A friend of mine told me that my articles do not, "tingling Thai dessert, August 9, 2008, no information on flour used in Thai desserts. My friend was right - I said flour in one of the seven most important ingredients, but I have not written anything in flour. So Sweet to continue the previous article about "tasty Thai Dessert" This article will focus on flour used in Thai. Taken together, these two articles provide a comprehensive picture of Thai desserts.
TheThe following are common flour used in Thai desserts: glutinous rice, rice flour, cassava starch, corn starch, wheat flour, potato starch, arrowroot flour, and mung beans.
Sticky rice flour (Khao Paeng niaw)
Glutinous rice flour is also called "dust cake" or "glutinous rice flour." It is composed of short grain rice, sticky, humid, firm and sticky when cooked. This is due to the proportionately greater number of molecules of starch wax. With its rubbery texture;glutinous rice flour is a popular starting point for sandwiches and pastries. Glutinous rice flour is often combined with rice flour to create a variety of Thai desserts.
In Thailand, there are 2 types of glutinous rice flour: wet and dry. Wet glutinous rice flour is finely ground with water during the dry glutinous rice flour is finely ground without water. With the purchase of glutinous rice flour, choose products that are white in color and no odor or moisture.
Example sweet glutinous rice flour Paeng Jee(sweet coconut grilled), Bua Loy Benjarong (Taro, pumpkin, and mung beans by balls covered with coconut milk) and Khanom Thua Paep (mung bean filling of grated coconut meat).
Rice flour (paeng khao jao)
Rice flour is used to thicken various dishes and is also an important ingredient in various Thai desserts. Rice flour is a good substitute for wheat flour, that the causes of this irritation of the digestive tract in those who are intolerant to gluten. However, rice flour shouldcan not be used in some sweets like cakes or replaced. This is because, not finely ground as flour, rice flour cake, and would provide the same quality of desserts. In Thailand, there are 3 types of rice flour:
The rice flour from rice, as good a year - for the absorption of water produced by
Rice flour from the new rice - does not absorb water, and because of its moisture and
Rice flour from the new rice without water - very good at absorbing water.
The type of flour,There are many varieties of each type. To purchase rice, flour, choose products with a white color and the absence of an odor of old. If you're planning a sweet rice flour, flour to see, that was so finely ground, the soft texture will be smooth.
Example cakes with rice flour are Khanom Chan (nine levels dessert) and Khanom Thuay (coconut cake).
Wheat flour (Lee knows paeng)
Wheat flour is a fine white powder that is gluten high. Thereare different types of flour depending on the type / properties used by the grain and milling. The wheat flour is bread flour cake, all cleaner flour and flour. These 3 types of flour are included in the percentage of protein in the flour in a different way. Bread flour has the highest percentage of protein, 12% -13%, followed by all the dough to 9% -10% and four cakes at 6% -9%.
The protein content is an important key for a buyer to know because different yieldsResults in the kitchen. High protein content means more water is absorbed, and this is a long time to achieve a consistency optimal mix. Thus, the desserts / snacks that are sticky or chew normally, the high-protein wheat flour.
Mung Bean Flour (paeng tao Khiaw)
Mung seed flour is made from mung beans. This is a gluten-free flour. Some brands offer a very fine texture of flour. If the flour is finely ground, you will have to grind before use to prevent clots.Mung bean flour comes in a variety of colors, depending on how it was with precession. ) When cooking mung bean flour (with water on the fire, making them transparent. One of the most important meal is produced in so-called mung bean noodles / glass transparent, very thin pasta with a very refined form of mung bean flour. When first, these noodles are almost transparent, and become completely transparent when cooked. Khanom Salim is a sweet Thai mung bean flour and requirescan not be replaced. Khanom Salim is sweet mung bean threads in syrup with coconut milk on top. E 'served cold with ice. The mung bean thread with natural colors as the flower of Chitoria Tematea Linn (Dok Chun A) Extraction of blue or lac (Krang) Extraction of red.
Cassava starch (paeng Mun)
Cassava starch is often referred to as tapioca starch (koo sa paeng). This is a refined white flour, which is made from cassava root. Cassava starch is very beautiful structure, and is aCommon substitute for arrowroot starch and cornstarch. Cassava starch is gluten-free and easily digestible. It is often added to gluten-free cooking as a thickener. E 'used mainly as a thickener for sauces, soups and desserts in Thailand. For dessert cassave force is almost always used in mixtures with other types of flour, so that more soft and sticky sweets are used more when using a single type of flour.
Corn starch (Paeng Khao Pod)
Maize starch is composed of grains of corn andfine structure. Cornstarch is best dissolved in cold water. When corn starch kitchen (with water on the stove), cornstarch tends to form clots. Therefore, it is important to stir frequently over low heat. E 'used as a thickener and is used in mixtures with other types of flour such as rice flour.
Arrowroot starch (Paeng Thao mom yay)
Arrowroot starch is made from the root of the Brussels Dream arundinacea. In Thailand, arrowroot starch is composed of small white balls, for that reason be, before theuse. In some brands of arrowroot starch is a fine powder as the force cassave. Arrowroot starch is a gluten-free flour that no identification of taste or smell. It is clear thickening agent used as a mixture or blended with other types of flour. The thickening power is about twice the strength cassave. Arrowroot starch is used in many Thai desserts.
Thais love sweets and they have been a part of our lives for a long time. Thai desserts can not be completed withoutcareful use of the flour. For some dessert some types of flour can be substituted for one another, but in other cases, the replacement is not advisable. Any kind of flour has its own characteristics, which in some cases, replacement forward, depending on how they interact with the rest of the dessert. With the delicious authentic Thai desserts, it is important to closely follow the recipe, as it is for types of non-dessert dishes. Enjoy the flavors and the wonderfulTextures of Thai dessert!
Napatr Lindsley
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