Med-Ka-noon: sweet mung bean coated with sweet egg

      

               I don’t know what happened to me this week.  I’ve been obsessed about cooking (I mean more than normal).  I want to cook or make something that is complicated, so I go through a lot of Thai difficult desserts and food recipes that I’ve never made and this recipe is one of my experiments that I made this week.

                Actually I talked about this dessert in a couple blogs before (in Thai tea cream buree and 9 good luck Thai desserts).  This is just a one of a kind dessert that you never have had it anywhere else before. It tastes really sweet and has a bean with coconut milk inside it.  I made this dessert to offer to the monks at the Thai temple.  This recipe is a little bit more complicated but if you want to know what real Thai desserts are then try it and you might like it or not you will see.

Ingredients

½ cup split mung bean

1 cup Coconut milk

 6 tbsp. sugar

4 eggs

For Syrup to cook

3 cup sugar

3 cup water

2 tsp. jasmine flavor

Cooking instructions

1.       Wash split mung bean then let it sit in the water at least 3 hours

2.       Steam mung bean in a steamer about 15 minutes then pour into a blender with coconut milk and blend it about 30 seconds or until it is mashed.

3.       Pour mung bean mixture into a non-stick pot turn to medium heat while stirring it often until it gets thick about 10 minutes add sugar, then keep stirring more until the mixture from into a ball and you put the finger don’t have the mixture stick on it.  Turn the heat off and let it cool.

4.       Wash whole eggs really good then separate egg york and egg white and reserve egg shell

5.       In the pot add 3 cups of sugar and egg shells, use hand mashed egg shells into sugar then add water turn on the heat and let it boil about 20-25 minutes.  Then pour over a sheet cloth in order to take all of the shells out.  Clean the pot and add syrup back into the pot reheat at medium heat.  Reserve 1 /2 cup syrup into bowl.    

6.       Brake the egg yolk until mixed well

7.       Take the bean mixture about 1 tbsp. and make into an oval shape. (All mixture is made into about 50-60 pieces)

8.       When the syrup boils again turn the heat off then dip the bean ball into the egg yolk and drop into syrup. (make about 8-10 balls per batch)

9.       Let it cook about 3-4 minutes.  Take them off and put it into the syrup that deserves in the bowl. keep doing it until the bean mixture is gone.

10.   Serve at room temperature or cold.

Just like I told you before this dessert is complicated!!!

Fried banana

Actually this fried banana is not traditional recipe. Because the original one we use is a different kind of banana called Kruy Num Wa. Kruy Num Wa which is one of the famous kinds of banana that have a unique texture of the fruit itself that is very soft and sweet when it is ripened.  Also pack it with a vitamin that is very good for you, but when it cooked the texture becomes firmer but still having a sweet taste.  In Thailand we eat it, feed the new born baby and cooked with it like fried banana.  Fried banana in Thailand we use Kruy Num Wa that is almost ripe cut into quarters then dipped into batter that has coconut milk, shredded coconut, flour, sesame seeds, sugar, salt then deep fried it.

Unfortunately I did not see this kind of banana much.  Since this kind of banana is hard to find, most of Thai restaurants use regular bananas and wrap it with spring roll skin and deep fry it in order to harden the texture of the soft banana after cooked, but for this recipe I use a wonton wrap.  I got the idea from my friend when she made it for her party one time and I liked it, but I put my twist on the recipe by putting coconut cream cheese mixture into it and it came out great for one of my Thai cooking class recipes and everyone love it!!!

 Ingredients

20 pieces wonton skin

2 bananas

3 OZ cream cheese

3 tsp. sugar

¼ cup shredded coconut

2 tbsp. water

1 tsp. sugar powder

Oil for deep fried

Ice cream (optional)

Cooking Instructions

1.       Into mixing bowl mix cream cheese and sugar together then add shredded coconut, mix well

2.       Cut banana into cross-wise about ½ inches thick (one banana make 10 pieces).

3.       Place banana into the middle of wonton skin put about ½ tsp. of cream cheese mixture on the top

4.       Fold the edge of the wanton skin into the middle use water as a glue and make it the same way for all 4 corners

5.       Preheat oil 350 F then add banana wrap to be fried about 1-2 minutes per side

6.       Serve with sugar powder or ice cream.

Black Sticky rice pudding with Taro :Khow neaw dum peack puek

For this dessert it is made from black sticky rice.  This rice is one kind of sticky rice that is just like sticky rice but it has a dark purple mostly black color and packed with fiber and antioxidants.  We cook this rice with sugar, coconut cream (If you use coconut you can put it into a refrigerator for an hour then take the top creamy part off of it and use this top part only) and taro.  

Taro is a root vegetable that is edible and the one kind that we use in Thailand has a fragrance by itself that makes this dessert more exotic.  You can find it in Asian grocery stores some times, but this time I found a different kind of taro that doesn’t have the fragrance like I wanted.  Since I already bought them and I wanted to have this black sticky rice so bad ….I made it anyway, but if you cannot find it just leave it out it ok!!! 

 Ingredients: serve for 2

½ cup Black sticky rice

½ cup taro (cut into small cube)

3 ½ cups of water for cooking the rice

 3 tsp. cornstarch

1 ½   cup coconut cream

1/3 cup Sugar

1 tsp. salt

Cooking instructions

1.       Into pot boil the water then add black sticky rice, cook it until rice softens about 30 minute.

2.       Meanwhile cook taro by boiling it in water about 15 minutes or by cooking it (use the fork poke it thru easily) and drain, set aside

3.       Mix 2 tsp. cornstarch with 1 tbsp. water till mixed well, add to the rice then add sugar, ½ cup of coconut milk and cooked taro, keep stirring about 5 minutes. (Taste it, add more sugar if needed) Turn the heat off

4.        In another sauce pan add coconut cream, 1 tsp. cornstarch and salt stir it until mixed well. Turn the heat on and bring it to a boil then turn the heat off

5.       Serve it by putting the black sticky rice into a bowl first, then top with 3 tbsp. coconut cream mixture.  You can serve hot or at room temperature.

Tip : don’t add sugar before the rice is cooked it will make the rice not cook!!!