Red Sticky Rice ข้าวเหนียวแดง

As a Lion brand guest blogger @lionbrandrice I made Red sticky rice for Lion brand Blog. Here is the recipe.

Can’t get enough of sticky rice desserts? Charinya Ruecha of @charinyas_kitchen shows us a Thai dessert with only a few ingredients!


“Talking about Thai dessert always reminds me of special times” – Charinya


Tub Tim Grob ทับทิมกรอบ

Tub Tim Grob, ทับทิมกรอบ is water chestnut coated with tapioca flour along with sliced jackfruit in sweet coconut milk. A Thai dessert that is very popular in Summer and is usually topped with shaved ice before serving. It is very easy to make and requires few ingredients. The recipe today could serve 6-8 people. Let’s have a look at the ingredients.

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Khanom Niew (ขนมเหนียว)


I got a parcel from Thailand a few weeks ago. The parcel was from my friends who lived in Australia and was for my birthday, and contained a couple of Thai dessert cooking books. I was so happy as this is the sort of gift that I really like.

I spent a few days looking through the books and decided to cook the first dessert from one of the books. It is called “Khanom Niew”, which is glutenous rice dumplings with shredded coconut and puffed rice in syrup. I chose this sweet because it is easy to cook and it has been a long time since I tried it.
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Grilled & pressed banana with butterscotch sauce กล้วยปิ้งกับซอสบัทเตอร์สกอช


I remember when I was young my family never bought bananas. We grew our own bananas in the farm. This was a wonderful decision, as we could use every part of the banana. Uses included the banana leaf for wrapping food, along with eating both the banana flower and the heart of the banana tree. I grew up with so many different ways of eating bananas, and below is just one of them.
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Mini mango pavlova with raspberry sauce topped with pistachios


When I first came to Australia I met some Thai friends who invited me to join a free English class with them. The class studied in a church in the morning with a volunteer teacher who instructed us about English. My favourite time was before lunch time when we learnt cooking with another volunteer teacher. The class combined learning English with the ingredients and the method of cooking. Together we then cooked and ate the food. I collected and kept the notes from that class and still use many of the recipes. Here is one I often use.

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Sago with rockmelon and young coconut meat pudding



1/4 cup of sago (smaller size sago balls)
2 cups of water
1/4 cup of young coconut meat (canned is fine, and available at Asian grocery shops)
3/4 cup of sugar
1/4 tsp salt
2.5 cups of coconut milk (or milk )
1 cup of rockmelon

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Yoyo Biscuits โยโย้บิสกิต


Australian Mother’s Day is coming. I would like to dedicate this biscuit recipe to my mother-in-law, and I think this would be a good gift idea for your mother too. One of my colleagues brought these biscuits to work recently. As soon as I tried one I said “May I have a recipe please?”. Trying a new recipe is one of my favourite things to do. This recipe doubles up from the original recipe. It makes around 50 single biscuits (25 if you pair them together and put the filling in the middle), but this recipe just uses single biscuits with icing on top. Trust me 50 are not too many! These are small biscuits which melt in your mouth and will be gone so quickly. I thank my colleague for her recipe. Now she has moved overseas so she hasn’t tried my biscuits yet, but I hope she will give me a good

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