Thai cuisine is renowned for its delicacy and spiciness. However, Thai desserts were ignored. In addition to Thailand, three Thai desserts are mango sticky rice, fried bananas and coconut ice cream. Over the centuries, Thai desserts have a long tradition, offering many ideas and choices.
Thai desserts have long been with Thai people, of course, back to the Sukhothai period (1238-1350). Thais has long traded with China and India, which has helped in exciting cultures and traditions, including food. In the Ayuthaya period (1350-1767) Thais started trading with Western countries. The Portuguese were the first Westerners to introduce the use of eggs and ovens. Thai desserts such as Thong Yip (Pinched Gold), Thong Yod (Drop of Gold) and Foi Thong (Golden Threads) come from Portugal, not from Thailand, as most people think including Thais.
Thai desserts have been renamed for intracycracy and intolerance, for their body, and for the accuracy and patient care they create. The characteristics of Thai desserts are not only sweets, but also other elements such as a good scent that can be finely and sophisticated from the ingredients to the final product. There are a number of ways that Thai desserts change during steaming, baking, hot or deep baking to complex processes, such as cooking egg yolks in syrup. The main ingredients of most Thai desserts include coconut milk, sugar, flour, eggs, salt, food coloring and fragrance.
Fresh coconut is a must for high quality Thai desserts. In the old days, only fresh coconuts were used to make Thai desserts. And now, to make coconut milk, the finely grated coconut meat is still kept in hot water, not in hot water. It then dries until it dries. The white liquid from the first press is called "Hua Ka Ti". The second and third coconut milk, called "Hang Ka Ti", add warm water. The finely grated coconut meat is usually used about 3 times and then discarded. Freshly squeezed coconut milk has a better taste and aroma than commercial coconut milk. However, with the fast pace of life or focusing on other elements of life, a family is increasingly using commercial coconut milk.
Sugar is one of the main components of Thai desserts. The two common sugars used in Thai desserts are Palm Sugar coconut and Palm Sugar. Coconut palm sugar is made from coconut palm while palm sugar is made from palm palm or palmy palm, called Taan in Thailand. Palm palm sugar is often used interchangeably with coconut palm sugar, but it is varied. For example, palm sugar is drying and firmer than coconut palm. It is also more expensive than coconut palm sugar. In some dessert recipes, coconut palm sugar is often replaced by palm sugar. The exchange can give the dessert the same general view, but the dessert will be different in taste and aroma.
Thai desserts are well known for their exciting light tone. Usually the colors used to attract people are made of natural flowers or plants. The following are examples of the most common color sources used in Thai desserts:
- Pandanus leaf (Bai Toey): dark green;
- Coconut or palmy palm leaves (Kab Ma Prao or Bai Taan): black;
- Turmeric (Kha Min): Yellow;
- Flower of Chitoria Tematea Linn (Dok Un Chun): blue (purple with lime juice added);
- Flower of Aeginetia Pedunculata (Doc Din): black color (but the flower is actually dark purple);
- Saffron (Yah Fa Rang): Yellow-Orange;
- Roselle (Kra Jiab): dark blue (brown);
- Lac (Krang): Red;
Another special feature of Thai desserts is fragrance. Thai desserts are available in a variety of good-smelling creations, but the most common are jasmine flowers (Dok Ma Li), rosa damascene (Dok Ku Laab Mon-rose family), cananga odorata flowers (Dok Kra Dang Nga) and fragrant incense candles ( Road Ob). Since ancient times, Thais love Jasmine water in desserts because of its aroma. Thais chose the jasmine flowers at 6 o'clock and gently rinse with water to prevent the flowers from crushing. Then, the jasmine flowers (Dok Ma Li) are soaked in water with a closed lid, then left until 6 am the next morning at 7 am. The resulting polished water is then used to make the dessert. Keeping jasmine flowers for more than 12 hours begins to promote flowers, and water will not be a good aroma. Rosa is used as a damask (Dok Ku Laab Mon) in a different way. Thais only use the pedals. Each pedal is split into 2 or 3 pieces and placed in a closed container containing a dessert for a period of time, usually overnight. In the case of cananga odorata flowers (Dok Kra Dang Nga), Thais first burns a fragrant incense candle and then only puts the pedals in the closed container that holds the dessert. In the case of certain desserts, burning incandescent candles in closed containers besides desserts will be enough to make the desserts a fragrant smell.
What are the general desserts that Thais eat? Thais loves desserts (Khanom in Thai). The well-known dessert is Mango and Sticky Rice, but it is a seasonal dessert from April to June. Desserts well-known in American Thai restaurants include deep-fried banana (Gluay Tod a Thai) or coconut milk banana (Gluay Buat Chee). There are all kinds of desserts in Thailand, non-seasonal and seasonal, fried, steamed. The most common Thai desserts include egg yolk desserts; Thong Yip (Pinched Gold), Thong Yod (drop gold) and Foi Thong (Golden Threads). Thong simply means gold. The color of these three desserts is the yellow gold color of the yolk and serves as a sign of prosperity and kindness. These "three musketeers" desserts are often used in wedding ceremonies or in the memory of a new house.
Khanom Chan or a layered dessert is another common dessert. The name of the dessert is due to the fact that it has a 9-layer color variation. The dessert uses only 2 colors: white and light in color like green or purple. White in all other layers. This dessert is used for important celebrations, such as weddings or opening a new business. Thais believes that the "nine" number is a positive figure that represents progress and progress.
One of my favorite desserts is Luk Choob. The mung dalbab dessert is a collection of miniature replicas of fruits and vegetables. Fruits and vegetables are colorful and bright, artistically carved and decorated with plant dyes and glazed in gelatin-like agar agar. Bua Loy Benjarong is another interesting dessert. Bua Loy Benjarong is a gluten ball in coconut milk, a pot that has been in Thailand for over 200 years. The small bullets, the pinky peak size, are made from sticky rice flour mixed with natural colors. Benghong refers to 5 natural colors: green (from the pandanus leaf), purple (taro and Chitoria Tematea Linn flower), yellow (from pumpkin), blue (Chitoria Tematea Linn flower) and white (from jasmine water).
In addition, coconut (Sakoo Tao Dum), coconut and coconut (Sangkhaya Fak Thong), coconut cakes (Paeng Jee), mung dal beans, and coconut coconut tapioca and black beans. (Tao Suan Med Bua) desserts that mention only a few that are common in Thailand.
Thai desserts have always been part of Thai culture. They reflect the care, patience and enjoyable lifestyle. Unfortunately, as time passes, some traditions and beliefs are forgotten in Thai society, although most desserts still exist. Seductive and satisfying flavors give a lasting impression – which is part of the fact that Thai desserts have not been lost over time.
Source by Napatr Lindsley