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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Many times, I bet that you have noticed Thai dessert has a unique scent even when you were chewing it in your mouth. A scent of candle is the answer for that. Looking close into it, the scent of candle in the coconut milk is not just the only long time secret of cooking that was transfer from generation to generation but scents of flowers as well included in the recipes.

I am going to write about the Scent of Candle Coconut Milk first.

Wait for a second!!! Scent of Candle is not a smell of smoke! Then, How to make Scent of Candle Coconut Milk? Here’s how we do it.

Prepare: A ceramic container – must have a lid
good quality candle
small aluminum cup
coconut milk

Instructions:

1. Pour coconut milk in a ceramic or glass container. Do not use the plastic box or anything plastic because there’s a chance that it will catch on fire. Importantly, the plastic will absorb all the aromatic smell and mix it up with it own plastic scent and then your coconut milk will have a strange plastic smell instead of candle.

2. Light the candle and lay it on the small aluminum cup. Let the fire burn the wax a little bit. Now, float the cup on top of coconut milk. Blow the candle off. Important thing to remember, you should chase away the very black smoke which you will get as the first result after you blow the candle off. That one I call it “smoke”. what come later is a scent of candle.

After you chase away the black smoke, quickly shut the lid and leave it like that for 10-15 minutes. Then, repeat this 3 times.

If you don’t want to go through all this mess (like me), Chao Koh Brand is you solution. I don’t get any commission for advertising their product on my blog… but hey! They are really thoughtful of creating the wonderful artistic scent of Thai dessert. I have a big

This video is not showing hot to make Scent of Candle coconut milk. It is just Thai TV commercial from Chao Koh brand

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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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Thai Food Dessert: Bean Curd and Fruit Cocktail

Thai food dessert – this one is really delicious and yet simple to prepare. It is a staple dessert in Thailand, it is available at all the Thai-food open markets! Enjoy….

Tao Huay Fruit Salad (Bean Curd and Fruit Cocktail)

Prepare:

1 tbsp. gelatin
1/2 cup condensed milk or soy milk
1 cup water
1 tbsp. vanilla flavour (you may use almond, strawberry, jasmine or any flavour you like)
3 tbsp. sugar

Instructions:

1. Mix gelatin with water and boil it.

2. When it’s boiling, add sugar and then mix well.

3. Add milk then stir for 5 seconds. Turn off the fire.

4. Put vanilla flavour. Mix well then pour it into a cute cup.

5. Leave it cool in refrigerator about 20 minutes. Serve with fruit cocktail on the top.

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Thai Dessert: Kao Niao Piak Lumyai (Sticky Rice with Lumyai and Coconut Milk)

Prepare:

1 cup uncooked sticky rice
2 cups lumyai meat (longan) or as much as you like
2 cups coconut milk
1/2 cup sugar
1/2 tsp. salt
2 pandanus leaves (cut 1 inch)

Cooking Instruction:

1. Cook sticky rice in boiling water. The water should be above sticky rice for about 2 inches. Use loe-medium heat.

If you can find Kiao Ngoo sticky rice, it will be the best. If not, then don’t worry about it. You can use regular sticky rice for this dessert.

2. Keep stirring the rice and don’t let the rice too dry or too juicy. Be careful, the rice may get burnt at the bottom of the pot.

3. Add pandanus leaves. Cook for 20 minutes. Notice the rice. When it’s cooked, you will see the rice gets bigger. Remember to keep stirring the rice.

4. Now, Add sugar, longan and cook for one more minute. Then put the rice away from the stove.

5. Boil coconut milk on low heat. Add salt whenl it’s boiling. Turn off the fire.

6. Put sticky rice lumyai in a small bowl and top with cocomut cream.

When you cook, you may add taro, water chestnut, corn or more lumyai if you like.

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