Lychee Ice Cream

Lychee Ice Cream

Ingredients:

2 cups heavy cream

1 cup thin coconut milk

1 cup reserved lychee syrup from a can of lychees

4 egg yolks

1/2-3/4 cup sugar or to taste

1/2 teaspoon vanilla extract

1/2 cup chopped lychee (about 12 pieces)

Procedure:

Combine cream, coconut milk, reserved syrup, egg yolks and sugar in a 1 1/2 - 2-quart saucepan. Cook gently over low-medium heat, stirring, until thickened and mixture coats the back of a wooden spoon. Stir in vanilla extract and remove from heat. Strain mixture into a metal bowl and chill, covered, for at least 4 hours or overnight. To freeze, follow ice cream machine’s manufacturer directions, adding chopped lychee when ice cream is almost frozen. Transfer to a container and freeze until serving time.

[Alternatively, freeze ice cream in a bowl with a tight-fitting lid and stir well every hour until frozen. This will result in an ice cream that has somewhat of an irregular texture, but delicious nonetheless.]

How to make a Christmas cake

How to make a Christmas cake

1. You need to begin this cake the night before you want to bake it. These quantities will make an 8 inch (20 cm) round cake. Weigh out 1lb (450 g) of currants, 6 oz (175 g) of sultanas, 6 oz (175 g) of raisins, 2 oz (50 g) of glacé cherries (rinsed, dried and finely chopped) and 2 oz (50 g) of mixed candied peel, finely chopped. Place them in a large bowl and mix in 3 tablespoons of brandy. Cover the bowl with a clean tea cloth and leave overnight, or for 12 hours, for the fruit to plump up and absorb the alcohol.

2. You need to line your cake tin using a double strip of silicone paper (baking parchment), cut slightly longer than the circumference of the tin. Fold back 1 inch (2.5 cm) along its length and snip this at intervals, cutting at a slight angle to the fold.

3. Grease the tin then press the paper around the sides – it should sit comfortably around the sides of the tin. Finally, cut a double circle of paper – using the tin as a template – to fit the base and press into place.

4. Brown paper is then tied around the outside of the tin, to protect the cake during the long, slow cooking. Pre-heat the oven to gas mark 1, 275°F (140°C). (For important information about click here).

5. To make the cake you will need 8 oz (225 g) of unsalted butter, at room temperature, and 8 oz (225 g) of soft brown sugar. Using the classic creaming method, cream together the soft butter and the sugar until light, pale and fluffy.

6. Lightly beat 4 large eggs and add this, a little at a time, to the creamed mixture. It can sometimes happen that the beaten eggs are added to the sugar-and-fat mixture too quickly, causing the whole mixture to separate. This breaking-up means that some of the air incorporated at the creaming stage will escape and the finished cake will be slightly heavier. For beginners, the way to avoid this is to add the beaten eggs just a teaspoonful at a time, whisking preferably with a hand whisk. If it does curdle, though, don't worry: the cake won't be as light, but it's not a disaster.

7. When all the egg has been added, sift in 8 oz (225 g) of plain flour together with ¼ teaspoon of freshly grated nutmeg and ½ teaspoon of ground mixed spice. Use gentle cutting and folding movements to incorporate this into the mixture to keep in as much air as possible.

8. Add the soaked fruits to the cake mixture, along with 2 oz (50 g) of chopped almonds (the skins can be left on), the grated zest of 1 orange and 1 lemon and 1 dessertspoon of black treacle. Fold these in carefully, using the same movements as before.

9. Spoon the mixture into the prepared tin and smooth the top with the back of the spoon.

10. Finally, cover the top of the cake with a double sheet of silicone paper with a 50p-sized hole in the centre. It is now ready for the oven – bake on the lowest shelf of the oven for 4½-4¾ hours. Sometimes it can take up to ½-¾ hour longer than this, but don't look until at least 4 hours have passed. It is here that a cookery writer steps into a minefield. First of all, conventional ovens do vary and it is worth having them tested every now and again. Second, it is quite possible to make exactly the same cake (and I have had this confirmed by someone who makes at least a dozen each year for presents) and to find each one cooking in a slightly different time. On top of that there are fan-assisted ovens, which are a law unto themselves! To the beginner I can only say that no timing for a rich fruit cake can be absolutely precise, and be prepared for a Christmas cake to vary even up to an hour either way. So…

11. …to test if your cake is done, lightly press the centre of the cake with your little finger – it should spring back and not leave an impression. The cracks, by the way, will close up as the cake cools. Allow the cake to cool in the tin for 30 minutes then remove it to a wire rack to finish cooling.

12. Several times before Christmas you can 'feed' your cake – make small holes in the top and base of the cake with a cocktail stick or small skewer, then spoon over a few teaspoons of brandy. (I get a number of letters from people who never touch alcohol, so let me say that freshly squeezed orange juice can be substituted for the booze in the recipe.) I like to wrap the cake in a double layer of silicone paper, then in double foil, before storing it in an airtight container.

