Thai cuisine is famous for its delicately charming and piquant. However, Thai desserts have been neglected. The three Thai sweets 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, which offers many ideas and possibilities.
Thai desserts have long been with the Thai people to return to the Sukhothai period (1238-1350). Thais have long with China and India, which has contributed to the exchange of cultures and traditions also provide a business including the food. In the Ayutthaya period (1350-1767), Thais began trading with western countries. The Portuguese were the first Westerners to the use of eggs and the oven are introduced. Thai desserts like Thong Yip (pinched Gold), Thong Yod (Drop of Gold) and Foi Thong (gold thread) is from Portugal, Thailand is not like most people would like, even Thais.
Thai Cuisine
> Thai Desserts are complexity and detail, its organization and meticulous and patient care with which they were made famous. Characteristic of Thai desserts is not only a range of sweetness, but also other elements like a good perfume, a delicate and exquisitely achieved by the preparation of ingredients to the finished product. There are many ways to make Thai desserts, ranging from steaming, baking, boiling and frying, the complexProcesses such as hot syrup in egg yolks. The main ingredients of most Thai desserts are the coconut milk, sugar, flour, eggs, salt, dyes and perfumes.
Tasty Thai desserts
For high quality Thai desserts, fresh coconut is a must. Back in the old days, was only used to make fresh coconut Thai desserts. And the time to make the coconut milk, finely grated coconut meat is still steeped in hot water, no hot water. And 'then pressed until dry. The white liquid fromfirst press is called "Hua Ka Ti". The hot water is then returned to the second and third coconut milk pressed, which is called to do, he added: "Hang Ka Ti". Finely grated coconut meat is usually about 3 times used and then discarded. Freshly pressed coconut milk has a better taste and aroma of coconut milk sales in a jar. But with a hectic pace of life, or focus more on other elements of life, it is always customary to use a family of commercial coconut milk.
Sugar is one of theMain ingredients of Thai sweets. These are the two common sugars used in sugar-sweet Thai Coconut Palm and Palm. Coconut Palm Sugar is made from coconut, palm sugar, and called from the sap of sugar palm or palm Palmyra Taan is made in Thai. Sugar palm is often used interchangeably with coconut palm sugar, but differ in many ways. For example, sugar palm drier and more solid than coconut palm sugar. And 'more expensive than coconutPalm sugar. In some recipes for desserts with coconut palm sugar is often replaced with sugar palm. The replacement may confer the same general appearance to the dessert, but the cake will be different in taste and aroma.
Thai desserts are renowned for their fascinating shades of light note. Generally, colors are used to attract people from natural plants or flowers. The following examples of the most common color sources are used in Thai desserts:
Pandanus leaf (Bai Toey): passa dark green color; Spathe of coconut or Palmyra palm leaf (or Bai Taan Kab But Prao) is black; Turmeric (Kha min) giving a yellow color; Flower Chitoria Tematea Linn (Dok A Chun): give a blue color (with the addition of lime juice to give a purple color); Flower Aeginetia pedunculata (Dok Din): What is black (but the flower is actually a dark purple color); Saffron (Yah Fa rank): indication of a yellow-orange; Roselle (Kra Jiab) is a dark red (brown-like)Color; Lac (Krang) with red ink;
Fragrance is another unique characteristic of Thai desserts. There are many possibilities, tastes good with sweet Thai, but the most common are jasmine flowers (Dok Ma Li), Rosa damascene (Dok Ku Laab Mon - Rose family), Cananga Flower odorata (Dok Kra Dang Nga) and fragrant incense cones (Tien b). Since ancient times, Thais love with jasmine water in deserts because of its taste. Thais took JasmineFlower Clock at 6 pm and gently wash 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 the left until about 6:00 a 7:00 in the morning. The resulting perfumed water is then used to make desserts. Keep jasmine flowers for more than 12 hours will begin to crush the flowers and the water is not a good flavor. Rosa damascene (Dok Ku Laab Mo) is used in a different way. Thais just the pedals. Each pedalcut into 2 or 3 pieces and then in a closed container, a dessert in it for a certain period, usually overnight. For Cananga odorata flowers (Dok Kra Dang Nga), Thailand have fired first with a scented candle, incense, and then the pedals in a closed container that keeps the dessert. For some sweet, fragrant with incense burning in closed containers, in addition to sweet enough to be a complex aroma of sweet.
What are the most common sweetsThais eat this? Thais love sweets (called in Thai Khanom). The famous Sweet Sticky Rice with Mango, but it's a sweet season, from April until about June. Fried banana fritters (Gluay dead in Thai) or bananas in coconut milk (Gluay Buat Chee) are also known desserts in Thai restaurants in the U.S. In Thailand, there are all kinds of sweets, which are both non-seasonal and seasonal, the fried attenuated. Some of the most common sweets ThaiDesserts are egg yolk, Thong Yip (Gold pinched), Thong Yod (Drop of Gold) and Foi Thong (gold thread). Thong simply means gold. The color of these three desserts is a yellow-gold, like the yolk and is used to indicate prosperity and happiness. These "three musketeers" The sweets are often at weddings, or commemorate a new home and used.
Khanom Chan or dessert layered cake is another common. The name of the cake comes from the factwho is with 9 layers of color variations. This cake uses only two colors: white and a light tone, like a green or purple. White is used in every other level. This cake is also used in ceremonies such as weddings or opening a new business area. Thais believe that the number "nine" is a convenient number that represents the 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 wood and styled with natural colors and glass in the jelly-like agar-agar. Bua Loy Benjarong is another interesting sweet. Bua Loy Benjarong is gluten balls in coconut milk, a dish that has been associated with Thailand for over 200 years. The small spheres, the size of the tip of the little finger, are made of glutinous rice flour mixed with natural colors. Benjarong refers to five natural colors: green (from pandanus leaf),purple (taro and Chitoria Tematea Linn flower), yellow (pumpkin), blue (from Chitoria Tematea Linn flower) and white (jasmine water).
In addition, blacks beans and tapioca in coconut milk (Sako Tao Dum), coconut cream in a carved pumpkin (Fak Thong Sangkhaya), exceeding the cake grilled coconut (Paeng Jee), mung bean and lotus seed from the nut Coconut (Tao Suan Bua Med) are sweet, just to name a few that are common in Thailand.
Thai desserts have always beenPart of Thai culture. They reflect the care, patience and a pleasant way to live. Unfortunately, over time, only some of the traditions and beliefs in Thai society are forgotten, even though most of the cakes are still there. Its seductive and satisfying taste left a lasting impression - which in turn is an essential part of why Thai desserts have not been lost over time.
Tasty Thai desserts
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