Thai mouthwash desserts

Thai cuisine is famous for its interesting delicacy and spiceiness. But the Thai desserts were ignored. Thailand's three Thai desserts are mango, sticky rice, fried bananas and coconut. Thailand has a long tradition of desserts over the centuries, offering many ideas and choices.

Thai desserts have long been Thai people, certainly back to the Sukhothai period (1238-1350). Thais had long trades with China and India, which also served in exciting cultures and traditions, including food. During the Ayuthaya period (1350-1767), Thais began trading with the Western countries. The Portuguese were the first Westerners to demonstrate the use of eggs and ovens. Thai desserts come from Thong Yip (Thin Yong), Thong Yod (Golden Drops) and Foi Thong (Portugal), not from Thailand, as most people have invented, including the Thais.

Thai desserts are resigned from intrusion and intolerance, their organization, and the rigorous and patient care they created. Thai desserts are characterized not only by the range of sweets, but also by other elements such as good odor, which is a delicious and excellent starting point from ingredient to final product. There are several ways to make Thai desserts that vary between steaming, baking, boiling or deep baking, for complex processes such as syrup yolk. Most Thai desserts are the main ingredient of coconut milk, sugar, flour, eggs, salt, food coloring and smell.

To make high quality Thai desserts you must keep fresh coconut. In the old days, only fresh coconut was used to make Thai desserts. And nowadays, coconut meat finely grated to make coconut milk is still soaked in warm water, not boiling water. Then, press to dryness. The white fluid from the first press is called "Hua Ka Ti". Then warm water was added to prepare the second and third coconut milk, called "Hang Ka Ti". Finely grated coconut is generally used about three times and then discarded. Freshly pressed coconut milk has a better flavor and aroma than a commercial coconut milk. However, with a fast pace of life, or rather focusing on other elements of life, it becomes more and more common if the family uses commercial coconut milk.

Sugar is a key ingredient in Thai desserts. Two common sugars used in Thai desserts are Coconut Palm Sugar and Palm Sugar. The coconut palm is made from sugar coconut palm, while palm sugar is made from sugar palm or palmyra palm trees, from Thailand's Taan. Palm sugar is often used interchangeably with coconut palm sugar but differs in many ways. For example, palm sugar is drier and more solid than coconut palm sugar. It's also more expensive than coconut palm sugar. In some dessert recipe, coconut palm sugar is often replaced by palm kernel. The exchange may give the same overall look to dessert, but the dessert will have a different taste and aroma.

Thai desserts know their interesting light. Usually people used to attract people are made of natural flowers or plants. The following examples are the most common color sources of Thai desserts: Pandanus level (Bai Toey): dark green;

  • Spotted coconut or palmyra palm kernel (Kab Ma Prao or Bai Taan): black color;
  • Curcuma (Kha Min): yellow color;
  • Chitoria flower Tematea Linn (Dok Un Chun): gives a blue color (adding lime juice to a purple color);
  • Aeginetia Pedunculata (Dok Din) is a black color (but the flower is actually dark purple);
  • Saff (Yah Fa Rank): yellow-orange color;
  • Roselle (Kra Jiab): Dark red (brown-like) color;
  • Lac (Krang): gives a red color;
  • Perfume is a unique feature of Thai desserts. Thai desserts have a good aroma, but the most common ones are jasmine flowers (Dok Ma Li), rose damascene (Dok Ku Laab Mon-roses family), cananga odorata flowers (Dok Kra Dang Nga) scented candles (Tien Ob). Since ancient days, because of Thai scent they love jasmine water in desserts. Thailand takes approx. 6 o'clock of jasmine flowers and gently rinse it with water so that the flowers are not damaged. The jasmine flowers (Dok Ma Li) are sealed with water with a closed lid and the next morning from 6 to 7. The resulting spotted water is then used to make dessert. Holding jasmine flowers for more than 12 hours will begin to promote the flowers and the water will not have a good aroma. Rosa Damascene (Dok Ku Laab Mon) is used in other ways. Thais only use the pedals. Each pedal is cut into two or three pieces and then placed in a closed container that contains a dessert for a certain period, usually overnight. In the case of canada odorata flowers (Dok Kra Dang Nga), Thailand is first burned with burning incense candles and then place the pedals in a closed container that holds the dessert. For some desserts, fragrant incense candles in addition to desserts in closed tanks are enough to make the desserts intricately scented.

    What common desserts do the Thai eat? Thais likes desserts (Thailand's Khanom). The well-known dessert is Mango with Sticky Rice, but it's a seasonal dessert around April-June. Deep fried banana beans (Gluay Tod thai) or banana (Gluay Buat Chee) in cocoa milk are also well-known desserts in American Thai restaurants. In Thailand, all kinds of non-seasonal and seasonal desserts are steamed roasted. The most popular Thai desserts include egg yolks desserts; Thong Yip (Striped Gold), Thong Yod (Gold Drops) and Foi Thong (Golden Stripes). The thong simply means gold. The color of the three desserts is egg yolk yellow with golden yellow color and is characterized by well-being and kindness. These "three musketters" desserts are often used in wedding ceremonies or in commemorating a new house.

    Khanom Chan or layered dessert with another dessert. The name of dessert comes from the fact that it has 9 layers of color variants. Dessert uses only 2 colors: white and light colored, green or purple. White is used in all other layers. This dessert is also used in important festivals such as the opening of weddings or new business. The Thaifers believe that the "nine" number is a positive figure that is a step forward and a step forward.

    One of my favorite desserts is Luk Choob. This dessert consists of a collection of miniature replicas of fruits and vegetables. Fruits and vegetables are colorful and shiny, artistically carved, decorated with vegetable dyes and gelatin-like agaric glaze. Bua Loy Benjarong is another interesting dessert. The Bua Loy Benjarong gluten ball in coconut milk, which is for 200 years in Thailand. Small balls, the pink peak size is made of sticky rice flour mixed with natural colors. Benghong refers to 5 natural colors: green (pandanuslevel), purple (from taro and Chitoria Tematea Linn), yellow (pumpkin), blue (Chitoria Tematea Linn) and white (jasmine water). In addition, coconut milk (Sakoo Tao Dum) tapioca and black beans, coconut pudding (Sangkhaya Fak Thong), roasted coconut cakes (Paeng Jee), mung dalbab and coconut (Tao Suan Med Bua) desserts, which are common in Thailand.

    Thai desserts have always been part of the Thai culture. They reflect the care, patience and enjoyable lifestyle. Unfortunately, over time, some of the traditions and beliefs are forgotten in Thai society, though most desserts still exist. Their seductive and satisfying flavors give a lasting impression, which is an integral part of why Thai desserts have not lost their time.

    Source by Napatr Lindsley

    Leave a Reply

    Your email address will not be published. Required fields are marked *