Joy’s Thai Food Recipe & Dessert Blog!

Talking about what is the most expensive Thai dessert that I think available in Thailand morning market and people tend to not buying it because because they really want to save it for a very special occasion, it is Foy Thong.

Foy Thong is the most expensive Thai dessert among many other Thai dessert that available for you to choose in the market. Not talking about the high-end food store but a local market where everything you buy is lying on a concrete counter where the sellers are comforting themselves with electric ceiling fan.

And yes, you can buy this dessert for only 20 Baht!

Foy Thong, was originally introduced to Thai people by the Portuguese Republic. It has the word Thong which mean gold in it, as wishing that it will bring luck and prosperous life.
You will need:
Brass  pan
1 pair of long chopstick
wooden turner

Banana leaves
white filter cloth

Prepare:
1000 gram sugar
1000 gram water with Jasmine essence [made it naturally by soak jasmine in the water for 1 night. Use regular water if you don't have jasmine.]

7 eggs from chicken
7 eggs from duck
1 tbsp. vegetable oil
4 tbsp. white part that was left in the egg’s shell (or not more than 4 tbsp.)

Cooking Instructions:

1. Let’s prepare the eggs first. Separate the yolks from the white part using your hands. Do this with everyone of them. Now you get 7 yolks from chicken eggs and 7 from duck eggs. Use spoon to stir the eggs gently so it blended well together. Use the tea spoon to scratch the white part that was left in the egg’s shell and pour it in the yolk mix we got from earlier.

2. Cover a big bowl with white cloth filter. Use 2 layers is giving a better result. If you have only one piece, that’s fine too. Now pour the egg mix over the white cloth filter and squeeze it out into the bowl. Leave this aside and let’s make the syrup.

3. In a brass pan, mix the water with add sugar. Stir until you see the sugar is quite dissolved. Now, heat it with maximum heat until the sugar is completely dissolved. When you put it on the stove to heat it up, don’t stir too much or it will turn out crystal-like coating on your Foy Thong.  Whenever the sugar is completely dissolved, lower the heat down to minimum. Boil the syrup 20 minutes approximately.

4. While we wait, make the banana leave to be in cone shape. Leave a little hole at the end, so the egg mix can get through smoothly. Now, test it by pouring the egg mix into the cone. Use your finger to cover the other end first, then let it go and see if the egg mix getting through the hole smoothly. If it does going and stop in the middle, you might want to make the hole bigger or make a new cone.

So much to do right?? Let’s take a break

5. Ok! now, looking at the syrup after you boiled for 20 minutes. The syrup must be boiling hard but only with low heat. You can tell by looking at the bubbles it makes. The smaller the bubbles are, the better.

6. Next, over top of the boiling syrup, add eggs mix into the cone and use your finger to close the end of it. Then, remove your finger and gently pour the eggs in boiling syrup. This step, you have to pour it in a circle and make it 30-40 round.

7. Let it sit in the syrup for a while and then you can use one of your chopstick to pick it up. Don’t squeeze, just insert the chopstick under the egg and then pull it of. You may want to use the chopstick to pull and swing it in the syrup first to make your Foy Thong come out neat in one flat piece.

8. Lay it on the plate and that is it!

Things to remember:
As you are making Foy Thong, the syrup will become thicker by time. You should add 1-2 tbsp. water at a time to make sure that the syrup won’t be too thick for the next round to pour the egg mix in it.

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PART ONE

Prepare Ingredients to cook filling:
2 cups of steamed mung bean
250 ML of scent of candle coconut milk (use regular one if you can’t find this)
1/4 tsp. salt
1 tbsp. palm sugar

…………………

PART TWO
Prepare the flour to make Bua Loy balls:

[Yellow Bua Loy Balls]
1 cup glutinous rice flour
2 pieces of steamed pumpkin
some hot water

[Purple Bua Loy Balls]
1 cup hot concentrated purple cabbage juice  (Slice then boil it with 1 cup of water to get the blue color out of it)
1 cup of glutinous rice flour

[Green Bua Loy Balls]
5 pandanus leaves (Slice then boil it with 1 cup of water to get the green color out of it)
1 cup of glutinous rice flour

…………………

PART THREE
Ingredients to prepare the coconut milk:
250 ml regular coconut milk
1 tbsp. palm sugar
1/4 tsp. salt

…………………

Cooking Instructions:
1. Take ingredients from Part One. Add mung bean into a hot pan use low heat. Pour scent of candle coconut milk just a little, don’t pour all of it. This is to make the mung bean turn soft and thick like a mash potato. So, adding little by little and keep stirring are the key. Now change the heat to medium, add palm sugar and salt, then keep stiring.

