10 ways to make Thai desserts in fresh coconut milk Add sweetness for the holidays
Β Β Β Β On holidays, invite that special someone or child into the kitchen to help makeΒ a pot ofΒ Thai desserts .Β Β Especially Thai coconut milk desserts that are both sweet and fragrant.Β Krapook.com would like to present a method for making Thai desserts in fresh coconut milk, such as taro soup curry, banana blossoms, crispy pomegranates, and many other Thai dessert menus in coconut milk. Guaranteed to be delicious, not even a drop of coconut milk remains.
1. Bua Loi dessert with rose coconut milk
Very good!Β Bua Loi dessert menu with rose coconut milk. Recipe fromΒ Mr. MedIEviL, a member of Pantip.com website.Β Grab the lotus powder and transform it into a rose.Β Topped with fragrant fresh coconut milk, both the eyes and the stomach will be satisfied at the same time.
Ingredients: Bua Loi flour (for 8-10 servings)
β’ 2 cups of glutinous rice flour
β’ 1/2 cup of tapioca flour
β’ 1 cup of warm coconut milk (can be put in the microwave)
β’ Food coloring: 5 colors of your choice: pink, blue, purple, orange, and green.
β’ Light flour (use tapioca flour) sprinkle a little on the tray.
Ingredients
Coconut Β Β Β Β milk β’ 3 cups
coconut milk β’ 7 tablespoons sugar
β’ 2 tablespoons palm sugar or palm sugar
β’ 1-2 teaspoons of salt (try adding 1 teaspoon and taste firstΒ If it’s still not to your liking, gradually increase the quantity)
β’ 5-6 fresh pandan leaves (tied into a bundle)
How to make rose bua loy:
1. Make bua loy flour by putting glutinous rice flour and custard flour into a blending bowl, gradually adding warm coconut milk gradually. Utilize your hands to massage the flour and coconut milk together. Manipulate until the batter meets up and can be formed.
2. Partition the batter into 5 equivalent pieces and add food shading as wanted. Work and blend until the variety is smooth and all around joined.
2. Bua Loi dessert with fresh coconut milk (watermelon shape)
Β Β Β Β Oh… this Thai dessert menu with fresh coconut milk is really suitable for fooling children. Meet the menu of Bualoy dessert with fresh coconut milk and watermelon, a recipe fromΒ Kitty Chef, a member of Pantip.com website.Β The highlight is shaping the Bualoy dough into the shape of a watermelon.Β Anyone who wants to add sweet eggs, corn kernels, or taro to the Bua Loi style will add even more deliciousness.
Ingredients for Bua Loi dessert with fresh coconut milk
and watermelon Β Β Β Β β’ Sticky rice flour
Β Β Β Β β’ Green (pandan juice)
Β Β Β Β β’ Yellow (pumpkin pulp)
Β Β Β Β β’ Purple (peacock juice)
Β Β Β Β β’ Pink (rose scent)
Β Β Β Β β’ White sesame
Β Β Β Β β’ Black sesame
Β Β Β Β β’ Fresh coconut milk
Β Β Β Β β’ Pandan leaves
Β Β Β Β β’ Salt
Β Β Β Β β’ Sugar
How to make watermelon bua loy dessert with fresh coconut milk
1. Mix glutinous rice flour with the prepared color to get 4 colors (the pink color will be darker.Β (Because adding sweet syrup, Hale’s Blue Boy scent, it makes the color more beautiful.)
Β Β Β Β 2. Mold it into a watermelon shape.Β By shaping the yellow dough, pink dough, and purple dough into rounds, set aside. Then shape the green dough into rounds and roll it into a flat sheet.Β Wrap the yellow dough, pink dough, and purple dough until they are all formed into balls.
Β Β Β Β 3. Cut each piece of watermelon dough in half and divide into wedges as desired.Β Put white or black sesame seeds on the watermelon flesh to make it beautiful.
Β Β Β Β 4. Boil water until it boils.Β Add watermelon shaped lotus flour and boil until cooked.Β (If cooked, the dough will float up.) Ladle into cold water and set aside
Β Β Β Β . 5. Boil coconut milk with pandan leaves.Β a pinch of saltΒ and sugarΒ When the sugar has dissolved, add the watermelon-shaped lotus flour. Turn off the heat. You can eat it cold or hot.Β Or wait for it to cool before scooping and serving in cantaloupe balls
3. Japanese purple sweet potato bua loy dessert with fresh coconut milk
Β Β Β Β Anyone who wants to eat beautiful colored bua loy, we would like to present a menu of Japanese purple sweet bua loy dessert with fresh coconut milk. Recipe fromΒ Housewife Magazine.Β Add Japanese purple potatoes mixed with flour.Β Shape into balls and boil until cooked.Β Finally, pour coconut milk mixed with burnt coconut meat.
