kisskh MDLv6.6
Home→ General Asia→ Until We Meet Again The Series→ Show & Movie Discussions→

Thai dessert recipes from UWMA

Badass Bunny VIP

Luk Chup/Look Cheop

Ingredients :
1 cup of water
130g coconut milk
2-3tbs sugar
70g sugar
150g peeled mung beans (can be unpeeled as well)
Food coloring of your choice
Gelatine powder or Agar agar (Dr. Oetker has it if u live in Europe)
Painting brush (if u want to draw details)

STEPS:
1. Soak 150g of peeled mung beans in water for 1 hour or overnight.
2. Now drain the beans and steam them for 15 minutes.
3. You will know the beans are cooked when they are soft. Now let them cool for a moment, and place them in a food mixer along with the 130g of coconut milk. Blend until the beans take on a texture a bit like mashed potato.
4. Place the mashed means into a saucepan and heat on a low heat for 10 minutes without cooking oil. This will dry out the mixture and make it stickier.
5. Knead the beans for about 5 minutes until it is thick.
6. Now shape the dough into whatever you want, we followed a christmas theme however usually people shape the dough into fruits. You can use a cocktail stick or skewer to apply finer details to the shape. Once you are done place the shape on a skewer or cocktail stick and use the food colouring and paint brushes to paint on whatever colours you need. (put 4 drops of coloring into a water and with Q-tip or brush color the dough)
7. Now we need to make the jelly coating. Add 1 cup of water, 2-3 tbsp of sugar, and  jelly powder/agar to a saucepan and heat until the sugar and jelly powder has dissolved in the water.
8. Dip the dessert in the gelatine or agar agar and let it dry.


edited Quote
Badass Bunny VIP

Leum Kleun


Ingredients:

1 cup of mung bean starch (totally can't get it here but here is how u can make it at home = https://www.ehow.com/how_8369059_extract-starch-mung-bean.html or u can watch this video)


2-3 cups of sugar

5 cups of water

2 cups of coconut milk

6tbs of rice flour

1tbs of salt

Food coloring of your choice

STEPS:

1. Put one cup of mung bean starch into a nonstickable pot/pan along with 5 cups of water and mix well on lower heat.

2 Add food coloring of your choice and mix until it starts to boil and get this dough texture.

3. When the mixture starts to boil and has the right texture add 2-3 cups of sugar and mix well for couple of minutes and than turn off the heat.

4. After cooling off a bit put the mixture into container of your choice.

5. For topping you put 6tbs of rice flour into a pan/pot and add 2 cups of coconut milk and 1 tbs of salt. 

6. Mix the texture well until it gets thick and once cooled off a bit decorate your previous mixture that u have in containers.

7. Optional step is decoration with dried mung beans.


edited Quote
bl_tpop

This is handy! Thank you!

Quote
jarabaa VIP

Thank you, khop khun khraap. So good of you. One of the wonderful and special features of this series is the emphasis on cookery, recipes, Thai cuisine. The meanings of flavours and ingredients, baking techniques etc. It is very good of you to give us more information about these amazing things we see our sweet "Pharm" making. It is wonderful likewise to see the character cooking on screen, and even more wonderful to see other characters not only enjoying the desserts he makes BUT enjoying them with interest, respect, even reverence. This is in many ways very different from the ways we treat food in the West.

Quote
Anubhav_Verma

I'm supposed to use the mung powder made in the video as starch?

Quote
ka_yang

I finally try to make the leum kleun and I love it. 

Quote
nyx

oh my gosh,thank u ive been searching for this so i could make it in my activity in tle

Quote
Jose

Just ordered the mung bean starch  - cant wait to make this!

Quote
wiccababy1985

Tried making these! Very yummy and they were a hit at work.