Christmas cake

Christmas cake

Serves 8

Preparation time 30 mins to 1 hour
Cooking time over 2 hours

Ingredients

225g/8oz plain flour
1/4 tsp salt
1/2 tsp mixed spice
1/2 tsp ground cinnamon
200g/7oz butter
200g/7oz dark brown sugar
2 tbsp black treacle
1 tbsp marmalade
1/4tsp vanilla essence
4 eggs, lightly beaten
800g/1 3/4 lb mixed dried fruits
100g/3 1/2 oz chopped mixed peel
150g/5oz glace cherries, halved
100g/3 1/2 oz blanched almonds, chopped brandy

To Decorate the Cake:

200g/7oz marzipan
1-2 tbsp apricot jam, warmed
Royal Icing
3 egg whites
600g/1lb 5oz icing sugar, sieved
11/2tsp liquid glycerine - optional
1 tbsp lemon juice

Method

1. Heat the oven to 150C/300F/Gas2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment.

2. Sieve the flour, salt, mixed spice and cinnamon into a bowl.

3. Cream the butter and the sugar in a large mixing bowl and then mix in the sugar, treacle, marmalade and vanilla essence until light and fluffy.

4. Mix the eggs a little at a time into the mixture adding a tablespoon of flour mixture with the last amount.

5. Fold in the remaining flour mixture until well mixed and then mix in the dried fruit, mixed peel, glace cherries and the almonds.

6. Turn the mixture into the prepared tin and make a slight hollow in the centre.

7. Bake in the oven for 3 hours and then test with a skewer. If not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean.

8. Remove from the oven and leave to cool in the tin for 15 minutes.

9. Turn out on to a wire rack and leave to cool.

10. Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbspof brandy. Let the brandy soak into the cake.

11. Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up.

12. OPTIONAL: For a rich and moist cake, spoon over a few tablespoons of brandy every week until you are ready to ice and decorate your cake.

To Decorate the Cake:

1. Place the cake on a foil board or cake plate.

2. Dust your hands and the work surface with a little icing sugar and knead the marzipan until soft.

3. Roll out half the marzipan to fit the top of the cake and roll out the rest in strips to fit around the sides of the cake.

4. Brush the cake all over with the warmed apricot jam and then place the marzipan on top and around the cake.

5. Cover the cake with a clean tea towel and then leave in a cool place for at least one day.

6. To make the icing, lightly whisk the egg whites adding the sugar at intervals. Beat well until the icing reaches soft peaks. Add the glycerine if using and the lemon juice.

7. Spread icing all over cake either flat iced using a clean ruler or by forming soft peaks. Decorate with Christmas ornaments.

SACOO-SAI-MOO(Tapioca pearls with minced pork stuff)

SACOO-SAI-MOO

(Tapioca pearls with minced pork stuff)

Ingredients

1 cup small size Tapioca pearl
1/2 cup hot water
1/2 cup vegetable oil
2 bulb garlic, lettuce,
bird's-eye chillies, coriander


Ingredients for Filling

1 cup minced pork
1 tablespoon pounded garlic,pepper and coriander root
1/4 cup shallot
1/2 cup sugar
3 tablespoon fish sauce
1cup roughly ground unsalted roasted peanuts
1 cup chopped salted radish



Preparations

1. Fry pork with garlic, pepper and coriander root until fragrant.

2. Add shallot, salted radish and peanut and mix in.

3. Add sugar and fish sauce to taste.

4. Remove from the heat, leave it to cool, make the dumplings.

5. Fry the garlic until golden brown and fragrant.

6. Knead the tapioca pearl with the hot water until soft.

7. Make the dumpling, about 1inch in diameter.

8. Pinch off the ball of dough and flatten into a circle. Place the stuff in the center of the dough.

9. Pinch edges together to enclose.

10. Steam dumplings about 8 minutes until cooked.

11. Remove from the heat, Top with crisp-fried garlic.

12. Serve warm with lettuce, coriander and bird's-eye chillies.

KANOM PUI FAI(Fluffy Cup-shaped Desserts)

KANOM PUI FAI

(Fluffy Cup-shaped Desserts)

Ingredients

1 cup wheat flour,
2 duck eggs,
1 1/2 cup lime juice,
1 cup sugar,
1 teaspoon vanilla essence,
5 tablespoons water,
2-3 food colourings (or more),
small cups (TA-LAI Cups) and small paper vessels,
the same size as TA-LAI Cups

Preparations

1. Gradually add a little sugar into the beating eggs, the eggs will be fluffy.

2. Add a little of flour into the eggs and stir through until well done.

3. Mix the vanilla essence, lime juice and water together and add a little of it into the eggs, mix well.

4. Add the processing in (2.) and (3.) alternately. until no more flour.

5. Separate the flour (depend on the quantity or food colourings).

6. Drop a little of the colourings into each of flour, mix well. You'll get the pale colour flour.

7. Drop the flour into the small paper vessels (which place into the TA-LAI cups) fully. Place in the top layer SUENG (2 layer steam-pot)

8. Put the water 3/4 of bottom layer SUENG and Heat, wait till the water is boiled Place the top layer SUENG on the bottom layer SUENG and cover. Steam for about 15 minutes. The desserts will be fluffy.

TA-KO( Water Chestnut and Coconut Custard Topping)

TA-KO

( 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

Preparation

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.

KANOM-TOM(Mung bean with Stuff)

KANOM-TOM (Mung bean with Stuff)

Ingredients

1/3 cup peeled mung bean

3/4 cup grated coconut

1/2 cup glutinous rice flour

1/2 cup palm sugar

Preparations:

1. Soak the mung bean in the clean water for 2 hours.

2. Boil the mung bean until cooked and pound finely, set aside.

3. To make the stuff, mix sugar, 1/2 cup coconut and 1tablespoon water together in the medium heat. Stir well until the stuff become sticky. Make the stuff into the rounded form, the size is about 1 centimetres diameter each.

