Pandan

## Chicken Ingredients ## • chicken breast (cut into small cubes) • sesame oil • garlic (roughly chopped) • little ground black pepper • cilantro root • seasoning powder • large pandan leaves (for wrapping) • vegetable oil (about 500 grams, for frying) • ## Dipping Sauce Ingredients ## • sweet soy sauce • chili sauce •

coconut milk (500 ml) • tapioca starch • sugar (1 kg) • Cold water for soaking the rubies (Tip: Use ice water to soak the cooked rubies so they don't stick together) • palm sugar • Food coloring • salt • Jicama or water chestnut (use your preference) • Pandan

glutinous rice (today I didn't use the 'Khao Niew Kiew Ngu' variety) • coconut milk (350 ml) • granulated sugar (250 grams) • pandan leaves • alum • Water • Ripe Nam Dok Mai mangoes, as desired • coconut milk (300 ml) • tapioca starch • arrowroot starch • salt

For the base: • rice flour (about 1/3 cup) • mung bean flour • arrowroot flour • palm sugar (about 100 grams; adjust to taste) • thin coconut milk (about 240 ml) • concentrated pandan juice (about 60 ml; you can use store-bought pandan extract) • For the topping: • rice flour (about 1/4 cup) • thick coconut milk (about 480 ml) • salt

(about 4 cups) Thai glutinous rice, divided into 3 portions (soak each portion in 1 cup (250 grams) pandan water, 1 cup (250 grams) butterfly pea flower water, and 1 cup (250 grams) plain water) • fresh coconut cream • granulated sugar • salt • pandan leaves • fresh coconut cream • rice flour • salt • butterfly pea flowers • pandan leaves

glutinous rice (about 500 grams) • pandan leaves (about 3 cups, chopped) • water (about 600 grams)

tapioca starch (100 grams) • sugar (90 grams) • pandan juice (500 ml) • water (300 ml) • granulated sugar • knotted pandan leaf • coconut cream (250 ml) • water (400 ml) • sugar (130 grams) • salt • knotted pandan leaf

glutinous rice • pandan leaves (roughly chopped) • shredded coconut • water (about 120 ml) • palm sugar • brown sugar • salt

== Chicken Marinade Ingredients • bone-in chicken thighs (about 700 grams) • garlic • black pepper • oyster sauce • soy sauce • granulated sugar • coarse salt • == Jaew Dipping Sauce Ingredients • tamarind pulp (about 50 grams) • warm water • palm sugar •

coconut milk (150 ml) • glutinous rice (300 grams) • sugar (80 grams) • sweetened condensed milk • salt • pandan leaves • toasted sesame seeds

chicken mid wings • salt • chicken-flavored seasoning sauce (such as Knorr) • crispy frying flour (about 60 grams) • Vegetable oil, for frying • glutinous rice (about 400 grams) • pandan leaves • Water

rice flour (35 grams) • tapioca starch (15 grams) • coconut sugar (40 grams) • thick coconut milk (100 grams) • pandan juice (100 grams) • rice flour (10 grams) • coconut sugar (10 grams) • salt • thick coconut milk (100 grams)

sticky rice (750 grams) • coconut milk (about 500 grams) • granulated sugar (250 grams) • palm sugar (250 grams) • pandan leaves • salt • Toasted white sesame seeds

rice flour (50 grams) • arrowroot flour (20 grams) • tapioca starch (7 grams) • palm sugar (150-200 grams, adjust to taste) • thick coconut milk (about 120 ml) • thin coconut milk (about 120 ml) • concentrated pandan juice (about 120 ml) • thick coconut milk (about 360 ml) • rice flour (30 grams) • salt (10 grams)

(about 2 2/3 cups) glutinous rice • medium can coconut milk • (about 1 1/4 cups) granulated sugar • salt • pandan leaf juice

rice flour (80 grams) • tapioca starch (20 grams) • arrowroot starch (20 grams) • palm sugar (100 grams) • granulated sugar (100 grams) • salt (2 grams) • clear limewater (600 grams) • coconut cream (200 grams) • pandan juice (200 grams) • Shredded coconut for topping, as desired

shredded mature coconut (about 160 grams) • palm sugar (about 200 grams) • jasmine-scented water (about 80 ml) • salt • glutinous rice flour (about 250 grams) • thick coconut milk (about 80 ml) • concentrated pandan juice (about 80 ml) • shredded mature coconut (about 80 grams) • salt

