Pandan

Thais have found an amazing number of uses for the leaves (bai) of the pandan plant (toei hawm). The plant is a small shrub whose leaves look like jumbo sized blades of grass. The long slender dark green leaves extend about 80 centimeters from the central root stalk. The leaves contain a highly fragrant oil, and are used to flavor rice and sweets. The leaves are also used to wrap meats such as chicken, which is then barbecued or steamed. The process infuses the meat with the buttery sweet taste and aroma of the leaves.

Jade Sticky Rice

I noticed that a few visitors coming here were looking for a "jade" sticky rice recipe, so as it's December, even here in Bangkok, I thought I'd make a nice "Christmassy" version. The green color ostensibly comes from the addition of pandan flavoring to the sticky rice layer, but you will probably need to add a bit of green food coloring to get a good color.

Thai Jasmine Pudding with Coconut Cream Topping - Ta-goh

"Jasmine pudding?" I hear you ask. Yes, well coming up with an English name for this Thai sweet was a little difficult. After all, the Thai name ta-goh doesn't have any direct translation, and it might be a bit confusing if I just used that. You might think I'd gone all Mexican on you. So, "pudding" seemed the best fit with the dish's consistency, and it is flavored with jasmine, if you can find it.

Pandan - Toei Hawm

Thais have found an amazing number of uses for the leaves (bai) of the pandan plant (toei hawm). The plant is a small shrub whose leaves look like jumbo sized blades of grass. The long slender dark green leaves extend about 80 centimeters from the central root stalk. The leaves contain a highly fragrant oil, and are used to flavor rice and sweets. The leaves are also used to wrap meats such as chicken, which is then barbecued or steamed. The process infuses the meat with the buttery sweet taste and aroma of the leaves.

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