Thai & Lao Dessert Recipes

A Thai / Laos girl, Manivan Larprom shows you how to cook Thai & Lao food through her videos. Her authentic cuisine roots from Sakon Nakhon, Thailand and Paksan, Laos. Enjoy!

Monday, August 27, 2007

Thai Lao Water Chestnut Dumplings

These water chestnut dessert dumpling resembles tapioca pearl and but with crunch and colour. The advantage of the water chestnut dessert dumpling over tapioca pearl is that the dumplings do not thicken the dessert as stated in the Tapioca Pearl dessert.

In my video, you'll see that made a dessert drink with green Ai-Yu Jelly, cantaloupe, honeydew melon, the colourful water chestnut dessert dumplings, and fresh coconut milk.

Wednesday, June 13, 2007

Thai Lao Agar Dessert

Agar comes in different flavours: coconut, almond, coffee, etc. In my video, I layer with different flavours and decorate with food colouring.

Thursday, April 12, 2007

Tapioca Pearl, & Taro Jackfruit Dessert

Dessert Recipe: Tapioca Pearl, & Taro Jackfruit Dessert
1 cup tapioca pearl
2 cups chopped taro or yam
½ teaspoon salt
1 cup sugar
1 cup fresh coconut milk
½ chopped jackfruit (optional)

Peel bark from taro and wash. Cut taro into bite size pieces. Bring 6 cups water to boil. Add tapioca pearl and boil for 15 minutes. Drain tapioca pearl in colander and rinse under running water. In a bowl, add tapioca pearl and 1/2 cup of cold water. In a pot, over high heat, add 2 cups water. Once water boils, add salt, sugar, taro, and coconut milk. Boil taro for 15 minutes. Turn heat off. Add tapioca pearl and chopped jackfruit. Mix and serve warm or cold. When dessert thickens over time, serve with ice.

Tapioca Pearl is a common ingredient for Thai and Lao Dessert Recipes like the khao dome corn wrap dessert. Taro is a common ingredient for the khao dome - sticky rice in banana leaves.

Wednesday, February 21, 2007

Thai Lao Sweet Corn Wrap Dessert

Dessert Recipe: Thai Lao Sweet Corn Wrap Dessert
3 cups corn kernels
1 cup sticky rice that has been soaked in water for minimum 4 hours and water drained
1 cup sugar
1 cup fresh coconut milk
1 cup tapioca pearls
corn leaves

Discard about 3 layers of the outer corn leaves but save the tender corn leaves. Wash the tender leaves, pat dry, and cut the rough core. Remove corn husk and discard. Wash corn, cut kernels, and place into a large bowl. Add sticky rice, sugar, and fresh coconut milk. Puree until smooth. Add tapioca pearls and mix with spoon. Heat mixture over medium heat to thicken or wait about 2 hours until tapioca pearls thicken mixture. Place 2 tablespoons of mixture in corn leaf. Fold leaf and place into bamboo steamer with folded side down. Steam 20 minutes.

Friday, January 26, 2007

Steam Cassava with Coconut Flakes

Dessert Recipe: Steam Cassava with Coconut Flakes :
1 batch coconut cassava recipe
Thai Lao stainless steel steamer
coconut flakes

Make a batch of coconut cassava recipe and pour into a baking dish. Add 2 ½ inches water into Thai and Lao steamer bottom pot. Place a steaming layer over the bottom pot. Place baking dish of cassava inside steaming layer. Place lid over steaming layer. Place steamer over maximum heat and steam cassava for 30 minutes. Cool then cut into squares. Toss the cassava squares into coconut flakes and place onto serving platter.

Thursday, November 23, 2006

Black Bean Coconut

Drink Recipe: Black Bean Coconut
1 cup dry black beans
1 teaspoon salt
2 litres water
1 cup sugar
2 cups fresh coconut milk

Soak black beans over night in cold water. Drain water from beans. In a large pot over high heat add beans, water, salt, and sugar. Stir to dissolve sugar. Bring to boil then to reduce medium heat and cover with lid. Stir occasionally and cook for 45 minutes. Make sure bottom of pot does not burn. Turn heat off. Add fresh coconut milk into pot and cool. Serve in a tall glass with ice and spoon.

I add left over black bean coconut drink to cook with sticky rice for the sticky Rice & Mango recipe. It gives the rice a nice purple colour and the beans add texture and protein to the dessert.

Monday, October 09, 2006

Squash with Thai Lao Custard

Dessert Recipe: Squash with Thai Lao Custard
1 buttercup squash
1 pepper squash
1 coconut custard recipe

Cut the squash in half and remove seeds and soft pulp. Add coconut custard mixture inside squash. Fill custard to the top.
To bake: set oven to 375 degrees Fahrenheit. Place squash filled custard into baking dish. Bake for 1 hour.
To steam: place squash filled custard inside steaming bamboo basket. Cover squash with lid. Add 2 inches of water into steaming pot. Place pot over high heat and steaming basket inside pot. Steam for 45 minutes.