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Crispy Lotus Blossom Cookie: Khanom Dok Jok

Crispy Lotus Blossom Cookie (Khanom Dok Jok, ขนมดอกจอก) is a beautiful traditional Thai dessert shaped in the form of a lotus. ‘Dok Jok’ means lotus and this water plant can be found throughout Southeast Asia. If you have a brass mold in the form of a lotus, it is really easy to do this dessert at home. However, you can of course use any other kind of mold if you do not have a lotus shaped one.

Crispy Lotus Blossom Cookie

Crispy Lotus Blossom Cookie (photo: bloggang.com)

Crispy Lotus Blossom Cookie (photo: bloggang.com)

Ingredients for 3-4 portions:

  • 250g rice flour
  • 50ml coconut milk
  • 65ml red lime water
  • 120g sugar
  • 1/2 TSP salt
  • 1 TSP black sesame
  • palm oil for deep-frying

Preparation:

Mix the ingredients together, take a bowl and first put in the dry ingredients, i.e. rice flour, sugar, salt. Then add the lime water and coconut milk. Mix everything together well and finally add the black sesame. Take a pan or wok and heat the palm oil for frying. Prepare the mold by first putting it into the oil and then dip the mold into the batter. Put the mold into the hot oil and let it fry until the batter hardens. Shake the mold gently so that the cookie separates from the mold. Repeat the process and let all cookies fry until they are golden. Finally, let then cool down on small cups. You’re ready to serve!

In the following video you can easily learn how to prepare Crispy Lotus Blossom Cookies.

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

Yours, Sirinya

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




Yok Manee: Thai Pandan Tapioca Pudding

Yok Manee (ขนมหยกมณี) is a popular Thai dessert made of sweet pandan sago topped with shredded coconut. This dessert is also called ‘Pandan Tapioca Pearls Pudding’. Characteristically, it is quite sweet and sticky – hence, this is also the reason why this ‘khanom’ (sweet) is commonly served in Thai wedding ceremonies. Thai people believe that if the married couple eat Yok Manee, they will never be separated from one another. Thus, their love will be as sweet and strong as this sticky pudding 🙂

Yok Manee

Yok Manee (photo credit: m.posttoday.com)

Yok Manee, Pandan tapioca pudding (photo credit: m.posttoday.com)

 

Ingredients for 3-4 portions:

  • 1 cup of sago
  • 1 cup of sugar
  • 2 cups of water
  • 1/2 pandan juice
  • green food colouring
  • 2 cups of ripe shredded coconut
  • 1/2 TSP salt

Preparation:

In a first step, wash the sago in water and then drain it. Set it aside and prepare the coconut topping. Put the shredded coconut on a plate and add the salt. Then toss the coconut and the salt until both are well combined. Set this aside too. Then heat some water in a large pan or work and put the sago in. Add the sugar and stir everything well together until the mixture thickens. Eventually, add in the pandan juice and some drops of green food colouring. Stir again and then pour the mixture on a tray and let it cool down. When the mixture is cold, scoop it and roll up with the coconut. Keep on rolling until the scoop is completely covered with coconut shreds. Put the pudding scoops on a plate and you’re ready to serve!

The following video will demonstrate you how to prepare Yok Manee!

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

Yours, Sirinya

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




Easy Thai Snack: Sesame Peanuts – Tua Krob Kaew

Today, I have a recipe for an easy Thai sweet snack (khanom): Crispy sesame peanuts which are called ‘Tua Krob Kaew’ (ถั่วกรอบแก้ว) in Thai. This snack is quick to make at home, only few ingredients are needed. Instead of peanuts, you may also take any other kinds of nuts.

Thai sesame peanuts

Thai sesame peanuts (photo credit: tuktajurairat.blogspot.com)

Thai sesame peanuts (photo credit: tuktajurairat.blogspot.com)

Ingredients for 3-4 portions:

  • 250g peanuts (or other kinds of nuts)
  • 250g sugar (white or brown)
  • 250ml water
  • 1TSP cocoa powder
  • 1/2 TSP salt
  • 2TSP unsalted butter
  • 2TSP white sesame

Preparation:

Take a wok or pan, put on medium heat and mix sugar, cocoa powder, salt and water together. Add the peanuts and let them boil until the mixture thickens and dries. Then add the white sesame and finally the butter. Mix everything together well and then let the nuts cool down on a tray. You’re ready to serve 🙂

peanuts with white sesame (photo credit: topicstock-pantip.com)

Tua krob kaew (photo credit: topicstock-pantip.com)

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

Hope you’ll give Thai sesame peanuts a try! It’s a yummy and delicious snack 🙂

Yours, Sirinya

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




Fruit Shaped Mung Beans – Khanom Look Choop ขนมลูกชุบ

Khanom Look Choop (ขนมลูกชุบ) is a very popular and amazing Thai dessert. It is fruit shaped mung beans which are painted with food colouring and then coated with jelly. This dessert may be compared to marzipan since the consistency is similar. However, I think that marzipan is generally sweeter than this Thai dessert. To make this treat, you only need few ingredients and it may seem easy to prepare. Nevertheless, the molding and painting will require some skill but if you’re patient you will certainly end up with nice results 🙂

Fruit Shaped Mung Beans

Fruit shaped mung beans (photo credit: pantip.com)

Look Choop (photo credit: pantip.com)

Here is what you need for 3-4 portions:

For the mung bean paste:

  • 500g mung beans
  • 500g coconut milk
  • 500g sugar (or less, as to taste)
  • 5g salt
  • 1 TSP jasmine flavour
  • food colouring (the colours you prefer) + paint brushes

For the jelly dip:

  • 3 TSP agar-agar powder
  • 3 TSP sugar
  • 4 cups of water

You will also need a blender and steamer to prepare the dessert. Further you will need some toothpicks.

Preparation:

First, soak the mung means in water for at least four hours or overnight. Then drain the mung beans and in a next step put them in a cloth and then in a steamer until they cook. After this is done, put the steamed beans on a plate and let them cool down. In the second step, put the mung beans in a blender adding the coconut milk and sugar. Then blend everything together until you have a smooth paste. In the third step, pour the mixture into a wok or pan on a low to medium heat. Add salt and some drops of jasmine flavour. Now keep on stirring until the mixture thickens. Then spread the thickened paste on a plate and let it cool down.

Finally, its time to shape the paste into various fruits of your choice 🙂 Set the fruit shaped mung beans aside and put them on toothpicks. Then paint the fruits with the appropriate colours and let them dry. While they are drying, prepare the jelly dip: heat the agar powder in water until it is completely dissolved. Cool slightly and then dip the fruits into the jelly. Let the agar dry and set and you’re ready to serve!

Look Choop (photo credit: pantip.com)

Fruit shaped mung beans (photo credit: pantip.com)

This recipe for fruit shaped mung beans comes from the marvellous cooking channel WhatRecipe.tv. In the following video, you can easily learn how to make this dessert.

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

Yours, Sirinya

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