Thai dessert ideas?

[BeckyM]

Hi All! I'm looking for ideas for a dessert to bring to our Thai-themed CL Supper Club dinner. Since our supper club is based on Cooking Light, I need LIGHT ideas, preferrably from CL, but other sources would be okay too.

I thought about the Green Tea Ice Cream, but that sounds more Japanese or generic Asian to me rather than Thai. Any ideas to make it more Thai-tasting? Any other suggestions?

TIA!

Becky

[Kayla]

Hi - what a fun theme for a CL supperclub.

Here's something that looked like it could pass as 'light' more or less

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.

[Alethea]

Jessica posted this recipe a while back, and I made it over the summer last year. It was delicious!

I also think there have been a couple coconut rice pudding recipes posted on the bb too.

Oops, editing to say I just now saw your request for CL or light recipes--sorry! This isn't CL. I'm not sure how light it is, the only fat is the cream of coconut, but that is rich stuff. But it's still delicious!

---------------
I made this sorbet from the Epicurious site because it got very good reviews.
It is superb and easy to prepare, although you need to allow time for the sugar syrup to chill. The cream of coconut is rich, but the 1/4 cup gives the sorbet a very creamy texture. I added a little more lime juice and zest than this called for because I love lime, and mango is so sweet.
This only makes a pint so you might want to double it for company.
Can't wait for dessert...

COCONUT MANGO SORBET

3/4 cup water
1/4 cup sugar
1 large mango, peeled, pitted, and chopped
3/4 cup unsweetened pineapple juice
1/4 cup well-stirred canned cream of coconut
2 tablespoons fresh lime juice, or to taste
a pinch of freshly grated lime zest

In a small saucepan boil the water with the sugar, stirring, until the sugar is dissolved, simmer the mixture for 5 minutes, and remove the pan from the heat. Let the syrup cool to room temperature and chill it, covered, until it is cold. In a blender purée the mango with the pineapple juice, the cream of coconut, the lime juice, the zest, and the syrup until the mixture is smooth. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

[LauraBL]

As much as I love dessert I've rarely eaten it in a thai restaurant because I'm usually too full. But, I have had some divine coconut rice pudding/coconut ice cream concoctions. Also, lots of banana and coconut combinations. I did a little searching through my recipe files and found a recipe for Dessert Pancakes (w/ coconut) and also a recipe for Fried Bananas and Coconut. I'm going to check in my cookbooks and see if I find anything. Let me know if you want any of the recipes.

Laura

editing to say that I found some more recipes, Mangoes with Sticky Rice, Bananas in Coconut Milk, Bananas and CORN in coconut cream, Chilled liches in custard, Steamed coconut custard, Baked custard squares, Tapioca and coconut creams, Thai silk, Coconut pancakes, Three chum cakes, Thai fried bananas, and Candied sesame bananas.

Most of the recipes involve lots of coconut milk, some just take a lot of eggs for a custard(more potential for lightening).

L

[penguin]

Here is one I found on the Internet:

Sweet Rice with mango

4 cups sticky (Sweet) rice
1 cup sugar
1 8 oz. can coconut milk (use Light Coconut Milk to reduce the fat)
1/2 teaspoon salt
4 ripe mangoes
mint leaves (optional)


1. Soak the rice for 4 hours.
2. Cook rice with just 4 oz. of water.
(Water should not cover rice or it will get too sticky.)
3. Cook for 20 minutes at low heat with cover, stir occasionally.
4. Let sit for 5 minutes.
5. Combine coconut milk, sugar and salt. Mix well.
6. Add rice and stir until well blended.
7. Remove skin and slice mango, set aside 16 slices for garnish.
Cut other slices into bite-size pieces, stir into rice.
8. Scoop two heaping tablespoons of rice onto each dessert plate,
and garnish with 2 spices of mango and mint leaf.

Serves 8.

Source: http://www.sawatdee.com/recipes/dess...stickyrice.htm

Also, this website has lots of Thai dessert ideas (you might have to play around with some to make them light.

http://asiarecipe.com/larry/thaisalad.html#Desserts

Good luck!

