Thursday, January 29, 2009
Easy Thai Desserts from Thai Cookery School: Gluten Free, Milk Free, Egg Free
I did not know anything about traditional Thai desserts until I went to Thai Cookery School in Krabi, Thailand this past December. Apparently, there are only two traditional Thai desserts that we were taught. Both of them of consist of fresh fruit, coconut milk, and sugar. Simple and full of flavor. These desserts, Bananas in Coconut Milk & Sticky Rice with Mangoes, are cooked on the stove top and take less than 15 minutes to make. Personally, I thought my favorite would be the mango sticky rice since it has two of my favorite ingredients side-by-side. It was delicious, sweet, and somehow light. But when I tasted the bananas in coconut milk, I just melted with sweet warmth. It is like a dessert soup; a treat that is tropical, yet light and warm enough to give comfort on a cold wintry night. These recipes are from the cookbook given to me in the class, "Art of Thai Cooking". These recipes serve 1-2 people depending; scale up as needed. Enjoy!
Bananas In Coconut Milk
1 ripe banana, sliced
3/4 cup coconut milk
1 - 1 1/2 tblspn sugar
3/4 tsp salt
- In a small saucepan, heat the coconut milk, sugar, and salt over medium heat until it comes to a gentle boil, about 5 minutes.
- Add in the banana slices until the bananas are cooked and very tender, about 2-3 minutes.
Sticky Rice with Mangoes
1/2 cup cooked sticky/sweet rice (also known as glutinous rice, it is gluten free, either white or brown)
1/2 cup coconut milk
2 tblspns sugar
1/4 tsp salt
1/2 fresh mango, sliced
- In a small/medium sauce pan, heat the coconut milk, sugar, and salt over medium heat until it comes to a gentle boil, about 5 minutes.
- Add in the cooked sticky rice, mix together. Turn off heat and let stand for 10 minutes.
- Stir one more time and serve on plate with the sliced mangoes.
The Sensitive Epicure
Posted by Erin Swing