1. Pandan jelly with fresh coconut milk with Thai Style
Pandan jelly, fresh coconut milk, and a dessert menu with mellow coconut milk. There is a saltiness to balance the sweetness of the agar. And it also has a crispy texture, is delicious and smooth, and can be picked up to eat whenever it is needed to refresh.
Pandan Jelly with coconut milk
- Here important Ingredients
Ingredients for pandan jelly (for 18 cups, size 4.5 cm.)
1. 500 ml. concentrated pandan juice
2. Pear mermaid agar -agar Powder 5 g. (Or you can use generic jelly powder that you can find near you.)
3. 80 grams of sugar
4. mold or plastic printing cup (Amount of jelly depends on the size of the mold)
coconut milk jelly ingredients
1. 200 grams of coconut milk
2. 200 grams of water
3. Pear Mermaid agar-agar Powder 5 g.
4. 80 grams of sugar
5. 1/2 teaspoon salt
How to make pandan jelly, fresh coconut milk
1. Start making pandan jelly first by pouring mermaid brand jelly powder into 500 ml of concentrated pandan juice that has been prepared. and leave it for 15 minutes to make the jelly full of water and in order not to dehydrate the agar later
2. When the pandan juice with jelly is full of water And starting to melt well, put it on the fire with medium heat. After that, add 80 grams of sugar, which can be reduced. or add sugar as you like And don't forget to check carefully that the agar powder And the sugar is completely dissolved, then turn off the fire and take it out of the heat.
3. Bring the pandan jelly juice that has been poured into the prepared mold. By pouring only half of the mold to leave room for fresh coconut milk jelly as well Then rest and leave it at room temperature for the agar to set.
4. Start making fresh coconut milk jelly by Pour the agar powder into the water mixed with fresh coconut milk. and then set aside for 15 minutes to allow the agar powder to be saturated with water
5. Then bring the coconut milk to boil over low heat. Then boil until it starts to boil slowly, then add sugar and salt, which can be adjusted to reduce sweetness. saltiness as you like Until all the ingredients are dissolved homogeneously, then turn off the heat. and removed from the stove
6. Pour the coconut milk jelly over the well-set pandan jelly in the pan. by filling the other half of the mold and leave it at room temperature. Or put it in the refrigerator to set the agar.
7. When the agar is well set, take out the agar and cut it into bite-sized pieces. prepare to serve
2. Poached Pumpkin in Coconut Milk
Thai dessert menu Vegetables and fruits are regularly used to enhance their flavor. Particularly the pumpkin curry. It is a popular Thai dessert that gets its sweetness and deliciousness from the pumpkin flesh. with a high concentration of vitamins and minerals.
- Here important Ingredients
Poached Pumpkin in Coconut Milk
Ingredients for 5 servings
1. 500 g sliced pumpkin (peeled and gutted)
2. Lime 500 ml.
3. 200 ml coconut milk
4. Coconut milk 220 ml.
5. 3 pandan leaves
6. 100 grams of coconut sugar
7. ¼ tsp salt
How to make poached pumpkin in coconut milk
1. Get the pumpkin ready to use. By bringing the pumpkin that has been cut into bite-sized pieces already. to be mixed with lime so as not to decompose the pumpkin and messy when boiled By soaking and leaving for about 30 minutes, then wash the pumpkin with clean water for about 2 rounds.
2. Prepare the coconut milk and pour it into the pot. then put on fire Along with adding pandan leaves to add aroma to the coconut milk When the coconut milk boils softly So add coconut sugar, salt (adjust the sweetness can be salted to your liking)
3. When the coconut milk is boiling, add pumpkin to follow.
4. Wait until the coconut milk boils again. then add coconut milk to follow boil with low fire When it boils, it can be taken off the stove.
5. Pumpkin curry is ready to be served. (to add more delicious flavor You should use pumpkin curry while still warm. or reheat before serving every time because the pumpkin will be more soft and delicious)
3. Cavendish Banana Buad Chee
Typically, cultivated bananas are used in Thai-style Kluay Buad Chee. If you can't find it, use cavendish banana instead. The flavor isn't that different.
Cavendish Banana Buad Chee
- Here important Ingredients
Ingredients Kluay Buad Chee
banana • 1 bunch of banana
• 500 ml coconut milk tail
• 2 pandan leaves
• 4 tbsp palm sugar • 4 tbsp
sugar
• a pinch of salt
• coconut milk 400 ml
How to make Banana Buad Chee
1. Boil banana leaves in boiling water for 3-5 minutes until the banana skin starts to break off, scoop up, peel and cut into bite-sized pieces.
2. Boil coconut milk tail with pandan leaves until boiling. Add the banana followed by palm sugar, granulated sugar and salt, bring to a boil again. Add coconut cream Boil until boiling, about 3 minutes, scoop into bowls.
4. "Khanom Krok"
"Khanom Krok" is a sweet and oily Thai dessert. Face made of greasy coconut milk and ingredients that can't be found in any store. You must do it yourself if you want it! If you're ready, let's figure out how to do it better.
Khanom Krok
- Here important Ingredients
Khanom Krok flour ingredients
1. Rice flour 200 grams
2. Glutinous rice flour 25 g.
3. Coconut milk 1 ½ cups
4. 1 ½ cups of hot water
5. Sugar 1 tbsp.
6. 1 tsp. salt
7. 2 tbsp. vegetable oil (for brushing the oven)
Ingredients for Khanom Krok
1. Coconut milk 1 ½ cups
2. 1/2 cup sugar
3. 1 tsp. salt
4. Rice flour 1 tbsp.
5. Kanom Krok sprinkles (onions, corn)
- method
1 : Prepare Kanom Krok flour
- Mix rice flour Sticky rice flour, sugar and salt together.
- Gently put the coconut milk down. Keep folding the ingredients together.
- and then slowly add hot water Keep stirring the ingredients together until well combined. Set aside.
2: Prepare coconut milk
- Then let's make coconut milk face. add sugar, salt and rice flour in another mixing bowl
- Fold in the ingredients and gradually add the coconut cream. Stir well and set aside.
3 : Make Kanom Krok + Serve
- Use a cloth soaked in vegetable oil to paint the front of the Khanom Krok stove all over. (You can use Takoyaki stove) Set the heat to medium heat, slowly drop the khanom krok flour into the hole. Leave a little bit on the edge for garnishing with coconut milk.
- When the dough starts to cook a little Pour the top of the coconut milk down, not over the edge of the hole. Then cover the stove for a few minutes.
- Sprinkle khanom krok paste into each hole more or less as you like Then close the lid again.
Tip : While the flour is still warm, sprinkle it with khanom krok paste. The flour will aid in the stability of the Khanom Krok machine.
- Cook until the khanom krok's edges turn brown and crispy. Then remove it from the hole with a spoon.Then hurry up and eat while it's hot.!
see you in the next article
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