popular Thai dessert recipes
Thai desserts are colorful and appetizing menus. It also has a sweet, fragrant, delicious taste. The origin of Thai desserts is assumed. It has existed since it was still using its original name, Siam, because at that time there was a cultural exchange. But in those days, eggs were not used as the main ingredients. But it is only used as milled rice or by pounding the rice and mixing it with sugar or coconut to make it sweet.
In the reign of King Narai the Great, it is regarded as the golden age of making Thai desserts. because it is very prosperous During that time Thanpuying Wichayen or titled Thao Thong Kip Ma came to teach recipes on how to make Thai desserts using eggs in order to add flavor and texture to be more delicious make it widely publicized And it is still popular to use eggs to make desserts today.
1. Thongyib
Thongyib was published in Thailand during the Ayutthaya period. and was very popular in those days Nowadays, people are popular to eat and play. Or used in various auspicious ceremonies such as wedding ceremonies, ordination ceremonies, etc., because it is believed that it will help enhance the prosperity. And Thong-Yib also has a meaning that conveys the grasping of anything for money and gold.
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ingredient
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amount
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|---|---|
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granulated sugar
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1400 grams
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plain water
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1,200 grams
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bunched pandan leaves
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10 cards
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duck egg yolk
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8 eggs
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chicken egg yolk
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6 eggs
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gold picking process
- Start making concentrated syrup. by setting the stove Add 800 grams of water, followed by 1000 grams of sugar and 5 bunches of pandan leaves. Wait for it to come into place.
- Bring the duck and chicken egg yolks to filter in cheesecloth and use a strainer to filter again and use an egg beater to beat them together.
- start making clear syrup by setting the stove Add 400 grams of water to it, followed by 400 grams of sugar and 5 bunches of pandan leaves. Wait for it to come into place.
- Spoon the eggs that have been made into the concentrated syrup. make a circle
- Then put it in the prepared clear syrup.
- Put them in a cup to form a flower-like shape and it's done.
2. Thong Yod
Thong Yod is another dessert that is very popular. The shape of Thong Yod It has a circular or oval shape, making it quite easy to eat. Children like to eat it because it is colorful and attractive. It means having endless money to spend. making it become auspicious dessert that people use in important events such as ordination ceremonies etc.
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ingredient
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amount
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|---|---|
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Rice Flour Baked with Smoke Candles
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90 grams
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granulated sugar
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1400 grams
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plain water
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1,200 grams
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bunched pandan leaves
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10 cards
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duck egg yolk
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8 eggs
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jasmine floating water
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400 grams
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duck egg shell
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2 eggs
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The process of making gold drops
- Heat a pan over medium heat, add 4-5 pandan leaves, jasmine water and 400 grams of white sugar, simmer them together without stirring. Once dissolved, prepared a hundred Set aside until the syrup is completely cool.
- Beat all the egg yolks together and add the rice flour. Gently use a wooden beater to mix together gently. Set aside.
- Come to make a thick syrup, pour 1000 grams of sugar into it, followed by duck egg shells. mix together and followed by ¼ teaspoon of jasmine water, followed by 5 pandan leaves, simmered over medium heat left without people When the syrup bubbles up, use a spoon to scoop up the beaten eggs a moment ago. The straws go down one by one and it's finished.
3. Jackfruit seeds
Jackfruit seeds look similar in shape to their name. It has an oval shape similar to jackfruit seeds. And the main ingredient of this dessert is made from mung beans. which makes the taste and texture different from other Thai desserts the whole jackfruit seed has also been done in many important events Because it has a meaning that conveys having people to support, support and progress always.
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ingredient
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amount
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|---|---|
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shelled mung beans
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250 grams
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|
elite
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250 grams
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ground salt
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1 teaspoon
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duck egg yolk
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10 eggs
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granulated sugar
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1400 grams
|
|
plain water
|
1,200 grams
|
|
jasmine floating water
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400 grams
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Procedure for making jackfruit seeds
- Soak the shelled mung beans in water for about 5 hours and rinse them twice.
- Then steamed in a honeycomb wrapped in white cloth. Steam boiling water over high heat for 20 minutes. Once cooked, grind thoroughly.
- Set the heat to medium, add the steamed beans to the pan, followed by 150 grams of white sugar, half a spoonful of salt and 250 grams of coconut cream, stirring constantly. until homogenous and adjust the fire to a soft light and stir well until it does not stick to the pan then turn off the gas Set aside to cool completely.
- Set a pan to make clear syrup over medium heat. Add 500 grams of sugar, 5 ml of water and 5 pandan leaves, stir well, then leave it for the sugar to dissolve, then close the glass and add 200 grams of jasmine water and set aside.
- Bring stir-fried beans that have been left to massage to cool down. and molded into jackfruit seeds
- Later, make a thick syrup. Add 1 kg of sugar, 800 ml of water, 5 pandan leaves and 200 g of jasmine scent, then turn on the medium heat. stir a little keep simmering until the syrup bubbles
- Bring the duck egg yolk to roll with a thin white cloth and fill it 1 round, stirring a little.
- Come back to look at the concentrated syrup, take out the pandan leaves, then turn off the gas. and the spinning beans Dip with beaten egg a moment ago, then drop into thick syrup. Let it set for a moment. Then turn on the low heat and leave it for 2 minutes, then take it out and rest it in the clear syrup.
4. Golden threads
Foi Thong looks like a bird's nest in a line. It tastes sweet and has an appetizing yellow color. and drenched in syrup originating from the city of Avairu and has been used in important agendas such as New house merit making ceremony will make longevity like threads
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ingredient
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amount
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|---|---|
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duck egg yolk
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15 eggs
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|
jasmine scent
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1 bottle
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granulated sugar
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1000 grams
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chopsticks
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1 pair
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toothpick
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1 pair
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triangle bag
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1 card
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Golden threads making process
- Bring the egg yolks together. Fill it with some white cloth.
- Pierce a triangular bag using a toothpick to pierce the end of the bag. Tie the top of the bag first, then add the egg yolks you made in the beginning. and tie the mouth of the bag closed again
- Set the pan on the stove, add 1 kilo of sugar and 1 liter of water to boil. Then add 3-4 drops of jasmine scent.
- Cut off the froths, and in the eggs put in the bag, let the strings run to form a line, making circles from the outside inwards.
- Stir the chopsticks so that the lines line up beautifully. Set aside in the sieve and it's done.
