RSS Feed

Category Archives: Thai

THAI COCONUT STICKY RICE WITH MANGO SORBET


Category: Thai Dessert
Preparation Time: 25 min
Cooking time: 35 min
Yield: 6
Difficulty: 1

Ingredients:
Thai Coconut Mango Ice Cream Sorbet
Ingredients:
• 3 cups of coconut milk
• 2 Mangos peeled and diced
• 1 cinnamon stick
• 1 vanilla pod, peeled
• 1/16 nutmeg
• ½ cup of sugar
• ¾ cup of water

Preparation
1. In a pot, combine the sugar and the water, and bring to a boil. Stir the solution until the sugar has dissolved and then turn off the heat.
2. Incorporate the dry ingredients and let the sugar water cool, and when at room temperature, mix about ¾ of the syrup with the coconut milk.
3. Blend the coconut syrup with the mango and process the mixture in your ice cream maker overnight.

Coconut Sticky rice Pudding
Ingredients
• 1/2 cup basmati rice (Jasmine rice)
• 1 (14 oz) can coconut milk
• 1/2 cup sugar
• 2 mangos, sliced

Preparation
Rice:
1. Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.

Sauce:
1. In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
2. Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.

Presentation:
1. Arrange the cooked coconut rice in a bowl or plate with the mango slices with the sauce.
2. Prepare the sorbets forms with 2 tablespoons and serve on the side.

Advertisements

KUMQUAT JELLY


Category: Detox Dessert
Preparation time: 20 minutes
Setting time: 25 minutes
Yield: 4
Difficulty: 3

Ingredients:
• ¼ ounce Agar agar
• 2/3 cup Sugar
• 2 cup Warm water
• ¼ cup Sweet Bean Paste
• ½ cup Condensed Milk
• 1 tablespoon orange zest
• 4 cup Water
• ½ cup Kirshwasser (Cherry Water Liquor)
• 2 cups candied kumquat
• 2 cups candied kumquat paste

Garnish
Upper layer:
• Candied Kumquats, Agar agar, sugar, water, kirsch

Under layer:
• Candied kumquat paste, sweet white bean paste, agar agar, sugar, water

Preparation:
Upper Layer
1. Soak agar agar stick in a medium Bowl with 2 cup warm water for 30 minutes.
2. Transfer agar agar and water to a lg. saucepan.
3. Add 4 c. water. Bring to a boil over med. Heat and cook until agar agar is completely dissolved.
4. Add the kirsh and drain the Candied Kumquats and add to the agar agar mixture.

Under Layer
1. Remove saucepan from heat and add sugar, condensed milk and candied Kumquat paste.
2. Stir until sugar is totally dissolved and add the orange zest.
3. Pour into a 16×8 long cup. Let stand until cool.

Served
1. Refrigerate until pudding is firm, about 25 min. Serve chilled