Ingredients for Japanese yam bua
1 cup of glutinous rice flour
Β Β Β Β β’ 1/2 cup of glutinous rice flour (steamed and finely ground)
Β Β Β Β β’ 6 tablespoons of hot water
Β Β Β Β β’ Sticky rice flourΒ (for making soft dough)
Β Β Β Β β’ water (for boiling the starch granules)
Β Β Β Β β’ cold water (for soaking the starch granules)
Β Β Β Β β’ 2 cups of coconut milk (medium concentration)
Β Β Β Β β’ 2 tablespoons of palm sugar
Β Β Β Β β’ 6 tablespoons of granulated sugar
Β Β Β Β β’ coarse salt 3/ 4 teaspoons
Β Β Β Β β’ roasted coconut meatΒ (cut into strips) 1/2 cup
Β Β Β Β β’ 2 pandan leaves
Β Β Β Β β’ 1/4 cup coconut milk
How to make Japanese sweet potato lotus
1. Blend glutinous rice flour. Finely ground Japanese sweet potato and high temp water together, massage until smooth and can be molded into balls.
2. Structure the batter into balls around 1/2 centimeter in width, sprinkle with a touch of flour. (To keep the batter from staying together)
3. Bubble sufficient water to bubble. Heat up the starch pellets until they float up. Scoop it up and absorb it cold water to deliver the intensity. When gotten done, scoop out and save to deplete.
4. Put coconut milk into the pot. Raise it up and warm it until it’s hot. Add palm sugar, granulated sugar, salt, toasted coconut meat, and pandan leaves and heat to the point of boiling. Add coconut milk.
5. Add lotus flour to the pot and mix to consolidate. At the point when it heats up a bit, lift it out, scoop it into a bowl and serve
+ see more how to do it at Japanese purple yam bua loy nibble Thai treats consider new ideas Simple to make, enjoyable to shape with your hands.
4. Bua Loi dessert with mung beans and fresh coconut milk
Β Β Β Β From what I used to eat, only Bua Loi dessert with flour seemed useless.Β How about adding some green beans to add some value?Β Meet the menu of Bua Loi dessert, green beans and fresh coconut milk, a recipe fromΒ Khun Nen Nam, home-style food at Ban Nen Nam.Β Take the dough and mix it with the mung beans.Β Shape into rounds of the desired size.Β If you want to know how delicious it is, let’s go to the kitchen.
Ingredients for Mung Bean Bua Loi (for 3 people)
1/2 cup glutinous rice flour
Β Β Β Β β’ 1/3 cup shelled mung beans (golden beans)
Β Β Β Β β’ 2 cups coconut milk
Β Β Β Β β’ 1/4 teaspoon salt Tea
Β Β Β Β β’ 1/2 cup palm sugar (or palm sugar)
Β Β Β Β β’ 1/4 cup water
How to make mung bean bua
loy: 1. Wash the mung beans completely and absorb them warm water for around 3 hours, then, at that point, steam them until cooked and afterward grind them finely.
2. Put the glutinous rice flour into the ground bean combination. Gradually pour in the water a little at a time. Work the batter until it is adequately delicate to be formed. Then, at that point, structure into little balls and plan.
3. Blend 1/2 cup of coconut milk with palm sugar and salt. Heat to the point of boiling and heat to the point of boiling. Mix habitually to stay away from bunches. Eliminate from heat and get ready.
4. Bubble water over high intensity until bubbling. Add the mung bean bua loy that you made and bubble until it floats up. Then scoop it into the coconut milk pot, bring it up to the intensity, and add the leftover portion of the coconut milk. Heat to the point of boiling once more, scoop into cups, prepared to serve
5. Aloe Vera Jelly and Coconut Milk
Who might accept that aloe vera other than making aloe vera juice drinks? You can likewise utilize it to make Thai pastries in coconut milk. We might want to introduce a menu of aloe vera jam and coconut milk. To begin with, strip the aloe vera and cut the jam as you like. When gotten done, bubble until cooked. Add sweet water and refrigerate until set. Prior to serving, pour coconut milk over until drenched.
