Ka Nom E

This is one of those desserts that is very simple to make, yet makes a great compliment to any meal. I personally love this dessert because it chewy texture combined with the sweet coconut syrup just melts in your mouth. And it gets better with every bite as the palm sugar flavor just linger in your mouth. Therefore I love making this dessert a few times a year. Usually during the moon festival and Chinese New Year, because it of it round shapes it represent longevity.

Now there are many different versions of this yummy chewy balls dessert. Some would have bean stuffing in them, some would add taro, sweet potato and even pumpkin. Of course it different region it would also be call differently. I only have three flavor preferences of these little balls. One would be the plain one with nothing else but coconut palm sugar to compliment it. The others would be the taro and the pumpkin version. As for this version it would be the simplest version, the plain one and it also known as the Thai dessert version. Of course, as for the syrup you can omitted the coconut if you don’t like creamy version and use rock sugar, malt or palm sugar would compliment it nicely.

Next time I will make the pumpkin version.

Ingredients:

1 Cup of glutinous rice flour
1 Tsp of clear vanilla (optional)
1 Tbsp of wheat starch (make it nice and soft)
¾ Cup of boiling water plus 3 cups for boiling
2 Cup of coconut milk
¾ Cup of palm sugar
A pine of salt

• You can add some food coloring into it to make it more pretty and fun to eat.

Methods:

1. Bring water to boil.
2. In a large bowl, add the flour and wheat starch and make a well in the center.
3. Slowly pour ½ cup of the boiling water in a little at a time to and stir until it is the right consistency. If it too wet add some more flour, if too dry add some more water.
4. Now knead the flour until it pliable.
5. Dusting your finger with some flour, take a nickel size dough and roll it into a ball.
6. Drop the ball into the boiling water to cook it. When it floats up it done.
7. Meanwhile you can make the syrup by bring the coconut milk to boil. Then add the sugar and salt. When it completely boiled, turn off and set aside.
8. After the balls are done. Remove from the water and add into the coconut milk syrup.

Serve hot.

Sesame Ball

Growing up with my grandmother and aunt was fills with memories of goodies snacks and desserts that they would make every so often and sesame ball was one of those that everyone loved. There just something so good about this crispy, chewy outside and yet sweet and creamy filling that I can’t really put my finger on. This is one of those dessert or snack that comes in many variations from all part of Asia. There the mung bean, red bean, sweet meat and sesame and coconut. Of course, my family version is often a combination of sweet mung bean. As for my version I like it with sweet mung and coconut. Of course, you can always invent your own version. I used to live not far from this Hong Kong bakery that have their in sweet version and the shelf being chewy and thick instead of thin and crispy and it was one of the best I had thus far. My point is that if you play with your filling and find that one that fit your taste bud. Remember cooking is not about following orders to perfection, but about creativity and flares that fits your taste bud. That what makes it the more enjoyable!


Ingredients:

6 Cups of vegetable oil for deep frying
½ Cup of white sesame seeds
¾ Cups of brown sugar or malt sugar
1 1/3 Cup of boiling water
3 Cups of glutinous rice flour
1 Cup of filling (mung bean and coconut)

Methods:

1- In a wok or pot, preheat the oil to hot about 350 F degrees. Make sure that your pot is deep enough so that the oil would be at least 4 inches deep and be able to submerge the dough ball completely.
2- Next dissolve the brown or malt sugar with 1 cup of boiling water.
3- In a large bowl, put the flour in there and make a well. Then slowly pour the boiling sugar water into it and stir until the dough is blend and sticky. If it not blending you can use the 1/3 cup of boiling water, it needed. Now knead the dough until it smooth and pliable.
4- Taking out a dollar size at a time, roll it your palms and make a ball out of it. Then flatten it and add the filling in the middle and slowly bring the side up to completely cover the filling. Roll it back into a ball.
5- Now wet your finger in water and roll the ball around your ball to semi wet it. Then dip it in the sesame seeds to fully coat it.
6- Last but not least drop the ball into the hot oil. Cook until it light golden and floating up, it is done.
7- Remove and place on top of paper towel to remove any access oil.

