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, offering many options and ideas.
Thai desserts have long been with the Thai people, back to the safeSukhothai period (1238-1350). Thais have long with China and India, the exchange of cultures and traditions as they have helped, including food traded. In the Ayutthaya period (1350-1767), Thais began trading with western countries. The Portuguese were the first Western people think the use of eggs and oven. desserts, like Thai Thong Yip (Pinched Gold), Thong Yod (Drop of Gold) and Foi Thong (Golden Threads are descended) Portugal, Thailand is not like most would guess,including the Thai people.
Thai sweets are famous organization of complexity and detail, and their timely 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 fromSteaming, baking, boiling or frying, to complex processes such as cooking the 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 warm, surrounded byWater, not hot. It is then pressed dry. The white liquid from the first pressing 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 used is usually 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, there will always beto be used for a family of commercial coconut milk.
Sugar is one of the most important ingredient in preparing 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, PalmSugar is drier and more solid than coconut palm sugar. And 'more expensive sugar coconut. 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 examplesthe most common color used in Thai desserts sources:
Pandanus (Bai Toey) is dark 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 purplecolors);
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 (DOK Kra Dang Nga) and fragrantIncense (OB Tien). Since ancient times, Thais love with the water in sweet jasmine for its aroma. Thais took to 6pm jasmine flowers and rinse thoroughly with water to keep the flowers are not crushed. The jasmine flowers (DOK But Li) are then immersed in water with a lid closed and the clock left at 6-7am the following morning. The resultant scented water is then used to make desserts. Keep jasmine flowers for more than 12 hours begins to bruiseFlowers and water is not a good flavor. Rose of Damascus (Doc. Ku Laab Mon) is used differently. Thais only the pedals. Each pedal is broken in 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 Kra Dang Nga), Thais first shot them with a candle incense, and then the pedals in a closed container that keeps the dessert. For some sweets, , Incense sweets in closed containers next to burning candles will suffice to give a sweet flavor complex.
What are the most common Thais eat sweets? 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 also knownThe desserts in Thai restaurants in the U.S. In Thailand, there> are all kinds of desserts, both seasonal and non-seasonal, fried steam by. Some of the common Thai desserts are sweet 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 a golden yellow color, like the yolk and stands for prosperity andauspicious. This "Three Musketeers" The sweets are often used in wedding ceremonies or house for a new memory as well.
Khanom Chan or dessert layered cake is another common. The name of the cake comes from the fact that, with 9 layers of colors. The dessert uses only 2 colors: white and color tone as light as a green or purple. White is used in any other level. This dessert is also important ceremonies such as weddings or opening useda new business. 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 of fruits 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 glutenBalls 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 5 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 hollowed-out pumpkins at (Sangkhaya Fak Thong), grilled coconut cake (Paeng Jee) from mung beans and lotus seeds with coconut topping (Tao Suan Bua Med) are sweet, to name a few who are often in Thailand.
Thai sweets are always a part of Thai culture. reflect, patience, attention and a pleasant way of life. Unfortunately, over time, traditions and beliefs, some are forgotten in Thai society, although mostDesserts> 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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