Quote
Haitang

Bulan Dan Mek

Ingredients:
The blue flour
rice flour 95 g (1 cup)
arrowroot flour (Tao Yai Mom flour) 5 g (1 tablespoon)
Tapioca starch 15 g (3 tablespoon)
sugar 180 g (1 cup)
water 225 g (1 cup)
water with fresh or dried blue butterfly pea flowers 45 g (1/3 cup)
(1/2 cup of water: 30 blue butterfly pea flowers)
blue food color (optional)

The Filling (Thai Egg Custard)
egg 105 g (2 eggs)
palm sugar 40 g (1/4 cup)
thick coconut milk 45 g (1/3 cup)
pandan leaf 5 leaves
yellow food color (optional)

Instructions:
The Filling (Thai Egg Custard)
1. In a bowl, mix eggs, palm sugar and pandan leaves till the palm sugar is dissolved.
2. Add coconut milk and start mixing again till there seems to be a few bubbles.
3. Filter it with cheesecloth.
4. Set aside.
The blue flour
1. Put all kinds of the flour and sugar into a mixing bowl. Then pour the water and the water with fresh or
dried blue butterfly pea flowers into the bowl. Mix until well combined.
2. Warm the cups in a steam pot.
3. Pour the mixed flour into the warm cups and steam for around 20 minutes over high heat.
4. Pour the custard into the center of the flour and steam around 7 minutes over medium heat.
5. Let cool by putting the cups into a water-filled tray before scooping it out.

edited Quote
Haitang

Khanom Chor Muang 



Ingredients:

  • 250 g Minced chicken
  • 120 g Diced onion
  • 2 Garlic cloves
  • 2 Coriander roots
  • 1 g White pepper
  • 40 -50 g Palm sugar
  • 3 – 4 tbsp Fish sauce
  • 1/4 tsp Salt
  • 2 tsp Cooking oil
  • For the batter/dough
  • 1 1/2 cup Rice flour
  • 1 1/2 Tbsp Tapioca flour
  • 1 1/2 Tbsp Glutinous rice flour
  • 1 1/2 Tbsp Arrowroot flour
  • 3/4 cup Coconut milk
  • 1 cup Water
    Food colouring 

(natural colours such as butterfly pea(blue), Beetroot(red), Pandan leafs(green) can be used)

Method:

For the filling

  • Grind white pepper, coriander root and garlic gloves together.
  • Place ground spices into a pan over medium heat and add cooking oil.
  • Add the rest of the ingredients browning the onions first then stirring everything together for about 10 minutes.
  • Transfer into a bowl and let cool.

For the dumpling skin

  • Mix the flours together then separate into bowls for colouring. Then pour some water and coconut milk and colour stirring to mix.
  • Pour into a pan over low heat and stir until water has evaporated and it is doughy.
  • Place into a bowl to cool while covering with a damp towel so not to dry out
  • Knead with flour till the dough is no longer sticky to your hand and is soft.
  • Roll them long so you can cut sections off about the same size.

For the dumplings

  • Take your cut sections and form into a small ball. Flatten the ball and add a teaspoonful of filling in the centre and then squeeze into shape.
  • Next, using tweezers, form the ball into a flower 
  • Place in the steamer. Drench with some water before steaming over medium heat for about 8 – 10 minutes. (use the excess oil from your crispy fried garlic to coat the bottom of the steamer so dumplings won’t stick)
  • Pat some oil before taking them out of the steamer using a brush.
  • Serve with crispy fried garlic, chillies and lettuce
edited Quote
Haitang

Khanom Phra Pai 


Ingredients:

Flour Mixture

  • Glutinous Rice Flour 400 grams
  • Jasmine Rice Flour 90 grams
  • Coconut milk 250 milliliters
  • Butterfly pea flower water 75 milliliters
  • Pandan leaf water 75 milliliters

    Mung Bean Filling
  • Peeled mung beans 300 grams
  • Water (for soaking mung beans) 2 cups
  • Coconut milk 250 milliliters
  • Granulated sugar 200 grams

    Coconut Topping     
  • Coconut milk 150 grams
  • Fancy Carp Rice Flour 15 grams
  • Salt 10 grams

    Method:

    1. Start by preparing the dough mixture.

    2. Divide the coconut milk for the dough into two equal portions. Mix one portion with butterfly pea flower water and the other with pandan leaf water. Stir until well combined and set aside.          

