Thai dessert?

Question

I want to learn thisThai dessert. It is like jelly but is not agar agar. It is made in the shapes of the caterpillars and transparent. It is quite chewy. Friend told me it is 'krong kang" in Thai language.
It is served in coconut cream, syrup and shaved ice.
Any Thai nationals willing to share this recipe?

Answer 1

This is krong krang - Glass pebbles
Serve with sugar syrup to sweeten them so that each person can add as little or as much sweetness as necessary.

Ingredients
100 gms Cassava Starch Flour
150 ml Boiling Hot Water
Crushed Ice
Pink Food Colouring

Preparation
1. Mix the food color with the boiling hot water and pour into the cassava starch. Mix it in quickly, and it will form a dough.
2. To make the Krong Krang, pinch off small bite sized pieces of the dough, flatten them into pebble shapes and press the pebble against a grater to add a nice pattern to it.
3. Boil a pan full of water, drop the pebbles into the pan, cook them for 1-2 minutes, then scoop them out and drop into a bowl of cold water.
4. Serve with a little light sugar syrup and crushed ice.

Ingredients for Syrup
300 gms Sugar
350 gms ml Water

Preparation
Boil the water add sugar in until the sugar is dissolved. Keep boiling to reduce the water to half, then leave to cool.

Answer 2

Kao niao ma muang- Sticky rice and ripe mango
Kao niao Durian Sticky- rice and durian in coconut milk
Gluay buad chee - Banana in coconut milk
Foi Tong, Tong yib, Tong yod

Answer 3

Thai Green Papaya Salad
(Som Tam)
2-1/2 cups shredded green papaya
4 medium red and green serrano chilies (or to taste)
2 large cloves garlic, skinned
1 cup green or string beans, cut 1" pieces
6 cherry tomatoes, cut each in half
2 tsp ground peanuts (optional)
2 tbsp small dried shrimps
Cabbage and Iceberg lettuce leaves



Dressing
5 tbsp lime juice
3 tbsp fish sauce
3 tbsp sugar
4 tbsp finely ground dried shrimps


Combine the dressing ingredients in a small bowl and set aside.



Directions:
Using a mortar and pestle, pound chilies and garlic to coarse texture. Add papaya, green beans, tomatoes and pound 1-2 minutes longer, mixing with a spoon while pounding. Add dried shrimps, peanuts, dressing and mix well. Serve immediately with cabbage and lettuce leaves. Goes well with Thai style BBQ chicken and steamed sticky rice.
Makes about 4-1/2 cups of salad, about 4 servings.
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2nd Thai recipe

Thai Dessert Recipes
Kasma's Pumpkin in Sweet Coconut Sauce (Gkaeng Buad Fak Tong)

This delicious 'kanom' or dessert recipe comes from Thai cooking instructor and cookbook author, Kasma Loha-unchit.

3 cups ripe kabocha Japanese pumpkin (about a pound)
2 cups or one large can unsweetened coconut milk (preferably Mae Ploy brand)
3 Tbs. coconut palm sugar
3 Tbs. granulated sugar
1/4 - 1/2 tsp. sea salt
Cut the kabocha in half, scoop out the seeds and peel off the skin. Cut the golden flesh into 1/4-inch thick sticks about 1 1/2 inches long.

In a saucepan, heat the coconut milk with the two kinds of sugars and salt until well blended. Bring to a boil, add the pumpkin sticks and cook over low to medium heat until tender (6 to 10 minutes). Serve warm for best flavor.

Serves 6 to 8.

Answer 4

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