Laotian desserts recipes, whilst very similar to Thailand in both name and form, may sometimes exhibit subtle differences;
Peel and cut each banana into 3 or 4 pieces. Make coconut milk as on page 1 I or from the creamed coconut available in packets or tubs. Simmer coconut milk and sugar until thick and creamy. Add bananas and cook gently until bananas are soft but not mushy. Serve warm.
1 1/4 cups raw sticky rice (sweet or glutinous rice). Use Thai sticky rice if possible. 3/4 cup very thick coconut milk for mixing with rice (do not shake the coconut milk can before opening. Spoon out only the thick part that’s usually on top) 1/4 cup sugar 3/4 cup very thick coconut milk for topping the rice (freeze the rest of the coconut milk for other use later) 1/8 tsp salt for the topping 1/2 tbsp salt for mixing with rice 1/4 tsp rice flour 6 medium mangoes — peeled and sliced
Wash and rinse the sticky rice well. Add enough water to the rice so until the water is about 1/4″ above the rice surface. Cook rice in an automatic rice cooker or in a bowl in a steamer. Do not open the rice until fully cooked (about 20-25 mins). Heat, on low, 3/4 cup of coconut milk in a small saucepan. Add sugar and 1/2 tbsp salt to the coconut milk and cook until dissolved. Remove from heat and pour into cooked rice. Stir to mix well and set aside to let stand for about 15 mins. Heat the rest of coconut milk and add salt. Stir until the salt is dissolved. This makes the topping sauce.
To serve, place sliced mangoes on a side of a serving disk. Spoon some seasoned sticky rice on the other side. Top the rice with 1 or 2 tsp of coconut sauce and serve. Makes about 6 servings.
6 bananas 12fl oz/375ml/ 2 cups coconut milk 2tbs/30 ml granulated sugar 0.5 tsp/2.5ml salt
Peel the bananas and chop into 2in/5cm segments. In a saucepan, heat the coconut milk with the sugar and salt, and cook gently until the sugar dissolved. Add the banana pieces and cook gently for 5 minutes. Divide the mixturee into 6-8 small bowls and serve warm.
90g3oz scant 1 cup short or sround-grain pudding rice 600ml/1 pint/2.5 cups coconut milk 300ml cups milk 1 large strip lime rind 60g/2oz cup caster sugar stick of butter pinch of ground star anise fresh or stewed fruit, to serve
Mix the rice with the coconut milk, milk, lime rind and sugar. Pour the rice mixture into a lightly-greased 1.4 litre shollow ovenproff dish and dot the surface with a little butter. Bake in the oven for about 30 minutes. Remove and discard the strip of lime. Stir the pudding well, add the pinch of ground star anise, if using, return to the oven and cook for a further 1-2 hours or until almost all the milk has been absorbed and a golden brown skin has baked on the top of the pudding. Cover the top of the pudding with foil if it starts to brown too much to wards the end of the cooking time. Serve the pudding warm or chilled with fresh or stewed fruit.
1 1/2 cups brown rice — cooked 1 cup nonfat milk 1 medium banana — cut in slices 1 can fruit (15-ounce can) — cut in slices 1/4 cup water 2 tablespoons honey 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg
In a medium-size saucepan, combine the banana and fruit slices, water, honey, vanilla, cinnamon and nutmeg. Bring to a boil, reduce the heat, and simmer for 10 minutes, or until quite tender but not mushy. Add the rice and milk and mix thoroughly. Bring to a boil and simmer 10 more minutes. Serve warm.
3tbsp shredded fresh coconut 60g/2oz cup unsalted butter 1tbsp grated ginger root grated zest of 1 orange 6 bananas 60g/2oz cup caster sugar 4tbsp fresh lime juice 6tbsp orange liqueur 3tsp toasted seasme seed lime slices, to decorate ice-cream, to serve
Heat a small non-stick frying pan until hot. Add the coconut and cook, stirring constantly, for about 1 minute until lightly coloured. Remove from the pan and allow to cool.
Heat the butter in a large fring pan until it melys. Add the ginger and orange zest and mix well. Pell and slice the bananas lengthways. Place the bananas cut-side down in the butter mixture and cook for 1-2 minutes or until the sauce mixture starts to become sticky. Turn to coat in the sauce. Remove the bananas from the pan and place on heated serving plates. Keep warm. Return the pan to the heat and add the orange liqueur, stirring well to blend. Ignite with a taper, allow the flames to die down, then pour over the bananas. Sprinkle with the coconut and sesame seeds and serve at once, decorated with slices of lime.
Note: This is a hot weather dessert, and you can serve it over ice cubes to make it really cold. 4 oranges 8oz/225g sugar 12fl oz/375ml/1.5 cups water 1tsp/5ml rosewater
Peel and segment the oranges, ensuring that no pits, pith or skin remain. Put the segments in a glass dish and set aside. In a small saucepan, bring the sugar and water gently to the boil, stirring occsionally. Boil for 15 minutes, until it is the consistency of a thin syrup. Add the rosewater and stir to blend. Pour the syrup over the orange segments and chill until required.
Star anise is used as a flavoring and as a garnish. It’s a seed pod, brown and star-shaped. Do not eat it. Orange flower water is available in the liquor sections and in specialty foods sections.
Combine first 3 ingredients in medium saucepan. Stir over medium heat until sugar dissolved. Simmer until liquid is reduced to generous 1 cup, about 15 minutes. Remove from heat and stir in orange flower water. Cover; chill until cold. Discard anise. The above syrup can be made 1 day ahead. Cut peel and pith from oranges with knife. Slice oranges crosswise into 1/3-inch rounds. Set in bowls. Spoon syrup over. Top with mint. Make day before or morning of. 183 cals Yield: 6 Preparation Time :0:30
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