Serve hot and enjoy!

Sticky Rice Ball

I love, love this sticky rice ball dessert. The plus side is that it is so easy to make. With very little time require and methods, this is one the dessert that you can easily impress your kids and guest alike. I for one never really have the need to make it when it so readily available in the hometown where I used to live in. Now since moving so far away in an isolated, no Asian food place, I have learn to make this with ease and confident. The only hard part is the coconut grating part. Otherwise this will be a easy as pie recipe.

The texture is so worth it though. With a slight sweetness chewy and sticky rice on the outside and sweet, melts in your mouth palm sugar in the inside is just to die for! The coconut meat is just added the perfect combination to both of this texture, making it crunchy and creamy, yet so delightful. This is a must try recipe, even just for the sake of trying!


Ingredients:
2 Cups glutinous rice flour
½ Cup of palm sugar (filling)
1 Cup Hot boiling water
1 Cup freshly grated coconut meat
1 Tsp of vanilla extract
¼ Cup of granulated sugar

Methods:

1. Smashed the palm sugar to thumb sizes. Set aside.
2. Grated the coconut meat and set aside.
3. In a clean bowl, pour the flour in it and make a well in the center.
4. Slowly pour the hot water into it and mix well. Be sure to do it a little at a time so that you’ll get the right consistency. Use a wooden spoon to blend the flour together until it pliable.
5. Now knead the dough in your hand for a couple of minute.
6. Meanwhile, in a small pot pour enough water to ¾ full and bring to boil.
7. Pull out a quarter size ball and flatten it. Place the thumb size palm sugar in the middle and close it up by kneading it until it looks like a ball.
8. Now drop the ball into the boil water. It will sink down to the bottom of the pan. Once it floats up, it is done. Pick it up and let it cool off for a couple of minute.
9. To finish this dessert just roll is in the grated coconut meat and serve hot.
10. Carefully when biting into it, because the palm sugar in the center is very hot and runny.

Sesame Sticky Rice Square

If you anything that is love sticky rice likes I do and I can’t seem to get enough of it, then here another dessert snack for you. This one the method is exactly the same as the Mango Sticky Rice and Durian Sticky rice. Well maybe a slight difference. You will need roasted sesame instead of the other fruit topping.

If you don’t want to make it a dessert, just don’t put too much sugar and it will be a great and filling snack for the kid to put in their lunch box. That is another recipe all together.
As always make sure to soak your sticky rice in advance.

Ingredients:

2 Cup sticky rice
1 Big can of coconut cream (maploy brand is best)
1 ½ Cup of sugar
½ Tsp of salt
½ Cup of roasted sesame
2 Tbsp vanilla extract
Bamboo dim sum basket or it original Thai bamboo steamer

Methods:


1. Drain the rice the rice. If you using the dim sum bamboo basket, place a cheese clothe on top of it and pour the rice over it, cover. If you’re using the original Thai steamer, just pour the rice in it and cover with a ceramic plate. Fill bottom pot with water half way to the rice, do not touch the rice. Cook for 35- 40 minutes. Make sure to flip and turn it half way so that it will fully cook.
2. When the rice is done, stir it to separate it.
3. Now in a medium sauce pan, pour the coconut cream, sugar and salt and bring to boil.
4. Stir the coconut sauce on the rice and mix well over medium heat until coconut milk is completely absorb and turn clear and shinny texture.
5. Next, sprinkle half the sesame on the rice and mix well again.
6. Now pour the whole mixture on a square pan or glass pan and spread and level.
7. Lastly, sprinkle the sesame on top and press down.
8. Let it sit for half a day to harden then cut into 3 x 3 squares.
9. If you need to cool fast, place it in the refrigerator for a couple of hours.

Serve cool.

Mango Sticky Rice

Ok, this is a very popular Southeast Asian dessert that could be found in most Thai restaurant. Why did I mention Southeast and not Thai, because these Asian countries are borderline close and they do adapt each other traditions and foods. Of course, the history stated otherwise, but I am not going to go into that right now. So if you haven’t noticed yet, most dishes are very similar, but with a slight changes due to the country preferences.

