Dessert -

Review www.achefshelp.com on alexa.com

Follow A Chefs Help on Twitter

Share

Home > Worldwide Recipes > Thailand > Dessert

Dessert

Recipes

Assorted Ice Sweets
[Ruam Mit]
1 cup jackfruit flesh, torn into strips 10 canned water chestnuts 2 ½ cups tapioca flour 2 cups coconut cream 1 ½ cups sugar 1 teaspoon salt 2 tablespoons red syrup 1 ½ cups boiling water 1
Banana In Coconut Milk
[Kluay Buat Chee]
10 ripe bananas ½ cup coconut cream 3 cups coconut milk 1 cup sugar 1 teaspoon salt
Black Glutinous Rice Pudding With Young Coconut Flesh
[Khao Niaw Dam Piak Maphrao Awn]
2 ½ cups black glutinous rice 1 cup coconut cream 2 cups sugar 5 cups young coconut juice 3 cups young coconut flesh, cut into slices ½ teaspoon
Candied-Nam Wa Banana
[Kluay Naam Waa Cheuam]
1 hand nearly ripe bananas (approx. 12 bananas) 2 cups clear slaked lime water 3 cups sugar 2 cups water Special utensil: - brass wok,
Coconut Custard
250-ml/8 fl oz thick coconut cream 4 eggs, beaten 100-g/4 oz sugar
Corn Pudding
[Khao Phoht Piak]
3 cups corn, thinly slice all the kernels 2 cups water 1 cup sugar ¼ cup tapioca flour 1 cup coconut cream 1 ½ teaspoons
Glutinous Rice Fingers
[Khanom Niaw]
1 cup glutinous rice flour ¼ cup rice flour ¼ cup glutinous rice 1 cup grated white coconut ½ cup palm sugar ¼ teaspoon salt ½ cup
Golden Threads
6 egg yolks 1 teaspoon egg white 450 g (1 lb/2 cups) sugar Few drops jasmine essence
Mango With Sticky Rice
225 g (8 oz/ 1 ¼ cups) sticky rice, soaked overnight in cold water 250 ml (8 fl oz/ 1 cup) coconut milk Pinch salt 2-4 tablespoons sugar, to taste 2 large ripe mangoes, peeled and halved 3
Mock Ark Shells In Coconut Cream
[Khrawng Khraeng Ka-Thi]
1 cup rice flour 2 tablespoons tapioca flour 1 tablespoon arrowroot starch ¼ cup roast hulled mung beans ¾ cup water Coconut cream:- 1 tablespoon rice flour 2 cups coconut milk ½ cup
Mock Pomegranate Seeds In Coconut Ice Syrup
[Thap Thim Krawp]
1 cup canned water chestnut, cut into small cubes ½ cup tapioca flour 150 grams sugar ¾ cup coconut milk ¾ cup water red food coloring Crushed
Mung Bean Thai Custard
[Khanom Maw Kaeng]
4 eggs 2 duck's eggs ½ cup cooked taro or hulled mung beans, mashed finely 1 cup coconut cream 1 cup palm sugar ¼ cup crisp-fried shallot slices 2 tablespoons oil from the fried shallots
Mung Beans In Sugar Syrup
[Thua Khiaw Tom Nam Taan]
1 cup mung beans 1 cup sugar or brown sugar 5 cups water
Mung Beans Pudding
[Tao Suan]
1 cup hulled mung beans ⅓ cup tapioca flour ¾ cup sugar 1 cup coconut cream ½ teaspoon salt 4 cups
Pandanus Custard Spread
[Sangkhayaa Jim Khanom Pang]
2 eggs 1¼ cups coconut cream ¾ cup sugar ¼ cup evaporated milk ¼ cup thick pandanus juice Special utensil: - a double
Pandanus Rice Balls
[Khanom Tom Bai Toei]
1 cup glutinous rice flour 2 tablespoons coconut cream 100 grams white grated coconut (for the filling) 1 cup white grated coconut (for the coating) ½ cup sugar ½ teaspoon salt ¼ cup
Poached Eggs In Ginger Syrup
[Khai Waan]
5 eggs (small size) 5 young ginger slices 1 cup sugar 3 cups water
Pumpkin In Coconut Milk
[Fak Thawng Kaeng Buat]
1 kilogram ripe pumpkin 1 cup coconut cream 4 cups coconut milk 1 cup sugar ½ teaspoon salt 6 cups clear slaked lime
Rice Balls With Poached Eggs In Coconut Milk
[Bua Lawy - Khai Waan]
1 cup glutinous rice flour 4 eggs 1 cup sugar 1 cup coconut cream, heat until hot 2 ¾ cups water
Rice Balls With Young Coconut Flesh
[Bua Lawy Sakhuu Maphrao Awn]
Tapioca balls:- 1 cup small tapioca pearls ¼ cup coconut cream 1 cup young coconut flesh ½ cup very hot water Coconut cream:- 2 cups coconut milk 1 tablespoon rice flour 150 grams
Rice Pudding With Longans
[Khao Niaw Piak Lamyai]
2 cups glutinous rice 500 grams sugar 1 cup coconut cream 5 cups water 50 fresh or canned longans ½ teaspoon