    3. Combine Fancy Carp Glutinous Rice Flour and Fancy Carp Jasmine Rice Flour in a bowl. The combination of these flours results in a moderately soft and slightly sticky dough. Divide the flour mixture into two equal portions. Gradually add each colored coconut milk mixture into the respective flour portions. Knead each dough for 10-15 minutes until smooth and non-sticky. Cover and set aside to rest.         

    4. Prepare the coconut topping by mixing coconut milk, Fancy Carp Rice Flour, and salt in a pot. Cook over low heat, stirring constantly, until the mixture thickens slightly. Remove from heat and set aside.           

    5. For the mung bean filling, soak the peeled mung beans in hot water for 3 hours or in room-temperature water overnight. Rinse 2-3 times before steaming. Boil water in a steamer until it reaches a rolling boil, then steam the soaked mung beans until fully cooked.           

    6. Mash or blend the steamed mung beans until smooth. Heat a pan over medium heat and add the mashed mung beans, sugar, and coconut milk. Stir until the mixture is dry enough to shape into balls. Remove from heat, form the mixture into small equal-sized balls, and set aside.           

    7. Take the rested dough of both colors and form into small balls. Flatten each ball slightly, keeping the center thicker than the edges. Place a mung bean filling ball in the center, wrap the dough around it, and roll it into a smooth ball.           

    8. Arrange the filled dough balls in a tray, ensuring they don’t touch each other.           

    9. Line a steamer with banana leaves and place the dough balls on top. Steam over boiling water for 5-10 minutes until fully cooked, then remove from heat.           

    10. Serve by drizzling the coconut topping over the steamed dumplings.

edited Quote
Haitang

Khanom Tom


Ingredients

Inside Filling

  • Coconut 300 g. (You can grate yourself or purchase from shop)
  • Palm sugar 180 g.
  • Salt ½ tsp
  • Water 1/3 cup
  • Green Colour (Pandan)
  • 100 g. Glutinous-rice flour
  • 90 g. – 100 g. Pandan Juice
  • Purple Colour ( Purple sweet potato)
  • 100 g. Glutinous-rice flour
  • 100 g. Purple sweet potato (cut and steamed about 20 minutes)
  • Coconut milk (use enough so the dough is no longer sticky while kneading)
  • Orange Colour (Sweet potato)
  • 100 g. Glutinous-rice flour
  • 100 g. Sweet potato (cut and steamed about 20 minutes)
  • Coconut milk (use enough so the dough is no longer sticky while kneading)
  • Coconut cover
  • Grated coconut 200g
  • Salt ½ tsp

Directions

  1. Prepare about 500 g of grated coconut (300 g. filling, 200 g for rolling)
  2. Add Grated palm sugar ,salt and water to a pan medium heat and mix until all dissolved.
    lower the heat and add 300 g. grated coconut to the pan and stir until the coconut has soaked up all the palm sugar.
    Once you think it’s ready let cool a little before rolling into many small balls to wrap with your dough.
  3. To make the dough Green knead glutinous rice flour and pandan extract until the colour is homogeneous.
  4. For orange knead glutinous rice flower with steamed sweet potato and coconut milk until colour is homogeneous. ( I used about 4 tbsp coconut milk for the sweet potato)
  5. For purple do the same as the purple sweet potato but this time with purple sweet potato.
    ( I used about 8 tbsp coconut milk for the purple sweet potato)
    Tip: If you add to much coconut milk you can add more flour to find the right consistency and vice versa.
  6. Wrap your dough in cling wrap so it doesn’t dry.
  7. Make dough into discs large enough to wrap around the coconut filling you made earlier and make sure when wrapping there is no filling showing as you don’t want water to get inside.
    (When placing your finished balls onto a tray sprinkle some flour down so the balls don’t stick to the tray)
  8. With the excess grated coconut you have place on a plate and microwave covered for about 2 minutes and mix with salt to roll your coconut balls in when ready.
  9. Boil a pot of water and start to add your coconut dough balls once water is bubbling.
    When the balls start to float to the top they are ready to remove and place on the plate with the grated coconut rolling all around so the cooked dough balls are totally covered in coconut.
  10. Ready to serve and enjoy.
edited Quote
Haitang


