Читать книгу Mini Thai Cakes & Desserts - Chat Mingkwan - Страница 6
ОглавлениеFragrant Rice Flour Puffs
(Kanom Thaeu Foo)
185 g (1 1/2 cups) rice flour
2 teaspoons baking powder
200 g (1 cup) sugar
1 teaspoon fragrant pandanus, rose, vanilla or jasmine essence
250 ml (1 cup) water
1 drop green food coloring (optional)
1 cup cake molds or ramekins, lined with cupcake papers
1 Combine the rice flour, baking powder, sugar, fragrant essence and water in a mixing bowl and whisk until a smooth batter is obtained.
2 Divide the batter into 2 equal portions. Color one portion green by adding the green food coloring and mixing until well blended. Leave the other portion as it is.
3 Fill the cupcake papers 1/2 full with the batter. Place in a steamer and steam for 10 to 15 minutes until the cakes are puffed and cooked. Remove and set aside to cool.
4 Serve at room temperature.
Makes 18 puffs
Preparation time: 10 mins Cooking time: 25 mins
Taro Cakes with Fresh Fruit and Coconut Milk
(Puak Gaown)
1 kg (2 lbs) fresh taro root
500 ml (2 cups) thick coconut milk
185 g (1 cup) shaved palm sugar or dark brown sugar
3/4 teaspoon salt
1 teaspoon fragrant jasmine, pandanus, rose or vanilla essence
1 baking dish
Fresh fruit (rock melon, watermelon or other fruits of your choice), diced or balled (optional)
1 Wash and rinse the taro root until clean. Boil or steam the root for about 30 minutes until tender. Remove from the heat, drain and set aside to cool. Peel and cut into small pieces.
2 Blend the taro pieces to a smooth paste in a blender. Add 3/4 of the coconut milk, palm sugar, salt and fragrant essence, and blend until well combined.
3 In a saucepan, heat the taro mixture over medium heat for 30 to 35 minutes, stirring continuously, until the mixture is thick and gluey. Remove from the heat and transfer to a greased baking dish (at least 5 cm/2 in deep). Set aside to cool.
4 Cut the cake into the desired shapes, spread the remaining coconut milk on top and serve warm or at room temperature with fresh fruit.
Serves 4 to 6
