These parcels are made from fried pork and herbs, wrapped in a pastry made from steamed rice flour and starch and served with a sweet and sour sauce. The pastry is cooked separately ... Continue Reading →

This is the Thai version of muffins, they are made with rice flour, scented very gently with rose or other flower water and steamed rather than baked. To cook this you will need foil ... Continue Reading →

Tapioca pudding with young coconut is a perfect dessert for a cold night. The wonderful young coconut scent is truly delightful and reminds me of summer. ingredients : 2 cups water 1/2 ... Continue Reading →

Ingredients: 1. Glutinous rice flour  2 Tgwitwg. 2. Water 1/2 Tgwitwg. 3. Elite   1/4 Tgwitwg. 4. Sugar bucket    1/4 Tgwitwg. 5. grate coconut flake   1 1/2 Tgwitwg. 6. Coconut ... Continue Reading →

Thai Recipe Ingredients  1 pack (50 grams.) agar-agar Powder  16 cups water  9 cups sugar  1/4 cup concentrate pandanus leaves  2 kg. (to make 5 cups coconut cream) grated coconut ... Continue Reading →

Med Khanoon (Jackfruit’s seed in syrup) is an ancient and well-known Thai dessert which is served to monks in ritual ceremonies or general ceremonies. In those days, jackfruit’s seed ... Continue Reading →

This a dessert of Chinese origin. It is wonderful if you have a cough or cold because the heat of the ginger makes your head clear, without tasting like medicine. This dessert is unique ... Continue Reading →

Ingredients: 200 grams Yellow Bean 150 grams Sugar 1 Teaspoon Salt 100 milligram Coconut Milk Food Coloring Ingredients for glaze 5 grams Agar Jelatin 150 Water 50 grams Sugar Instructions: 1. ... Continue Reading →

Thai Recipe Ingredients * 1 kg. Chinese jujube * 8 measuring cups castor sugar * 4 measuring cups fresh water   Thai Sweet Preparations 1. Unseed jujube with carving knife. 2. ... Continue Reading →

Ingredients: ◦250 g. glutinous rice flour ◦200 g. mung beans ◦2 tbsp sugar ◦2 tbsp roasted sesame ◦1 tsp salt ◦200 g. scrape coconut fruit ◦1 cup concentrated pandanus ... Continue Reading →