Thapthim krop

INGREDIENTS




Creamy coconut milk 250 ml
Water chestnut 100 gm
Pomegranate juice 100 ml
Sugar 45 gm
Ice cubes
Tapioca flour 30 gm
Method

Boil water chestnut and soak it in pomegranate juice for two hours.
Toss the rubies chestnut in tapioca flour.
Bring a pot and boil water into it.
Once it starts boiling, put coated water chestnut into it.
Stir it until water chestnut start floating on top.
Remove water chestnuts and dunk them into an ice bath.
Mix coconut milk and sugar in a pan.
Take out the water chestnut and serve it with coconut milk and crushed ice.
a

Khao Niaow ma muang

INGREDIENTS

Sticky rice 100 gm
Coconut milk 125 ml
Castor sugar 40 gm
Seasalt 5 gm
Mangos 2
Method

Soak rice for 2-3 hours.
Cook rice in a steaming method for 18-20 minutes.
Take a pan, and boil coconut milk, sugar and seasalt in it.
Mix with steamed sticky rice.
Serve it with fresh ripe mangoes.
a

Pandan custard with coconut cream

INGREDIENTS

Creamy milk 250 ml
Coconut cream 250 ml
Castor sugar 50 gm
Eggs 2
Pressed pandan juice 100 ml
Salt 1 gm
Cornflour 25 gm
Whipped cream 100 gm
Coconut powder 20 gm
Method

Use double boiling method and mix creamy milk, coconut milk, castor sugar and salt.
Once mixed, add eggs and pandan juice in it.
Lastly, pour diluted cornflour to make it thick. Pour it into a mold.
Fold whipped cream with coconut powder.
Demold custard once set. Top it with coconut cream and serve.
— Recipes courtesy Rahul Kumar, Pastry Chef,