[Kayla]

I just thought of something else - why not a simple fruit salad using the fruits common to Thailand?

Honeydew mellon
Bananas
Mango
Papaya
Gooseberries
Grapes
Guava
Oranges
Pinapple

come immediately to mind... but here's a link to Thai fruits and when they'd be available to purchase -

http://welcome-to.chiangmai-chiangra...uit-tfruit.htm

Good luck

[BeckyM]

Thanks for all the great ideas -- and so quickly!!! I knew I could count on you all!

I think I'm leaning toward something not too heavy, something more on the "refreshing" side, since we'll probably be eating fairly spicy things for dinner, plus I always think of lighter tasting desserts for spring. That Coconut Mango Sorbet sounds especially good. And since I have an ice-cream maker which I rarely use, maybe now would be a good time.

Or what about the Pineapple Sorbet recipe that was in April's issue? It was in the article about West Africa, but since Kayla mentioned pineapple as a Thai fruit, would Pineapple Sorbet qualify as a Thai dessert?

I'm a little hesitant to just do a fruit salad, since someone else will probably sign up for salad, and I don't want to risk bringing the same thing. But it's great to see the list of Thai fruits, because it helps me figure out what desserts might work for a Thai theme.

Thanks again, everyone! I'll have to check out some of those links too!

Becky

[BeckyM]

Oops -- I forgot to mention that I'd love to see some of the recipes you mentioned, Laura. Specifically the ones that sound less heavy, like maybe the Bananas in Coconut Milk, Mangos & Sticky Rice, and maybe the Thai Silk. If you need to type them up, don't worry about doing too many, but if you already have them on the computer, the more recipes the better!

Thanks again!

Becky

[amcleod]

Since I was just in Thailand, I love adding my comments. The Thais really don't eat dessert very often. But having fresh fruit is usually done at the end of every meal...they put a plate of it in the middle and everyone picks off of the same plate.

Mango w/sicky rice is definitely one of the desserts they do eat as are the rice puddings that others mentioned.

[LauraBL]

Bananas in Coconut Milk

serves 4-5

5 ripe bananas, peeled and quartered
1 1/2 cups perfumed coconut milk*
1/2 t. salt
2 T. granulated sugar
2 T. roasted mung beans, crushed

In a 2-quart coated saucepan, place all the ingredients except the mung beans. Bring to a boil, then simmer for 2 minutes. Pour into a serving dish and sprinkle with mung beans. Serve warm or chilled.

*Add 2 to 3 drops jasmine essence (Yod Nam Malee),optional

I'm going to skip over the Thai silk because the book suggests buying a special maker. This is apparently a very artistic looking dessert and may be more trouble than you want to go through for a custard.

Mangoes and Sticky Rice

serves 4-5

1 1/2 cups glutinous rice (sticky or sweet rice), soaked overnight and drained
1 cup coconut milk, (boiled until reduced by 1/3)
1/2 cup granulated sugar or palm sugar (whichever preferred)
1/2 t. salt
5 ripe mangoes, peeled, halved, and stone removed, and each half cut into 4 transverse slices
4 T. coconut "Cream" (cream from the top of canned coconut milk but not the Coco Lopez stuff for pina coladas)

Cook rice using 1 1/2 cups of water for the first cup of rice and 1 cup of water for each additional cup of rice.
Pour the coconut milk into a bowl and stir in sugar and salt until dissolved.

Add the warm sticky rice and let the mixture stand for 30 minutes.

Arrange the mango halves on a platter and spoon the sticky rice in heaps beside them. Spoon the coconut "cream" over the sticky rice. Refrigerate, or serve immediately.

[BeckyM]

Laura,

Thanks for the recipes! I agree with your call not to post the Thai silk recipe -- I'm definitely not going to buy a special appliance to make it! By the way, what are mung beans? Can I get them at a regular grocery store, or would I need to go to a place that specifically stocks Asian foods?

