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
SANKAYA (THAI PANDAN PUDDING)
Sankaya! My mother taught me how to make this very simple Thai breakfast/dessert. This snack is often found on street vendor carts on the streets of Thailand (though I've grown accustomed to my mom's flavor over the years). Serve with a nice soft loaf of bread (steamed French bread is best) and dip in this sweet and savory custard pudding.
Provided by Ms.Tara T
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat coconut milk over medium-high heat in a small pot until it just begins to bubble, about 5 minutes.
- Combine water, cornstarch, and tapioca starch in the empty coconut milk can; stir until all starches are dissolved.
- Add water and starch mixture to coconut milk, stirring gently. Keep mixing until thoroughly combined, about 2 minutes. Reduce heat to medium-low. Stir in well beaten egg yolk. Keep cooking pudding over medium heat for 3 minutes, stirring every 30 seconds to prevent it from burning and sticking to the bottom of the pan. Add pandan and salt; stir for 30 seconds more. Remove from heat and let settle until thickened, 3 to 4 minutes.
Nutrition Facts : Calories 228.3 calories, Carbohydrate 8.3 g, Cholesterol 51.2 mg, Fat 22 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 18.9 g, Sodium 55.5 mg
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
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