This being one of those dishes, but there not much to alter or change with this simple and delicious mango season dessert. Although, I noticed that the Cambodian version does have roasted mung bean on top of it. I have to admit that it is a very good combination with the creaminess of the coconut and the sweet sticky rice topped with the sweet and tangy mango.

As mention above, this is a simple and easy recipe. The only thing that you need to look out for is the sticky rice. Make sure to soak the sticky rice in room temperature water for at least 4 to 5 hours or overnight. That way when you steam the rice, it will be nice and soft yet sticky. If you like your rice hard, you just let it sit in shorter time duration. Also I would like to say that I made this many time steaming it, but yesterday I feel a bit lazy and decided to put it in the rice cooker with just about 1 hour of soaking in water. The result was pretty good, a bit more stickier and softer and takes less coconut milk. Still I have to say that I like my traditional steaming process better. It gives the rice a bit more crunchy taste and texture to it. So try both way and see which one best suit your taste bud.



Ingredients:

2 Cup sticky rice
1 Big can of coconut cream
1 ½ Cup of sugar
½ Tsp of salt
5 to 6 Mangos
Bamboo dim sum basket or it original Thai bamboo steamer

Methods:

1. Drain the rice the rice. If you using the dim sum bamboo basket, place a cheese clothe on top of it and pour the rice over it, cover. If you’re using the original Thai steamer, just pour the rice in it and cover with a ceramic plate. Fill bottom pot with water half way to the rice, do not touch the rice. Cook for 35- 40 minutes. Make sure to flip and turn it half way so that it will fully cook.
2. When the rice is done, stir it to separate it.
3. Now in a medium sauce pan, pour the coconut cream, sugar and salt and bring to boil.
4. Pour the coconut sauce over the rice and mix well, leaving about ½ cut for topping.
5. Lastly, slice the mango and place it on top of the individual portion.
6. If you like the extra creamy taste, with a teaspoon carefully drizzle it on top of the rice and mango.

Serve hot!

Mochi Recipe

Is a very soft and chewy glutinous rice ball with sweet bean filling. I like the super soft texture on my finger…because I tend to play with it first before eating it. It feels like the stress ball that you can squeeze and mold with you find at sporting good store, but a lot softer. It almost like the mochi that most frozen yogurt chain carried, only it softer and more tastier with filling.

The first time I had this was at a Korean bakery in Garden Grove. I was amazed that it looked so much like the Chinese version rice ball that we normally make during Chinese New Year just without the syrup. I knew I had to try it! And I tell you I can eat 3 or 4 of these at a time, because of it sweet and chewy texture with creamy red bean filling…I love anything that is chewy.

This is my very first time making this dessert. I was always very intermediated by the softness of the texture and never thought that I could succeed in it. Well I am here to tell you that it was a success! I found out the key ingredient that makes it soft even to the next day is the wheat starch…therefore this is a must add ingredient, forget this you will have a soft texture the first day and hard the next. And the plus is that it super easy and my kids love it. It helps because they do clean it up pretty fast, rescuing my waistline.


Ingredients:

1 Cup glutinous rice flour
3 Tbsp of wheat flour (makes it stay for a couple of days)
1 Cup of Water
½ Cup of Sugar or to taste
¼ Cup of corn starch for dusting

Filling:

Most time the filling are red bean paste, but I like to create my own flavor.
1 Cup of grated coconut
¼ Cup of palm sugar
1 Tbsp of black or white sesame seed
2 Tbsp of water
1 drop of food color (optional)

For the ice cream filling: To be continue...


Methods:

For the filling:
1. Put the palm sugar and the water in a pot and bring to boil. Then lower the heat to medium and let it thicken.
2. Add the coconut until the sugar is fully absorbed and there no more water left.
3. Stir in the sesame seed on low heat for a couple of minutes and remove let it cool.
4. Roll into quarter size ball and set aside.