Thanks again for everyone's ideas! I have a lot to think about!

Becky

[lindaofthelakes]

Hi, When i was in Thailand they had buffets with all these funky gelatin type desserts. I noticed someone mentioned the one with CORN. I saw that there. I really like those gelatine type desserts but my DH says that just shows I'm weird. (Probably a leftover from my Ohio upbring with green jello perfection "salad".) Anyhow I was just at an Asian grocery store last night and saw they have almond and coconut gelatine desserts for sale and bought some. I'll let you know how they turn out. I've also seen lots of the coconut Ice cream and Sticky Rice with Mango combos that others have mentioned.

[LauraBL]

Originally posted by BeckyM
Laura,

Thanks for the recipes! I agree with your call not to post the Thai silk recipe -- I'm definitely not going to buy a special appliance to make it! By the way, what are mung beans? Can I get them at a regular grocery store, or would I need to go to a place that specifically stocks Asian foods?

Thanks again for everyone's ideas! I have a lot to think about!

Becky

Becky-I'm thinking you would have to go to an asian grocery store for mung beans. I think I would just leave them out as it might scare some people to find a vegetable in a dessert item. Best of luck with your dinner.

Laura

[britneyelise]

I don't think that this would be very authentic (sounds like fusion to me), but I have an old issue of Chocolatier Magazine with a Lemongrass Creme Brulee in it. I could post it if you (or anyone else) is interested. It is on my to try list.

[Mamasue]

Becky...I have to agree with the suggestion of Coconut Mango Sorbet. I love the clean, refreshing, and great taste of all ingredients of this recipe. I have made this sorbet a couple of times and about due for another batch to make. I have used Trader Joe's frozen mangos successfully with this also. May I also suggest that if you make this, do not substitute the lime juice or zest because this flavoring really marries well with the sorbet. I have also taken the remainder of the canned cream of coconut in 1/4 cup portions and froze them for future use.

[Alethea]

Oh Britneyelise, would you mind posting the Lemongrass Creme Brulee? This sounds so interesting and delicious! Thanks tons!
-Thea

[Wendy w]

Originally posted by Alethea
Oh Britneyelise, would you mind posting the Lemongrass Creme Brulee? This sounds so interesting and delicious! Thanks tons!
-Thea

Pretty please??

[britneyelise]

Milk Chocolate Lemongrass Creme Brulee

Yield: 6 servings
Difficulty: *
Preparation: 45 minutes plus baking and chilling time
Special Equipment: 6 6-ounce ovenproof ramekins

Milk Chocolate lemongrass custard:
3 stalks fresh lemongrass
1 vanilla bean, cut crosswise into 1/2 inch chunks
3/4 inch slice fresh ginger, peeled and coarsely chopped
1/2 cup plus 2 tbsp. granulated sugar, divided
3 cups heavy cream
9 ounces milk chocolate, finely chopped
6 large egg yolks
1/4 tsp. salt