4. Mix the mung bean and flour together and add water a little regularly. When the flour is soft, make the flour into the rounded form with the 1 centimetres diameter.

5. Flatten the flour, put the stuff in the center of flour and cover the stuff with flour.

6. Boil the mung bean with stuff in the water until float over the water, remove from the heat. Mix with the rest of coconut thoroughly.

THONG-EK (Gold foil-decorate sweets)

THONG-EK

(Gold foil-decorate sweets)

Ingredients

1 cup wheat flour

1 cup coconut milk

1 cup sugar

6 egg yolks

Preparations:

1. Mix the sugar and coconut milk together, heat over the medium heat when cooked remove from the heat and filter by the thin white muslin.

2. Simmer the mixed ingredients over the medium heat until the ingredients become thick, remove from the heat. Continue to stir until cool. Put the egg yolks, mix well.

3. Heat the mixed ingredient again when it is hot, add each a little of flour mix well until the flour is over. Remove from the heat. Set aside.

4. When the sweets is warm. Put it in the wood molds, press it and remove from the mold. Decorate the lillte gold foil on the top of sweets.

Sweet Mung Bean Porridge with Coconut Cream (Tao Suan)

Sweet Mung Bean Porridge with Coconut Cream

(Tao Suan)

INGREDIENTS:

1 cup hulled mung beans
1/3 cup tapioca flour
3/4 cup sugar
1 cup coconut cream
1/2 tsp salt
4 cups water


PREPARATION:

1. Select the mung beans, discard small stones and bad beans. Wash thoroughly, and soak in warm water for 2 hours.

2. Steam the beans over boiling water on high heat for 20 minutes or until just cooked through, remove from the heat.

3. Mix 3 3/4 cups of water and sugar in a pot. and stir over medium heat. When all the sugar has dissolved, strain to remove impurities and return to the heat.

4. Mix the tapioca flour with 1/4 cup of water and add to the syrup.

5. Stir until the batter is clear and done, add in the steamed mung beans, stir gently to combine. Remove from the heat.

6. Add the salt into the coconut cream and stir until dissolved, bring to the boil over low heat, then remove from the heat.

7. Spoon the sweet mung beans into a dessert bowl, pour some of the salted coconut cream on top and serve.

Tip: Tapioca flour can be substituted by corn flour

Poached Eggs in Ginger Syrup (Khai Waan)

Poached Eggs in Ginger Syrup

(Khai Waan)

INGREDIENTS:

5 eggs (small size)
5 young ginger slices
1 cup sugar
3 cups water

PREPARATION:

1. Combine sugar and water together bring to a boil over medium heat When all the sugar has dissolved, strain and pour back into the pot.

2. Heat the syrup again, add ginger slices and boil until fragrant, then reduce the heat.

3. Break the eggs, one at a time, and gently drop them into the ginger syrup. Boil until the egg white is done, turn the eggs over; and continue boiling for a few minutes. Spoon a poached egg into a serving bowl with some ginger syrup. Serve hot.

Mock Pomegranate Seeds in Coconut Ice Syrup (Thap Thim Krawp)

Mock Pomegranate Seeds in Coconut Ice Syrup

(Thap Thim Krawp)

INGREDIENTS:

1 cup canned water chestnut, cut into small cubes
1/2 cup tapioca flour
150 grams sugar
3/4 cup coconut milk
3/4 cup water Red food coloring, crushed ice

PREPARATION:

1. Mix the food coloring with some water soak the water chestnut for 10 minutes, drain and coat with tapioca flour. Shake off any excess flour.

2. Bring water to a boil, put in the floured water chestnut Boil until they float to the surface, remove with a slotted spoon and drop in cold water. Drain and wrap in a cheesecloth.

3. Combine the sugar and water in a pot, boil over medium heat until it becomes syrupy. Add the coconut milk and stir to combine. Remove from the heat.

4. Mix 3 tablespoons of ruby pearls with sufficient amount of coconut syrup and some crushed ice.

Tip: Tapioca flour can be substituted by com flour.

Banana in Coconut Milk(Kluay Buat Chee)

Banana in Coconut Milk

(Kluay Buat Chee)

Dessert Recipe

INGREDIENTS:

10 ripe bananas
1/2 cup coconut cream
3 cups coconut milk
1 cup sugar
1 tsp salt

PREPARATION:

1. Peel the bananas, cut each in half lengthwise, then cut across to get 4 pieces.

2. Pour the coconut milk into a pot and cook over medium heat until it boils.

3. Add the bananas, and cook until soft then add sugar and salt.

4. After sugar has completely dissolved, pour in the coconut cream, then remove from the heat.

5. Serve the warm bananas in a dessert bowl.

Coffee Jelly Dessert Recipe (Wun Ka-fae)

Coffee Jelly Dessert Recipe

(Wun Ka-fae)

INGREDIENTS:

2 tbsp agar-agar powder
1 tbsp instant coffee
1 cup sugar
3 cups water
2 tbsp warm water

TOPPING:

1.5 cups coconut cream
1 tbsp agar-agar powder
1.4 cup sugar
1 tsp salt

SPECIAL UTENSILS:

A brass wok. jelly molds

PREPARATION:

1. Mix the instant coffee with warm water and set aside.

2. Mix agar-agar powder with water bring to the boil over medium heat Stir continuously until all the agar-agar dissolves, then add sugar Continue boiling until the sugar has dissolved and the mixture boils well. Add mixed coffee, stir well, then remove from the heat. Pour the mixture into a pan, and place the pan in a bowl of warm water, set aside.

