (ISBN: 978-3941087477). The second edition of this book was published in 2014 by Jacoby & Stuart, Berlin. This book is in German language, comprises 140 with colour illustrations throughout, flexible hardcover. It costs 19,95 EUR.

Das (Baan) Thai Kochbuch

In ‘Das (Baan) Thai Kochbuch / The Thai Cookbook’ the author Chainarong Toperngpong presents the reader his most popular Thai family recipes and the classic recipes of his father’s Baanthai restaurant (1982-2011) in Germany. What is more, he makes the reader familiar with Thai table manners and also shares personal, amusing and hilarious anecdotes from the Baanthai restaurant. The book is beautifully illustrated with colourful and exotic paintings by Gisela Goppel.

Das (Baan) Thai Kochbuch/ The Thai Cookbook

Cover, ‘Das (Baan) Thai Kochbuch/ The Thai Cookbook’ by Chainarong Toperngpong

Thus, the cookbook starts with an introduction (Herzlich Willkommen) and some basic information about the structure of the book and the recipes concerning portions, options for vegetarians and the glossary. The cookbook has nine main chapters which are about ‘Basic Recipes’ (Grundrezepte), ‘Soups’ (Suppen), ‘Appetizer’ (Vorspeisen), ‘Stir-Fries’ (Wokgerichte), ‘Fish & Seafood’ (Fisch & Meeresfrüchte), ‘Currys’, ‘Recipes/Menus for Families’ (Familienessen), ‘Desserts’ (Nachspeisen) and stories about the ‘Baanthai’. The book closes with a glossary, menu suggestions and an alphabetical register.

012-013 Baan Thai Kochbuch

012-013 Baan Thai Kochbuch, Thailand illustration

The first chapter about ‘Grundrezepte’ (Basic Recipes) seems to be the largest chapter of this book. It presents the most important Thai basic recipes like those for making curry pastes, dips, roasted chili powder and information about how to prepare Thai sticky rice and steamed Jasmin rice for instance. The following chapter about ‘Suppen’ (Soups) presents popular Thai soups like Tom Yam Gung (Sauer-scharfe Suppe mit Garnelen) and Tom Kha Gai (Kokossuppe mit Hühnerbrust und Galgant). These are all time favourite soups among Thai people as well as Westerners.

070-071 Baan Thai Kochbuch

070-071 Baan Thai Kochbuch, Hoi Pad Samun Prai recipe

The next chapter about ‘Vorspeisen’ (Appetizer) presents recipes for preparing well-known and loved Thai snacks and appetizers like Tord Man Pla (Thailändische Fischtaler), spring rolls, glassnoodle salad and green papaya salad (Som Tam), for example.The following three chapters about ‘Wokgerichte’ (Stir-Fries), ‘Fisch und Meeresfrüchte’ (Fish & Seafood) and ‘Currys’ sum up the essence of Thai cuisine and also point out the importance of seafood and different kinds of curries in Thailand.

102-103 Baan Thai Kochbuch

102-103 Baan Thai Kochbuch, Gluai Tood recipe

The chapter ‘Familienessen’ introduces recipes for ‘families’ and is the most interesting section in my view. These are the author’s most beloved Thai family recipes and are those Thai dishes that the Baanthai restaurant staff liked to eat. These were recipes that were not included in the restaurant’s menu. Hence, some of these recipes might appear unfamiliar and exotic. An example is ‘Muu Palo’ (Schweinshaxe Thai-Art) which is Thai style pork leg. The author points out that many of these dishes are of Chinese origin.

Das Baan Thai Kochbuch, Glossary

Das Baan Thai Kochbuch, Glossary

For all sweet tooths ‘Nachspeisen’ (Desserts) offers a small but mighty selection of the most popular Thai desserts like sticky rice with mango (khao niaow mamuang) and fried bananas (gluai tood). Finally, the last chapter offers personal and amusing stories about the Baanthai restaurant.

Summing up, I really like and appreciate ‘Das (Baan) Thai Kochbuch’ for several reasons. Firstly, I find it very useful that the author gives additional tipps and tricks on how to prepare the dishes. I also appreciate that he describes the preparation of the dishes concisely. Secondly, I like the selection of Thai recipes in this cookbook since they are the most popular and well-known. Finally, this cookbook seems special to me because it includes many personal experiences of the author in his father’s restaurant. Last but not least, the beautiful illustrations by Gisela Goppel are a treat to the reader’s eye 🙂

Yours, Sirinya