Moji Nakhonsawan

Moji (Thai Style) This is my favorite dessert of all time. I should say this Moji is different from Moji (Japan Style). A Moji from Japan made of rice but Moji (Thai Style) made of flour and sweetened condensed milk.


And the taste is different too Moji (Thai Style) will be more delicate, soft and mellow than Moji (Japan Style) Moji (Thai Style) is very popular as a souvenir from Nakhonsawan. My friend always buy it for me at all time when she goes back home.


Moji (Japan Style) called in other name's Daifuku. It will be more sticky and sweet than Moji (Thai Style) and the way they prepare is harder than Moji (Thai Style). If I found how to cook I will post for you later.

I want to eat it ............... Yum Yum...

Moji (Japan Style)                               Moji (Thai Style)

Moji Nakhonsawan

Krong Krang Kati Sod (Caramelized crisps in coconut cream)

A Caramelized crisps in coconut cream. This menu is very cute on my opinion and the taste of krong krang ball is very sticky. If you like to chew a gum on your mouth I suggest you this one. This menu is one of my favorite too.


Ingredient

1. 3/4 cup Tapioca Flour
2. 1/2 cup Coconut Milk
3. 1 cup Thick Coconut Cream
4. 1/2 cup Sugar
5. 1 1/2 teaspoon Salt
6. 3 teaspoons Roasted White Sesame


Cooking

1. Winnow tapioca flour then mix with coconut milk in the brazen pan, boil it up with low heat until the tapioca flour dissolved, stir until it become sticky and dry then turn off the stove.


2. Knead the prepared flour(1)and pellet it for ellipse shape (1 inch long), then push it on krong krang plate (you can use fork instead) to make the pattern on each of krong krang balls, after that roll over the each of krong krang balls on tapioca flour and cover it with half dry thin linen cloth.


3. Fill fresh water in the pot then boil it up until it boiled, fill the prepared krong krang balls(2) in the pot and wait until it cooked (the ball will become transparent), then fill the cooked krong krang balls(3) in the cold water for awhile and drain water out.


4. Mix thick coconut cream, sugar and salt in the pot, boil it up with low heat wait until it boiled, then fill the cooked krong krang balls(3) and boil it again for awhile then turn off the stove


5. Serve it in small bowl and scatter over with roasted white sesame. (hot or cool down as you like)

Kang Buad Fak Thong (Pumpkin in coconut milk)

A Pumpkin in coconut milk. Today I want to present a very easy menu for everyone to do. I have ever cooked this menu for a long time ago at my class. This menu is seem like a meal in its name. but if you like pumpkin I'm sure you will miss this one.


Ingredient

1. 2 cup Sliced Pumpkin (Slice for stick shape)(1 inch long)
2. 2 1/2 cup Fresh Water
3. 1 cup Thick Coconut Cream
4. 1 cup Thin Coconut Milk
5. 2 Pandanus Leaves
6. 40 g Sugar
7. 40 g Palm Sugar
8. 1/4 teaspoon Salt


Cooking

1. Clean sliced pumpkin, for good looking don't peel skin off.


2. Put thin coconut milk, pandanus leaves, sugar in the pot and boil it up with medium heat until it boiled.


3. Put sliced pumpkin(1), then boil it until the body of pumpkin is softened and cooked (for 10 minutes).


4. Put thick coconut cream and salt, then boil it up until it boiled again and turn off the stove.


5. Serve it it small bowl immediately. (hot or cool down as you like)

Tong Yod (Egg yolk fudge balls cooked in syrup)

An Egg yolk fudge balls cooked in syrup. I'm not recommend this for someone who have diabetes. This is very sweet taste and it's going to melt in your mouth. This recipe is classic like Med Kanoon because it came to thailand together. You can see it everywhere in Thailand too.


Ingredient

1. 18 Duck's Eggs (Egg Yolk Only)
2. 1 cup Rice Flour
3. 5 cup Brown Sugar
4. 5 cup Jasmine Water


Cooking

1. Mix jasmine water and brown sugar in the brazen pan, then boil it up with high heat until it boiled, stir it for 15-30 minutes, and divide out some of syrup (for soak the cooked fudge balls).


2. Filter out tissue from egg yolk by strain it with thin linen cloth, Whip strained egg yolk with whisk until it risen, then mix rice flour gradually while whipping the egg yolk until it mixed.


3. Pellet the mixed egg yolk with rice flour(2) for round shape (1 inch diameter) and drop into the prepared syrup(1) when get the pellet fudge balls in the pan moderately wait until it cooked (the cooked fudge balls will float on the surface of syrup), then soak the cooked fudge balls in the divided syrup(1) until you want to serve.