3. To make the coconut cream topping; mix water and agar-agar powder together, bring to the boil over medium heat. Boil until the agar-agar dissolves, then add coconut cream, sugar and salt together. Stir regularly to prevent the coconut cream separating. Boil until the mixture dissolve completely, remove from heat, and place the pan in a bowl of warm water as well.

4. Spoon 2 tablespoonful of the coffee mixture into each mold, leave to almost set. Then spoon the same amount of the coconut mixture over and leave to almost set. Continue with this process until each mold is full. Leave to completely cool before remove from the mold.

Tip: The coffee jelly will be more aromatic if the jasmine-flavored water is used instead of water.

Mango on Sticky Rice - Kow Neuw Mamuang

Mango on Sticky Rice - Kow Neuw Mamuang

Mango on sticky rice is a traditional summer dessert because mangoes are in season during the summer months of April and May. When I think of mango on sticky rice, I think of the days when school is out--the carefree summer.

2 Servings

1 mango, peeled

Make the coconut milk and sticky rice below. Peel and slice ripe mango. Place sticky rice on a small plate and top with mango. Spoon the coconut milk on tip of the mango and sticky rice.

Coconut Milk Sticky Rice - Kow Neuw Moon

Sticky Rice is a core ingredient of thai desserts and northeastern thai food. Here's how you make it easily.

2 tablespoons sugar

1 cup sticky rice

2 pinches salt

1 cup coconut milk

The Traditional Method Using a Steamer:

Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight. Take your steamer, put water in the bottom and cover the steam section with cheese cloth or muslin cloth. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. The sticky rice should take about a 20 minutes of steaming to cook and will become translucent when done.

The Microwave Method:

I learned this method from my friend who has mastered microwave cooking to such a high level of proficiency that she has earned the title 'the microwave queen'. Soak the sticky rice for 10 minutes in warm water in a bowl.

Soaking the rice is very important. I have tried this method without soaking the rice first and it was disastrous. The rice was undercooked and inedible. The water level should be just above the rice, which comes out to be 1 cup of rice and a little over 1 cup of water (about 10% more). I recommend using a non-plastic container because you may melt the plastic in the microwave. Cover the bowl with a dish and cook in microwave for at full power 3 minutes. Stir the rice around to move the rice from the top to the bottom. You will notice that some of the rice is translucent or cooked and some still has white center or the uncooked portion.

Heat it up again for another 3 minutes. Check and see if it is done. When cooked, all the rice should be translucent. If it needs more cooking, I recommend heating up and checking every 3 minutes or so. How long it takes to cook really depends on your microwave.

Putting it together:

Heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle. Add sugar and salt. Remove from heat. Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5 minutes. The sticky rice will absorb all the coconut milk. The rice should be a little mushy. Spoon the rest of the coconut milk on top of the rice at serving time.

Loy Khai waan(Sweet Eggs Desert)

Loy Khai waan(Sweet Eggs Desert)

Loy Khai waan(Sweet Eggs Desert) Prepare:

50 g. sticky rice flour

1 cup water

1 tbsp. concentrated pandanus juice

1/2 cup sugar

1/2 cup coconut milk

1/4 cup salt3 Eggs

Cooking instructions:

1. Dissolve sugar with water and boil it on medium heat. Wait until it is boiling and syrup get thick then lower the heat.

2. Mix half of the flour with 1 tbsp. water then mix the other half with concentrated pandannus juice. Knead well and make small balls from the dough.

3. Boil the small balls in syrup until it turns clear and float to the top.

4. Boil the eggs in syrup until it is cooked and float to the top. Now turn off the fire.

5. Next, in a different pot, add salt into coconut milk and heat until it’s boiling. Turn off the fire.

6. Serve the dessert when it’s cool off. Dress the top with coconut milk from step 5.
You can make your dessert special by making the ball in different color from vegetable, or food coloring and adding young coconut meat or cooked corn.

Thong Yod (Gold Egg Yolks Drops)

Thong Yod

(Gold Egg Yolks Drops)

Thong Yod (Gold Egg Yolks Drops) is an ancient Thai dessert served in suspicious ceremonies. It was brought by Lady Witchayen. It is in popular family of desserts consisting of Thong (meaning Gold) in all of the names. Thong-yib, Thong-yod, Foy-thong, all mean to wish everyone with gold; much money and treasure, and to spend forever.

Ingredients

15 egg yolks
10 tbsp. Thong Yod flour (wheat and rice flour mixture)
Ingredients of Syrup
10 measuring cups castor sugar
6 measuring cups fresh water
Ingredients of Light Syrup
1 measuring cups castor sugar
1 measuring cups fresh water

Methods

1. Separate the yolks from white eggs. Strain though muslin. Squeeze.
2. Blend until thick and fluffy for 15 minutes.
3. Ladle the mixture in the cup. Add 4 tbsp. of flour. Mix well.
4. Drop the mixture in boiling syrup. Increase heat.

