Search results
Results from the WOW.Com Content Network
This is a list of Thai khanom, comprising snacks and desserts that are a part of Thai cuisine. [1] Some of these dishes are also a part of other cuisines. The word "khanom" (Thai: ขนม), refers to snack or dessert, presumably being a compound between two words, "khao" (ข้าว), "rice" and "khnom" (หนม), "sweet". The word ...
These are other desserts that have ice as the base ingredient. Here are some examples of Thai dessert variants. Granita; Thapthim krop (Shaved ice mixed with boiled water chestnut with red flour, coconut milk) Sarim (Thin threads of noodles made from green bean flour poured with coconut milk) Lot chong (cendol)
Coconut shrimp with a dipping sauce. This is a list of notable coconut dishes and foods that use ... Khanom krok – Thai dessert cooked in ... jelly-like food ...
Cendol / ˈ tʃ ɛ n d ɒ l / is an iced sweet dessert that contains pandan-flavoured green rice flour jelly, [1] coconut milk, and palm sugar syrup. [2] It is popular in the Southeast Asian nations of Indonesia, [3] Malaysia, [4] Brunei, Cambodia, East Timor, Laos, Vietnam, Thailand, Singapore, Philippines, and Myanmar.
Instructions: Heat a large pot to medium-low and add your curry paste, minced garlic, ginger and sliced lemongrass. Cook for two to three minutes.
A dessert made from banana boiled in coconut milk and sugar. Halawa: A snack made of sticky rice, butter, coconut milk, similar to Indian halwa. Burmese halawa usually contains poppy seeds and is brown in color. Kyauk-kyaw Coconut jelly Mont let saung: Tapioca balls, glutinous rice, grated coconut and toasted sesame with jaggery syrup in ...
The Portuguese use cheese in the queijada de Coimbra, but Thais put in young coconut instead. The main ingredients of Khanom babin are glutinous flour, arrowroot, grated coconut, eggs, oil and sugar. It looks like a tiny pancake. The taste is not too sweet or greasy and it smells good. This dessert is commonly eaten on almost every occasion.
The outer coating of grated coconut is rich and oily, and so fresh it has a natural crispness to it. The wrapping, made of just water and sticky rice flour, is soft and slightly sticky. The sweetness of khanom kho comes only from the inside, where a piece of palmyra palm sugar is planted, and provides a nutty caramel flavour and a little crunch.