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Thai dessert

Royal Thai dessert, Thai people would only make desserts on important occasion such as making merit, important festivals, or welcoming important guests. Royal Thai dessert, is a Thai dessert that uses gentleness. Embellishment in many steps. The original formula stems from the values that people in the past often passed on to their descendants.  A woman entering the palace to dedicate himself to the lords in various palaces with practice skilled in various aspects like the way of the palace people Including cooking skills and desserts with Thai desserts, the royal people are known for the details, meticulousness, meticulous in every step of the process. Including the selection of ingredients. In this article have the informations 3 dessert, these are Khanom Foi Thong, Khanom Chor Muang and Khanom Saneh Jan.

History of Royal Thai dessert

Thai desserts (/taɪdɪˈzɜːrt/) are one of the desserts that require elaboration in the process. Their roots are from the agricultural society connected with nature. The ingredients used to make snacks are all-natural. Therefore, many of the properties of natural products will still be abundant.

In addition, making Thai desserts safe the important thing is safety from using genetically modified agricultural raw materials causing they are healthy. Thai desserts that are popular in every region of Thailand. Used in various ceremonies due to the merit-making ceremony is an egg snack and often hold a secret from the name and nature of the dessert. Most of the time, there will be a banquet with the guests who come to the event. In order to be auspicious of the dessert event such as Foi Thong, to hope to be together longevity and longevity.

Wang's dessert route

Wang's dessert route ,It is a path that will allow you to learn and study the story of the original royal Thai dessert recipes. from those who know this particular area. which is not a person who is a villager who lives in Koh Kret But many people may wonder. Oh, this is a community of Thai people of Mon descent. So why make Thai desserts in this regard? received an answer that During King Chulalongkorn's visit to mark the auspicious occasion of the new temple of Wat Poramaiyikawas Worawihan, during Rama V's visit, there will also be a royal cook in the palace to accompany him. during which he came to stay at Koh Kret The chef in the palace will also call the villagers living in Koh Kret to help cook. Therefore, the people of Koh Kret Therefore, he have learned to make Thai dessert recipes from the palace since then and have been passed on to his children. Until the succession continues to this day.

Maria Guyomar Definha

Maria Guyomar de Pinha, also Maria Guiomar de Pina, Dona Maria del Pifia, Marie Guimar or Madame Constance in French or Thao Thong Kip Ma (Thai: ท้าวทองกีบม้า) (Born in Ayutthaya in 1664), was a Siamese woman of the 17th century who lived in Ayutthaya, Siam (modern Thailand). She was the wife of the Greek adventurer Constantine Phaulkon.

Maria Guyomar was a Catholic woman of mixed Japanese-Portuguese-Bengali ancestry. Her mother was a Japanese, named Ursula Yamada, whose family had emigrated to Thailand following the repression of Christianity in Japan. Her father Fanik Guyomar (also Phanik Guimar), from the Portuguese colony of Goa, was a Christian of mixed Japanese and Bengali descent.

In 1682, Maria married Phaulkon, Greek aristocracy who came to serve in the royal court of Ayutthaya which at that time had the title of the power of the Kamhaeng. Later ascended to the highest point, Chao Phraya Wichayen premier. This made Marie's life full of wealth.

However, after 6 years of marriage, when the reign of King Narai the Great Phra Petracha executed Phraya Wichayen. While she was arrested, confiscated and imprisoned for two years. She was conscripted to be responsible for the sweet savory dishes in the royal court during the reign of King Petracha and King Suea and became the head of the original equipment in the palace.

This may be the origin of "Tao Thong Kip Ma" is the title of the inner court official. Affiliated with Wiset Krang under the command of Thao In Suriya which has a duty to assemble the food or the tree. Therefore, there are speculations that it may be a variant of "Tonghimar", a woman who was famous for food at the Ayutthaya court at that time.

One of her sons, George became a minor official at the Siamese court. Her second son, Constantin, is known to have been put in charge by king Borommakot (1733–1758) of building a German organ for the king. According to French missionary sources he was called Racha Mantri and was at the same time a supervisor of the Christians in Ayutthaya and the official in charge of the royal storehouses.

In her later life, Maria, together with her daughter-in-law Louisa Passagna (widow of Constantin), continued to sue the French East India Company to recoup money which her husband Phaulkon had lent to the company. She was vindicated in 1717 through a decree from the Council of State in France, which provided her with a maintenance allowance.