For the mochi skins:
1. In a glass bowl, add the flour and water and stir well until completely blend.
2. Add the sugar and blend well.
3. Cover the bowl with plastic wrap and microwave for 2 minutes.
4. Take out and stir well until it completely blend and turn to thick blob.
5. Cover plastic again and microwave for 30 seconds.
6. Take out stir again completely.
7. Take the corn starch and dust all over the cutting board.
8. Put the hot mochi mixture on it and let it cool for a couple of minutes.
9. Taking a piece the size of half dollar coin and make a ball.
10. Flatten the ball and knead the side to make it bigger, about the size of your palm.
11. Place the ball filling in the middle and cover all filling and then roll again into a ball.
12. Slightly flatten the ball to about ½ thick and dust with corn starch.
13. If you want you can make all kind of new flavor such as white and black sesame seeds.

You can serve this cool in the refrigerator or room temperature.

Enjoy!

Banana (lotus) Leave Sticky Rice

This is another one of those items that could be found at your closest Dim Sum house. It normally wrapped with lotus leaves though. I just improvised and used banana leaves, but still taste yummy. I just love anything with sticky rice, sweet or salty or just plain. The chewiness of it and how it burst with sort of nutty flavor is just too hard to resist.

So prepared for lots of recipes with sticky rice! Those of you who like my 12 years old that associated this kind of sticky rice as a dessert, then you will be in for a surprise! For it not your basic sticky rice dish, but a unique and it an acquired taste. He doesn’t like it that much, because he think that it should be sweet with banana filling. Now my oldest relish this one. He just love the unique of it, and the salty yet flavorful taste of the rice and the meat combination.
I guess I can’t please everyone…



Ingredients:

2 Cup of sticky jasmine rice
¼ Cup dried shiitake mushroom thinly sliced
2 Cup of chicken broth
½ Tsp of white pepper
¼ Cup of pork or duck meat
1 Tbsp of rice wine
1 Tbsp of sesame oil
2 Tbsp of soy sauce or to taste
½ Tsp of salt
1 Chinese sausages

Methods:

1. Soak the rice with cold water overnight.
2. Clean and dried the banana leaves.
3. Cut into 8 inches squares.
4. Slowly roast it over low fire so that the leaves will be soft and easy to wrap without cracking or tearing apart. Just don’t burn it.
5. Bring the oil to hot and add the meat, Chinese sausages, salt, soy sauce and stir fried it for 5 minutes or until cooked.
6. Put the sticky rice in a pot over medium heat and stir in the chicken stock, mushroom, white pepper.
7. Stir until all the juice is dry and all the rice turn white.
8. Take off the stove and let it cool slightly.
9. Take the cut square banana leaf and scope about 3 to 4 table spoons of the rice on it.
10. Wrap it by folding the first corner closest to you. Then folding both side together and roll it to the end.
11. Placing the end on the bottom, put in the steamer and steam for about 1 hours.

Serve hot!

Sweet Rice Dumpling with Coconut and Mung Bean

This is a very popular dessert in Southeast Asia. This is usually made during the Spring Festival or Cambodian, Thai, Lao New Year during the month of April 10-13 and it is made to bring it to the Temple to honor the buddha for blessing. Also other popular event like a birthday, Memorial Day and other special occasion. It supposed to shaped like the pyramid meaning descending to heaven and the path to reincarnation. It is made of glutinous flour or sweet rice flour and usually fill with coconut and sesame or mung bean. I can’t stand the one with mung bean, because it more salty than sweet. I love the coconut and sesame version. The fragrance of the grated coconut and palm sugar is jut too good to pass.
So in my version here, I decided to add all three together: the mung bean, coconut and black sesame with palm sugar. And it is sooooo good. The mung bean just melts in your mouth and the coconut and sesame just linger with the sweetness of the palm sugar.

