Thai Desserts
COCONUT CAKE WITH FLUFFY COCONUT ICIN
The top hotel mke their coconut cake with freshly-squeezed
coconut milk from the local market. Here the cake is using coconut milk and
shredded coconut. I hope you'll enjoy it as much as we do.
For the Cake:
·
6 eggs
·
1+1/2 cups good-quality coconut milk (not 'lite')
·
7 Tbsp. sweetened shredded coconut (baking type)
·
1 cup white granulated sugar
·
1/8 tsp. salt
·
1 cup butter OR coconut oil, melted
·
2 cups all-purpose flour
·
4 tsp. baking powder
For the Fluffy Coconut
Icing:
·
3 egg whites
·
1 cup white granulated sugar
·
1/2 tsp. cream of tartar
·
pinch salt
·
optional: 2 tsp. coconut extract, OR 1 Tbsp. Coconut Rum
·
1/3 cup sweetened shredded coconut
Preparation:
1. Preheat
oven to 350 degrees. Grease two 9-inch cake pans.
2. Stir
the shredded coconut into the coconut milk. Set aside to let soak.
3. Separate
egg whites from yolks. Place the egg whites in a small to medium mixing bowl.
Set yolks in a large mixing bowl.
4. Beat
egg whites with an electric mixer until stiff (like whipped cream). Set aside.
5. To the yolks,
add the sugar, salt, and melted butter or coconut oil. Beat to a smooth
consistency (1 minute).
6. Stir
the baking powder into the flour, then add this to the yolk mixture. Also add
the coconut milk with the shredded coconut. Beat 1-2 minutes, or until well
combined.
7. Fold
the beaten egg whites into the batter, OR use your electric mixer on low speed
beat - just enough to combine (20 seconds). Pour batter into prepared pans and
bake 30-40 minutes, or until an inserted fork comes out clean. Cool before icing.
To Make the Fluffy
Coconut Icing:
1. Toast
the coconut by placing it in a dry frying pan over medium-high heat. Stir
continuously until most of the coconut is lightly browned. Immediately transfer
to a bowl to cool.
2. Have
ready two pots that can serve as a double-boiler (or use a stainless-steel bowl
set over a pot). In the top pot, combine egg whites, sugar, cream of tartar,
and salt. Stir well and set aside.
3. Add 1
inch water to the lower pot and bring to a gentle boil. Reduce heat to low
(water should be steaming but not boiling). Now set the pot with the egg
mixture tightly over it. Using an electric mixer, beat the mixture starting at
low speed. Gradually increase speed over 5 minutes, ending at high speed. Add
the flavoring (if using) when you switch to high speed. Beat until icing is
stiff and easily holds its shape. Remove from heat.
4. To put
the cake together: place the first layer on your serving plate and cover the
top with a generous amount of icing. Sprinkle over some of the toasted coconut.
Now add the second layer and again cover the top with icing. Finish by icing
the sides of the cake. Sprinkle toasted coconut all over the top, then gently
press some onto the sides. ENJOY!
THAI STYLE CRÈME CARAMEL
A Thai
version of the classic creme caramel dessert that is super-easy to make,
melt-in-your mouth delicious, and healthier than traditional creme caramel!
This recipe calls for coconut milk instead of cream (coconut milk contains good
fats that actually lower your cholesterol), so if you're lactose-intolerant,
this is a good dessert choice for you. It also makes an elegant dessert to
serve guests or take to a party.
·
1 cup good-quality coconut milk
·
2 eggs
·
1 Tbsp. sugar
·
1/4 tsp. pandan essence/paste (available in tiny bottles at
Asian/Chinese food stores), OR 1 tsp. vanilla (*see note below recipe)
·
pinch of salt
·
a little coconut oil, canola oil or other healthy oil
Preparation:
1. Preheat
oven to 350 degrees. Lightly grease ramekins with oil.