According to historical evidence, "Thong Kip Ma" is one of the three titles in Wiset Krang. It is responsible for all kinds of sweet food preparation. It is set in the three seals, which actually is not clear when the "Tonghimar" began to exist. But the name was prominently in the reign of King Narai and Thao Thong Kip Ma that we know may be the inventor or the original owner such as Thong Yip, Thong Yod, foi thong ("golden threads") and sangkhaya.

Ingredients

Royal Thai dessert usually made from rice and will use other ingredients such as colors, containers, and natural aromas. The rice used in Thai desserts is both in the form of whole grain and rice in the flour form. There are also other ingredients such as coconut milk, granulated sugar, egg yolks, rice flour, glutinous rice flour, ground nutmeg.

Rice and flour

Bringing rice to make snacks for Thai people starts from the rice that is not very old. Milky soft rice is used to make yaku rice. When I get older but the rind is still green, it is used to make rice. Khao Mao that has been used to make many kinds of snacks such as Khao Mao Klua, Khao Mao Mao, Khao Mao Mee, Krayasart, rice left over from eating used to make dessert Khanom Khai Cricket, Khao Tu again. The flour used to make Thai desserts is mostly made from rice, namely rice flour and glutinous rice flour. In the past, fresh flour was used as flour obtained by soaking rice grains in water and milling them thoroughly. At present, dry flour produced from the factory is used. In addition, the flour used is bean flour, Thao Yai Mom flour. Tapioca starch as for wheat flour, there is little use. It is often used in foreign-influenced desserts.

Coconut and coconut milk

   • Young coconut using meat mixed in desserts such as wet sago, coconut vermicelli, and young coconut custard.

   • Shredded Coconut use a grater to make shredded carrots. Used to mix with boiled rice to tie into a white-headed porridge and used as shredded coconut, sprinkled on many kinds of desserts, such as rhombic candy, Kanom Khee, which is one of the unique characteristics of Thai desserts.

   • Old coconut, squeezed into coconut milk before adding it to dessert. Can be used to make many types of desserts, such as boiling and mixing with ingredients such as bananas, orchards, various curries, or scooping coconut milk on top of desserts such as Sago palm, Salim, and Bua Loi.

Sugar

Originally, the sugar used to make desserts was kal juice from sugar or coconut. Cane sugar is used in some localities. Sugar was later used.

Egg

 It started as a mixture of Thai desserts since the reign of King Narai the Great, which was influenced by Portuguese desserts. The eggs used to make this pastry are beaten up before mixing. some sweets such as egg whites and yolks must be separated and use only egg yolks to make desserts.

Nuts and sesame

Nuts and sesame are important ingredients in Thai desserts. The use of finely steamed mung beans to make desserts has been found since the Ayutthaya period. For example, Kanom Phim Nut made with soybean or mung bean stirred into a mold Bean and sesame seeds that are commonly used in Thai desserts are

  • Roasted Green Beans There are many names such as golden beans, split peas, mung beans that need to be washed and soaked overnight before being steamed.

  • Black beans are used in a few Thai desserts. And put whole grains such as boiled rice, porridge, khao lam, black bean boiled with sugar, black bean snacks

  • Peanuts, less used, mostly used for garnishing on sweet lettuce wraps. Put in Jamongkut dessert Put in the roasted form.

  • White and black sesame seeds are used as important ingredients in some desserts such as Sesame salad candle dessert, Daeng sesame dessert.

Color

The colors obtained from nature and used in Thai desserts are

    • Green is obtained from finely pounded pandan leaves. Only squeeze the water.

    • Blue from butterfly pea flowers. Pick the petals of butterfly pea flowers and soak them in boiling water. If you squeeze a little lemon juice into it, it will turn purple.

    • Yellow from turmeric or saffron.

    • red from shellac.

    • Black color from fire-burned coconut husks. Pounded with water and filtered.

Nutritional

Dietary fiber or "Fiber" is another food group that the body needs no less than other staple foods. This dietary fiber is actually non-starchy complex carbohydrates which is a component of edible plants, vegetables, and fruits but not digested by gastric juice in the digestive system as it passes through the large intestine, some of it is digested by microorganisms. It turns into carbon dioxide, methane, hydrogen, water, and short-chain fatty acids. Which will be absorbed into the body, for this reason, dietary fiber has the effect of stimulating the work of the intestines. Normalizes the digestive system, helps absorb carcinogens that may be mixed with food. which the body can excrete with feces help reduce the absorption of fat and cholesterol in the blood and for good health. We should consume foods with dietary fiber in the amount of 25-30 grams per day, which in Thai desserts contain all dietary fiber.

