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Thai dessert recipes from UWMA

Haitang

Tub Tim Krob


Ingredients 

For Coconut Syrup

  • Coconut Cream
  • Pandan leaves: I use fresh ones because I grow the plant at home. If you can't find fresh pandan leaves, go for the dried ones here.
  • Salt
  • Sugar

For Red Rubies / Tub Tim Krob

  • Water Chestnut: You can use either raw, cooked, or canned water chestnut. I normally use the cooked version I can easily get from the market or supermarket here. If you don't live in Thailand, you can go with canned. Just make sure you drain and dry it well before dicing.

    If you can't find water chestnut at all, you can replace it with jicama. Just peel and dice it in the same way you would water chestnut (roughly 1 cm for all sides). These two ingredients are used interchangeably to make tub tim krob here in Thailand. But in my opinion, water chestnut makes better rubies because it has that sweet and nutty flavor whereas jicama is quite bland.
  • Tapioca Flour
  • Liquid Red Food Color

Instructions

For Coconut Syrup

  1. Pour the coconut cream into a pot and set it on low heat.
  2. Tie the bruised pandan leaves (as seen in the video tutorial) and add them to the pot.
  3. Add the salt, followed by the sugar, and stir until fully dissolved.
  4. Let simmer and remove from heat. Set aside to cool.

For Red Rubies / Tub Tim Krob

  1. Place the diced water chestnut in a large bowl.
  2. Add the liquid red food color and water to it and mix well. Set aside for 10 minutes so that the water chestnut absorbs the food color.
  3. In the meantime, bring about 3 cups of water to a boil.
  4. Once the water chestnut has absorbed the water, place the tapioca flour in another large bowl. Add the colored water chestnut to it and mix with a spoon, making sure that all sides are evenly coated.
  5. With a slotted spoon, take some coated water chestnut and sift to remove the excess flour. Do not use a flour sifter in this step as the holes are too tiny to remove any lumps.
  6. Throw the water chestnut into boiling water and cook until floating.
  7. Prepare a large bowl of iced or cold water.
  8. When the water chestnut is floating, it means the rubies are cooked. Simply use the same slotted spoon to transfer the rubies to the bowl of iced water to stop it from cooking.
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Haitang

Khanom Ko

Ingredients:

  • Glutinous rice flour
  • Pandan leaves
  • Palm sugar
  • Shredded coconut, unsweetened
  • Salt

Instructions:

  • Blend pandan leaves with water until there are no more big chunks - do not over blend.
  • Strain the pandan juice through a fine mesh strainer, then discard the fibers.
  • Add the pandan juice to the glutinous rice flour, little by little, kneading the liquid in each time.
  • Once the dough starts to come together, switch to using a teaspoon to add the pandan juice to prevent adding too much liquid by accident.
  • Once all the dry flour has been kneaded in, add more pandan juice, ½ - 1 teaspoon at a time to create a softer dough - the goal is to get the dough to be as soft as possible while still being able to hold its shape. This should require roughly half of the pandan juice. If you've accidentally made it too wet, simply add more glutinous rice flour to bring it back.
  • Wrap or cover the dough and let it rest for about 30 minutes while you prep other things.
  • Cut the palm sugar into cubes. Start by chopping it into big chunks, letting whatever flakes off flake off, then take the chunks and cut/shave them down into roughly ¼-inch cubes (best to watch the video tutorial for this part).
  • You need to have about 50 pieces of sugar for this recipe, so I recommend lining them up in rows of 5 for easy counting.
  • Prepare the coconut by dissolving the salt in the hot water, then drizzle the salt water over the coconut until all has been absorbed. Spread it onto a plate with a bit of depth; such as a pie plate.
  • Bring a large pot of water to a boil, and meanwhile wrap the dumplings. Pinch off about a 4-g piece of dough (¾ teaspoon by volume) and press it down to flatten slightly. Place a piece of palm sugar onto it.
  • Bring the dough up around the sugar and seal the sugar completely.
  • Roll the dough between your hands briefly to make a ball.
  • Add half of the dumplings into the water, one at a time, and let them cook until they float; about 2 minutes.
  • Scoop them out with a wire skimmer and place them onto the coconut.
  • Roll/toss them in the coconut to fully coat. Take them out and repeat with the other half.
  • If all goes according to plan, the palm sugar should still be solid and crunchy in the middle. Enjoy while still warm!