Ingredients: • cake flour (80 grams) • evaporated milk (250 ml) • unsalted butter (50 grams) • large eggs • vanilla extract • pandan juice • Green food coloring, as desired • ripe mango, diced • sweetened sticky rice (150 grams, store-bought is fine) • Coconut sauce for serving (usually included with store-bought sticky rice)

sticky rice (Khao Niew Kiew Ngu or similar) (1 kilogram) • salt • granulated sugar (about 600 grams) • coconut milk (about 600 grams) • pure coconut cream (about 500 grams) • pandan leaves • white sesame seeds (about 100 grams) • alum • rice flour

egg yolks (large eggs) • pandan juice (60 grams) • granulated sugar (blended) (35 grams) • vegetable oil (35 grams) • cake flour (80 grams) • baking powder • pandan extract • vanilla extract • green food coloring • egg whites • cream of tartar • cornstarch •

~Pandan Cake • + 3 tablespoons cake flour • whole milk • pandan juice • eggs • sugar • baking powder • salt • SP (cake emulsifier) • vegetable oil • ~Young Coconut Cream Sauce • young coconut, meat only •

sticky rice • pandan juice • salt • sugar • coconut milk • coconut milk • white sugar • salt • rice flour

simple syrup • red syrup (such as sala syrup) • toddy palm seeds • green jelly (lod chong or pandan jelly) • grass jelly • ice cubes (for shaving) (about 240 ml)

semi-ripe Thai bananas (such as Namwa or burro bananas) • rice flour (about 120 grams) • all-purpose flour (about 30 grams) • salt • baking powder • Toasted white sesame seeds (as much as you like) • shredded fresh coconut (about 40 grams) • palm sugar (about 80 grams) • coconut cream (about 120 ml) • clear limewater (about 60 ml; see note) • pandan leaves • Oil for frying

sago pearls (about 1 cup) • granulated sugar (about 1 1/4 cups) • water (about 3/4 cup plus 1 tablespoon) • coconut milk (about 1 cup) • Food coloring as desired (I used natural colors from butterfly pea flowers, pandan juice, pumpkin juice, and red syrup) • pandan leaves • salt • Young coconut meat to taste (steam for 5 minutes)

tapioca flour (use a standard rice measuring cup) (about 250 grams) • Food coloring (as desired, or you can use butterfly pea water, beetroot juice, or pandan juice) • Water • coconut milk (250 ml) • salt • granulated sugar

glutinous rice flour (about 150 grams) • tapioca flour (about 15 grams) • pandan juice • corn juice • carrot juice • water • thin coconut milk (about 350 ml) • thick coconut milk (about 100 ml) • granulated sugar • salt

(500 grams) Thai glutinous (sticky) rice • Large piece of alum for scrubbing rice • Shelled mung beans, as desired • coconut cream (220 grams) • plus 2 tablespoons granulated sugar (225 grams) • salt • pandan leaf juice • butterfly pea flower juice • coconut cream (250 grams) • plus 2 tablespoons water (130 grams) • salt • rice flour

coconut milk (250 ml) • sugar (40 g) • salt • pandan leaf • coconut milk (150 ml) • pandan juice (100 ml) • sugar (40 g) • salt • thick coconut cream (150 ml) • cornstarch dissolved in 4 teaspoons water (20 ml) • salt • glutinous rice (about 300 g) •

cooked sticky rice (about 3 kilograms) • bananas • coconuts, use only the thick coconut cream • garlic • whole black peppercorns • ground pork with some fat (about 600 grams) • peanuts • granulated sugar (about 200 grams) • young coconut leaves, enough to wrap all the filling • pandan leaves, squeeze for juice • peanuts (about 200 grams)