Thai Desserts

Baked Coconut Rice Pudding


  • 3 oz short grain rice
  • 1 pint coconut milk
  • 1/2 pint milk
  • 1 strip lime rind
  • 2 oz caster sugar (powdered sugar)
  • knob of butter
  • pinch ground star anise
Oven 170c / 325f / Gas 2


Mix the rice with the coconut milk, milk, lime rind and sugar. Pour the rice mixture into a lightly greased 2.1/2 pint shallow ovenproof dish and dot the surface with a little butter.

Bake in the oven for about 30 mins. Remove and discard the lime rind. Add the pinch of star anise stir well and return to the oven. Cook an additional 1 to 2 hrs or until almost all the milk has been absorbed by the rice and a golden brown skin has formed on the top of the pudding.

Serve warm or chilled. Serve with fresh or stewed fruit.

Banana Rice Pudding


1 1/2 cups brown rice -- cooked
1 cup nonfat milk
1 medium banana -- cut in slices
1 can fruit (15-ounce can) -- cut in slices
1/4 cup water
2 tablespoons honey
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg


In a medium-size saucepan, combine the banana and fruit slices, water, honey, vanilla, cinnamon and nutmeg. Bring to a boil, reduce the heat, and simmer for 10 minutes, or until quite tender but not mushy. Add the rice and milk and mix thoroughly. Bring to a boil and simmer 10 more minutes. Serve warm.

Another Thai Style Banana

3tbsp shredded fresh coconut 60g/2oz cup unsalted butter
1tbsp grated ginger root
grated zest of 1 orange
6 bananas
60g/2oz cup caster sugar
4tbsp fresh lime juice
6tbsp orange liqueur
3tsp toasted seasme seed
lime slices, to decorate
ice-cream, to serve

Heat a small non-stick frying pan until hot. Add the coconut and cook, stirring constantly, for about 1 minute until lightly coloured. Remove from the pan and allow to cool.
Heat the butter in a large fring pan until it melys. Add the ginger and orange zest and mix well.
Pell and slice the bananas lengthways. Place the bananas cut-side down in the butter mixture and cook for 1-2 minutes or until the sauce mixture starts to become sticky. Turn to coat in the sauce.
Remove the bananas from the pan and place on heated serving plates. Keep warm.
Return the pan to the heat and add the orange liqueur, stirring well to blend. Ignite with a taper, allow the flames to die down, then pour over the bananas.
Sprinkle with the coconut and sesame seeds and serve at once, decorated with slices of lime.

Oranges in Syrup

Note: This is a hot weather dessert, and you can serve it over ice cubes to make it really cold.


4 oranges
8oz/225g sugar
12fl oz/375ml/1.5 cups water
1tsp/5ml rosewater

Peel and segment the oranges, ensuring that no pits, pith or skin remain. Put the segments in a glass dish and set aside. In a small saucepan, bring the sugar and water gently to the boil, stirring occsionally. Boil for 15 minutes, until it is the consistency of a thin syrup. Add the rosewater and stir to blend. Pour the syrup over the orange segments and chill until required.

Thai Light Orange-blossom Oranges


  • 2 cups water
  • 1 cup sugar
  • 3 whole star anise
  • 2 teaspoons orange flower water -- optional
  • 6 large oranges
  • fresh mint
Star anise is used as a flavoring and as a garnish. It's a seed pod, brown and star-shaped. Do not eat it. Orange flower water is available in the liquor sections and in specialty foods sections.


Combine first 3 ingredients in medium saucepan. Stir over medium heat until sugar dissolved. Simmer until liquid is reduced to generous 1 cup, about 15 minutes. Remove from heat and stir in orange flower water. Cover; chill until cold. Discard anise.
The above syrup can be made 1 day ahead.
Cut peel and pith from oranges with knife. Slice oranges crosswise into 1/3-inch rounds. Set in bowls. Spoon syrup over. Top with mint.
Make day before or morning of.
183 cals
Yield: 6 Preparation Time :0:30

Boua Loy

The unusual ingredient for Boua Loy is glutinous rice flour. Beside that we will also need some brown (if possible) sugar, or some even healthier sweetener. Also an egg, some coconut milk and a bit of salt.

We will have to make some dough from the rice flour and the trick is to get this dough just right. You start out with some of the flour that you mix with some water in a big bowl (OK, not THAT big - just a bowl.) and mix it well until you have something that resembles a dough.

It will probably be rather sticky to your hands if you touch it. Now start to knead it by adding small amounts of the flour, until the dough transforms into a big blob that you can knead without it sticking to your fingers any longer. Then it's right.

Now form little balls of about half an inch from the dough. This is a nice job while you watch your favorite soap (it you like that stuff, that is). I don't really know how much flour you have to start with (in ounces or grams) but I usually plan the ingredients so that I end up with about two hands full of these little balls.

Now you boil some water and give the little dough balls into it. They will magically float up when they are done. Take them out, drain them, and put them into some boiling coconut milk. Add sugar and a little salt 'till it's just right for your sweet tooth.

I like to add an egg or two. I put them into the still boiling coconut milk whole without stirring so that they are poached.

That's it for this little mouth teaser - the feel of the little balls in your mouth is really unusual and - yes - funny.

Khanom A-Lua

If you go to Phetchaburi, central of Thailand, do not forget to buy A-Lua; one of the famous snack in Phetchaburi.

Khanom A-Lua means you’re charming and attractive. As a matter of fact A-Lua is not really Thai snack but we have known it since Ayutthaya age in His Majesty Narayana reign. It was transferred by Khun Thao Thong Keap-Ma or Lady Marie Guimar ; Portuguese girl who the countess of Ogya Vichaiyen.

How to do A-Lua


Khanom A-Lua1.Wheat flour 2 cup

2.Sugar 2 cup

3.Concentrated coconut milk 2 cup

4.Pandanus leaf squeeze 1 tablespoon

Let’s cook

1.Winnow wheat flour 2 times.

2.Put sugar to wheat flour which winnowed.

3.Put concentrated coconut milk little by little and thresh flour until it combine together then put pandanus leaf squeeze.

4.Percolate it by white and thin fabric to golden pan and put on the stove. Stir it fast and strong until it cooked.

5.Carry down from the stove and lets it warm. Pour it to cone then press and drop it to the tray.

6.Bake it until surface dry.

7.Keep it in closely jar.

Khanom Phing

One of Thai snack which often keep in your house

Khanom PingIngredients

1. Tapioca flour 2.5 cup
2. Undiluted coconut milk 1 cup
3. Sugar 2.5 cup
4. Yolk 1

How to do “Khanom Ping”

1. Mix the coconut milk into golden pan, put on the stove and simmer it until sticky, then carry down from stove. Wait syrup warm.
2. Put tapioca flour into syrup and stir it, fast and strong until it combine together, then thresh it until supple. Ferment for 8-10 hrs.
3. Sculpt that ferment flour and put it on the tray which sweep with the lard.
4. Bake it at 325 F until it cooked, take it out and wait until it cool down
5. Keep it in closely jar.

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