“Lod Chong” (ลอดช่อง) or cendol is dessert consists of jelly noodles and coconut milk syrup.
- 1 cup rice flour (add some of arrowroot starch prefered).
- 5 cups limewater.
- 10 pandan leaves (or pandan flavor).
- sliced of cooked taro or muskmelon (optional).
- Wash pandan leaves. Slice and crush them into water.
- Thresh flour with limewater. Mix them into water with pandan then heat mixture. Always stire mixture.
- Take mixure into ricer/spaetzle maker. Press mixture into room temperature water for making cendol.
- Drain water from cendol. Eat with coconut milk syrup and ice, taro and muskmelon.
Coconut milk syrup.
- 500 g palm sugar.
- 500 g shredded coconut.
- 3/4 cup water with jasmin flavor.
- 1/4 tsp salt.
- Scrape coconut with jasmine flavor water. Separate cream of coconut milk.
- Mix palm sugar and salt into coconut milk then boil.
In the picture, coconut custard topping on sweet glutinous rice.
Thai Coconut Custard. Also called in Thai Sang-Kha-Yha (สังขยา). Thai dessert that adopted from Portuguese.
- 1 cup coconut milk
- 3 eggs, beaten
- 1 cup sugar (palm sugar preferred)
- 1/8 cup squeezed pandan leaves (Pandanus amaryllifolius, Bai Toey, ใบเตย) or pandan flavour
- Beat, stir everything together until it resembles.
- Pour into casserole dish. Cook by steam at high temperature until brown.
sweet mung bean boiling sugar
Production from previous entry.
Mung Beans Boiling Sugar ( ถั่วเขียวต้มน้ำตาล ), Thai dessert that should not hard to do.
- 1 cup mung beans
- sugar, amount as your taste
- Wash mung beans then rinse. Submerge into water for 3 hours.
- Boil mung beans in 5 cups of water. Also remove bubbles while boiling.
- Wait until beans split then add sugar.
Pumpkin in Coconut Milk ( ฟักทองแกงบวด Faak Tong Kaeng Buad ) like previous menu but use pumpkin instead of banana. This is dessert, not soup.
- Clean pumpkin then peel its skin, also remove its seeds. Slice to small chunks like dices.
- In a pot, heat coconut milk slowly. Add salt then stir constantly.
- When coconut milk hot, put sliced pumpkin chunks wait until it is boiled.
- Add sugar.
- 3 cups (700g) glutinous rice flour
- 1.5 teaspoons pandan essence ( or in Thai “Taey” เตย )
- 4 cups (950ml) coconut cream
- 2 cups (480g) sugar
- 1 teaspoon (5ml) salt
- 3 eggs ( if you like eggnog )
- Mix the rice flour with enough water to make a stiff paste. The pandan essence should be added to the water before mixing with the rice flour. Knead well and then form pea-sized balls.
- Bring a large pot of water to a boil, toss in the balls and remove when they float to the surface. Drain.
- Bring half the coconut cream to a boil, stirring constantly to prevent it from separating, then add the flour balls.
- When the mixture returns to a boil, remove from heat and stir in the remaining coconut cream.
- Serve as dessert in small bowls. Thais often add sweet corn kernels to the final product.
If serving this dish with eggs, in a separate saucepan bring water to a boil and reduce heat, crack eggs one at a time into the water. When eggs are done, remove from water and set aside. One egg should be added to each bowl prior to serving.
กล้วยบวชชี (Gluay Buad Chee) Thai recipe banana-based dessert for 4 persons
- 400g coconut milk
- 2 tbsp sugar
- ½tsp salt
- 6 pcs bananas (ripen and small)
- In a pot, heat coconut milk slowly. Add sugar and salt then stir constantly.
- When coconut milk is boiled, slice bananas in 1-inch slices and put them into coconut milk and wait until it is boiled.