Garnish:
Granulated sugar for carmelizing tops of custards

1. Make milk chocolate lemongrass custards: Position rack in center of oven and preheat to 300 degrees F. Place ramekins in large baking pan. Pour enough water into pan to come halfway up sides of ramekins. Remove ramekins and place baking pan with water in oven to preheat for about 15 minutes.
2. To prepare lemongrass, use only white, bulbous 6-8 inch base of stalk. Remove tough outer leaves from base and with sharp chef's knife, cut base crosswise into very thin slices.
3. Place sliced lemongrass, vanilla bean pieces, chopped ginger and 1/2 cup sugar in bowl of food processor fitter with metal chopping blade. Process until finely minced and sugar is moist.
4. Transfer sugar mixture to large heavy saucepan. Add cream and cook over medium-low heat, stirring constantly, until sugar is melted. Raise heat and bring cream mixture to just under a boil.
5. Remove from heat, then cover pan and set aside for 15 minutes to infuse. Return saucepan to medium heat and again cook cream until just under a boil.
6. Remove from heat and add chopped chocolate. Swirl pan to cover chocolate. Let stand for 3 minutes to melt. Whisk gently until smooth, making sure to incorporate as little air as possible into mixture.
7. In medium bowl, whisk egg yolks, salt and remaining sugar until blended. Whisking constantly, gradually add hot chocolate mixture to yolk mixture.
8. Strain chocolate custard through a fine sieve into medium bowl.
9. Ladle custard into ramekins. Place ramekins into baking pan and bake for about 1 hour, or until just set. Center of custards should appear to quiver slightly. DO NOT OVERBAKE. Custards will set completely after chilling.
10. Using tongs, carefully remove ramekins from water bath and place them on wire rack. Refridgerate until chilled preferably overnight.
11. Carmelize tops of custards- Sprinkle tops of each chilled custards with about 1 1/2 tsp granulated sugar. Broil for 1-2 minutes until dark amber (or use a kitchen torch to carmelize the tops) refridgerate for 30 minutes to set crusts.

I hope this turns out good, if anyone makes it, please give a review!
(Sorry if there are any spelling mistakes, I am horrible at catching them when I type stuff in!)

[Alethea]

Thank you!

[Redhead_DH]

Thais have three basic approaches to desserts:

1: Fruits
2: Jellies
3: Sticky rice with sweets

Most often you will find the sticky rice with fruits and sweets the easiest to make and the most authentic.

The mango and rice recipes posted above is a good one to use.

Good Luck

[TitlePending]

Here is a recipe from a series of Thai cooking classes I took some time ago (I'm just copying it out of a Word formatted document and have no nutritional information).

BLACK RICE PUDDING
4 Servings


1C Black Rice
6C Water
1/2C Sugar
1 8oz Can Coconut Milk

Topping:
1/2C Coconut Creme
1/2t Salt
1/4C Sugar

1. Rinse rice and drain. Add water and bring to a boil; reduce temperature to a slow simmer and cook for 45 minutes or until rice is soft.
2. Add sugar and coconut milk; stir well and simmer for 10 minutes more. Combine topping ingredients. Pour a small amount over each serving of rice pudding.

The above is from class teacher's cookbook and the following is from another class and instructor. The following seems more explanatory.

Some rice is harder than others and may take a little longer to cook; add more water as needed. Both say to wash and soak rice in water overnight.

Version #1
1/2# Raw Black Rice
3C Water
2/3C + 4T Sugar
2T Cornstarch
1 14oz Can Coconut Cream
1/2t Salt


Version #2
2C Black Rice
4C Water
1C Coconut Milk
1/2C Sugar

1-1/2C Shredded Coconut
1C Coconut Creme
1/2C Palm sugar
1/2t Salt

Wash black rice by rinsing in cold water several times until water is clean. Soak in water overnight. Drain rice; put in 2qt saucepan. Add water, bring to boil over high heat. Lower heat but keep water boiling. Cook, uncovered, until rice is tender (about 30-40 minutes). Add 2/3C sugar to rice (reserving 4T sugar for sauce). Stir until sugar is dissolved. Stir in cornstarch dissolved in a little cold water. Cook until thickened. Keep warm.

In a small saucepan, heat coconut cream until boiling. Add 4T sugar and salt, and continue boiling for one minute. Remove from heat. Serve over the rice in individual bowls.

The last 4 items listed in #2 make the sauce for that recipe.

Prep directions are basically the same for both recipes.

[BeckyM]

In case you're all wondering, I've decided (I think) to make two different frozen desserts. They're probably not as authentic as the sticky rice or custard recipes you've shared, but I think they'll be easier, which is more important to me now that I have an infant around the house. I'm going to try the Coconut Mango Sorbet several of you recommended, and I think I'll also make the Coconut Pineapple Gelato from CL July '01. Since neither of them make huge amounts, and I was having trouble deciding, I thought making one batch of each would be fun, and we could all have a scoop of each at our supper club to compare.

