Thai Food Dessert: Pandanus Jam (Sung Khaya Bai Toey)

Sungkhaya Baitoey

Pandanus Jam - Sung Khaya Bai Toey


1/2 cup concentrated pandanus juice
1/2 cup coconut milk
3 tbsp. sweet condensed milk
3 tbsp. sugar
2 tsp. wheat flour
1 yolk

Cooking Instructions:

1. Mix concentrated pandanus juice, coconut milk, sweet condensed milk and sugar in a bowl. You may add more sugar if you like it sweeter.

2. After that, add yolk and wheat flour. Mix it very well. Then, pour it on white cloth filter.

3. Put it in a glass bowl that is used for microwave. Wave it on high without closing the bowl for 1 minute.

4. Bring it out to stir and wave it again for 1/2 minute.

5. Bring it out to stir again and wave it for another 1/2 minute.

6. After that, leave it cool off. Serve with bread.

This is the jam Thai people love to have it with bread or fried bread in the morning. When I was at Ubon Ratchathani University, there is a cafeteria I worked as a part-time job and it was the place where I learn how to make this jam. We served Sung Khaya Bai Toey (Pandanus Jam) with steamed bread and it had sold out before midnight of everyday.

Try it 🙂 it tastes really good.

Sawasdee Ka - Joy

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 Dessert: Gluay Buad Chee (Banana Dessert)

Thai food dessert - gluay buad chee (banana dessert).

Gluay Buad Chee – Banana Dessert


10 Pisang Awak banana (half ripe) if you get the one that is too ripe, the result you get will be too soft ( I like it like that though)

3/4 cup sugar

1 tsp. salt

1/2 thickest coconut cream

3 cup coconut milk


Cooking Instructions:

1. Peel and cut the bananas into 4 pieces.

2. Put coconut milk in a pot. Wait until it’s boiling, then add babana pieces. Cook for 7 minutes.

3. Now, add sugar and salt. Stir until the sugar is dissolved.

4. After that, add thick coconut cream. Turn off the fire.

5. You can serve it hot or cold as you like. We store it in the refrigerator for 15 minutes to make it cold.


Gluay Buad Chee or Banana Dessert, which means whole bananas boiled in coconut cream, is my favorite dessert since I was young. I like the banana not too soft so when I cook it I usually use bananas that only turn ripe for about 10%. However, to use 70-80% ripe banana will give you a naturally sweetness from itself and 90% ripe will make the food too soft. 🙂

We can also apply this menu with pumpkin and taro. 🙂

I love them all!!

Ps. Watch my video in youtube of how to make this recipe but with pumpkin.

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. 🙂 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. 🙂

Sawasdee Ka - Joy