Keep doing this until the mung bean is look like a mash potato.

Now let’s call it mashed mung bean. (^_^) As you can see from the photo, it is not too soft and not to thick to make it into a small ball right?? Can you prepare small mung bean balls as in the next photo?

Anybody who doesn’t like the mung bean or too lazy to make it, just skip this step.

2. Now, mix the ingredients from Part Two. Start with yellow Bua Loy. Here, you only have to add very small amount of water because the pumpkin is juicy by itself. Knead the flour very well until it get soft. Last, cover it with wet white cloth for 10-15 minutes.

Next, purple Bua Loy, mix concentrated purple cabbage juice with glutenious rice flour. Add the juice little by little. Then, do the same as what we did with the yellow Bua Loy.

The green Bua Loy is also applied with the same cooking instructions.

3. After leaving the flour to raise for 10-15 minutes, make a small ball of your thumb size. Then flatten it. Add mung bean ball in the middle and wrap the flour around it. Now, do this until you finish either the mung bean balls or the flour.

4. Leave those Bua Loy with mung bean filling aside and let’s do the sweet coconut juice from the ingredients in Part Three. Heat up the coconut milk with low heat then add palm sugar and salt. Now Keep stirring until the sugar melt and the coconut milk is boiling. Then, turn off the fire and remove it from the stove.

5. Boil the Bua Loy balls in boiling water. Watch… the balls were first sink into the bottom of the pot. When it’s done, the Bua Loy balls will float to the top. As soon as it does that, remove it quickly and dump it in to the sweet coconut juice we made from step 4.

6. Serve when the dessert is cool off.

It took me 2 hours to make all of this for one dessert! To have the picture in your mind of how to make this Thai dessert Recipe, here’s my video on Youtube.

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Prepare:

1/2 kg. Ripe durian (pick the one that is very ripe)

8 tbsp. sugar

1/2 tsp. salt

Cooking Instructions:

1. Mix durian and sugar into the pan. Use low heat and stir until it gets thick.

2. Notice when you stick your finger on it, it won’t get on your finger.

The durian meat which is too ripe will have some juice that will help the jam not to get burn on the stove. Anyway, keep stirring and always use low heat.

Hard work, you will get a big arm muscle as a benefit. :p

3. When it is ready. Leave it cool off and pack in a container.

I don’t know what to call this call of dessert as the way we cook is like western food called Jam but actually, Durian Guan is much more sticky and dry. It is how we preserve the durian that was too ripe and can not be sold. With this way we can keep it in the fridge for a long time, as for our next enjoyment.

I love this dessert so much!

Last few days, when I found it at our favorite food store, I almost jumped on it and screamed (in my mind).

I would scream louder because the price was so cheap! but I didn’t…hehe

My husband was there too, I didn’t want to embarrass him. :p

Well, 10Baht/piece the cheapest price I have ever seen. (about 33 cents usd) If I were going to get it from the Isaan, it would be around 100 Baht?? I don’t know the exact rate but I am sure that this dessert is not the kind that you can have it everyday in my hometown.

The one that I got from the store was too brown because of it was made from a different Durian type. The best durian to make on this recipe is called Mon-Thong, the color will be yellow not dark like in this picture. The taste is like chewing gum but good thing is you can swallow it.

Note from Vern:  The bad thing about it is that you need to handle the durian in your kitchen to make the jam. Durians have a smell like sulfur and spoiled eggs… and boiling broccoli. I hope you’re getting a good visual image of the faces of your family members and neighbors as you’re making this – if you’re lucky enough to find some durian in the Asian market in your town. Durians are brown and rather large – watermelon or larger size. They have spikes on the outside. Brown skin on outside… yellow on inside. The taste – is amazing. I love it – but many foreigners are turned off by the smell. Oh well, more for us!

See my next post on Durian Chips soon!

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Sweet Stuffed Dough, Kha Nom Sai Sai or Kha Nom Sod Sai

Kha Nom Sai Sai or Kha Nom Sod Sai
Sweet Stuffed
ขนมใส่ไส้ หรือ ขนมสอดไส้

Prepare the Flour:

2 cup black sticky rice flour
2 cup white sticky rice flour
1 and 1/2 cup warm water

Cooking instructions:

1. Mix two kinds of flour together. Pour only a small amount of warm water while you are kneading the dough. Knead until the flour gets soft and roll it to 1/2 inch size. Use wet white cloth to cover the dough.