Ingredients: Aloe vera gel, coconut
milk β’ 2-3 aloe vera pods
β’ Water (for scalding)
β’ Salt (for scalding)
β’ 1/2 teaspoon salt
β’ Honey syrup 1+1/2 tablespoons of Sala’s Blue Boy flavor
β’ 125 milliliters of coconut milk
β’ 100 grams of palm sugar
β’ Ice
How to make aloe vera gel in coconut milk
1. Strip the aloe vera skin. Wash every one of the tires. Cut into diced pieces. Or then again cut into strips and plan.
2. Put water in a pot. Add some salt. At the point when the water bubbles, add the aloe vera gel to a bubble until cooked. Gather up and wash with water until the jam loses its pungent taste. Scoop into a sifter and let the water channel.
3. Blend the nectar in with water to your ideal pleasantness. Pour in the aloe vera gel and mix well. When gotten done, place it in the fridge and leave it in the cooler.
4. Make coconut milk by adding palm sugar and coconut milk to the pot. Bubble until bubbling, add around 1/2 teaspoon of salt. At the point when the salt breaks up, eliminate and save to cool.
5. Scoop aloe vera gel into a bowl, pour over coconut milk, add ice, prepared to serve
6. Taro curry with fresh coconut milk
And now comes the classic Thai dessert menu in coconut milk, that is, taro curry in fresh coconut milk.Β This recipe also includes sweet potatoes.Β Boiled with coconut milk until soft. Oh… if you could eat it at the end of a savory meal, it would be the most satisfying.
Ingredients for taro soup
1 small taro tuber (cut into pieces)
β’ 1 cup sweet potato (cut into pieces) (optional)
β’ 1+1/4 cup coconut milk
β’ 1 cup coconut milk
β’ 150 grams palm sugar
β’ Salt
β’ 4 pandanus leaves (tied together neatly)
How to make taro curry:
1. Bubble coconut milk and 1/2 cup of coconut milk in a pot. Utilize medium intensity, add palm sugar and salt. Mix until the sugar disintegrates. Taste.
2. Add the taro and yam, trailed by the pandanus leaves. Bubble until the taro and yam are cooked however you would prefer. Add another 1/2 cup of coconut milk. Hold on until the coconut milk bubbles once more. Scoop into a bowl and serve.
7. Khanom Khrong Khaeng with Coconut Milk (Butterfly Pea Flower)
Β Β Β Β Many people are probably familiar with the white glass crown.Β Let’s add beautiful colors with butterfly pea juice.Β We would like to present the menu of Khanom Khong Kraeng with Coconut Milk, a recipe fromΒ Ms. Fifa-girl, a member of the Pantip.com website.Β The crankcase cover is soft and beautiful in color.Β Topped with coconut milk, sprinkled with lots of sesame seeds. Ooh… your mouth waters.
Ingredients for Khanom Khong
Krang Β Β Β Β β’ 4 cups tapioca flour
Β Β Β Β β’ 1 cup rice flour β’
Β Β Β Β 20 butterfly pea flowers
Β Β Β Β β’ 2 boxes coconut
Β Β Β Β milk β’ 1 teaspoon salt
Β Β Β Β β’ white sugar β’ pandan
Β Β Β Β leaves
Β Β Β Β β’ roasted white sesame
Method Make Khanom Khong Krang
1. In the recipe, make 2 tones: endlessly blue. Partition the two sorts of flour down the middle. Blend custard flour with rice flour and gap into 2 bowls. Bubble water and add butterfly pea blossoms. Hold on until the water becomes a brilliant shade of blue, then scoop out the butterfly pea blossoms.
2. Partition the bubbled butterfly pea blossom water and gradually empty it into the main flour bowl. Rush and mix until consolidated. Since, in such a case that you mix gradually, the batter will be overcooked. When gotten done, individuals utilize their hands to work. Partition into little pieces and add the excess butterfly pea blossom juice to water and heat to the point of boiling once more. Fill the other portion of the flour. Ply until consolidated and partition into little balls.
3. Take the pre-arranged batter and roll it into long strips. The measurement ought not be more than 1 centimeter on the grounds that the crown will be too huge. When rolled, cut. When gotten done, compress it onto a form to make a crown. Utilize your fingers to focus on the flour front of you. The mixture will move around your fingers. Do this until all the mixture is no more.
4. Fill a pot with water and set the intensity to medium-high. May add pandanus leaves too. At the point when it bubbles, add the krong krang and bubble for around 30 seconds or until cooked. Scoop it up and wash with water and put away.
5. Set the pot on low intensity, add coconut milk, salt, sugar and pandan leaves. At the point when the coconut milk bubbles, add the krong krang. Sit tight for it to bubble once more, switch off the intensity, sprinkle with toasted sesame seeds and scoop into a bowl