How to drop the mixture

The drop shape is formed by dropping the thick mixture from the tip of a finger into hot bubbling heavy syrup. The drops are then removed into still, cooled lighter syr up after cooking.

Good characteristics

1. Glossy and delicacy surface.
2. Both outer and inner of Thong Yod should be soft.
3. Not stench.

Sakay Chuem (Breadfruit in Syrup)

Sakay Chuem

(Breadfruit in Syrup)

Castor sugar is a main ingredient of Sakay Chuem. The methods of making Sakay Chuem are alike other boiling in syrub desserts. Choose glutinous breadfruits and soak in saturated red lime water for sticky and served to monks for ment and also served in daily meals.

Ingredients

1 glutinous breadfruit

8 measuring cups castor sugar

4 measuring cups fresh water

Methods

1. Split breadfruit and slice into 1/2 - 3/4 inch wide. Pit.

2. Wash with boiling water mixed with alum. Remove to soak in cold water.

3. Divide sugar into 2 parts. Mix one with water. Bring to boil over medium heat and stir until sugar dissolves.

4. Add breadfruit and simmer over medium heat for 20 minutes. Add the rest of sugar. Simmer until syrup resembles thin cream.

Jaow Taan Chuem (Palmyra Palm in Syrup)

Jaow Taan Chuem
(Palmyra Palm in Syrup)

Jaow Taan Chuem (Palmyra Palm) is a kind of preserved dessert from palmyra palm and castor sugar. Simmer sugar over lower heat and add palmyra palm. Continuously simmer until syrup is thick and glossy. It is served in all occasions. Jaow Taan Chuem is also used over Khaw Niew Moon which is called Khaw Niew Look Taan (glutinous rice with palm's seed topping)

Ingredients

50 palm's seeds
8 measuring cups castor sugar
4 measuring cups fresh water banana leaves

Methods

1. Wash palm's seed with pieces of banana leaves thoroughly. Wipe the outer.

2. Boil in boiling water and soak in cold water. Drain.

3. Mix sugar and water. Stir over medium heat until sugar dissolves. Add palm's seed and continuously boil in cooked syrup for 20 minutes. Add the rest of sugar. Simmer until syrup resembles thin cream.

PhutSa Chuem (Jujube in Syrup)

PhutSa Chuem

(Jujube in Syrup)

Phutsa Chuem (jujube in syrup) is a Kind of fruit preservation to vary Thai desserts. It can be kept for days and is usually served with sliced ice and syrup.

Ingredients

1 kg. Chinese jujube
8 measuring cups castor sugar
4 measuring cups fresh water

Methods

1. Unseed jujube with carving knife.

2. Soak in water for 3 hours.

3. Boil jujube in boiling water over medium heat. Remove from heat and put in cold water. Drain.

4. Divide sugar into 2 parts. Mix one with water. Simmer over medium heat until sugar dissolves. Drop jujube into syrup and simmer for 20 minutes. Add the rest of sugar. Simmer until syrup resembles thin cream.

Wun Ka – ti (Jelly with Coconut Cream Topping)

Wun Ka – ti

(Jelly with Coconut Cream Topping)

Jelly with Coconut Cream Topping is an easy to make Thai dessert. It can be served in all occasions for everybody and can be adjusted into various tastes and colours such as Coconut CreamTopping, Jelly with Pandanus leaf-scented, Fruit Jelly and Coffee Jelly.

Ingredients

1 pack (50 grams.) agar-agar Powder
16 cups water
9 cups sugar
1/4 cup concentrate pandanus leaves
2 kg. (to make 5 cups coconut cream) grated coconut meat 1 tbsp. salt 20 pandanus leaves
1 tbsp. rice flour

Methods for making jelly

1. Mix agar-agar and water. Bring to boil until the agar-agar dissolves. Add sugar and 10 pandanus leaves. Boil for another 5 minutes. Strain and set aside.

2. Mix 8 cups of the mixture in step.1 with the topping. Bring to boil. Set aside.

3. Boil the rest of the mixture. Add pandanus-leaf water. Pour into the dried tray (about 3/4 of the tray.)

4. Leave to cool

Topping

1. Mix coconut cream, salt, and rice flour together.

2. Add 8 cups of the prepared jelly mixture (in step 1 for making jelly). Add 10 pandanus leaves. Bring to boil.

3. Pour the topping onto the jelly in the tray. Leave to cool for about 2 hours, then cut into pieces.
Makes : 2 trays (12 x 12 inches.)

Khanom Tom Daeng, Khanom Tom Khaow ( Red and White Glutinous Flour Dumpling)

Khanom Tom Daeng, Khanom Tom Khaow

( Red and White Glutinous Flour Dumpling)

Khanom Tom Dang is an ancient Thai dessert in Sukothai period and is used in some ceremonies with Khanom Tom Khaow. The main ingredients of Khanom Tom Daeng are flour, sugar, and coconut. Khanom Tom Daeng is a plain flour sheet, no filling, served with grated coconut meat and simmered red palm sugar, which gives it the name "Khnom Tom Daeng."

Khanom Tom Khaow is an ancient Thai dessert in Sukothai period and is sued in some ceremonies. Its main ingredients are flour, sugar, and coconut. Khanom Tom Khaow is a flour ball filled with simmered coconut and sugar, cooked and sprinkled with white grated coconut meat which gives it the name "Khamon Tom Khaow."