Now prepare the topping part:

1 kg. Scrapped coconut
1 cup rice flour
1 tbsp. salt
6 cup flower water

2. Make coconut milk from 6 cup of flower water squeeze with scraped old coconut and pour on the filter to get just the milk part.

(Flower water: Soak the flower in water and keep it seal for one night)

I know this step sound messy. You can just use instant coconut milk. Choose the thick kind.

3. Add rice flour with the coconut milk and boil it on low heat. Keep stirring until it gets thick. Be careful, don’t let it gets sticky in a ball shape.

Leave the topping pot inside a bigger pot of hot water so that the topping will be warm all the time. It will be easier when you drop it over the white dough.

Prepare the inside stuffing:

1 cup scrapped old coconut
1 cup palm sugar
1/2 cup water

4. Mix scrapped old coconut with palm sugar and water altogether in a pot. Put it on low heat and boil. Keep stirring until it gets sticky enough to roll to a ball shape.

5. Remove from the stove. Leave it cool and make it a small ball shape of 1/2 inch. Put them in a big container and fumigate with candle smoke.

After you have prepared the 3 main ingredients, follow these steps.

1. Flatten the flour from number 1 and put the fumigated sweet stuffing in the middle. Make it in ball shape. Hide the stuffing inside the white dough.

2. Put 1 tsp. of topping on the banana leave and place the ball on it. Pour another 2 tsp. of topping over the ball.

3. Wrap the banana leaves. Attach the leaves with toothpick. (Consult a nearby wrapping supervisor for instructions… haha.. I don’t know how to explain)

So sad, I was not a professional video maker. I blocked the camera, when I tried to show how to wrap food with banana leaves.

Look for my Ho Mok Gai Sai No Mai video on youtube for how to wrap. To skip this difficult part, you can use a small cup made from ceramic.

4. After that, steam in boiling water for 10 minutes.

I introduced this dessert to my German colleague at lunch time after we finished our meal. She loved it and also when I introduced it to my husband he said the taste is good.

So, I shouldn’t miss introducing it to you!!

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Coconut Flavored Ice-cream
Ice-cream Gati Sod

ไอศกรีมกะทิสด

Thai style ice-cream has almost the same main key as the ice-cream in all around the world. We mix fruit with coconut milk, syrup, lemon juice, and salt. Put it in the freezer and blend. Then put it back in the freezer, take it out and and blend it again. Do like this many times until the ice-cream gets soft.

Prepare:

4 cup thickest coconut milk
3/4 cup coconut milk
3/4 cup sugar
2 gelatin
1/4 tsp. salt
1/4 tsp. green noodle (optional)
1/4 cup jack fruit
1/4 cup cooked taro
1/4 cup candied palm nut
3 cup water
1/4 cup sticky rice mixed with coconut milk
1/4 cup boiled potato in syrup
1/4 cup bean with red-brown seeds
1/4 cup cut bread
1/4 cup roasted peanut

Cooking Instructions:

1. Pour 3/4 cup coconut milk in the pot. Cut gelatin in small pieces and add it into the pot.

2. Leave it until the gelatin gets soft. Now, heat it on the stove in low fire and stir until it is dissolved.

3. Remove from the stove and leave it cool off.

4. Then, in a different pot mix 4 cup thickest coconut milk with sugar and salt.

5. Put coconut milk from step 3 and 4 together in stainless pot and mix very well.

6. Put the pot in a freezer. When it is hard, blend it in the blender. After that, put in back in a stainless pot and keep it in the freezer again.

7. Do step 6 about 10 times. Blend it finely until it is soft.

Use green noodle, jack fruit, cooked taro, candied palm nut, sticky rice mixed with coconut milk, boiled potato in syrup, bean with red-brown seeds, cut bread, roasted peanut as topping. Anything you wish!

If you have ice-cream maker machine, I bet it must be a lot easier!

