For this western style pastry, I used Thai sliced sweet palms seeds. The palm seeds are naturally sweet, and served in syrup making them idea to make sweet pastries like this one.

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Thai muffins are steamed rather than baked and so tend to be softer & more moist. This dried fruit muffin is a typical Thai style muffin made with chopped dried fruits and raisins and scented with floral water, if you prefer you can substitute vanilla for the rose water.

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You’ve seen the sweet version of Kanom Tokyo before. There is also this savoury version in Thailand, which is a very simple dish of hotdog sausages wrapped in pancakes and served with sweet chilli sauce. After yesterdays complicated picnic box, I thought I do something a little simpler today.

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These pancakes are a Thai favorite and very very rich. There are many types of fillings, for the photograph I’ve made two, taro filled ones at the back and cream filled ones at the front. Another common fillings is shredded young coconut. Prepare the filling before you start the pancakes, as you make each pancake you will fill them and roll them up.

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This dessert is strands of sugary cooked egg yolk,flavored with rose water (or vanilla essence in water also works). It’s difficult to make. I’ve tried many times and this is the first time I’ve managed to get the strands to work.
The strands are streams of egg yolk drizzled through a fine sieve into a large pan of hot sugar syrup. The strands cook immediately and you end up with sweet golden strands of egg. For this to work, you needs lots and lots of egg yolk, the more egg yolks the better, so don’t reduce the quantity of eggs. Use the largest flattest pan you can find, the more spread out the strands the nicer they look. The duck eggs yolks in the recipe are larger and more yellow than the chicken, and help you achieve the golden colour.
In Thailand they use a piping bag with a special nozzle with many fine holes especially for this. But I don’t have one, what I found works is a large sugar shaker, filled with the egg mixture, you tip it upside down and the egg runs as streams through the holes, which I slowly moved forwards and backwards, left to right over the pan until all the mixture had gone through.
As with many Thai desserts, we flavour them with flower essence, using rose water or jasmin flower essence in water. However you can use vanilla essence in water or similar flavouring of your choice if you prefer.

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This dessert is a mung bean salty sweet dessert so typical of Thailand.

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Part sweet, part salt, part smooth, part rough. This dessert consists of many interesting contrasts!

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As is typical of Asian candy, these candies are only a little bit sweet, the outside has the texture similar to marzipan. Read the rest of this entry »

Everyone of these miniature fruits are made from sweetened yellow bean paste, and food colourings. The shine comes from a glaze made of agar. Don’t be put off, they are not as difficult to make as they look, and you can have a lot of fun with your children making them.
Make each one small, 10-15gms of yellow bean paste is perfect, if you make them too big, they are difficult to dip in the agar later and will not hold their shape. A good way to hold the fruit is to skewer them on toothpicks as you paint and dip them.

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This is a traditional dessert of Thailand, but rice cakes are time consuming to make, and so I’ve made the recipe using store bought rice cakes.

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