4. Serve it on banana leaves or small bowl as you wish.

Tako (Thai Pudding with Coconut topping)

A Thai Pudding with Coconut topping, This dessert is on top of my favourite. I really like it because you don't need to chew or grind on it. The coconut topping is very scented and making you want to eat it continuously when the first is going to your mouth.


Ingredient

Pudding Part
1. 1 cup Mung Bean Flour
2. 3 cups Jasmine Water
3. 2 cups Brown Sugar
4. 2 cups Pandanus Leaf Water
5. 1/2 cup Water Chestnuts (Cook and Dice for small pieces)
6. Round or Square baking pan by banana leaves

Topping Part
1. 1/2 cup Rice Flour
2. 2 cups Coconut Milk
3. 1 teaspoon Salt


Cooking

1. Prepare the pudding part by mix mung bean flour, jasmine water, brown sugar, pandanus leaf water in the pot and boil it up with medium heat, stir until it cooked and become thicken.


2. After that put water chestnuts in the pot, stir it for awhile then switch off the stove, fill blank baking pan with the prepared pudding part(2) by half of the baking pan.


3. Prepare the topping part by mix rice flour, coconut milk, salt in the small pot and boil it up with medium heat, stir it until it mixed and become thicken.


4. Fill the half-cooked pudding part(2) with the topping part(3) in the baking pan until the baking pan is full, wait until it cools down then serve as you wish

Med Kanoon (Thai green peanut paste)

A Thai green peanut paste. This recipe came from france to thailand long time ago. The taste is very sweet and usually make you feel very greedy. This menu is very old and classic for thai dessert. Nowadays it can be found in thai market very easy.


Ingredient

1. 450 g Mung Beans (Take skin off)
2. 200 g Brown Sugar (For mixing with Mung Bean)
3. 3 cups Brown Sugar (For making Syrup)
4. 400 g Coconut Milk
5. 3 cups Fresh Water
6. 5 Duck's Eggs (Egg Yolk Only)


Cooking

1. Clean mung bean and soak it in water for 2 hours, then steam it until it cooked. (for 15 minutes)


2. Put prepared mung bean(1), brown sugar, coconut milk in mixer, then mix it until all of ingredient mixed together.


3. Put prepare ingredient(2) in barzen pan (you can use teflon pan instead), then boil it up with low heat stir it until it becomes sticky (for 20-30 minutes), after that switch off the stove and wait until it cools down. (The mung bean need to be dried otherwise, it can't be kneaded)


4. Knead the prepared ingredient(3) until it mixed homogeneously, then pellet the ingredient for small ellipse shape (1 inch long)


5. Make the syrup by mix brown sugar and fresh water, then boil it up and stir it until it becomes sticky, switch off the stove


6. Soak the pellet mung beans(4) in split egg yolk one by one, then put it in prepared syrup(5) in the brazen pan when get the pellet mung beans in the pan moderately, then boil it up at once with low heat.(try not to put each of pellet stick together), repeat this until the pellet mung beans is finished.


7. Serve it as you like (time for enjoyment and happiness)

Kluay Tod (Fried Banana)

A Fried Banana, The most common thai dessert which everybody know. This is usually seen and easy to find in thai restaurants. Easy to prepare and cook. You can serve it with ice-cream or caramel. The taste is very good either.


Ingredient

1. 1 hand Half-ripe Cultivated Bananas
2. 1 cup Rice Flour
3. 1/4 cup Wheat Flour
4. 1/2 teaspoon Salt
5. 1 teaspoon Baking Powder
6. Roasted White Sesame (As you like)
7. 1/2 cup Freshly Grated Long strands of Coconut Meat
8. 1/2 cup Palm Sugar
9. 1/2 cup Thick Coconut Cream
10. 1/4 cup Limewater
11. 3-5 Pandanus Leaves
12. Oil (For fry)


Cooking

1. Peel the banana's skin off and slice it for at least 3 pieces per 1 banana.


2. Mix rice flour, wheat flour, salt, baking powder, palm sugar, roasted white sesame, freshly grated long strands of coconut meat, limewater, thick coconut cream together in the mixing bowl, stir it until the flour and sugar mixed homogeneously.


3. Fill oil in the pan, boil it at high heat, wait until the oil boiled then fry the pandanus leaves first for pandanus's smell in the oil.


4. Dip the prepared bananas (1) in the prepared flour (2), then fry it until the banana and flour cooked, and drain the oil out.


