Thai desserts are perfect for the hot scorching weather ahead, as they are light, cooling and doused with seasonal flavours.
Thapthim krop
Thapthim krop
INGREDIENTS
- Creamy coconut milk 250 ml
- Water chestnut 100 gm
- Pomegranate juice 100 ml
- Sugar 45 gm
- Ice cubes
- Tapioca flour 30 gm
Method
- Boil water chestnut and soak it in pomegranate juice for two hours.
- Toss the rubies chestnut in tapioca flour.
- Bring a pot and boil water into it.
- Once it starts boiling, put coated water chestnut into it.
- Stir it until water chestnut start floating on top.
- Remove water chestnuts and dunk them into an ice bath.
- Mix coconut milk and sugar in a pan.
- Take out the water chestnut and serve it with coconut milk and crushed ice.
Khao Niaow ma muang
INGREDIENTS
- Sticky rice 100 gm
- Coconut milk 125 ml
- Castor sugar 40 gm
- Seasalt 5 gm
- Mangos 2
Method
- Soak rice for 2-3 hours.
- Cook rice in a steaming method for 18-20 minutes.
- Take a pan, and boil coconut milk, sugar and seasalt in it.
- Mix with steamed sticky rice.
- Serve it with fresh ripe mangoes.
Pandan custard with coconut cream
INGREDIENTS
- Creamy milk 250 ml
- Coconut cream 250 ml
- Castor sugar 50 gm
- Eggs 2
- Pressed pandan juice 100 ml
- Salt 1 gm
- Cornflour 25 gm
- Whipped cream 100 gm
- Coconut powder 20 gm
Method
- Use double boiling method and mix creamy milk, coconut milk, castor sugar and salt.
- Once mixed, add eggs and pandan juice in it.
- Lastly, pour diluted cornflour to make it thick. Pour it into a mold.
- Fold whipped cream with coconut powder.
- Demold custard once set. Top it with coconut cream and serve.
— Recipes courtesy Rahul Kumar, Pastry Chef,
( Source : Deccan Chronicle. )
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