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 – Water Chestnuts in Syrup (Tub Tim Krop)

Water chestnuts in syrup and coconut milk is a very famous, popular but also traditional Thai dessert. In Thai it is called Tub Tim Krop (ทับทิมกรอบ). In fact, ‘Tub Tim’ means pomegranate and hence, this dessert is also referred to as ‘pomegranate seeds’ or ‘rubies’ since the chestnuts are usually coated with red or pink food colouring. The water chestnuts are put in syrup with coconut milk and crushed ice on top.

Thai dessert ‘Tub Tim Krop’

Thai dessert - water chestnuts in syrup (photo credit: foodrepublic.com)

Thai dessert – water chestnuts in syrup (photo credit: foodrepublic.com)

 

Ingredients:

For the chestnuts:

  • 200g water chestnuts
  • 50g tapioca flour
  • 100ml water
  • 1/2 TSP red or pink food colouring (optional, you may leave the colouring out completely or use other colours than red)

For the syrup:

  • 100g sugar
  • 100ml water
  • 125ml coconut milk
  • 1/4 TSP salt
  • 3 pandan leaves/ pandanus flavour
  • crushed ice

Preparation:

The first step is to cut the water chestnuts into cubes of about 1cm. Then prepare the food colouring (optional), take a bowl of water and put in some drops of food colouring. Mix everything together well and put in the chestnuts. Make sure the chestnuts are evenly coated in the food colouring mixture and let them sit for about 5 minutes.

The second step is to prepare the syrup, boil the water and put the sugar in. Let it boil for about 3 minutes, then let the syrup cool down.

In a next step, bring the coconut milk to a boil and add the salt & pandan leaves/pandan flavour. Let it cook for 3 minutes, then remove the leaves and let the coconut milk cool down.

In the meantime, drain the chestnuts from the dyed water and roll each piece in tapioca flour. Then boil up the chestnuts and let them cook until they float. Remove the chestnuts with a strainer. The chestnuts should then be cooled in some cold water. You’re now nearly ready to serve!

Tub Tim Krob - ready to serve (photo credit: foodspotting.com)

Tub Tim Krob – ready to serve (photo credit: foodspotting.com)

Put some of the chestnuts in a bowl, add some syrup, coconut milk and crushed ice on top 🙂

This recipe for water chestnuts in syrup comes from the marvellous cooking channel WhatRecipe.tv. In the following video you can easily learn how to make this treat.

‘Tub Tim Krop’ is a very refreshing Thai dessert and thus great for a hot climate and for summertime.

Hope you’ll give this recipe a try!

Yours, Sirinya

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




Thai Style Banana, Pineapple & Coconut Smoothie

Today I’d like to share with you a nice and easy recipe how to make a Thai style banana, pineapple & coconut Smoothie. Summertime is coming soon and this is a perfectly refreshing and tropical drink for the season. What is more, banana, pineapple and coconut are a good combination for a Thai style smoothie. To make it extra special, I suggest you put in a small drop of Pandanus (Pandan, in Thai: Bai Toey) flavour or some additional coconut extract 🙂 The Pandanus flavour will make your smoothie a little greenish but gives your drink a nice aroma.

Thai Style Smoothie

banana, pineapple & coconut smoothie (photo credit: makeandtakes.com)

banana, pineapple & coconut smoothie (photo credit: makeandtakes.com)

Ingredients for two smoothies:

  • 1 large ripe banana, cut into chunks
  • 2 cups of fresh pineapple, cut into chunks
  • 1/2 cup of light or regular coconut milk
  • 1/2 cup of ice
  • 1 drop of Pandanus flavour and/or coconut extract (optional)
  • additional sugar or sweetener, as to taste (optional)

pandanus flavour (photo credit: templeofthai.com)

Pandanus flavour (photo credit: templeofthai.com)

Preparation:

Put the banana and pineapple chunks with the coconut milk and the ice into a blender and mix until everything is smooth. Optionally, you may add a drop of pandanus flavour or coconut extract and additional sugar or sweetener, as to taste.

Smoothie garnished with cream on top (photo credit: bakingbites.com)

Tropical drink garnished with cream on top (photo credit: bakingbites.com)

You may garnish your tropical drink with some cream and dried coconut flakes on top 🙂 It’s perfect for breakfast but also as a snack or a dessert.

In addition, you can also make delicious ice-pops with this smoothie. You just need an ice pop container. When the mixture is nearly frozen, put in the popsicle sticks in centre. Freeze for at least five hours or preferably overnight. By the way, if you’ve acquired a taste for bananas and coconut now, you may also want to try ‘Kluai Buad Chi’ which is a Thai bananas in coconut milk dessert.

An easy-peasy recipe, isn’t it? Hope you’ll give it a try! 🙂

Yours, Sirinya