Steamed Banana Cake
[Khanom Kluay]
2 cups banana, mashed finely 1 cup coconut cream ½ cup coconut milk 1 cup shredded coconut ⅛ teaspoon salt ½ cup rice flour 1 cup tapioca flour ½ tablespoon arrowroot starch ½ cup
Steamed Butterfly Pea Cake
[Khanom Dawk Anchan]
1 cup rice flour 1 tablespoon arrowroot starch ¾ cup sugar 1 cup butterfly pea water ¾ cup water Topping:- 1½ cups coconut cream 5 tablespoons rice flour ¼ teaspoon mung bean flour
Steamed Pandanus Cake
[Khanom Thuay]
1 cup rice flour 2 tablespoons mung bean flour 6 tablespoons arrowroot starch 1 cup palm sugar 2 cups coconut milk ½ cup pandanus juice Topping:- 4 cups coconut cream ½ cup rice
Steamed Pandanus Tapioca Pearl Cake
[Yok Manee]
1 cup small tapioca pearls 2 cups grated white coconut ½ teaspoon salt 1 ½ cups sugar 3 tablespoons tapioca flour 2 cups water ½ cup thick pandanus juice Special utensils: - foil
Steamed Pumpkin Cake
[Khanom Fak Thawng]
3 cups pumpkin, grated finely ½ cup coconut cream 1 cup coconut milk ¼ cup tapioca flour ½ cup rice flour ½ tablespoon arrowroot starch ¼ cup sugar ⅛ teaspoon salt Special
Steamed Tapioca Cake
[Khanom man sampalang]
4 ½ cups grated peeled tapioca root ¼ cup coconut cream 1 ½ cups grated coconut flesh 1 tablespoon corn flour ¼ teaspoon salt 1 cup sugar 1 cup water Special utensils: - porcelain
Steamed Taro Cake
[Khanom Pheuak]
1 cup taro, cut into small cubes 1 cup rice flour ⅓ cup tapioca flour 1 cup grated coconut flesh ¼ cup grated coconut flesh (for topping) ¼ teaspoon salt ½ cup sugar ¾ cup water
Stuffed Crescents With Mung Bean Fillings
[Khanom Thua Paep Bai Toei]
1 cup glutinous rice flour 2 tablespoons coconut cream ¼ cup thick pandanus juice Fillings:- ¼ cup mung beans, hulled 200 grams white grated coconut 3 tablespoons roast white sesame
Sweet Potato In Coconut Milk
[Man Kaeng Buat]
1 kilogram sweet potatoes 500 grams sugar 1 cup coconut cream 7 cups coconut milk 1 teaspoon salt 6 cups clear slaked lime
Sweet Potato In Ginger Syrup
[Man Tom Khing]
500 grams sweet potatoes 1 cup sugar 4-5 mature ginger slices 4 cups water
Tapioca Pearls Pudding With Young Coconut Flesh
[Sakhuu Piak Maphrao Awn]
1 cup small tapioca pearls 1 cup coconut cream 1 cup young coconut flesh, slice thinly 1 cup sugar 1 teaspoon salt 4 cups
Taro Balls In Coconut Milk
[Bua Lawy Pheuak]
2 ½ cups glutinous rice flour 1 ½ cups steamed taro, mashed finely 3 ½ cups coconut milk ½ cup coconut cream 1 ¼ teaspoons salt ¾ cup sugar 1 cup
Taro In Coconut Milk
[Pheuak Kaeng Buat]
1 kilogram fragrant taro 1½ cups sugar ½ cup palm sugar 2 cups coconut cream 5 cups coconut milk 1 teaspoon
Thai Custard In Young Coconut
[Sangkhayaa Maphrao Awn]
2 young coconuts 2 cups duck's eggs 1 cup sugar 1 cup palm sugar ½ teaspoon salt 500 grams white grated coconut 3-4 pandanus leaves, cut into short strips Special utensil: - a
Thai Custard With Pumpkin
[Sangkhayaa Fak Thawng]
1 small pumpkin (about 200 grams) 4 eggs ½ cup coconut cream ¾ cup palm sugar Pandanus leaves, cut into 6" length Special utensil: - a steamer,
Thai Sweetmeats
55 g (2 oz) split mung beans, rinsed 45 g (1 ½ oz/ ½ cup) desiccated coconut 1 egg, separated 115 g (4 oz/ ½ cup) palm sugar, crushed Few drops jasmine
Two-Tone Layers Cake
[Khanom Chan Bai Toei]
½ cup rice flour 1 ¾ cups tapioca flour 2 ¾ cups coconut milk 1 ¾ cups sugar ¾ cup water 2 tablespoons thick pandanus juice Special utensils: - an 8"x8" aluminum pan, a
Young Coconut Flesh In Coconut Cream
[Maphrao Awn Lert Rot]
1 cup tapioca flour 2 cups young coconut flesh, cut into thin strips 1 cup coconut cream 1 teaspoon salt 1 cup sugar 2 ¾ cups water Special utensils: - a brass

Get Chitika | Premium

A Chefs Help Menu

Ab Workouts