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Sugar Palm Cake, in Thai, Khanom Taan

Sugar Palm Cake

ขนมตาล
Khanom Taan

Prepare:

4 and 1/2 cup rice flour
1 cup ripe sugar palm fruit (squeeze the meat)
4 and 1/2 cup coconut milk
3 cup sugar
3 cup scraped coconut (overripe)
1 tsp. salt

Cooking Instructions:

1. Crush the sugar palm fruit with water in a bowl. Put all of juice in a filter cloth bag and squeeze. Leave it in the refrigerator for 24 hours.

2. Boil coconut milk with sugar. When it’s boiling, turn off the fire and leave it cool off.

3. In a big bowl, mix sugar palm meat from step1 with rice flour and coconut milk from step2.

4. Knead well. Make sure it is really soft. Leave it outside for 4 hours. Put wet white cloth over top.

5. Cut banana leave and make a small cup from it. Pour the mix in banana cups or ceramic cups if you can’t make one.

6. Mix scraped coconut with salt and dress it over top the cake.

7. Steam on boiling water for 15 minutes.

Tips:

When the dough is ready, you will see bubbles on it. Make sure you don’t leave the dough outside too long because it will be sour after you cook. Add 1 and 1/2 tbsp. baking powder to safe time and make it fluffy, with this amount you can make 130 small cups of sugar palm cake.

Have fun!

\(^v^)/

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Pandanus Jam), in Thai, Sung Khaya Bai Toey

Pandanus Jam
สังขยาใบเตย
Sung Khaya Bai Toey

Prepare:

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. Joy \(^v^)/

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Swan Eggs, in Thai, Kanom Kai Hong

Swan Eggs (fried dessert balls like doughnuts almost)

ขนมไข่หงษ์
Khanom Kai Hong

Prepare:

3/4 cup lime water
1/2 cup steamed and mashed pumpkin
3 cups sticky rice flour
1 and 1/2 cup rice flour
1 tbsp. salt
1/2 cup coconut milk
1/2 cup sugar
3 cups mung bean (steamed and grounded)
1 bottle of vegetable oil

Stuffing:

1/3 cup vegetable oil
2 tbsp. minced onion
1 tbsp. pepper
1 tbsp. minced coriander roots

Sugarcoat:

1 and 1/2 cup sugar
Water

Cooking Instructions:

1. Mix two kinds of flour altogether. Knead it with pumpkin and gradually add lime water and milk while you knead it.

2. Knead it very well and make a ball of 1 inch size.

3. Now make the stuffing.

4. Ground coriander roots, onion and pepper very well. Heat the pan and add vegetable oil in it. Fry until the mix turn yellow.

5. Add mung bean, which is already cooked and mashed, in the pan. Mix well.

6. Next, add sugar and salt. Stir it until the stuffing get dry and you can make a ball from it.

7. Roll it into a ball, a little smaller than the first ball you made from flour.

8. Flatten a flour ball. Place stuffing in the middle and wrap it into a ball again. Make sure you don’t see the stuffing when you finish.

9. Deep fry in hot vegetable oil. Remove when it turns to yellow.

10. Mix sugar with water. Boil it until the syrup gets very thick. Dip the fried ball into it and remove it to the tray.

11. When it’s dry, you will see the white sugarcoat. Leave it cool off.

Don’t eat too many!

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Rainbows Jelly in Thai, Woon Sai Roong

Rainbow Jelly

วุ้นสายรุ้ง

Woon Sai Roong

Prepare:

2 tbsp. gelatin powder
10 cups water with jasmine flavor
3 cups sugar

Coconut Layers:

2 tbsp. gelatin powder
4 cups water with jasmine flavor
6 cups thick coconut milk
1 and 1/2 cup sugar
2 tsp. salt
1/4 cup rice flour

Color Jelly layers:

1/2 cup concentrated pandanus juice
2 tsp. coffee
2 colors of food coloring (pink, yellow)

Cooking Instructions:

1. Add gelatin and sugar in water. Boil it until they are dissolved.

2. Divide it into 4 cups and mix with the food coloring, pink, green, yellow and brown from coffee.

3. Dissolve gelatin and sugar in boiling water to make the top surface. Mix coconut milk, sugar, salt and rice flour together in a bowl. Pour it in a gelatin pot. Cook until it’s boiling. Remove from the stove.

4. Now, in any shape tray, pour gelatin as the color you like while the gelatin is still hot. I will pour coffee jelly first, coconut milk, pink and then coconut milk again, then yellow follow by coconut milk one more time, green jelly from pandanus juice and the last top layer is coconut milk.

5. Leave it cool in refrigerator for 20 minutes. After that, eat!

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