Delicious Thai Desserts

Thai cuisine is famous for its delicately charming and sexy. However, Thai desserts have been neglected. The three Thai desserts are famous outside of Thailand mango with sticky rice, fried bananas and coconut ice cream. There is a broad tradition of desserts in Thailand over the centuries, offering many ideas and possibilities.

Thai desserts have long been with the Thai people, of course, already in the Sukhothai period (1238-1350). ThaisLong-food trade with China and India, and contributed to the exchange of cultures and traditions, such as. In the Ayutthaya period (1350-1767), Thais began trading with western countries. The Portuguese were the first Westerners oven introducing the use of eggs and. Thai desserts such as Thong Yip (pizzicato Gold), Thong Yod (Drop of Gold) and Foi Thong (Golden Threads) Portugal, are not such as Thailand, most people imagine, among Thais.

ThaiThe desserts are of complexity and detail, organized and punctual and patient care with which they were made famous. Characteristic of Thai desserts is not just a collection of sweetness, but also other elements like a good scent, delicate and exquisitely made from ingredients from the preparation to the finished product. There are many ways to make Thai desserts, ranging from steaming, baking, boiling, frying or complex processes, such asCook egg yolks in syrup. The main ingredients of most Thai desserts are coconut milk, sugar, flour, eggs, salt, food coloring and fragrance.

For high-quality Thai sweet, fresh coconut is a must. Back in the old days, fresh coconut dessert has only been used for the production of Thai. And now to make the coconut milk, grated coconut flesh still in hot water, no hot water dipped well. E 'then pressed until dry. The white liquid from the firstprint that is to say "I Ka Hua." Hot water is then returned to the coconut milk, second and third, it adds the name of "Hang Ka Ti". Finely grated coconut meat is usually used about 3 times and then discarded. Freshly pressed coconut milk has a better flavor and aroma of coconut milk sales in a jar. But with a pace of life, or more on other elements of life, is becoming increasingly common to use a family of commercial coconut milk.

Sugar is one of the most importantThe ingredients in Thai desserts. The two sugars are commonly used in Thai sweet palm sugar and coconut palm sugar. Coconut Palm Sugar is made from coconut palms, while palm sugar is made from the juice of the palm, or Palmyra Palm Sugar, called Taan Thai. Coconut palm sugar and sugar is often used synonymously, but they differ in many ways. For example, sugar palm drier and more solid than coconut palm sugar. It 'more expensive than the coconut palmSugar. In some recipes of sweets, coconut palm sugar is often replaced with sugar palm. The substitution may be to give the same overall look at the dessert, but the dessert will be different in taste and aroma.

Thai desserts are well known for their beautiful shades of light. In general, the color used to attract people are made of natural flowers or plants. The following are examples of common color used in Thai desserts sources:

Pandanus leaf (Bai Toey): Pass adark green;
Spata coconut or Palmyra palm (or Bai Taan KAB But Prao), please give a black color;
Turmeric (Kha min), giving a yellow color;
Flower Chitoria Tematea Linn (Dok A Chun): give a blue color (add lime juice to give a purple color);
Flower Aeginetia pedunculata (Dok Din), please give it a black (but the flower is actually a dark purple);
Saffron (Fa Yah rank): indication of a yellow-orange;
Roselle (Kra Jiabo): Specifies a dark red (brown-like)Color;
Lac (Krang): given a red color;

is another unique characteristic of Thai desserts). There are many good ways fragrance, with sweet Thai flavors, but the most common are jasmine flowers (Dok Ma Li), Rosa damascene (Dok Ku Laab Mo Rose - family, flowers Cananga odorata (Dok Kra Dang Nga) incense and candles (Tien Ob). Since ancient times, Thais love with the water into sweet jasmine for its aroma. Thais took Jasminflower clock at 6 pm and gently rinse with water so that the flowers are not crushed. The jasmine flowers (Dok Ma Li) are then immersed in water with the lid closed and left at about 06:00 a 7:00 clock in the morning. The resultant scented water is then used to make dessert. Keep the Jasmine flowers begin to show more than 12 hours, the flowers and the water will not crush have a good flavor. Rosa damascene (Dok Ku Laab Mo) is used in different ways. Thais only the pedals. Each pedalis divided into 2 or 3 pieces and then in a closed container that is a dessert in it for some time, has usually at night. For Cananga odorata flowers (Dok Kra Dang Nga), Thais them first with a candle burning fragrant incense, and then the pedals in a closed container that keeps the dessert. enough for some sweet incense burning candles next to sweets in closed containers, it would be sweet to a complex flavor.

What are the most common sweetsThais eat that? Thais love sweets (called in Thai Khanom). The famous mango dessert with sticky rice, but it's a sweet season, from April to June. Deep-fried banana fritters (Gluay death in Thai) or banana in coconut milk (Gluay Buat Chee) are also the sweet notes in Thai restaurants in UP In Thailand there are all kinds of desserts, non-seasonal and seasonal, the steam Fried is. Some of the more common Thai dessertThe desserts are egg yolk, Thong Yip (pizzicato Gold), Thong Yod (Drop of Gold) and Foi Thong (Golden Threads). Thong simply means gold. The color of these three desserts is yellow-gold, from the yolk and is used to indicate prosperity and happiness. These "three musketeers" The desserts are often weddings or memory of a new home used as well.

Khanom Chan is a layered dessert or other sweet town. The name of the cake comes from the factwhich has 9 layers of color variations. The cake uses only two colors: white and a light tone, like a green or purple. White is used in any other level. This cake is also used for important ceremonies such as weddings or the opening of the new company. Thais believe that the number "nine" is a number that represents promising progress and development.

One of my favorite desserts is Luk Choob. Since the mung beans, this dessert is a collection of miniature reproductions ofFruits and vegetables. Fruits and vegetables are colorful and bright, intricately carved and style with vegetable dyes and glazed jelly-like agar-agar. Bua Loy Benjarong is another interesting dessert. Bua Loy Benjarong is gluten balls in coconut milk, a dish that has been with Thailand for over 200 years. The balls the size of the tip of the little finger, are a mixture of glutinous rice flour with natural colors. Benjarong refers to five natural colors: green (from pandanus leaf),Purple (taro and Chitoria Tematea Linn flower), yellow (squash), (water jasmine) blue (flower Chitoria Tematea Linn) and white.

In addition, blacks beans and tapioca in coconut milk (Sako Tao Dum), coconut cream in a hollowed pumpkin (Sangkhaya Fak Thong), coconut cake on the grill (Paeng Jee) from mung bean and lotus seeds with coconut coconut topping (Tao Suan Bua Med) is cakes to name a few who are often in Thailand.

Thai desserts have always been aPart of Thai culture. They reflect the care, patience and a pleasant way to live. Unfortunately, over time, traditions and beliefs are to forget some in Thai society, although most of the desserts are still there. She and satisfy the taste left a lasting seductive - the time is again an integral part of Thai desserts, lost because they were with.