2. Beat
eggs by hand with a fork or with an electric mixer for 1 minute. Then add the
salt, sugar, vanilla OR pandan paste, and coconut milk. Stir until well
combined. (If you are using pandan essence/paste, note that it will turn the
desset a bright tropical green.)
3. Pour a
little syrup into the bottom of each ramekin (enough to cover the bottom + up
to 1 Tbsp. more).
4. Now
pour egg and coconut mixture into each ramekin up to 3/4 full. (Do not stir -
syrup will naturally remain at the bottom of the ramekin.)
5. Place
ramekins in a large glass baking dish or on a deep-sided roasting pan. Pour
some water into the bottom of the baking dish or pan - until water reaches 1/4
way up the side of the ramekin.
6. Bake 30
minutes, or until an inserted fork comes out clean. Allow to cool, then place
in the refrigerator until ready to serve. (Note: you can also serve this
dessert warm - it's delicious both ways!)
7. To
serve, run a knife around the inner rim of each ramekin (to loosen pudding).
Overturn the ramekins onto individual dessert plates. The pudding should fall
out easily, with the syrup naturally dripping down over the coconut custard.
ENJOY!
CLASSIC THAI MANGO STICKY
RICE
This Mango Sticky Rice Dessert (Khao Niaow Ma Muang) is a
classic Thai dessert and SO very scrumptious. The sticky rice can either be
steamed, as they do in Thailand or you can make it in a pot on your stove.
Place some fresh mango slices over the sicky rice, then smother with the easy
coconut sauce - pure heaven! If you like mangos and/or sticky rice, you're
going to love this very simple but exotic Thai dessert.
Ingredients:
·
1-2 ripe mangos, cut into bite-size pieces
·
4-5 Tbsp. palm sugar OR brown sugar
·
1/4 tsp. salt
·
1 can good-quality (thick) coconut milk
·
water (for boiling or steaming the rice)
Preparation:
1. Soak
the rice in 1 cup water for 20-30 minutes, OR up to 4 hours.
2. Do not
drain the rice. Simply add 3/4 cup (more) water, plus 1/4 can coconut milk, 1/4
tsp. salt, and 1 Tbsp. brown sugar. Stir this into the rice.
3. Bring
to a gentle boil, then partially cover with a lid (leaving some room for steam
to escape). Reduce heat to medium-low (#2.5 on the dial).
4. Simmer
in this way for 20 minutes, or until the coconut-water has been absorbed by the
rice. Turn off the heat, but leave the pot on the burner with the lid on tight.
Allow to sit for 5-10 minutes. To make the sauce, warm (do not boil) the rest
of the can of coconut milk over medium-low heat (5 minutes). Add 3 Tbsp. sugar,
stirring to dissolve.
5.
Taste-test the sauce for
sweetness, adding more sugar if desiredTo assemble, place a few 'mounds' of
sticky rice in each serving bowl. Top with slices of teh mango, then pour sauce
over. It should look like an English pudding with custard sauce, with the
mounds of rice swimming in sauce.
The following recipe hails from Bangkok and includes fresh ripe
mangoes, a touch of cardamom, plus coconut milk (instead of dairy cream). The
result is a rich-tasting mousse that is actually much lighter in calories than
most Western-style mousses. It's also naturally gluten-free and lactose-free.
Perfect for serving at a dinner party, as it can easily be made ahead of time.
ENJOY!
·
1+ 1/3 cups (200 grams) dark chocolate, broken into small pieces,
OR semi-sweet chocolate chips
·
1 can coconut milk, regular OR lite (if you don't have coconut
milk, regular milk can be substituted)
·
1 egg
·
2 Tbsp. to 1/3 cup brown or white sugar, to taste
·
1/8 tsp. ground cardamom
·
pinch salt
Preparation:
1. Place
chocolate pieces or chips in your blender or food processor.
2. Crack
in the egg, then add the mango, cardamom, salt, and 2 Tbsp. brown sugar. Set
aside.
