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Friday, May 8, 2009. 2 cups of finely shredded coconut. 1 cup of palm sugar (naam taan-pip"). 1/2 cup of water. Ingredients for the wrapping:. 2 cup sticky rice flour. 1 cup of warm water. Ingredients for the topping:. 1 3/4 cups of coconut milk. 1/2 cup rice flour. 2 teaspoons of salt. 1 The filling: mix the ingredients and cook them until it looks right. 3: The topping: Mix the ingredients and heat it at medium temperature. Constantly stir it with spatula until it begins to set. Wednesday, May 6, 2009.

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m-thaisweet | m-thaisweet.blogspot.com Reviews

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Friday, May 8, 2009. 2 cups of finely shredded coconut. 1 cup of palm sugar (naam taan-pip). 1/2 cup of water. Ingredients for the wrapping:. 2 cup sticky rice flour. 1 cup of warm water. Ingredients for the topping:. 1 3/4 cups of coconut milk. 1/2 cup rice flour. 2 teaspoons of salt. 1 The filling: mix the ingredients and cook them until it looks right. 3: The topping: Mix the ingredients and heat it at medium temperature. Constantly stir it with spatula until it begins to set. Wednesday, May 6, 2009.

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2 filled custard kanomsodsai

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4 for the filling

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8 no comments

9 thai recipe ingredients

10 ingredients of topping

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m-thaisweet | m-thaisweet.blogspot.com Reviews

https://m-thaisweet.blogspot.com

Friday, May 8, 2009. 2 cups of finely shredded coconut. 1 cup of palm sugar (naam taan-pip"). 1/2 cup of water. Ingredients for the wrapping:. 2 cup sticky rice flour. 1 cup of warm water. Ingredients for the topping:. 1 3/4 cups of coconut milk. 1/2 cup rice flour. 2 teaspoons of salt. 1 The filling: mix the ingredients and cook them until it looks right. 3: The topping: Mix the ingredients and heat it at medium temperature. Constantly stir it with spatula until it begins to set. Wednesday, May 6, 2009.

INTERNAL PAGES

m-thaisweet.blogspot.com

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m-thaisweet: May 2009

http://m-thaisweet.blogspot.com/2009_05_01_archive.html

Friday, May 8, 2009. 2 cups of finely shredded coconut. 1 cup of palm sugar (naam taan-pip"). 1/2 cup of water. Ingredients for the wrapping:. 2 cup sticky rice flour. 1 cup of warm water. Ingredients for the topping:. 1 3/4 cups of coconut milk. 1/2 cup rice flour. 2 teaspoons of salt. 1 The filling: mix the ingredients and cook them until it looks right. 3: The topping: Mix the ingredients and heat it at medium temperature. Constantly stir it with spatula until it begins to set. Wednesday, May 6, 2009.

2

m-thaisweet: Filled Custard (kanomsodsai)

http://m-thaisweet.blogspot.com/2009/05/filled-custard-kanomsodsai.html

Friday, May 8, 2009. 2 cups of finely shredded coconut. 1 cup of palm sugar (naam taan-pip"). 1/2 cup of water. Ingredients for the wrapping:. 2 cup sticky rice flour. 1 cup of warm water. Ingredients for the topping:. 1 3/4 cups of coconut milk. 1/2 cup rice flour. 2 teaspoons of salt. 1 The filling: mix the ingredients and cook them until it looks right. 3: The topping: Mix the ingredients and heat it at medium temperature. Constantly stir it with spatula until it begins to set. View my complete profile.

3

m-thaisweet: Fak Thong Sang-Ka-Ya (Pumpkin Custard)

http://m-thaisweet.blogspot.com/2009/05/fak-thong-sang-ka-ya-pumpkin-custard.html

Wednesday, May 6, 2009. Fak Thong Sang-Ka-Ya (Pumpkin Custard). 1 cup coconut cream. 1 Beat the eggs wih coconut cream and sugar until the mixture is frothy. 2 Cut the top of the pumpkin in square shape to make cover , look like a bowl with a cover. 3 Pour in the coconut cream mixture. Cook in the steamer for about 30 minutes. 4 Leave to cool or keep in refrigerator to make the custard firm. Subscribe to: Post Comments (Atom). Jelly with Sungkaya Topping (Wun Sungkaya). Khanom Maw Geang ขนมหม้อแกง.

4

m-thaisweet: Custard Cream Buns Dessert Recipe

http://m-thaisweet.blogspot.com/2009/05/custard-cream-buns-dessert-recipe.html

Wednesday, May 6, 2009. Custard Cream Buns Dessert Recipe. 2 cups all purpose flour. 1/2 cup cake flour. 1 cup lukewarm water. 1/4 cup vegetable oil. Sheets of paper cut into 2"x2"squares, used as a base. 1 cup fresh milk. 1/2 cup sweetened condensed milk. 1/4 cup wheat flour. Subscribe to: Post Comments (Atom). Jelly with Sungkaya Topping (Wun Sungkaya). Lod Chong Nam Ka Ti ลอดช่องน้ำกะทิ. Khanom Tua Pap Recipe ขนมถั่วแปบ. Khanom Maw Geang ขนมหม้อแกง. Thai Style Roti (โรตี). View my complete profile.

5

m-thaisweet: Lod Chong Nam Ka Ti ลอดช่องน้ำกะทิ

http://m-thaisweet.blogspot.com/2009/05/lod-chong-nam-ka-ti.html

Wednesday, May 6, 2009. Lod Chong Nam Ka Ti ลอดช่องน้ำกะทิ. 2 cups of rice flour. 1 cup of palm sugar. 1/2 cup of concentrated pandanus squeeze. 7 cups of red lime water. 2 cups of coconut milk. 1/2 teaspoon of salt. 1 Knead rice flour with pandanus squeeze and red lime water, add it little by little until it well combine. 2 Filter with white and thin fabric. 3 Add ingredient no. 1 to brass pan and put it on fire. Stir it until it sticky but do not let it too dry or waterly. 4 Pour cool water to basin.

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Friday, May 8, 2009. Koong Pad Kra-Tiam (กุ้งผัดกระเทียม - Prawns Stir with Garlic). 400 grams of Cleaned Prawns. 1 tablespoon minced coriander root. 3 cloves garlic, crushed. 2 1/2 teaspoons fish sauce. 1/2 teaspoon ground pepper. 2 teaspoons brown sugar. 2 tablespoons oil for frying. 1 Mix together, garlic, fish sauce, sugar, pepper, coriander root and cleaned prawn, then leave to marinate for 15-25 minutes. Kaeng Kua Sapparod (แกงคั่วสับปะรด - Prawn and Pineapple Curry). 2 tablespoon red curry paste.

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Friday, May 8, 2009. 2 cups of finely shredded coconut. 1 cup of palm sugar (naam taan-pip"). 1/2 cup of water. Ingredients for the wrapping:. 2 cup sticky rice flour. 1 cup of warm water. Ingredients for the topping:. 1 3/4 cups of coconut milk. 1/2 cup rice flour. 2 teaspoons of salt. 1 The filling: mix the ingredients and cook them until it looks right. 3: The topping: Mix the ingredients and heat it at medium temperature. Constantly stir it with spatula until it begins to set. Wednesday, May 6, 2009.

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