I do have one question on the Coconut Mango Sorbet, for those of you who have made it. Does the canned cream of coconut come all by itself? What I mean is, I saw a definition for coconut cream as being the cream that separates from the top of canned coconut milk. Do I just use that, or do I buy a can of something different, called "cream of coconut"? I've never seen cream of coconut in the store, but I haven't really looked for it either. If I do need a can of cream of coconut, would it be stocked with the coconut milk in the store? Would I need to maybe go to an Asian / specialty market to find it? And if I have difficulty finding it, could I do something to regular coconut milk (boil it to reduce it, etc.) to make it into cream of coconut?

Thanks again for all your help!

Becky

[aggie94]

Becky,

Cream of coconut is usually found next to the drink mixers (like margarita mix, sweet and sour, etc.). Don't be concerned when you open it - it's VERY thick and pasty, almost like the consistency of Crisco. The first time I used it, I had to call DH's mom to ask her what it was supposed to look like, because I thought it had gone bad.

[BeckyM]

aggie94 -- Thank you so much! I never would have thought to look near the drink mixes! And thanks for the warning on the consistency. I might have been worried upon opening it too.

(By the way, does your username mean you went to Texas A&M and graduated in 1994? I love trying to figure out people's reasonings behind their names, especially since I wasn't at all original in coming up with mine. It must be interesting being an Aggie and living in Austin. I have a friend from high school who went to UT and liked Austin so much that he stayed there permanently.)

I started making the Coconut Pineapple Gelato, but I forgot that it's best to completely chill all the ingredients in the refrigerator before putting them in the ice cream maker. I had cooled everything to room temperature, but that wasn't enough to allow it to set up and freeze in the ice cream maker. So I put the mix in the fridge and put the ice cream maker container back in the freezer to freeze again. I'll try getting the gelato to set up again this evening. Hopefully this little period in the fridge won't hurt it any. The flavor of the unfrozen liquid is really yummy, so hopefully the gelato texture will turn out okay.

Thanks again!

Becky

[aggie94]

Originally posted by BeckyM
(By the way, does your username mean you went to Texas A&M and graduated in 1994? I love trying to figure out people's reasonings behind their names, especially since I wasn't at all original in coming up with mine. It must be interesting being an Aggie and living in Austin. I have a friend from high school who went to UT and liked Austin so much that he stayed there permanently.)

You got it! Actually, to be completely accurate, I'm a member of the Class of 1994, but didn't graduate until 1995. But at A&M, your class, by which you're heavily identified, is determined when you enter, not when you finish. It's definitely strange living in any college town when you don't have a strong affiliation with the school. I don't "get" all the Longhorn hype here, especially now that they've made the Final Four, but I didn't get all the Duck hype living in Eugene either. But I guess it's the same for all those poor folks who live in College Station that have no connection to A&M.

[Chocolate Rose]

Can you stand one more rice pudding recipe??

I just today got the WWs Take-Out Tonight cookbook and this is the one dessert they list in the Thai chapter. It is listed as being 5 points but when I ran it through MC it came out to be 4 points.


* Exported from MasterCook *

Coconut Rice Pudding ~ 5 Pts.

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Thailand

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups light coconut milk
3/4 cup milk, fatfree
1/2 cup long-grain white rice
1/4 cup light brown sugar -- packed
1 teaspoon vanilla
1/2 teaspoon cinnamon

Combine the coconut milk, milk, rice, and sugar in a medium-saucepan. Bring to a simmer, cover, and cook over low heat until the rice is tender and the mixture is creamy, about 1 hour. Remove from the heat; stir in the vanilla and the cinnamon. Serve the pudding warm or chilled.

Description:
"This Thai-inspired version of rice pudding is mildly spiced and very creamy. It's excellent served warm and even better the next day chilled with slices of ripe mango."
Source:
"WWs "Take-Out Tonight!""
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 160 Calories; 6g Fat (33.5% calories from fat); 3g Protein; 25g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 33mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0