3. Pour 1
cup coconut milk into a pot and place over medium-high heat. Stirring
occasionally, bring the coconut milk to a near-boil. Pour hot coconut milk into
the blender over other ingredients and immediately blitz at high speed for 45
seconds to 1 minute, or until well blended.
4. Add
remaining coconut milk to the blender and blitz another few seconds. Test-test
for sweetness. Depending on how ripe your mangoes are and how sweet your
chocolate is, you may want to add up to 1/4 cup sugar, to taste.
5. If more
sugar was added, blitz again another 10 seconds. When desired sweetness is
achieved, pour mousse into bowls or dessert cups and place in the refrigerator
until firm (at least 4 hours). Your mousse will store well in the refrigerator
for up to 1 week.
6. Serve
plain or for an extra special treat, add some whipped cream and fresh mango
pieces.
MANGO SORBET ICE CREAM
This sorbet is creamier
than most, halfway between sorbet and ice cream, but still light and full of
mango flavor. Quick and simple to make too, because there's no stove involved,
or even an ice-cream maker. All you need is a blender or food processor. Makes
a beautiful dessert to serve. Delicious as is, or serve with slices of fresh
mango and a little coconut rum/liqueur drizzled. ENJOY!
Ingredients:
·
2 fresh ripe mangos
·
1 cup white sugar
·
3 Tbsp. coconut milk
·
1 tsp. lemon juice
·
1 small container whipping cream
Preparation:
1. Slice
the mangos open and scoop out fruit from the skins. Don't forget to include
fruit around the stone. Place the fruit in a food processor or blender. Add the
sugar and blitz for 1 minute, or until sugar has dissolved and you are left
with a delicious mango puree.
2. Add the
coconut milk and lemon juice, and briefly blitz to combine.
3. Pour
the mango puree into a bowl or container while you continue to use your
processor/blender. Scape down the sides and bottom with a rubber spatula to
remove as much of the puree as possible.
4. Now
pour the whipping cream into the processor/blender. Blitz until the cream forms
stiff peaks, or is quite stiff (not runny) when dipped into with your finger.
5. Add the
mango puree to the whipped cream and blitz 5-10 seconds, or until you get a
good mango-cream consistency. Pour into a large yogurt container or ice cream
tub and set in the freezer for at least 6 hours, preferably 8.
6. Serve
the sorbet in bowls, or scoop into ice cream cones.
What
makes it extra good is the fact that it is made with coconut milk instead of
whipping cream or evaporated milk. Unlike dairy products, coconut milk brings
out and enhances the taste of the mango, plus adds that touch of richness
you're looking for in a pudding. And there's another benefit too: it's
healthier for you. Finally, this Thai recipe for mango pudding is really easy
to make - you'll have it whipped up and in the refrigerator in just a few
minutes. Great for company!
·
2 medium to large ripe mangoes
·
1 packet gelatine (3 tsp.)
·
1/2 cup hot water
·
1/3 cup white sugar
·
1 cup good-quality coconut milk
Preparation:
1. Make
sure your mangoes are ripe (see link above) - the fruit should be bright orange
or yellow and fairly soft. Scoop out the fruit, including around the stone.
Place the fruit in a food processor or blender and blitz to create a smooth
mango puree. Leave the mango in the processor/blender.
2. In
a saucepan, heat up the water until it reaches a rolling bowl. Remove from
heat. While stirring the water with a whisk or fork, sprinkle the gelatin over
the surface of the water and stir briskly in order not to have any lumps.
3. Add
the sugar to the hot water/gelatin mixture and stir to dissolve.
4. Add
this mixture to the mango in the food processor/blender. Also add the coconut
milk. Blitz briefly until ingredients are combined.
5. Pour
into dessert bowls or cups and place in the refrigerator for at least 2 hours
(or up to 24 if making ahead of company coming). Serve cold on its own, or with
some fresh fruit, and ENJOY!
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