Thai Dessert: Black Sticky Rice (Kao Niew Piak Sai Phuek)

Kao Niew Piak Sai Phuek – Black Sticky Rice with Coconut Milk and Taro


3 cups black sticky rice (uncooked)
3 cups taro cut to dice shape
1 cup sugar
1 cup palm sugar
2 cups coconut milk
2 tsp. salt
5 pandanus leaves (cut short)
5 cups water
1 cup limestone water


Cooking Instructions:

1. Soak black sticky rice in hot water for 12 hours.

2. Soak taro in limestone water 10 minutes and rinse well.

3. Next, boil pandanus leaves with 5 cups of water. When it’s boiling, add black sticky rice and cook for 30 minutes on low heat. Keep stirring. Don’t let it burn.

4. When the rice is very soft remove the leaves.

5. After that, add taro, sugar, palm sugar. Mix well and remove from the stove.

6. Then, boil coconut milk. Add salt and let it boiling. Don’t forget to keep stirring.


Remove from the stove when it’s boiled. Pour it on top of black sticky rice when you serve.

Sawasdee Ka - Joy

Thai Dessert: Gluay Kaek (Deep fried banana with shredded coconut and sesame)

Gluay Kaek (Deep fried banana with shredded coconut and sesame)


10 banana (peeled and cut)
Choose the one that is not too ripe
10 pieces potatoes
10 pieces taro
2 cups rice flour
2 cups wheat flour
1 tsp. salt
3 tbsp. sugar
1 cup shredded coconut
2 tbsp. roasted sesame
2 glasses water
2 cups vegetable oil
2 cups limestone water


Cooking Instructions:

1. Mix 2 type of flour, salt and sugar altogether in a big bowl.

2. Add shredded coconut and sesame.

3. Soak cut banana, potato and taro into the limestone water. This way will help make the banana, taro and potato get not too soft when you fry them.

4. Heat the pan and add vegetable oil.

5. Dip the banana into mixed flour and then deep fried in hot vegetable oil.

6. Wait until it turns gold then remove from the pan. Do the same to potato and taro.

Sawasdee Ka - Joy

Thai Food Recipe: Gratong Thong (Golden Vessel)

Thai Food Recipe: Gratong Thong - Golden Vessel

Gratong Thong (Golden Vessel)


1 cup wheat flour
1/2 cup rice flour
6 tbsp. coconut cream
1 duck egg
1 and 1/2 tsp. salt
1 cup lime water
2 cup vegetable oil


1/2 cup minced pork
1/4 cup sliced into small piece carrot
1/4 cup sliced potato
1/4 cup sliced green pea (optional)
5 coriander roots
12 cloves garlic
1 tsp. Thai pepper
1/2 tsp. salt
1/3 cup olive oil
1 tbsp. soybean sauce
1/2 tsp. sugar


Cooking Instructions:

1. Sieve the wheat flour, rice flour and salt together once.

2. Combine it with coconut cream and duck egg. Then mix well.

3. Gradually add lime water and sift it.

4. Heat the pan and add 2 cup vegetable oil. Steep the vessel block in hot vegetable oil.

5. Wait until it vessel block gets hot then dip it into the mixed flour. Make sure the flour only stick to the outside part of the block.

6. Then fry the mixed flour until it turns gold.

7. Remove the golden vessel. Continue frying the golden vessel until you use up the mixed flour.

Be patient while you are cooking this vessel. ๐Ÿ™‚ It’s going take a long No, wonder I sometimes spend 2 hours on cooking!! Anyway, I think it is so much fun.

After you finish the golden vessel, here is how to cook the stuffing.

1. Ground coriander roots, garlic, Thai pepper and salt altogether.

2. In a different pan, put 1/3 cup olive oil and use medium heat.

3. When the pan is hot, add grounded coriander, garlic, Thai pepper and salt in the pan. Then fry until it smells aromatic.

4. Next, put pork, carrot, potato, and green pea. Add soybean sauce, and sugar. Cook for 15 minutes.

Serve with golden vessel and sweet Chinese plum sauce or ketchup. I think children will like this Thai food menu. ๐Ÿ™‚

Sawasdee Ka - Joy

Thai Food Dessert: Maprao Gaew (Shredded Coconut Glazed with Sugar)

Maprao Gaew -ร‚ย Shredded and Dried Coconut Glazed with Sugar


3 cup overripe coconut
3 cup coconut palm sugar


Cooking Instructions:

1. Scrape the coconut. Make it long with about 1cm. wide.

2. Simmer the coconut palm sugar until it’s dissolved.

3. When it’s boiling, add scraped coconut. Mix well.

4. When it’s getting to dry. Remove it to a tray.

5. Use fork to roll it as big as one bite. Leave it until the sugar is dry and stick to the coconut. Do the same thing with the rest.

If the coconut doesn’t get solid later, that means you took too short time on simmering.

Sawasdee Ka - Joy

Thai Dessert: Woon Maprao on Young Coconut in Jelly

Young coconut in jelly - woon maprao, a most excellent Thai dessert.

Woon Maprao On – Young Coconut in Jelly


2 tbsp. gelatine
5 cups water
1 and 1/2 cup sugar
1 cup young coconut
1 cup coconut juice


Cooking Instructions:

1. Dissolve gelatine with water. Boil it for 20 minutes.

2. Add sugar and wait until it’s dissolved. Then, pour it over the filter cloth.

3. Simmer it for 5 minutes.

4. Add young coconut and coconut juice.

5. Pour it in a block or back into the shell (cut the shell like in the photo). Then, leave in refrigerator until it gets solid.

Today is the first day we start Song Kran Festival in Thailand, the festival that we splash water to refresh each other from the hot sunshine. After we enjoyed the festival, I think about food. haha :p

Believe it or not, we spent all day (8 hours) splashing water. Activities concerns with water really make us hungry and there is nothing that is better refreshing our stomach than cool Woon Maprao On or Young Coconut in Jelly. ๐Ÿ™‚ So, when we got home, I ran toward the kitchen.

I also think about Coconut Milk Jelly for tomorrow ๐Ÿ™‚

Sawasdee Ka - Joy