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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)




Sweet Coconut Sticky Rice: Khao Niew Kaew

If you’re a lover of sweet coconut sticky rice, you will also love this one: Khao Niew Kaew (ข้าวเหนียวแก้ว) 🙂 Similar to Thai sticky rice with mango, Khao Niew Kaew is a very popular traditional Thai dessert that is often served at ceremonies or partys. It is easy to prepare since you only need Thai sticky rice, coconut cream, sugar and pandan leaves & juice. Optionally, you may also use food colouring but in the traditional recipe, only pandan juice is used.

Sweet Coconut Sticky Rice

Sweet coconut sticky rice, Khao Niew Kaew (photo: bloggang.com)

Sweet coconut sticky rice, Khao Niew Kaew (photo: bloggang.com)

Ingredients for 3-5 servings:

  • 1 cup of sticky rice, soaked overnight
  • 1 cup of coconut cream
  • 1 cup of sugar
  • 1/4 cup of pandan juice
  • 1 TSP white sesame
  • pandan leaf cups or muffin trays

Preparation:

First rinse the sticky rice, then steam the rice on a high heat for about 20-25 minutes. Second, mix the cooked sticky rice with the coconut cream, then cover the mixture and let it rest for about 10 minutes. Now pour the mixture into a pan and add the sugar. Mix everything together well on a low heat until the sugar is completely dissolved. Finally add the pandan juice and keep stirring until the mixture thickens. Put the mixture into pandan leaf cups or muffin trays and sprinkle with white seasame. You’re ready to serve!

The following video shows you how to prepare this traditional Thai dessert easily. Enjoy!

I hope you’ll give sweet coconut sticky rice 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 Dessert: Sticky Rice with Mango (Khao Niew Ma Muang)

Sticky rice with mango (in Thai: ข้าวเหนียวมะม่วง, Khao Niew Ma Muang) is probably the most popular and well-known traditional Thai dessert. This treat is made of sticky rice cooked in sweetened coconut cream, served with slices of ripe mango, coconut cream and a few roasted mung beans (tua luang) on top.

Sticky Rice with Mango

Homemade sweet sticky rice with mango & pineapple (photo taken by myself)

Homemade sweet sticky rice with mango & pineapple (photo: Sirinya’s Thailand Blog)

Here is what you need to prepare two portions:

  •  2 mangos (you may also serve with other exotic fruits like pineapple & papaya)
  • 250g sticky rice
  • 150 ml coconut cream
  • 200g sugar
  • 1/2 TSP salt
  • 3 pandan leaves (optional)
  • 3TSP roasted split mung beans

Topping:

  • 80 ml coconut cream
  • 1/2 TSP salt

Preparation:

First prepare the sticky rice: put the rice into a bowl and cover it with water to let it soak for at least six hours or overnight. Then drain the soaked rice and put it into a steamer basket. Steam the rice for about 20 minutes. Then set it aside in a bowl. Take a pot and boil the coconut cream adding sugar and salt. Stir until the sugar and salt are dissolved. Put the pandan leaves in (optional). Now pour the coconut mixture on the sticky rice. Then cover the rice and let it rest for about 30 minutes.

In the meantime you may prepare the coconut topping and mango: take the coconut cream and put the salt in. Stir until the salt is completely dissolved. Then cut the ripe mango into slices. Arrange the sticky rice with the mango slices on a plate and put the coconut topping and roasted mung beans on top (you may also serve without topping as you prefer). You’re ready to serve! 🙂

This recipe for sticky rice with mango 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)