Thai Dessert: Thai sweet rice with peanut and sesame กระยาสารท (Gra ya sart)

กระยาสารท Gra ya sart (Thai sweet rice with peanut and sesame)

 

Prepare:

1 cup steamed rice (sticky rice or jasmine rice)
(Optional = Crisp rice or Roasted Oatmeal)
1 cup palm sugar
1/2 cup roasted peanut
1/4 cup roasted sesame
2/3 cup coconut milk
1/4 cup coconut cream
1/8 cup Glucose Syrup

 

Cooking Instructions:

1. Spread steamed rice on a tray. Leave it dry with the sunshine outside or just leave it in the house.

2.  Roast dry rice in a pan. Wait until it is crisp and turn a little brown then remove from the pan. To skip this step you can get crisp rice in a box. :) Any brand will be fine.

3. Next, keep crisp rice roasted peanut and roasted sesame in closed container. Light the candle and place it on ceramic cup first and then close the container. The smoke from candle will make it smell nicer when you eat. Leave it there for half day or one night. (You can skip this step, if you are too lazy. :p)

4. Now, heat the pan on low fire. Add coconut milk and palm sugar. Stir until it gets thick. Add coconut cream and stir again until it gets thick.

5. After that, add Glucose Syrup.

6. Add crisp rice, roasted peanut and roasted sesame. Mix well. Use low heat all the time. This step will be a little bit hard but don’t worry you can build up your arm muscle. :)

7. You shouldn’t let it get too dry because after it cool off, the dessert will be very hard and it could break your tooth.  :p

8. Remove from the stove and put them in a tray. Cut to small shapes. You can pack it in plastic bag and we can store it for next couple days.

This is one of my husband’s favorite Thai desserts.

Thai sweet rice is originally made as holy rice to offer to the monks on the end of October. (Usually rice from the first harvest)

For this occasion, we believe that anything we offer to the monks will get to our pass away relatives and they will be able to receive it.

We, Thai people, would pack the dessert in banana leaves and give to the monks at the temple. :)



\(^_^)/ Enjoy eating!

Thai Dessert: บัวลอยไข่หวาน Bua Loy Kai waan (Sweet Eggs Desert)

บัวลอยไข่หวาน Bua Loy Kai waan (Sweet Eggs Desert)

บัวลอยไข่หวาน
Bua Loy Kai 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 salt
3 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.

\(^v^)/ have a nice day naka

JOY

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

ข้าวเหนียวเปียกใส่เผือก Kao Niew Piak Sai Phuek (Black Sticky Rice with Coconut Milk and Taro)

ข้าวเหนียวเปียกใส่เผือก

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

 

Prepare:

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.  :)

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

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

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

 

Prepare:

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.

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