Tuesday, September 7, 2010

Thai Dessert Recipes

This Friday night my friends are cooking Thai. I am in charge of bringing a dessert. Instead of the usual brownies, cupcakes, cookies, etc. I would love to bring something Thai. So...my search has started. I will put the recipes I find that sound fun to make (and that I have the ingredients easy to find) below. Would love any suggestions or recipes if you have 'em!

First up:
Fak Thong
(Pumpkin Custard)

1 small pumpkin
5 duck eggs
1 cup coconut cream
1/2 sugar
1. Beat the eggs wih coconut cream and sugar until the mixture is frothy.
2. Cut the top of the pumpkin in square shape to make cover, look like a bowl with a cover.
3. Pour in the coconut cream mixture. Cook in the steamer for about 30 minutes.
4. Leave to cool or keep in refrigerator to make the custard firm.

Recipe and picture from http://www.asiarecipe.com/thaidesserts.html
Then there is:
Red Ruby - Mock Pomegranate in Coconut Milk
Red Ruby is called tub tim krob in Thai. It's famous dessert in Thailand.
1 tin (225ml) water chestnuts - cut into pea sized cubes
1 tin (400ml) coconut milk
400ml water
2 Tbsp sugar - dissolved in 85ml hot water to make a syrup
1.4 tsp salt
113g sugar
85g tapioca flour
1/2 tsp red food colouring
1. Place water chestnut pieces into a bowl and add red food colouring, mix well and leave to soak for 5 minutes.
2. Spoon tapioca flour into a plastic bag and add the water chestnuts. Shake well to coat the chestnut pieces leaving them in the bag until required. Remember to shake off excess flour before cooking.
3. Bring a large pan of water to a rolling boil and add half the chestnuts at a time. Stir to separate while cooking which should be done when the chestnut pieces become translucent (2-3 minutes).
4. Scoop out chestnuts and place into a basin of ice cold water. Then drain and place into the sugar syrup mixture, this prevents the mock pomegranate seeds sticking together.
5. Place sugar and 400ml water into a pan and bring to the boil.
6. Add coconut milk and cook over a moderate heat to scalding point.
7. Add salt and remove from the heat, stir well and allow to cool quickly.
8. Cover with clingfilm until chilled.

Recipe and picture from http://www.asiarecipe.com/thaidesserts.html
Or this one that is done in the microwave:
Sweet Drops
2 1/2 cups sugar
2 cups coconut milk
1 cup all-purpose flour, sifted
food colors (optional)

1. Mix sugar and coconut milk together, then microwave on high for 2 minutes.
2. Pour the mixture into a bowl. Add flour and stir until it's all well blended.
3. Microwave on high for about 12 minutes. You may add some food colors now if you'd like.
4. Carefully spoon the mixture onto a foil sheet, greased with cooking oil. Try to make each spoonful look like a drop, as shown in the picture. Set aside for one day. Sweet drop texture should be dense and firm, not hard or chewy.

Recipe and picture from http://hubpages.com/hub/Yummy-Thai-Desserts

I think this is a cookie?
Khanom Ping - Ancient Thai Dessert

2.5 cups Tapioca flour
1 cup Undiluted coconut milk
2.5 cup Sugar
1 Yolk

How to do "Khanom Ping"
1. Mix the coconut milk into golden pan, put on the stove and simmer it until sticky, then carry down from stove. Wait syrup warm.
2. Put tapioca flour into syrup and stir it, fast and strong until it combine together, then thresh it until supple. Ferment for 8-10 hrs.
3. Sculpt that ferment flour and put it on the tray which sweep with the lard.
4. Bake it at 325 F until it cooked, take it out and wait until it cool down
5. Keep it in closely jar.

Recipe and picture from http://thai-dessert.blogspot.com/

This one looks fun! Enjoy watching the video!

For those that like chocolate and bananas - Holy Cow! Hold on to your hats for this one! I think I might have to try this one!

 Chocolate Banana Spring Rolls (Paw Pier Gluay)

The best banana to use is the small Thai dessert banana, they are round and easy to roll, yet also small enough to cook through. If you can't get those, you can cut a larger banana into quarters and make one spring roll from each quarter. (Cut it length wise then across). You use larger bananas but they won't cook through to the middle.

Ingredients (Serves 2)
3 Medium Bananas, or 8 Small Thai Bananas
8 Spring Roll Papers
100 gms Plain Chocolate Chips
50 ml Milk


1. Peel, top and tail the bananas.
2. Roll up in a spring roll paper, as you roll, fold up the edges to seal the ends.
3. Wet the final edge of the spring roll paper to help it stick together.
4. In a low heat (170 degrees) oil, fry them gently until golden brown.
5. In a small saucepan, warm the milk and chocolate chips until they melt, and stir to mix. Do not let it boil, you just want it to melt!
6. Drain the banana spring rolls on paper and serve hot with the melted chocolate.


  1. Ok Jennifer, you are killing me! I want some of those banana crepes! I think I will make them for Mason tomorrow morning. He will think he died and went to heaven!

  2. Would love to know how they turn out! I saw that recipe/video and my jaw dropped! Drool city!

  3. Hi :) I've been craving Khanom Pings. The recipe indicates an egg and sugar, but the preparation doesn't mention them. Would you mind letting us know when to add them? Thanks!


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