We used green tapioca pearls for this Thai Tapioca Pudding. Green tapioca pearls are coloured and flavoured with Pandanus leaves. The coconut flesh should be from a young coconut and will be soft and moist. If you cannot find green tapioca pearls, just use ordinary tapioca pearls and put 2-3 Pandanus leaves in the water [Read More...]

This Mung Bean Recipe is for a delicious Thai Dessert called Tao Suan. The Mung Beans must be hulled or skinned first and then soaked in warm water for 4 hours before using. Our recipe uses Tapioca Flour but you can substitute Corn Flour if you wish. Other Recipes from Thailand Ingredients for Mung Bean [Read More...]

Mango Sticky Rice is a Thai Dessert that tastes simply sublime. What could be more delicious than ripe luscious sweet mango and Thai Sticky Rice soaked in Coconut milk. Every visitor to Thailand must try this dessert at least once during their stay but it is also easy to make at home if you have [Read More...]

This Custard Dessert is quite famous in Thailand. Originally from Petchaburi, Khanom mor gaeng, ขนมหม้อแกง, is now widely available throughout the country. Usually sold in distinctive small metal trays as shown below, Khanom mor gaeng uses Mung Beans and Duck eggs to give this custard dessert its special flavour. Although there are several variations of [Read More...]

Cassava root, perhaps better known as the source of Tapioca flour, also makes a wonderful Thai dessert. Thai Candied Cassava root is gloriously sticky, sweet, chewy and delicious but certainly not for anyone on a diet, although you can always make up for it later. Many Thai restaurants don’t offer a very wide range of [Read More...]

This Coconut milk recipe is a popular Thai dessert and uses a mixture of Taro and Thai Sticky Rice flour. Although best when served hot, our coconut milk recipe may be eaten cold as well. This Thai Dessert is called Bua Loy Pheuak in Thailand and children and not just a few adults will love [Read More...]

This cocktail jelly with Thai coconut cream uses all natural colourings. The colours of the cocktail jelly come from Hibiscus tea and Pandanus leaves and of course the Thai coconut cream. You can use any type and shape of mold you wish. We used cocktail glasses for our Thai Coconut Cream Jelly as we were [Read More...]

We used Thai Arabica coffee in our Thai Coffee Dessert but you can use any instant coffee. Our recipe for Thai Coffee Dessert uses Agar Agar as the setting agent. Agar Agar is made from seaweed so is suitable for vegetarians. If you substitute Gelatin for the Agar Agar you do not need to bring the water to the boil after adding the gelatin. We have found that Agar Agar sets a little firmer than Gelatin especially in our hot climate and also sets at slightly higher temperatures.

This coconut cream recipe is from Thailand. Custard Pumpkin is a fun dessert to prepare and is ideal for Halloween or Thanksgiving. Our Custard Pumpkin Coconut Cream Recipe should be eaten cold. You eat everything, the custard, the pumpkin and the skin which is why it’s so important to clean the pumpkin before use.