Khanom Tom Daeng

Ingredients


1 kg. glutinous rice flour
4 cups water
3 coconuts
1 1/2 kg. palm sugar


Methods

1. Grate coconut meat.

2. Mix 1 cup of water with palm sugar. Stir till the sugar dissolves over the heat, add coconut meat. Stir for another 30 minutes.

3. Knead the flour by adding water gradually.

4. Form the dough from step.3 into flat, and round shape. Drop in boiling water. Remove it from the water when it is floating over. Wash with cool water, then put it in the prepared coconut meat.


Khanom Tom Khaow

Ingredients


1 kg. glutinous rice flour
200 g. rice flour
5 cups water
5 coconuts
2 kg. palm sugar
1/4 kg. maltose syrup
1 tbsp. salt


Methods of making filling

1. Grate the coconut meat.

2. Mix 2 cups of palm sugar, 1/2 cup of water, and maltose syrup together. Stir till the sugar dissolves. Add the gated coconut meat. Stir till thick. Form the mixture into small balls. Add smoke candle scent it desired.


Methods

1. Mix the two flour together.
2. Knead the flour by adding 1 cup of water at a time to make dough.
3. Cover the prepared filling with the dough.
4. Drop in boiling water till well done. Sprinkle with grated coconut meat mixed with salt.

Wun Sungkaya (Jelly with Sungkaya Topping)

Wun Sungkaya

(Jelly with Sungkaya Topping)

Jelly with Sungkaya Topping is like coconut cream Jelly. The difference is that eggs and palm sugar are added in the former dessert. Eggs and palm sugar give brown colour and some more nutritive value. ิ

Ingredients

1 pack (50gram) agar-agar powder
16 cups water
8 cups sugar
20 pandanus leaves


Methods

1. Mix the agar-agar and water. Bring to boil until the agar-agar dissolves. Add sugar and pandanus leaves. Boil for a while. Remove from heat and strain. Set 2 cups of the mixture aside.

2. Boil the strained mixture again. Add topping. Stir well. Pour into the molds. Leave to cool.


Ingredients of topping

2 kg. (to make 5 cups coconut cream) shredded coconut meat

2 eggs

1 cup palm

sugar 1 tbsp. salt


Methods

Mix coconut cream, sugar, eggs and salt together. Pour into the mixture in Step. 1. Stir well and strain through muslin.

Sweet Sticky Rice with Coconut Cream and Black Beans (KHAO NIAO TAT)

Sweet Sticky Rice with Coconut Cream and Black Beans

(KHAO NIAO TAT)

INGREDIENTS :

Dried black beans,soaked in water overnight, then boiled until tender and drained 3 oz.

Sticky rice 2 cups

Coconut milk 1 cup

Salt 1 pinch

Sugar 1/3 cup

CREAM TOPPING :

Sugar 1/2 cup

Salt 1/2 tsp.

Coconut milk 1 cup

Tapioca starch 1 tbsp. (6 servings)

1. In two separate bowls, soak the black beans and the sticky rice overnight.

2. Boil the beans until done, drain and reserve for topping.

3. Using a baking pan large enough to fit all the sticky rice, drain the rice and pour it into a baking pan.

4. In a bowl, mix together 1 cup of coconut milk, sugar and salt, making sure that all the sugar is dissolved. Pour this mixture into the pan containing the sticky rice.

5. Set the pan in a steamer and steam for 30 minutes until the rice absorbs all the coconut milk and increases in volume.

6. Combine the ingredients for the cream topping in a bowl and pour this sauce over the top of the cooked rice in the pan and return the pan to the steamer and continue to steam for 5 to 8 minutes or until the topping sets like custard.

7. Take the pan out of the steamer and sprinkle black beans over the top of the custard.

8. Let the cake cool before cutting into squares and serve.

Tips

Sticky rice is available in all Asian grocery stores. It differs from regular jasmin rice because when it is cooked it has a characteristic of sticking together and the grain is shorter and harder than regular rice, hence the overnight soaking.

Tamarind Sherbet (SHERBET MAKHAM)

Tamarind Sherbet (SHERBET MAKHAM)

INGREDIENTS :

TAMARIND ESSENCE :

Tamarind pulp 3 oz.

Water 1 cup


SUGAR SYRUP :

Granulated sugar 1 cup

Water 1 cup


TAMARIND SHERBET MIX :

Tamarind juice (essence) 1 cup

Sugar syrup 3/4 cup

Water 3/4 cup (6 servings)


1. Mix together tamarind pulp and water, in a large bowl. Using your hand, squeeze the pulp to allow the water to mix and create a thick sour liquid of tamarind pulp juice. Strain this liquid through a sieve and bring it to the boil to kill all impurities. Boil for about 10 minutes and strain this liquid through a fine mesh strainer and reserve for later use.

2. Make sugar syrup by boiling together water and sugar until all the sugar has melted. Cool and keep the syrup aside for later use.

3. To make sherbet, mix together tamarind juice, sugar syrup and cold water and place this mix in an ice cream machine and churn until the liquid turns to ice.

