Thai Style Steamed Pandan Pudding Recipes
CLASSIC CHICKEN PAD THAI
Make authentic Thai noodles at home with this chicken pad Thai recipe. The sauce is made from scratch using Thai favorites like fish sauce, tamarind paste, and shrimp paste.
Provided by ChefJackie
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Soak rice noodles in a bowl of water for 15 minutes.
- Meanwhile, combine brown sugar, soy sauce, fish sauce, and tamarind paste in a bowl. Whisk well and set aside.
- Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Add tofu. Cook chicken is no longer pink in the center, about 4 minutes.
- Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Cook until the noodles are tender, 3 to 5 minutes.
- Push noodles to one side of the wok. Crack the eggs into the other side. Scramble until firm, about 3 minutes. Stir into the noodles. Serve with peanuts, bean sprouts, and lime wedges.
Nutrition Facts : Calories 796.9 calories, Carbohydrate 97.5 g, Cholesterol 190.4 mg, Fat 29.2 g, Fiber 5.6 g, Protein 39.8 g, SaturatedFat 5.2 g, Sodium 3005.9 mg, Sugar 17.6 g
STEAMED PANDAN TAPIOCA PEARL CAKES
This is a fun and delectable little dessert to impress your friends. This recipe utilizes many typical ingredients found in Thai desserts like tapioca pearls, coconut, and pandan.
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Toss the coconut and salt together in a small bowl; set aside.
- Blend the pandan leaves with 3/4 cup water in a blender or food processor until smooth; strain through a piece of cheesecloth. You should get about 1/2 cup pandan juice.
- Bring 3 cups water and the tapioca pearls to a boil in a sauce pan; cook at a boil until the pearls are translucent and soft, about 10 minutes. Stir the sugar and tapioca flour into the mixture until the sugar is completely dissolved; add the pandan juice and stir until you have a thick batter. Remove from heat and pour into foil cups.
- Bring a couple inches of water to boil in a large pot. Place a few of the cups at a time in a steamer insert and place over the boiling water. Steam until the cakes are cooked through, 10 to 15 minutes. Top the cakes with the coconut to serve.
Nutrition Facts : Calories 366.7 calories, Carbohydrate 74.7 g, Fat 8 g, Fiber 2.8 g, Protein 1.2 g, SaturatedFat 7.5 g, Sodium 229.3 mg, Sugar 47.8 g
THAI PANDAN CUSTARD
This is a delicious custard flavoured with coconut & Pandan. Pandan is also known as Screwpine or Pandanus. This custard is very simple to make & is delicious - eat on its own or as a dip for waffles etc....yum! The recipe is from 'Recipes from our Thai kitchen'.
Provided by Um Safia
Categories Dessert
Time 25m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl beat the two eggs.
- To get coconut cream, remove the lid from a can of coconut milk and, without stirring the contents, remove the top cream and discard the thin liquid. It should take around 1 1/2 cups of coconut milk to yield 1 1/4 cups coconut cream.
- Add the coconut cream and sugar to the eggs, and whisk it together until the sugar dissolves. Pour this into a double boiler and stir it constantly until it thickens up. Then add milk, mix well, and add the pandan. Continue stirring until it thickens up then transfer to smaller bowls.
- Serve with warm bread or sweet bread of your choice. We love this as a dipping for fresh waffles. Enjoy!
Nutrition Facts : Calories 731.6, Fat 37.8, SaturatedFat 30.7, Cholesterol 212.1, Sodium 180.6, Carbohydrate 92.5, Fiber 4.1, Sugar 86.7, Protein 12.5
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- In a blender, add the pandan leaves and ¾ cup water. Puree on high speed until a loose paste forms, 5-7 minutes.
- Set a fine mesh sieve in a small bowl and pour in the pandan puree; stir and press the puree to extract as much juice as possible. Discard the solids.
- Lightly grease a 7-inch round cake pan with nonstick spray, then line the bottom with a circle of parchment paper. Lightly grease the top of the parchment round.
- Fill a medium pot with enough water to reach 4 inches up the sides, then set a 9-inch bamboo steamer inside. Add the cake pan to the steamer, making sure the steamer and cake pan are completely level, then set the pot over medium heat (this will preheat the cake pan while you make the batter).
- In a medium bowl, use your hands to mix the coconut milk with the palm sugar until fully blended.
- Make a well in the center of the flour mixture and pour in 2 cups of the coconut milk mixture. Mix thoroughly with your hands, kneading and squeezing, until the batter feels thick and gluey, about 5 minutes.
- Divide the batter into two large measuring cups or bowls (3 cups of batter per container). Add ½ cup of the pandan juice and the food coloring (if using) to one bowl and the jasmine tea to the other, stirring each mixture well.
- Pour ¾ of a cup of the green batter into the preheated pan. Dry off the underside of the steamer lid (to avoid any water dripping into the mixture), then replace it, and cover the pan with a lid.
- Continue steaming one layer at a time, alternating colors for at least 5 layers or as many as your pan can hold, ending with a pandan layer. Make sure each layer is thoroughly cooked before adding the next.
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