Desserts

3 recipes

Kanom Chan

A single batter is made: rice flour, tapioca starch, mung-bean starch (for the right texture), coconut milk, sugar, salt and pandan extract for fragrance and green colour. The batter divides into two bowls: one stays plain (white-cream), the other gets a strong dose of pandan extract for vivid green. A square tin lines a bamboo steamer. Layer one (green) pours in 4-5 mm thick; steam for 5-6 minutes until just set. Layer two (white) pours over; steam again. Alternate until 9 thin layers are built (or 8, or 7, odd numbers preferred). Cool fully, cut into squares with an oiled knife.

1 hour 27 minutes Serves8

Mango Sticky Rice

Glutinous (sticky) rice is soaked at least 6 hours, then steamed for 20-25 minutes over boiling water until pearly and chewy. While the rice steams, a coconut sauce is warmed gently, coconut milk, palm sugar, salt, and (optionally) a pandan leaf for fragrance, until just dissolved, never boiled. Most of this sauce is poured over the freshly steamed rice while still hot; the rice absorbs over 15 minutes covered. The remaining sauce, plus a separate pour of plain coconut cream, dresses the plated dish. Ripe mango is sliced; toasted sesame and (optionally) toasted mung beans top.

40 minutes Serves4

Thai Coconut Ice Cream

A custard-free, fully coconut ice cream. Coconut milk (full-fat) and coconut cream combine with palm sugar, glucose syrup (or honey, keeps the texture smooth) and salt; warm together gently to dissolve the sugar. Cool fully (4 hours fridge or an ice bath). Churn in an ice-cream machine for 25-30 minutes until thick and creamy. Transfer to a container; freeze 2+ hours to firm. Serve in small bowls or, for the Bangkok cart presentation, in halved fresh coconut shells, topped with any combination of: small banana slices, sticky rice, roasted peanuts, sweet red beans, palm-sugar syrup, toasted coconut.

28 minutes Serves6