dessert

Fruit Compote

This is an old recipe that I've changed and adapted over the years to accommodate what was available in Bangkok. The original recipe called for dates rather than figs, but lately the dates you can get here, in addition to being very expensive, aren't really the kind suited to this dish.

Fruit Compote Fruit Compote

Black Bean Dessert

“Black beans for dessert?” I hear you asking incredulously. Yes, as I've mentioned before, Thais don't follow the same “rules” about what is sweet and what is savory that westerners do, although they can be just as rigid about their ideas. I've never seen black beans used in a Thai main course, but this dessert dish is quite common.

Custard Filled Pumpkin

This relatively simple recipe nonetheless provides an interesting "wow" factor. It's a quite simple idea, and I only recently found out that the great American traditional pumpkin pie is thought to have originated when the early colonists cut the top off a pumpkin (provided, like corn, by the Native Americans) and filled it with milk, spices and honey, then baked it in the coals of a dying fire.

Black Rice Pudding

Black rice pudding is a relatively common dessert in Thailand as well as Indonesia. It is a very warming dish, so it is usually more easily found in the cool season. The naturally sweet taste of the rice is why you find it used in desserts rather than served with main courses. Black rice has a well deserved reputation for taking forever to cook, since it's a more 'natural' grain with a strong husk. However, I've found that if I soak the rice for much longer than just the 'overnight' usually recommended, it reduces the cooking time considerably.

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