Coconut Cake (KHANOM BA - BIN)

Coconut Cake (KHANOM BA - BIN)

INGREDIENTS :

Grated coconut meat 4 cups
Palm sugar 2 cups
Pre-sifted glutinous rice flour1/4 cup
Rice flour 1/4 cup
Coconut cream 1 1/2 cups
Vegetable oil 2 tbsp. (6 servings)

1. Melt the palm sugar in a pot containing the creamy coconut milk. Boil this mixture until the sugar is melted, take off the stove and allow to cool.

2. Once the liquid is cool, add the grated coconut meat and both kinds of flour. Mix well.

3. Oil the inside of a baking pan with vegetable oil. Then pour the coconut mixture into this pan and spread evenly. Bake in an oven 350 F or 180 C for 30 minutes until the cake is cooked and browned on top.

4. Take cake out of the oven and let cool. Once cool, cut into squares and serve.

Tips

If you have trouble finding fresh coconut meat, desiccated coconut can be substituted. It is available in all grocery stores in the baking section. This dessert is very popular with young children.

Banana Pudding (KHANOM KLUAI)

Banana Pudding (KHANOM KLUAI)

INGREDIENTS :

Fresh banana,pureed in a food processor or blender 3cups
Freshly grated fresh coconut meat 1 cup
Pre-sifted rice flour 3 cups
Granulated sugar 2 cups
Salt 1 tbsp.
Cream of coconut milk 1cup

GARNISHES :

Freshly grated long strands of coconut meat (6 servings)

1. Mix together all the ingredients except the bananas.

2. Once everything is in a mixing bowl and well mixed, puree the bananas and immediately pour it into the mixture.

3. Pour this mixture into an either round or square baking pan and steam this pudding in a steamer for about 20 minutes or until the flour in the pudding is cooked and the pudding sets.

4. Take the pudding out of the steamer and allow to cool before cutting and serve garnished with a little of the freshly grated coconut meat and salted coconut cream.

Tips

Coconut meat can be bought from your grocery store by buying a whole fresh coconut. Crack the coconut open with a hammer and the juice will run out. The white meaty flesh of the coconut that is attached to the inside shell is the meat that you will use to grate.

Coconut cream is derived from canned coconut milk by allowing the can to sit up in a cold place. Open the can from the top and the solidified mass on top of the can is the cream. Spoon only this top part and warm it in a sauce pan; if the liquid is too thick add a little of the milk from the rest of the can.

Salted coconut cream is only the melted cream from the top of a coconut can which has been salted. If this cream is too thick, thin it out with a little coconut milk.

Creamy Lemon Nut Bars

Creamy Lemon Nut Bars

1. Ingredients

1/2 cup butter or margarine, softened
1/3 cup powdered sugar
2 teaspoons vanilla
1 3/4 cups flour, divided
1/3 cup PLANTERS Pecans, chopped
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 cups granulated sugar
3 eggs
1/2 cup lemon juice
1 tablespoon grated lemon peel
1 tablespoon powdered sugar

Nutrition Info Per Serving

Calories: 137 kcal
Carbohydrates: 19 g
Dietary Fiber: 0 g
Fat: 5 g
Protein: 1 g
Sugars: 14 g

About: Nutrition Info
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2. Cooking Directions

Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil; spray with cooking spray. Mix butter, powdered sugar and vanilla in large bowl. Gradually stir in 1-1/2 cups of the flour and pecans. Press dough firmly onto bottom of prepared pan. Bake 15 min.

Beat cream cheese and granulated sugar in medium bowl with electric mixer on high speed until well blended. Add remaining 1/4 cup flour and eggs; beat until blended.

Stir in lemon juice and peel. Pour over baked crust in pan. Bake 30 min. or until set. Remove from oven; cool completely. Sprinkle with 1 Tbsp. powdered sugar; cut into 32 bars.

Yield: 32 servings

3. Still Hungry?

Notes: Great Substitute
Prepare as directed, using lime juice and grated lime peel.

BAKER'S(R) ONE BOWL Chocolate Bliss Cookies

BAKER'S(R) ONE BOWL Chocolate Bliss Cookies

1. Ingredients

2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, divided
3/4 cup firmly packed brown sugar
1/4 cup butter, slightly softened
2 eggs
1 teaspoon vanilla
1/2 cup flour
1/4 teaspoon CALUMET Baking Powder
2 cups chopped PLANTERS Walnuts

Nutrition Info Per Serving

Calories: 102 kcal
Carbohydrates: 10 g
Dietary Fiber: 1 g
Fat: 6 g
Protein: 1 g
Sugars: 7 g

About: Nutrition Info
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2. Cooking Directions

Preheat oven to 350 degrees F. Coarsely chop 8 of the chocolate squares; set aside. Microwave remaining 8 chocolate squares in large microwaveable bowl on HIGH 2 min., stirring after 1 min.

Stir until chocolate is completely melted. Add sugar, butter, eggs and vanilla; stir until well blended. Add flour and baking powder; mix well. Stir in chopped chocolate and walnuts. (Note: If omitting nuts, increase flour to 3/4 cup to prevent excessive spreading of cookies as they bake.)

Drop rounded tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

Bake 12 to 13 min. or until cookies are puffed and shiny. Cool 1 min.; remove from baking sheets to wire racks. Cool completely.

Yield: 30 servings

3. Still Hungry?

This is the most luscious, chocolatey cookie ever! The addition of chopped nuts makes it even more decadent. A must try!

