Thai-Steamed Cassava Sweets

Thai-Steamed Cassava Sweets

Ingredients for Family
500 gms Cassava Root
300 gms Sugar
100 ml Rose Water
100 gms Desiccated Coconut.

Preparation
1. Peel the cassava leaving only the white flesh.
2. Grate the cassava flesh until finely shredded.
3. Mix the water with the sugar and cassava then blend it in a food processor.
4. Divide into portions for steaming, wrap each portion in aluminium foil to form parcels. You will cut these portions into smaller cubes later.
5. Steam the parcels for 25 minutes.
6. Leave to cool in the fridge.
7. Remove the foil, cut the cassava sweets into bite sized pieces.
8. Dust with the shredded coconut.

Thai-Pork and Spring Onion Dumplings

Thai-Pork and Spring Onion Dumplings

Ingredients:
100 gms Wheat Flour
1 Egg
1 Teaspoon Oil
150 Pork Mince
1 Teaspoon Salt
2 Tablespoon Light Soy Sauce
1 Teaspoon Pepper
3 Garlic Cloves
2 Sprigs Coriander Leaves
2 Spring Onions (approx 20 gms)

Preparation:
1. Whip the egg, put into the flour and add the oil.
2. Mix these together and knead them a little to form a dough.
3. Leave the dough for 5 minutes to rest it, this makes it easier to work with.
4. Into a food process, put the pork, add the garlic, the spring onion, the light soy sauce, the salt, pepper, and coriander leaves.
5. Blend until the filling is well mixed.
6. Pinch off small pieces of dough, and roll them on a flat oiled surface into small circles (approx 6cms diameter).
7. Put the meat filling into the middle of the pastry, and fold the pastry over and crimp the edges to form a closed dumpling.
8. Boil a pan of water, drop the dumplings into the boiling water and cook for 4 minutes.

Serve With
Noodle Soup
Sukiyaki Sauce
Green Vegetables

reBlog from foodrecipesworld.blogspot.com: Food Recipes Of The World

I found this fascinating quote today:

This is the Thai version of muffins, they are made with rice flour, scented very gently with rose or other flower water and steamed rather than baked. To cook this you will need foil or paper cups, the dough mixture is runny and needs to be held in a cup during cooking. You can see from the pink muffin sliced in half in the picture above, that the mixture forms light moist muffins.foodrecipesworld.blogspot.com, Food Recipes Of The World

You should read the whole article.

Thai-Rice Flour Muffins

Thai-Rice Flour Muffins

This is the Thai version of muffins, they are made with rice flour, scented very gently with rose or other flower water and steamed rather than baked. To cook this you will need foil or paper cups, the dough mixture is runny and needs to be held in a cup during cooking. You can see from the pink muffin sliced in half in the picture above, that the mixture forms light moist muffins.

Ingredients for 4 Muffins
125 gms Rice Flour
125 gms Sugar
125 ml Rose Water
1 Teaspoon Fresh Yeast
1 Teaspoon Baking Soda
Food Colouring (Optional)

Preparation
1. Mix the yeast with the rice flour, add the rose water little by little and mix until the flour is soft.
2. Add sugar, and the remaining rose water and the baking soda.
3. At this point you can add 5 drops of food colouring. Or even divide the mixture into sections and colour each section separately.
4. Stir the mixture well and place in a covered bowl, leave for 1-2 hours for bubbles to form.
5. The mixture should be thick but still fluid. Fill each paper or foil cup to just below the top, the mixture will expand during cooking.
6. Place in a Chinese steamer for 10 minutes. You can check they are cooked by sticking a tooth pick or fork into the centre and if it comes out clean it is cooked inside.
7. Serve cold.