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Haitang

Khanom Tako


To make the Pandan Casings

Pandan leaves - 12 pcs (big and long leaves)
(You need a Stapler, Scissor & Ruler)
* the size of the casing depends on how broad your pandan leaves is. If smaller leaves is used, you will need to change abit on the measurement, so that when you fold it, it won't leave a hole in the center. Anyway, if there's a small hole, you can always cut a square piece of pandan leaves and put in the center of the casing to cover the hole.

Step by Step:

1. Rinse pandan leaves & wipe the dry.
2. Trim away the sharp end and thick hard end which won't be able to fold nicely.
3. Cut a half snip on the leaf about 1.5 inch long each. Total length per leaf is 7.5 inch long.
4. Fold the pandan leaf inward by over-lapping one another.
5. Secure the ends with a staple.

Ingredients : (makes 23 - 24 pcs)

Pandan & Water Chestnut Layer - Bottom

20g Cornflour

20g Mung bean Flour (Hoen Kwe Flour) - White Color

3pcs Water Chestnut - finely chopped

130ml Water

40g Sugar

165ml Pandan Juice (Blend 2 pandan leaves with 165ml water & strain)

Pinch of Salt

Coconut Layer - Top

20g Rice Flour

20g Green Pea Flour (Hoen Kwe Flour) - White Color

150ml Coconut Milk 

230ml Water

40g Sugar

1/8 tsp Salt

Step by Step:
Pandan & Water chestnut layer:
1. Mix all the ingredients together in a pot except water chestnut. Stir/whisk until well combined.
2. Cook over low heat, stirring continuously until the mixture thickens. The texture thickness will be something like yogurt.
3. Add in the chopped water chestnuts, stir well and remove from heat.
4. Carefully spoon water chestnuts mixture into the pandan casings half-filled and lightly knock it on the table top to even out the surface.  

Coconut layer: 
1. Mix all the ingredients together in a pot. Stir/whisk until well combined.  
2. Cook over low heat, stirring continuously until the mixture thickens. The texture thickness will be something like yogurt.  
3. Remove from heat.
4. Spoon coconut mixture into the half filled pandan casings and lightly knock it on the table top to even out the surface.
5. Leave it aside to cool then chill them in the fridge.
6.  Serve chilled.

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Haitang

Khanom Inthanin


Ingredients

 5-6 servings

  1. 7 pandan leaves
  2. 80 g Sugar
  3. 650 ml water
  4. 100 g tapioca flour
  5. Ingredients for coconut milk
  6. 3 Pandan Leaves
  7. 250 ml coconut milk
  8. 500 ml water
  9. 150 g sugar
  10. Crushed ice

Cooking Instructions

  1. Chop 7 Pandan leaves. Put chopped pandan in a blender with 650ml water and blend it well.

  2. Use a very fine strainer and strain it twice to get pandan water with out leftover of pandan leaves. *You can also use cotton cloth to filter pandan juice too. You will get around 500 ml of pandan water out.

  3. Put 100g of tapioca flour in a container and add pandan water. Mix it well with a whisk and let it chill for 10 to 15 minutes

  4.  Stir the flour with the whisk again and add flour with pandan water in a sauce pan. Turning on low to medium heat and keep stirring. (This stage is taking a while) but just do not stop stirring.

  5. Stir until it firmer and add 80g of sugar. Keep stirring until it sticky. the flour should be all the way cooked through and the colour will slowly change to emerald green

  6. Once it cooked. Put it in a container and let it cool down all the way

  7. Instruction for coconut milk

  8. Tight the rest of pandan leaves together. Add 500ml of water in a pot and put pandan leaves in the pot. Use medium to high heat.

  9. When water is almost boiling add 250ml of coconut milk f and 180g of sugar. Let it boil for a couple of minutes. Turn off the stove and let it cool down.

  10. Put coconut milk in a small bowl. Use 2 teaspoons to separate flour to 10-15 small bites. Serve with crushed ice

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