Thai Sticky Pudding Kanom Nam Tan Recipes
THAI STICKY BLACK RICE PUDDING
Great Thai dessert! I originally had this dish at my favorite Thai place, and decided to try to recreate it. Almost tastes like a cobbler and ice cream. Love this dessert! Top with coconut ice cream if desired.
Provided by lizzyum
Categories World Cuisine Recipes Asian Thai
Time 1h25m
Yield 4
Number Of Ingredients 5
Steps:
- Combine water, black rice, and salt in a saucepan. Bring to a boil. Reduce heat and cover; simmer for 40 minutes.
- Add coconut milk and sugar. Bring back to a boil. Reduce heat and simmer, uncovered, until rice reaches a sticky consistency, about 30 minutes.
- Remove from heat and allow mixture to cool. Stir and serve.
Nutrition Facts : Calories 374.6 calories, Carbohydrate 62.2 g, Fat 13 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 10.7 g, Sodium 454.7 mg, Sugar 25 g
THAI STICKY PUDDING (KANOM NAM TAN)
From David Thompson's book, Classic Thai Cuisine. A very filling dessert, this is typical of the sweet snacks available from the street hawkers that abound in Thailand. Should the mixture clump while cooking, just remove the pandanus leaves, whirl the mixture in a food processor and then return to the pot with the pandanus leaves. NOTE: Pandanus leaves (bai toei horm) are leaves used in desserts and occasionally in savoury cooking. Their flavor, released only when subjected to heat, is woody and nutty. Available from Asian food stores. If fresh is unavailable, by all means, use frozen. Although they are not as fragrant as the fresh, they are a better alternative than the essence that is available in small glass bottles.
Provided by mersaydees
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sift flours together in a bowl with the salt. Whisk in the cream and sugar. Strain into a medium pot and add the pandanus leaves. Cook over a medium heat, stirring constantly to prevent the mixture from sticking, for 15-20 minutes, or until the taste is neither floury nor grainy. Pour the mixture into a tray, smooth it out and allow to cool.
- Cut into 1.5 cm (1/2 inch) cubes and serve either alone or rolled in some freshly grated coconut and coconut cream.
Nutrition Facts : Calories 951.6, Fat 48, SaturatedFat 44.2, Sodium 660, Carbohydrate 130.2, Fiber 5.1, Sugar 102.9, Protein 5.5
THAI TAPIOCA PUDDING
The perfect answer for when you have tons and tons of leftover tapioca (like I do!) from another dessert. This is Naret Sihavong's (owner of Phuket Thai Restaurant in Honolulu, HI), recipe.
Provided by Pikake21
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Rinse tapioca in cool tap water. Drain.
- Place in saucepan with 6 cups water.
- Bring to a boil over medium heat and cook 5 minutes, stirring constantly.
- Drain and rinse.
- Combine coconut milk and 2 cups water in a clean saucepan.
- Add tapioca to milk mixture and bring to a boil over medium heat, stirring constantly.
- Add sugar and salt, stirring until sugar is dissolved.
- Remove from heat.
- Taste and add more sugar or salt as needed.
- Let mixture sit in saucepan for 30 minutes.
- Pour into dessert glasses and serve warm. Serves 8.
- Variation: Serve chilled with 1/4 cup diced honeydew melon added to each serving.
Nutrition Facts : Calories 748, Fat 24.1, SaturatedFat 22.9, Sodium 257.1, Carbohydrate 134.6, Fiber 0.5, Sugar 110.3, Protein 1.8
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