 
Ja Mong Kut

Ingredients


  • Flours: Rice flour, glutinous rice flour, and green bean flour.
  • Sweeteners: Coconut milk and sugar.
  • Aromatics (optional but traditional): Kesidang, ylang-ylang, damask rose, and jasmine flowers.
  • Toppings/Filling: Chopped roasted peanuts or melon seeds. 
Method

  1. Infuse the coconut milk: Prepare a floral-infused coconut milk by boiling fresh flowers like kesidang, ylang-ylang, or jasmine in water. Use this water to squeeze fresh coconut milk, which will give the dessert its unique fragrance.
  2. Combine ingredients: Mix the rice flour, glutinous rice flour, and green bean flour in a large pot.
  3. Add liquid: Add the fragrant coconut milk and sugar to the flour mixture.
  4. Cook and thicken: Stir the mixture constantly over a low heat. Continue stirring until the mixture thickens and becomes sticky, similar to a pudding or chewy candy.
  5. Add fillings: Some recipes involve adding melon seeds during the cooking process.
  6. Form and top: Once cooked, cut the dessert into bite-sized pieces.
  7. Garnish: Garnish the pieces with chopped roasted peanuts.
  8. Wrap (optional): For traditional serving, wrap individual pieces in banana leaves. 

    Dara Thong

Ingredients

  • ½    cup wheat flour
  • 1    tablespoon butter
  • 1    egg yolk
  • ½    teaspoon salt
  • 2    tablespoons water
  • ¾    cup coconut cream
  • 1    cup sugar
  • 6    egg yolks
  • 1    cup wheat flour
  • ½    cup watermelon seeds.
  • ½    cup sugar
  • 1    cup water

Method for the base flour

  1. Heat coconut cream and sugar.  Simmer until condensed.
  2. Add egg yolk, wheat flour, and orange color.  Mix them well. Stir until condensed.

Method for pie flour

  1. Mix wheat flour with butter
  2. Mix egg yolk, salt, with water.  Pour into flour mixture and knead well.
  3. Roll the flour thinly and cut into circle.  Bake until cooked and light yellow.

Method for watermelon seeds

  1. Heat the sugar and jasmine water until boiling.
  2. Dry-fry watermelon seed with syrup until sugar dried and sharpen.

Method to assemble the Golden Crown

  1. Dip the watermelon seeds in sugar.  Stick them at the edge of the flour.
  2. Shape the base flour into small balls.  Put in the center and score into sections.
  3. Shape the tiny balls and place them at the top as part of the crown.



    Kinda confused with this one guys since internet is mixing up these two. 
edited Quote
Haitang

Kanom Tua Pab 


Ingredients: 
For the Crepe

  • 340g glutinous rice flour (plus extra for dusting)                         
  • 170ml filtered water                     
  • ½ tsp salt 

For the Filling

  • 340g Mung Dahl (mung bean without the skin)                     
  • 340g fresh shredded mature coconut 

For the Sweet Mixture

  • 2 tbsp sesame seeds (toasted)                           
  • 3-4 tbsp sugar                            
  • ¼ tsp salt

Directions

To Prep

  1. Wash the mung beans a few times until water is clear, soak for 3-4 hrs or overnight. Rinse and drain the mung beans.
  2. Mix the Sweet Mixture ingredients and set aside.

To Cook

  1. Put a cheesecloth or napkin on a steamer, and pour in the mung beans. Steam until it’s soft and cooked, about 25 mins. Remove and cool on a cookie sheet.
  2. Steam the shredded coconut about 5 mins until soft. Mix into the mung beans, and set aside.

To Make Rice Crepes

  1. In a mixing bowl, combine the glutinous rice flour with water and salt. Knead into a dough.
  2. Divide and roll the dough into small crepe pieces, dusting each slice with flour to prevent from sticking. Set aside.
  3. Boil a pot of water and cook a few slices of the crepes at a time. They are cooked when they float. Spoon out one at a time and remove as much excess water as you can. Lay them flat on the mung bean mixture, and make sure they don’t overlap each other. Let cool.
  4. Add the mung bean mixture on each crepe. Fold the crepes in half like tacos, and arrange on a serving dish. Serve with the sweet mixture.
edited Quote

Recent Discussions

Hottest Discussions