Notes: Bite-Size Cookies

Drop heaping teaspoonfuls of dough, 1-1/2 inches apart, onto ungreased baking sheets. Bake at 350 degrees F for 6 to 7 min. or until cookies are puffed and shiny. Makes about 5-1/2 doz. bite-size cookies or 33 servings, 2 cookies each.

Chocolate Almond Biscotti

Chocolate Almond Biscotti

1. Ingredients

12 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped, divided
2 cups flour
1 1/2 teaspoons CALUMET Baking Powder
1/4 teaspoon salt
1/4 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
3 eggs
1 teaspoon vanilla
1 cup PLANTERS Slivered Almonds, toasted

Nutrition Info Per Serving

Calories: 112 kcal
Carbohydrates: 16 g
Dietary Fiber: 0 g
Fat: 4 g
Protein: 1 g
Sugars: 10 g

About: Nutrition Info
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2. Cooking Directions

Preheat oven to 325 degrees F. Lightly grease and flour large baking sheet. Reserve 1/2 cup of the chocolate. Microwave remaining chocolate in small microwavable bowl on HIGH 2 minutes. Stir until chocolate is completely melted; cool slightly. Mix flour, baking powder and salt in medium bowl; set aside.

Beat butter and sugars in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Gradually add flour mixture, beating well after each addition. Stir in almonds. Divide dough in half. On floured board, shape each half into 10x2-inch log. Place, 2 inches apart, on prepared baking sheet.

Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool on baking sheet 15 minutes. Place logs on cutting board; diagonally cut each log into 18 slices using serrated knife. Place slices, cut sides down, on baking sheet. Bake an additional 20 minutes, turning biscotti over after 10 minutes. Remove to wire racks; cool completely.

Melt reserved chocolate as directed on package. Drizzle over biscotti. Let stand until chocolate is firm.

Yield: 36 servings

3. Still Hungry?

These crunchy twice-baked Italian cookies are flavored with melted chocolate and toasted slivered almonds. They're ideal for holiday gift-giving.

Notes: Tips

Storage Know-How
Store in tightly covered container up to 2 weeks.
Great Substitute
Prepare as directed, using 1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks.

Chocolate Brown-Sugar Brownies

Chocolate Brown-Sugar Brownies

1. Ingredients

2 sticks unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
4 large eggs
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1 cup pecans, coarsely chopped

Nutrition Info Per Serving

Calories: 220 kcal
Carbohydrates: 22 g
Dietary Fiber: 1 g
Fat: 14 g
Protein: 2 g
Sugars: 17 g

About: Nutrition Info
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2. Cooking Directions

Preheat the oven to 350 degrees F. Butter and lightly flour a 9-by-13-inch baking dish. In the top of a double boiler, melt the butter with the chocolate; let cool.

Meanwhile, in a large bowl, beat the eggs with the granulated sugar and brown sugar until thickened; beat in the vanilla. Using a rubber spatula, gently fold in the chocolate mixture until combined. Sift the flour over the batter and fold it in. Fold in the pecans.

Pour the batter into the prepared pan and bake for about 25 minutes, or until a tester inserted in the center comes out with moist crumbs attached. Let the brownies cool in the pan for 1 hour before cutting into squares.

Yield: 24 servings

3. Still Hungry?

Lisa loves wickedly intense chocolate brownies, like the ones in The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. F&W's version includes light brown sugar, which makes the brownies sweeter and more tender, and substitutes pecans for walnuts.

Bittersweet Chocolate Mousse Refrigerator Cake

Bittersweet Chocolate Mousse Refrigerator Cake

1. Ingredients

2 cups chilled heavy cream
1 (10 ounce) jar bittersweet chocolate sauce
1 (9 ounce) package chocolate wafers
Shaved bittersweet chocolate, for garnish


Nutrition Info Per Serving

Calories: 597 kcal
Carbohydrates: 65 g
Dietary Fiber: 2 g
Fat: 35 g
Protein: 6 g
Sugars: 27 g


About: Nutrition Info
Powered by: ESHA Nutrient Database



2. Cooking Directions

In a large chilled stainless steel or glass bowl, using a handheld electric mixer, beat the heavy cream with the chocolate sauce at medium speed until firm peaks form. Spread about 1/2 cup of the whipped chocolate cream on a long rectangular platter, to form a 3-by-10-inch rectangle.
Using a small offset spatula, spread 1 tablespoon of the remaining chocolate cream on 35 chocolate wafers and arrange them in 5 stacks. Top each stack with a chocolate wafer (you will have 6 or 7 wafers left over). Arrange the wafer stacks on their sides as close together as possible on the chocolate cream on the platter. (The wafer stacks will lie lengthwise on the platter.) Spread all but about 1/2 cup of the remaining chocolate cream all over the cake, fixing any wafers that tilt or slide.

Press a long sheet of plastic wrap over the cake, flattening the top and sides gently. Refrigerate for at least 8 hours or for up to 2 days. Refrigerate the remaining chocolate cream.

Discard the plastic wrap and frost the cake with the remaining chocolate cream, smoothing the top and sides. Garnish with the chocolate shavings. Cut into slices, wiping the knife after each cut.


Yield: 6 servings


3. Still Hungry?

Star Ingredient: The King's Cupboard Bittersweet Chocolate Sauce