Thai
Dessert
Thai
Dessert- Thailand have many types of desert from a long time since the name of
Thailand is Siam and communicated the trade with the foreigners such as China,
India since Sukhothai time by selling product promotion for each other and also
exchanged the culture in term of food style. And then in time of Ayutthaya and
Rattanakosin, that since have a good developed the relationship broadly with
other countries. Thailand took the foreign cultures to modify to suit with the
condition of Thai local areas. The ingredients, the tools that they found and also
Thai consuming behaviors that make Thai people in now confused about which one
are real Thai deserts and which one are modified from other countries such as
the desert that use the eggs and baking. During the reign of King Narai from
Thaothongkeepma’s, Japanese came from Portuguese nationality who are consulates
in Thailand in the past. Thai doesn't got only Thong yhim, Thong yoad and Foi
thong but they also gave more important things? with those deserts to be
dessert auspicious. Almost of dessert Recipes often put in the spices such as
Thong yhim, Thong yoad, and Foi Thong from Portuguese masgos of Scott. Thai
deserts are unique in term of culture of Thailand that everyone knows well
because they are the things that show the delicate how to make from raw materials
to blend meticulous in colors taste and beautiful smell image, eating styles,
and the process of eating. And each type of dessert, which also are vary
according to type of dessert that a popular Thai dessert made every other
sector of Thailand. In the various ceremonies of merit as the culture is
usually considered dessert of eggs and it has the tips from the name and style
of those desserts.
Thai
sweetmeat can be divided 7 types. According to the ingredients and process in
making such as
1. Thai
sweet that use eggs is the main ingredient for example, Foi thong, Thong yib,
Thong yod etc.
2. Thai
sweetmeat that make by steams for example, Kanom chan, Kanom sale, Kanom sai
etc.
3. Thai
sweetmeat that make by boiled for example, Kanom tom dang, Kanom tom kaw etc.
4. Thai
sweetmeat that make stir for example, Kanom peak poon, Kanom tha ko, Sa lim
etc.
5. Thai
sweetmeat that make bydrying and baking for example, Kanom ba bin, Kanom na
nuan etc.
6. Thai
sweetmeat that make by fried for example, Kanom kong, kanom fak bua etc.
7. Thai
sweetmeat that make by grill for example, Kraw neaw ping, Kanom jark etc.
Kanom Chan
Ingredients: • 1/2 Cup Tapioca Starch/Flour • 1/4 Cup Rice Flour • 1 Tablespoon
Arrowroot Starch/Flour • 3/4 Cup Sugar* • 1/2 Cup Water, infused with Jasmine
** • 1 Teaspoon Concentrated Pandanus Juice (Pandanus is a genus of monocots
with about 600 known species.) *** • 1/2 Cup Coconut Milk.
1. Add 1 Tablespoon of water to
Arrowroot Starch to create slurry. Avoiding this step resulted in Arrowroot
clumps.
2. Combine flower water and
sugar, and heat till sugar is completely dissolved.
3. Sift Tapioca Starch and Rice
Flour together.
4. Mix Arrowroot Starch, coconut
milk, and sugar water into the flours.
5. Divide the batter into two
equal parts - should yield two cups total. To half of the batter, add the
pandanus flavor.
6. Steam a tray in boiling water.
7. Add coconut only flavored batter to cover the bottom of the
tray. Cook for 10-15 minutes until done (no visible liquid on the surface). 8.
Add pandanus flavored batter to cover the bottom. Cook for 10-15 minutes until
done.
1. Separate
egg yolk only. Then use the bat beat eggs until the eggs beaten eggs full eight
minutes about the Sift flour mixed with 1-2 times a hit-and-egg. Add to the
flour gradually. Gently spoon the people put the same color eggs.
2. The
mixing cup sugar 8 cups water 4 people to lift up the light filter with white
sugar dissolved some Syrup divided into three sections divided in two parts
took a drops again for the Soaking Syrup 2 drops complete the park to break up
the heat to boil and rise
3. The egg
mixture and then drops to a diamond. Use the middle finger sign and salad with
water thumb Or any salad with a spoon. Drops until all the flour prepared to
leave cooked if cooked flour will rise soaking syrup to dip into the break.
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