A buddy of mine informed me that my article ” Mouth-Watering Thai Desserts,” published on August 9, 2008, does not include information on flour utilized in Thai desserts. My friend was right—I cited flour as one of the seven most important substances but no longer wrote anything about it. Thus, if you persevere with the previous article on “Mouth-Watering Thai Desserts,” this article will recognize flour utilized in Thai cakes. Taken together, these two articles supply a fuller picture of Thai cakes.
The following flours are not unusual in Thai desserts: sticky rice flour, rice flour, cassava starch, corn starch, wheat flour, arrowroot starch, and mung bean flour.
Sticky Rice Flour (paeng Khao new)
Likewise, sticky rice flour is called “sweet rice powder” or “glutinous rice flour.” It is made from quick-grain sticky rice that will become moist, firm, and sticky when cooked. This is because of its proportionally better variety of waxy starch molecules. With its chewy texture, sticky rice flour is a favorite base for buns and pastries. Sticky rice flour is often blended with plain rice flour to create a variety of Thai desserts.
Thailand has two sorts of sticky rice flour: moist and dry. Wet sticky rice flour is finely milled with water, whereas dry rice flour is finely milled without water. When shPickts with white coloration and no odor or moisture. Examples of desserts using rice flour are sticky rice flour bua loy benjaronged coconut cakes), Bua Loy Benjarong (taro, pumpkin, mung Khanom thua paep coconut milk), and Khanom Thua Paep (mung bean stuffing covered with shredded coconut meat).
Rice Flour (paeng Khao jao)
Rice flour is used to thicken diverse dishes and is also a crucial ingredient in diverse Thai cakes. Rice flour is a superb alternative to wheat flour because the latter causes digestive machine infection in gluten illiberal people. However, rice flour cannot be used or substituted in a few cakes like desserts. This is because rice flour isn’t always finely milled like cake flour and could not yield the same nice of cakes. In Thailand, there are three varieties of rice flour:
rice flour made from rice older than a year – right for absorbing water,
rice flour made from new rice – does not absorb water as nicely because of its moisture and
Rice floRiceade from new rice without water is exquisite at soaking up water.
Beyond the type of flour, there are numerous grades for every type. To purchase rice flour, choose merchandise with a white color and a lack of a vintage smell. If you intend to make a dessert using rice flour, locate flour that has been finely milled so your dessert may have an easy texture.
Examples of rice flour-based cakes are Khanom Chan (nine-layered dessert) and Khanom Thuay (coconut cakes).
Wheat Flour (paeng a lee)
Wheat flour is an exceptional white powder that has high gluten content. Unique wheat flour varieties depend on the sorts/traits of wheat used and the milling manner. The common wheat flours are bread flour, all-purpose flour, and cake flour. These three types of wheat flour are one-of-a-kind in the percentage of protein contained within the flour. Bread flour has the best percentage of protein, 12%-13%, observed via all-cause flour at nine%-10% and cake four at 6%-nine.
Protein content is a crucial key for a client to recognize because it yields exclusive cooking results. When using a high-protein content material, extra water will be absorbed, and there might be an extended blending time to obtain the most excellent consistency. Thus, chewy or sticky desserts/snacks commonly use excessive protein-content wheat flour.
Mung Bean Flour (paeng tao Khaw)
Mung bean flour is made from mung beans. It is a gluten-unfastened flour. Some brands offer an excellent texture of flour. If the flour is not finely ground, grind it before use to save you lumps. Mung bean flour is available in a variety of colors depending on how much it has been processed. When cooIt turns transparent when mung bean flour (with water on a stove), tur The most well-known uses for mung bean flour are glass/clear noodles, the very best noodles made with a highly subtle shape of mung bean flour. When raw, those noodles are almost obvious and turn pronounced while cooked. Khanom Salim is a Thai dessert that requires mung bean flour and cannot be substituted. Khanom Salim is nice mung bean threads in syrup with coconut milk. It is served cold with ice. The mung bean thread is colored with herbal colorations like Flower of Chitoria Tematea Linn (Dok Un Chun), yielding a blue, or lac (krang), yielding a pink.