This is another one of those dessert that look very hard to make, but once you get the hang of it, it is as easy as pie….maybe even easier..lol





















Ingredients:

Skin wrapper:

2 Lb fresh banana leave
3 Cup of glutinous rice flour
1/4 Cup of wheat starch flour
½ Cup of palm sugar
2 Cup Hot boiling water

Filling:

1 Cup of palm sugar
1/8 Cup of water
1/4 Tsp of salt
1 Cup peel mung bean (cooked for 20 + minutes and blend to a fine paste)
1 Cup shredded coconut
1 Tbsp roasted black sesame seed

Methods:

Preparing banana leaves.

1. Clean and dried the banana leave thoroughly.
2. Turn on the stove to low and roll the banana leave over it slowly, careful not to burn it. This will make it softer and easier to wrap.
3. Cut the banana leave into 10 inches circle or 10 inches square. Circle wraps prettier. Set aside.

Filling:
1. Heat the water and the palm sugar and salt until slightly thicken and light brown.
2. Add the mung bean and stir until all the water has been absorb.
3. Add the coconut and cook until it is thick and paste like.
4. Removed and set aside to cool.
5. After it cool down, rolls into ball for desire size…half dollar coin is perfect.

For the skin:

1. Heat water to boil add the sugar and melt it completely.
2. Slowly add in flour an corn starch a little at a time until dough is pliable.
3. Dust some corn starch on your finger and take a dollar size coin and roll into a ball.
4. Flatten it with the palm of your hand and spread the side to look like a miniature tortilla. About 1/8 inches thick.
5. Place the filling in the middle and close it up. Roll into ball again.
6. Now take the banana leaves circle and fold it in half and then another half.
7. Open it up and it looks like a cup. Drop the ball of dough in there and carefully
fold the first corner in front of you. Then fold the one on the right side on top of it.
Now fold the left side on top of the right side and lastly fold the one that on top 12 o’clock on top of the left folded side and whatever left over tuck it under.
8. Put it in the steam and steam for 30 minutes. Make sure not to let water on it or it will be soggy.
9. Remove and eat while it hot or cold.

Sticky Rice With Coconut and Durian Sauce

This is my favorite all time dessert! I love the sticky rice texture with the sweet and creamy blend of coconut milk and yummy durian fruit. If you wondering what kind of fruit durian is…well let just put it this way. It is an acquired taste. Neither you love it or hate. It have a very strong smell that some whom love it will say it pleasant and yummy smell and for those that hates it will say that it is stink! Durian is a spiky on the outside and yellow creamy flesh in the inside. It is consider an exotic Asian fruit that plentiful in all over Southeast Asian. And it also not good to over indulge in it, because it supposed to make you feel hot inside. Pregnant women are caution in eating too much of this fruit, it can causes heartburn. This learnt this is from experiences.

I personally grew up with this acquired taste and loved it. I can’t tell you enough how much love eating this fruit and all that made out of it. That why I do cherish and looking forward to this dessert every time I made. Of course it help, that my kids and husband love it too. That way I won’t be the only one indulging in it and gain the excess weight. Those of you who had this dessert before and enjoyed it, you know what I mean. Just love that creamy coconut-durian over nice, hot sticky rice. This is one of those dessert you have to eat with your eyes closed and let the flavor rolls off your tongue, because it is that good!
This is a very popular dessert among Lao, Thai, Cambodian part of Asian.


Ingredients:

3 Pieces of durian frozen or fresh
1 Can of coco milk
3/4 Cup of sugar
2 Tbsp of palm sugar
Pinch of kosher salt
1 Cup of sticky rice soaked over night

Methods:

1. Put the rice in a bamboo basket and steam for at least 30 minutes or until cook.
2. When the rice is cooking make the coconut and durian sauce.
3. Put the coconut milk in a pot and bring to boil and lower the heat to medium.
4. Stirred in the sugar and palm sugar and salt.
5. Pour almost half of the coconut sauce and set aside for the sticky rice.
6. Shred the durian and add into the coconut milk,
7. Bring it to boil again and turn off. Set aside.
8. When the rice is fully cooked, pour the coconut milk that was set aside and mix well.
9. To serve. Just put scope some rice and put on a plate and topped it with the coconut and durian sauce.

Voila it done and enjoy!