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