THAI PIE
Thai Pie uses a brown rice crust for pizza or pie, depending on which baking vessel you choose. It features some pad Thai flavors, such as peanuts, onion and crisp bean sprouts. Be sure to use fresh, not canned, mung bean sprouts for this. If you are really in a hurry, save time with quick-cooking brown rice, which is done in 15-20 minutes instead of the usual 45.
Provided by Miss Annie
Categories One Dish Meal
Time 52m
Yield 1 9inch pie, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine cooked brown rice (may be done ahead and refrigerated), 1 cup of the mozzarella, 1/4 cup peanut butter and egg in a large bowl.
- Press firmly into a 10-inch pie plate or a 12-inch pizza pan coated with cooking spray.
- Bake at 400ºF.
- for 8 minutes.
- Mix remaining 3/4 cup peanut butter, hot water, cilantro, soy sauce, 2 Tbsps.
- sesame oil, and red pepper in a small bowl.
- Set aside.
- Stir-fry broccoli, red onion, carrots and ginger in remaining 1 tablespoons.
- sesame oil in large skillet over medium-high heat until tender crisp (add ginger last to keep from burning).
- If shredded carrots are being used instead of julienned, add the carrots with the ginger.
- Spread the peanut sauce over prebaked rice crust; top with broccoli mixture and scatter crisp bean sprouts evenly; top with remaining 1 cup mozzarella.
- Bake at 400ºF.
- for 10 to 12 minutes.
- Let stand 5 minutes before serving.
THAI TEA PIE BY RAY PAJAR RECIPE BY TASTY
Here's what you need: cornflakes, unsalted butter, sugar, whole milk, thai tea, large eggs, kosher salt, cornstarch, granulated sugar, unsalted butter, chocolate hazelnut spread, toasted coconut flakes, whipped cream
Provided by Kiano Moju
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325˚F (160˚C).
- Make the crust: Add the cornflakes to a zip-top bag, seal, and crush into crumbs with a rolling pin.
- Transfer the crumbs to a large bowl and add the melted butter and sugar. Stir to combine.
- Add the crumb mixture to a 9½-inch (24 cm) pie dish and press evenly into a ¼-inch-thick (6 mm) layer against the bottom and up the sides of the pan.
- Bake until the crust is golden brown, about 15 minutes. Let cool completely.
- Make the filling: In a small saucepan over medium heat, bring the milk to a simmer.
- Add the Thai tea leaves and stir into the hot milk. Turn off the heat and let the tea steep for 30 minutes.
- In a medium bowl, whisk together the egg yolks, salt, cornstarch, and sugar.
- Line a fine-mesh sieve with cheesecloth and set over the bowl with the egg mixture. Slowly pour in the Thai tea mixture, pressing the leaves to extract as much liquid as possible. Whisk to combine.
- Return the Thai tea mixture to the saucepan over medium heat and cook, stirring constantly, until thickened, about 8 minutes. Add the butter and whisk until melted and the filling is smooth. Remove from the heat.
- Brush the chocolate hazelnut spread over the bottom of the cooled crust. Sprinkle the toasted coconut flakes over the chocolate hazelnut spread.
- Pour the Thai tea filling into the crust and spread evenly. While still hot, cover the pudding with plastic wrap to prevent a skin from forming . Refrigerate the pie until set, at least 4 hours.
- Before serving, remove the plastic wrap and spread whipped cream over the top of the pie. Serve chilled.
- Enjoy!
Nutrition Facts : Calories 529 calories, Carbohydrate 76 grams, Fat 20 grams, Fiber 2 grams, Protein 12 grams, Sugar 28 grams
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18 AUTHENTIC THAI DESSERTS YOU MUST TRY IN THAILAND
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- Khanom Tuay (Coconut Milk Custard): ขนมถ้วย. Khanom Tuay is one of the most popular local desserts in Thailand. The biggest feature of this dessert is its serving as Khanom Tuay is served in a small porcelain bowl.
- Khao Niao Mamuang (Mango Sticky Rice): ข้าวเหนียวมะม่วง. Mango Sticky Rice, Khao Niao Mamuang in Thai language, can be regarded as Thai national dessert and can be found being served in almost every restaurant in Thailand.
- Bua Loy (Rice Balls in Coconut Milk): บัวลอย. Bua Loy is a traditional Thai dessert. It is made from white rice flour rolled into small balls like lotus seeds.
- Roti Sai Mai (Cotton Candy): โรตีสายไหม. Roti Sai Mai is a very popular Thai snack, originating from Ayutthaya province. Even if it is especially popular in the ancient capital of Siam, this Thai dessert can also be found on the streets of Bangkok.
- Kluay Tod (Deep-fried bananas): กล้วยทอด. Kluay Tod, or deep-fried bananas, is a dessert commonly found on the streets of Thailand. This Thai treat is traditionally made from sliced Kluay Nam Wah, one kind of bananas in Thailand.
- Roti: โรตี Roti is a signature dessert and great snack in Thailand. Thai food culture is quite diverse, and also strongly influenced by Islamic culture.
- Khanom Krok (Sweet Coconut Pudding): ขนมครก. Khanom Krok is an ancient Thai dessert, often called a pancake or a pudding cake. This dessert is made from rice flour, sugar, and coconut milk.
- Coconut Ice Cream: ไอศครีมกะทิ Coconut Ice Cream is a perfect dessert to beat Thailand’s heat. Most sellers have a wide variety of toppings to choose from, including peanuts, sweet corns, and sweetened syrups on top.
- Khanom La: ขนมลา. Khanom La is a traditional southern sweet of Nakhon Si Thammarat province. There are soft and hard sweets such as candies made using wheat flour, sugar, and eggs.
- Khanom Bueang (Thai Crispy Pancakes): ขนมเบื้อง. Khanom Bueang is a great finger food. In fact, this dessert has a history of more than 600 years, which can be traced back to the Ayutthaya dynasty.
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