Cooking/Recipes/Thai/Dessert

History

Thai Dessert Thailand have many types of desert from a long time since the name of Thailand is Siam and communicated the trade with the foreigners such as China, India since Sukhothai time by selling product promotion for each other and also exchanged the culture in term of food style. And then in time of Ayutthaya and Rattanakosin, that since have a good developed the relationship broadly with other countries. Thailand took the foreign cultures to modify to suit with the condition of Thai local areas. The ingredients, the tools that they found and also Thai consuming behaviors that make Thai people in now confused about which one are real Thai deserts and which one are modified from other countries such as the desert that use the eggs and baking. During the reign of King Narai from Thaothongkeepma’s, Japanese came from Portuguese nationality who are consulates in Thailand in the past. Thai doesn’t got only Thong yhim, Thong yoad and Foi thong but they also gave more important things? with those deserts to be dessert auspicious. Almost of dessert Recipes often put in the spices such as Thong yhim, Thong yoad, and Foi Thong from Portuguese masgos of Scott. Thai deserts are unique in term of culture of Thailand that everyone knows well because they are the things that show the delicate how to make from raw materials to blend meticulous in colors taste and beautiful smell image, eating styles, and the process of eating. And each type of dessert, which also are vary according to type of dessert that a popular Thai dessert made every other sector of Thailand. In the various ceremonies of merit as the culture is usually considered dessert of eggs and it has the tips from the name and style of those desserts.

The kinds of Thai Dessert

Thai sweetmeat can be divided 7 types. According to the ingredients and process in making such as 1. Thai sweet that use eggs is the main ingredient for example, Foi thong, Thong yib, Thong yod etc. 2. Thai sweetmeat that make by steams for example, Kanom chan, Kanom sale, Kanom sai etc. 3. Thai sweetmeat that make by boiled for example, Kanom tom dang, Kanom tom kaw etc. 4. Thai sweetmeat that make stir for example, Kanom peak poon, Kanom tha ko, Sa lim etc. 5. Thai sweetmeat that make bydrying and baking for example, Kanom ba bin, Kanom na nuan etc. 6. Thai sweetmeat that make by fried for example, Kanom kong, kanom fak bua etc. 7. Thai sweetmeat that make by grill for example, Kraw neaw ping, Kanom jark etc.

The ingredients of making thai Dessert

Kanom Chan Ingredients: • 1/2 Cup Tapioca Starch/Flour • 1/4 Cup Rice Flour • 1 Tablespoon Arrowroot Starch/Flour • 3/4 Cup Sugar* • 1/2 Cup Water, infused with Jasmine ** • 1 Teaspoon Concentrated Pandanus Juice (Pandanus is a genus of monocots with about 600 known species.) *** • 1/2 Cup Coconut Milk

How to make Kanom Chan

1. Add 1 Tablespoon of water to Arrowroot Starch to create slurry. Avoiding this step resulted in Arrowroot clumps. 2. Combine flower water and sugar, and heat till sugar is completely dissolved. 3. Sift Tapioca Starch and Rice Flour together. 4. Mix Arrowroot Starch, coconut milk, and sugar water into the flours. 5. Divide the batter into two equal parts - should yield two cups total. To half of the batter, add the pandanus flavor. 6. Steam a tray in boiling water. 7. Add coconut only flavored batter to cover the bottom of the tray. Cook for 10-15 minutes until done (no visible liquid on the surface). 8. Add pandanus flavored batter to cover the bottom. Cook for 10-15 minutes until done.

How to make Look Choop

1. Separate egg yolk only. Then use the bat beat eggs until the eggs beaten eggs full eight minutes about the Sift flour mixed with 1-2 times a hit-and-egg. Add to the flour gradually. Gently spoon the people put the same color แสด color eggs. 2. The mixing cup sugar 8 cups water 4 people to lift up the light filter with white sugar dissolved some Syrup divided into three sections divided in two parts took a drops again for the Soaking Syrup 2 drops complete the park to break up the heat to boil and rise 3. The egg mixture and then drops to a diamond. Use the middle finger sign and salad with water thumb Or any salad with a spoon. Drops until all the flour prepared to leave cooked if cooked flour will rise soaking syrup to dip into the break.

References

http://pirun.ku.ac.th/~b4941007/2.htm

http://www.thaigoodview.com/library/studentshow/2549/m6-6/no26/khanomthai/sec05p01.html http://www.kanom-kanom.com/