5. Serve it in the plate or serve it with ice-cream, should eat it immediately when the banana is warm and crisp

Khao Neaw Dum (Black Sticky Rice Pudding)

A Black Sticky Rice Pudding, For me this one I rarely eat it because it's hard to find on markets nowadays. But the taste is very good and individual. This one seem to be very classic thai dessert. But it's easy to cook and can be served at any time of the day.


Ingredient

1. 1/2 cup Black Glutinous Rice
2. 1/2 cup Taro (Dice it for small pieces)
3. 3 1/2 cups Fresh Water
4. 1 cup Thick Coconut Cream
5. 1/4 cup Brown Sugar (increase or decrease as you like)


Cooking

1. Clean black glutinous rice, then put cleaned black glutinous rice and fresh water in the pot, boil it for 30 minutes, stir it intermittently until the black glutinous rice cooked.


2. During waiting for the black glutinous rice, steam the diced-taro until it cooked, and leave until it cools down.


3. When the black glutinous rice is cooked, put 9/10 of thick coconut cream, brown sugar and cooked diced-taro, boil it up for 5 minutes


4. serve it in the bowl, then scatter over with the left thick coconut cream (can be served when it's hot or cool down as you like)

Kanom Kluay (Thai Steamed Banana Cake)

A Thai Steamed Banana Cake. You can't really say it's a cake, but it is. I like the way it serve with freshly grated long strands of coconut meat. The taste is very good if you eat it immediately when it serve from the steamer. It's very popular and easy to find in Thailand.


Ingredient

1. 10 Cultivated Bananas (Peel the skin off and Crush by grinder)
2. 1 cup Rice Flour
3. 1/4 cup Tapioca Flour
4. 1 1/4 cup Sugar
5. 1/2 teaspoon Salt
6. 1/2 cup Thick Coconut Cream
7. 2 cups Freshly Grated Long strands of Coconut Meat


Cooking

1. Mix cultivated bananas, rice flour, tapioca flour, sugar, salt, thick coconut cream and  (3/4) of freshly grated long strands of coconut meat together in the mixing bowl and knead the dough by hands until it mixed together.


2. Put the prepared dough (1) in small bowl or you can make a round or square baking pan by banana leaves, then put (1/4) of freshly grated long strands of coconut meat on the surface of the dough.


3. Steam the prepared dough (2) for 30 minutes or bake it in oven (180 °C) for 30 minutes either.


4. When the dough is cooked, then serve it. (hot or cool down as you like)

Sangkaya Fak Thong (Thai Pumpkin Custard)

A Thai Pumpkin Custard. I'm sure if you cook this menu for dessert maybe for dinner. Your weight will go higher and higher. I rarely eat this menu because I think this is very luscious but the curd of custard is very fantastic too. So I suggest you eat this per month. It's worth to eat more that worried about your weight.


Ingredient

1. 1 Pumpkin (400 - 600 g)
2. 4 Eggs
3. 3/4 cup Thick Coconut Cream
4. 1/4 cup Palm Sugar
5. 2 tablespoons Rice Flour
6. 1/4 teaspoon Salt
7. Limewater


Cooking

1. Cut off the pendicle of pumpkin but not pierce through the bottom of the skin. then pull out all of seed's part only until you get hollow body inside, after that fill limewater inside and wait for 8 - 10 minutes, then clean and drain out water until it dry.


2. During waiting for the limewater prepare custard part by mix eggs, thick coconut cream, rice flour, palm sugar and salt stir it until it mixed together.


3. Pour the prepared uncooked custard (2) in the hollow body of the pumpkin, then steam it for 20 - 25 minutes, serve by cut in for 8 - 10 pieces like pizza or cake.

Tub Tim Krob (Water Chestnut with Syrub and Coconut Milk)

"Water Chestnut with Syrub and Coconut Milk" In other name. This recipe is very tastety and refreshing when you eat with shaved ice. Tub Tim Krob is also a component of Roum Mit. If you come to Thailand you will see this menu sell popularly in market and easy to buy with a little money. but if I say about how to cook I think it's opposite.


Ingredient

1. 800 g Water Chestnuts (Clean, Peel the skin off and Dice it for small pieces)
2. 2 1/2 cups Coconut Milk
3. 2 teaspoons Salt
4. 2 cups Sugar
5. 1 cup Fresh Water
6. 1 1/2 cups Red Syrup (Hale's Blue Boy Red Sala Flavour)
7. 500 g Tapioca Flour
8. Ripped-Ripe Jackfruit or Cooked Corn (For serve with Tub Tim Krob) (no need to have)


Cooking

1. Soak prepared water chestnuts in red syrup for 15 minutes or until the color changed.


2. Mix the prepared red water chestnuts from (1) with tapioca flour until the skin of water chestnuts get covered, then boil it in hot water until it cooked and soak it in cold water. (boil until it floats)


3. Prepare the syrup by stir sugar and fresh water in the pot until it mixed together then switch off the stove


4. Put coconut milk and salt in small pot, then boil it up with low heat until it mixed together then switch off the stove.


