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Thai cuisine is famous for its charming delicacy and spicy. However, Thai desserts have been neglected. The three famous sweet Thai outside Thailand mango with sticky rice, fried bananas and coconut ice cream. There is a long tradition of desserts in Thailand over the centuries which offers many ideas and possibilities.
Thai desserts have long been with the Thai people, safely to the Sukhothai period (1238-1350). Thaisfood has long traded with China and India, who have contributed and exchange of cultures and traditions, including. In the Ayutthaya period (1350-1767), Thais began trading with western countries. The Portuguese were the first Westerners to imagine the use of human eggs and the oven. Sweet as Thai Thong Yip (Pinched Gold), Thong Yod (Drop of Gold) and Foi Thong (Golden Threads come), Portugal, as most do not guess Thailand, including Thai.
ThaiThe sweets are known for the complexity and detail, its organization, and punctual and patient care with which they were created. Characteristic of Thai desserts is not just a collection of sweetness, but also other elements, like a good scent, delicate and finely made from the ingredient preparation to finished product. There are many methods for Thai desserts, ranging from steaming, baking, boiling or frying, to complex processes likeCooking egg yolks in syrup. The main ingredients of most Thai desserts are coconut milk, sugar, flour, eggs, salt, dyes and perfumes.
For high quality sweet Thai, fresh coconut is a must. Back in the old days, fresh coconut dessert has only been used to do in Thailand. And to make at the moment, coconut milk, meat finely grated coconut is still immersed in hot water, no hot water. It is then pressed dry. The white liquid from the firstPress is called "Hua Ka Ti". Hot water is then pressed onto the coconut milk, second and third, called "Ka Hang you must do." grated coconut meat is usually used about 3 times and then discarded. freshly pressed coconut milk has a better taste and aroma of coconut milk commercial from the can. But with a pace of life, or focus more on other elements of life, is more common for a family with coconut milk commercial.
Sugar is one of the most importantIngredient in Thai desserts. The two common sweet sugar are used in Thai Coconut and Palm Sugar Sugar. coconut palm sugar is made of coconut, and palm sugar is of Palmyra, the lifeblood of Thai Sugar Palm or Palm, called Taan in palm sugar is often used synonymously with coconut palm sugar, but are different in many ways. For example, sugar palm drier and more solid than coconut palm sugar. And 'even more expensive than the coconut palmSugar. In some dessert recipes, coconut is often replaced with sugar palm sugar. The substitution may confer the same general appearance of the dessert but the dessert will be different in taste and aroma.
Thai desserts are well known to their fascinating shades of light. In general, the color used to attract people consist of natural flowers or plants. The following are examples of the most common color used in Thai desserts sources:
Pandanus (Bai Toey): Givingdark green;
Spathe of coconut or Palmyra palm (KAB But Prao or Bai Taan) is black;
Turmeric (Kha min) is yellow;
Flower Chitoria Tematea Linn (DOK Chun A) damage: a blue color (by adding lemon juice to give a purple color);
Flower Aeginetia pedunculata (DOK DIN): give a black (but the flower is actually a dark purple);
Saffron (Yah rank F), please give a yellow-orange;
Roselle (Kra Jiab): There is a dark red (brown-like)Color;
Lac (Krang): to give a red color;
Scent is another unique characteristic of Thai desserts. There are many ways, tastes good with sweet Thai, but the most common are jasmine flowers (DOK But Li), Rosa Damascene (Ku Laab Doc Mo - Rose family) Cananga odorata flowers (DOC Kra Dang Nga), incense and candles (Tien OB). Since ancient times, Thais love with the water in sweet jasmine for its aroma. Thais would Jasminflower clock at 6 pm and gently rinse with water, so the flowers are not destroyed. The jasmine flowers (DOK But Li) are then immersed in water with a lid closed and left at about 6.00 a 7.00 clock in the morning. The resultant scented water is then used to make desserts. Keep jasmine flowers for more than 12 hours treading water the flowers and not taste good. Rose of Damascus (Doc. Ku Laab Mon) is used differently. Thais only the pedals. Each pedalcut into 2 or 3 pieces and then sealed in a container that has been placed in a dessert for a fixed period, usually overnight. Flowers for Cananga odorata (DOK Nga Dang Kra), Thais first shot them with a candle incense, and then the pedal in a closed container that keeps the dessert. For some sweets, incense, candles next to sweets in a closed container will be sufficient to give a sweet flavor complexity.
What are the most common softThais eat this? Thais love desserts (called Khanom Thai). The famous mango with sweet sticky rice, but it's a sweet season, from April to June about. Deep fried banana fritters (Gluay death in Thai) or banana in coconut milk (Gluay Buat Chee) are well known in the U.S. sweet Thai restaurants in Thailand there are all kinds of desserts, both non-seasonal and seasonal, from fried to steam. Some of the most common Thai DessertsThe desserts are egg yolk, Thong Yip (Pinched Gold), Thong Yod (Drop of Gold) and Foi Thong (Golden Threads). Thong simply means gold. The color of these three desserts is golden-yellow as the yolk and stands for prosperity and good luck. This "Three Musketeers" The sweets are often weddings or memory of a new home used to be good.
Khanom Chan or dessert layered cake is another common. The name of the cake comes from the factthat, with nine layers of colors. The dessert uses only two colors: white and color tone as light as a green or purple. White is used in any other level. This cake is also used for important ceremonies such as weddings or the opening of a new society. Thais believe that the number "nine" is a lucky number that represents the progress and development.
One of my favorite desserts is Luk Choob. From mung beans from, this dessert is a collection of miniature reproductions ofFruit and vegetables. Fruits and vegetables are colorful and glossy, artfully carved and decorated with vegetable dyes and glazed jelly-like agar-agar. Bua Loy Benjarong is another interesting desserts. Bua Loy Benjarong is gluten balls in coconut milk, a dish that has been with Thailand for over 200 years. The balls are the size of the tip of the little finger of glutinous rice flour mixed with natural colors. Benjarong refers to the five natural colors: green (pandanus leaves)Purple (from Taro and Chitoria Tematea Linn flower), yellow (pumpkin), blue (flower Chitoria Tematea Linn) and white (jasmine water).
In addition, blacks beans and tapioca in coconut milk (Sako Tao Dum), coconut cream in a hollowed pumpkin (Sangkhaya Fak Thong), grilled coconut cake (Paeng Jee), mung beans and lotus seeds from with coconut topping ( Tao Suan Bua Med) are sweet, to name a few who are often in Thailand.
Thai dessert has always been aPart of Thai culture. They reflect the care, patience and a pleasant way of life. Unfortunately, over time, traditions and beliefs, some are forgotten in Thai society, although most of the desserts are still there. Your taste seductive and satisfying a lasting impression - the time is again an integral part of Thai sweets have lost because they do not.
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