Dietary fibers in fruits and vegetables that are used to make desserts such as bananas, zucchini, taro, and pumpkin are still intact. These fibers are beneficial for the excretion of the body. New in this era is a snack that has to go through many steps of decomposition. The flour used to make confectionery will be bleached. There are many synthetic chemicals used as ingredients in both starch and sugar. which will decompose immediately in the mouth. The acid causes tooth decay immediately, and that the food has less fiber another disease that follows is constipation which is now a serious problem for children. Some houses even quarreled between mother and father over their child's shooting.

Beta-Carotene is a component of the orange-red substance. Yellow color in plants, vegetables, and fruits is a source of vitamin A because the body can convert beta-carotene to vitamin A. This vitamin A is an insoluble vitamin have a duty to see growth. It is an antioxidant of lipids on cell walls make various systems of the body works well.

Calcium is a nutrient that forms the structure of bones and teeth, helps the contraction of muscles and heartbeat, stimulates the activity of enzymes.

In addition, with the fact that Thai desserts are not dominated by the multinational industrial system. Make Thai desserts safe another important thing is safety from using agricultural raw materials that are genetically modified. Homepage Thai desserts are healthy. Benefits from Thai desserts, choosing to eat Thai desserts, Thai food, Thai desserts at the merit festival, Thai desserts in the auspicious event, Thai desserts for the poor, Thai desserts used as gifts or GMOs because an investigation of the Green Peach Environmental Conservation Group found that some crunchy snacks or bags sold in the market use raw materials that are contaminated with GMOs. Although it is still a controversy that has not been concluded to this day that people who eat GMO food or contain GMO food ingredients will affect their health or not. But for safety, consumers should not take risks.

Khanom Foi Thong ( Golden Thread)

Foi Thong is a good traditional dessert that you Wichayen woman is the leader in the dissemination of modern times. King Narai the Great is a dessert that has been It is popularly used as a dessert in various auspicious events due to its name. It is auspicious that begins with gold, which is considered a secret to make wealthy. And besides that, Thai people still hold a trick by their characteristics. Confectionery is usually a dessert that looks like a long line. This is another kind of Thai dessert that comes with Thong Yib Thong Yod by using the egg sifting method that has been beaten with a thin white cloth. Roll the banana leaves into a cone. Leave a hole in the bottom of the cone. Or use scissors to cut the eggs into the pot into a beautiful line. When it's almost done, prepare to use a pointed wooden spoon. Foi thong means the longevity of the westerner's life, so it is called “Goldenhair” and when used in ceremonies will not cut.

Foi thong

Nutritional of Khanom Foi Thong

Because Foi thong consist of white sugar, Jasmine floating water, Jasmine flavor, Egg yolk. Therefore, khanom Foi thong has nutritional value from these components such as excellent source of protein, in just one egg there are 6 grams of protein.

Khanom Chor Muang (Stuffed flower shaped dumplings)

Chor Muang

Khanom Chor Muang, it has existed since the reign of King Rama II. It is a dessert that requires elaboration to tuck the dough after wrapping the filling to make it look like a flower. The uniqueness of Khanom Chor Muang is uses butterfly pea juice as a natural color, and fillings are used with coriander root, garlic and pepper which is considered the main ingredient in Thai food called "Sam Klao". The proportion of use is generally used in equal amounts, pounded together before using in cooking or dessert. Making Khanom Chor Muang like a bouquet is a combination of art and food craftsmanship. This makes the dessert look soft and sweet, concealing the art of Royal Thai desserts.

Nutritional of Khanom Chor Muang

The filling is spices like onions. Onions contain antioxidant enzymes that have antibacterial, inflammatory, viral and viral properties, both common and severe.

Khanom Saneh Jan (Nutmeg like yellow sweetmeats)

The meaning of Saneh Jan dessert is a dessert adapted from the sandalwood tree with yellow fruit. By making this type of dessert, it is molded into a round ball. Put crushed yellow fruit to smell like the fruit of the sandalwood. By the name of the dessert, the word charm is added to show love, charm, to people who love people.

Saneh Jan are often used on auspicious occasions. The dessert is round, flat, imitating the “asterisk”. The fruit of the poplar when ripe is yellow and fragrant. Light fragrance of the dessert comes from ground nutmeg or Nutmeg, so ancient people have applied this charm to make snacks because they believe that people will fall in love with it after eating.

Nutritional of Khanom Saneh Jan

Coconut milk that is a component of dessert will help reduce symptoms of stress.