5. Serve cooked water chestnuts in the bowl then scatter over with shaved ice, then pour prepared syrup, prepared coconut mik and ripped-ripe jackfruit or cooked corn. (should eat it immediately)

Sangkaya Bai Toey (Thai Pandanus Custard)

A Thai Pandanus Custard. This recipe is like a breakfast sometimes because it's easy to serve and eat. You can see it everywhere in Thailand. It usuallys serves with bread and soy milk. and sometimes serves with deep-fried doughstick.


Ingredient

1. 150 g Minced Pandanus Leaves
2. 1 Egg
3. 2 cups Condensed Milk
4. 2 cups Fresh Water
5. 200 g Sugar
6. 3 tablespoons Corn Flour
7. Deep-fried Doughstick or Sliced Bread


Cooking

1. Put minced pandanus leaves and fresh water in the mixer and mix it together, then strain it with thin linen cloth for only pandanus leaves water.


2. Put condensed milk, sugar, corn flour, egg and pandanus leaves water (1) in the mixer and mix it all together.


3. Put the ingredient that prepared before on (2) in the flying pan and boil it up with low heat for 20 minutes then switch off the stove and drop off until it gets cool down.


4. serve it in small bowl and fill with condensed milk, and serve with Deep-fried Doughstick or Sliced Bread as you like.

Khao Neaw Mamaung (Sticky rice with mango)

Sticky rice with mango. This recipe is very sweet and very fat too. I suggest you not to eat it too much. Mango is summer's fruit. So if you eat it when it get cold on refrigerator. You will feel like heaven on your lip. This recipe is much more complicated to cook but it's worth to try.


Ingredient

1. 3 Ripe Mangoes
2. 1 kg Glutinous Rice
3. 450 ml Thick Coconut Cream
4. 3/4 teaspoon Salt
5. 550 g Sugar
6. 3-5 Pandanus Leaves
7. 1 teaspoon Toasted Mung Beans
8. 2 cups Thick Coconut Cream (For Creamy Coconut Milk Sauce)
9. 1/4 teaspoon Salt (For Creamy Coconut Milk Sauce)


Cooking

1. Wash glutinous rice then soak it in fresh water for 1 night, then drain it out.


2. Put a thin linen cloth in the bottom of the steamer pot, then put the glutinous rice that prepared on the linen cloth, and steam it until it cooked.


3. Put sugar, salt (3/4 tsp) and thick coconut cream in the pot, then boil it up with low heat and stir it, after that put pandanus leaves in the pot wait for awhile and switch off the stove.


4. Mix the cooked glutinous rice (2) with the coconut milk on the (3) and wait for 15 minutes.


5. In a meanwhile prepare the creamy coconut milk sauce by mix thick coconut cream with salt in a small pot, boil it up with low heat until it mixed together then switch off the stove


6. Peel the mango and cut it for small pieces, set it on dish with mixed glutinous rice (4), serve it with creamy coconut milk sauce and toasted mung beans, should eat it immediately after filled with the coconut milk sauce

Kluay Buad Chee (Banana in Coconut Milk)

This menu is very classic for thai dessert. It can be prepared easily and need short time for cooking. So I bring this first menu to my blog for all of readers to do it easily at their kitchen. Please come back if you want more sweet taste in your life. Yummy Yummy


Ingredient

1. 8 Cultivated Bananas
2. 450 ml Thick Coconut Cream
3. 500 ml Thin Coconut Milk
4. 2 Pandanus Leaves
5. 40 g Palm Sugar
6. 40 g Sugar
7. A Pinch of Salt


Cooking

1. Steam cultivated bananas in hot water for 3-5 minutes, until banana's skin is split, then switch off the stove and remove the skin of banana and cut off banana for small pieces (1 - 1 1/2 inch).


2. Boil up thin coconut milk with pandanus leaves in the pot until it boiled, then put the banana that prepared before, palm sugar, sugar, and a pinch of salt.


3. When coconut milk is going to boil again then put all of thick coconut milk and wait for 3 minutes if you prefer more of sticky coconut milk you can put 1 teaspoon of tapioca flour then stir it well.


4. Don't boil it too long because the banana will be too soft, if you satify with the taste of it, switch off the stove and serve it immediately