ThaiCookingHouse

Black sticky rice has a bit more texture than white jasmine rice and is flavorful like wild rice. The color of the rice is black when it is dry but after soaking for long hours, the true color of burgundy will appear. It is not a food coloring, but a true natural color. In Thailand, unlike Jasmine rice, we usually do not use this rice as a main rice in a meal. It is used mainly in some Thai desserts sweetened with coconut palm sugar and served with coconut milk, like Khao Niaw Dum Puek-Ma Prao, or Khao Niaw Dum Sangkhaya. Because of its hard grain, it is best to soak the rice for 8 hours or more before boiling or cooking (i.e. over night before use). Add rice to a bowl filled with water above the rice and cover with a lid or plastic wrap.

Brown jasmine rice is a healthy alternative to white jasmine rice that still has the delicious aroma of the latter. It is a premium quality jasmine rice that has not gone through the final stage of polishing, and so still contains the outer layer of rice bran. The rice bran gives the rice a tan color and oat-like flavor. You will need to cook it a bit longer than white jasmine rice, and add a bit more water. Since it has not been polished, it has more fiber and vitamins than white rice resulting in many benefits. For instance, it not only helps reduce cholesterol but also heart disease and diabetes type II. Brown rice also contains vitamin E, B1, B3, B6, Potassium, Magnesium and Iron. It is suggested by nutritionists that eating brown rice will actually make one eat less because of its high fiber without a bloated feeling. It is not recommended to mix with other kinds of rice because you may end up with unevenly cooked rice. If you really want to mix with white rice, try steaming without water added in a simmer pot - do not use a rice cooker.

Sticky Rice is a starchy grain and is also called "glutinous" rice or "sweet" rice. If steamed or boiled the same way as regular rice, the grains will break down and become soft and mushy. Instead, so that the rice grains remain whole and maintain a desirably chewy texture, the rice is soaked for several hours (at least three), until the grains have absorbed enough water to cook. Then it is drained and steamed dry in a woven bamboo basket or a steamer pot without adding any water. Common dishes that serve sticky rice are Gai Yaang, Som Tum, Laab, or Pla. It is also used in Thai desserts such as Khao Niaw Ma Muang, Khao Niaw Durian, or Khao Niaw Sangkhaya.

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, in that the latter causes digestive system irritation in those who are gluten intolerant. However, rice flour should not be used or substituted in some desserts like cakes. This is because rice flour is not finely milled like cake flour, and would not yield the same quality of desserts. In Thailand, there are 3 types of rice flour:
   - rice flour made from rice older than a year - good at absorbing water,
   - rice flour made from new rice - does not absorb water as well because of its moisture, and
   - rice flour made from new rice without water - excellent at absorbing water.
Beyond the type of flour, there are many grades for each type. To buy rice flour, choose products with a white color and absence of an old smell. If you plan to make a dessert using rice flour, find flour that was finely milled so your dessert will have a smooth texture.

Sticky rice flour is also referred to as "sweet rice powder" or "glutinous rice flour." It is made from short-grain sticky rice that becomes moist, firm and sticky when cooked. This is due to its proportionally higher number of waxy starch molecules. With its chewy texture, sticky rice flour is a favorite base for buns and pastries. Sticky rice flour is often combined with plain rice flour to create a variety of Thai desserts.

In Thailand there are 2 types of sticky rice flour: wet and dry. Wet sticky rice flour is finely milled with water, whereas dry sticky rice flour is finely milled without water. To buy sticky rice flour, choose products that have a white color and no smell or moisture.

Mung dal beans are mung beans that were split and dehusked. Their smooth texture and creamy taste when cooked make them very popular. They are also a good source of protein and are high in dietary fiber. Unlike most other lentils, there is no need to pre-soak overnight. However, never eat raw or uncooked beans. These beans are cooked quickly, usually no more than 20 minutes for either boiling or steaming.  They are commonly used in many Thai desserts. The popular desserts include Tao Suan Med Bua (mung dal beans and lotus seeds with coconut topping) and Luk Choob (miniature replicas of fruits and vegetables made of smashed mung dal beans, styled with vegetable dyes and glazed).

Other names for mung bean noodles are bean thread noodle or clear noodle. Mung bean noodles can be glass, cellophane, green bean thread or dried bean thread. These noodles are made from the starch of mung beans, the beans commonly used for bean sprouts. The name cellophane noodles or glass noodles is based on their appearance when dried, resembling cellophane, a clear material or a translucent light gray color. They are sold dry and stiff not unlike nylon fishing line. Boiling reconstitutes them for use in stir-fry dishes, soups or spring rolls. Unlike rice vermicelli they are made from rice flour and are white rather than clear. Some famous dishes that use bean thread noodles are spring rolls, Kung Ob Wun Sen, Kaeng Jued Wun Sen, or Sukiyaki.

Palm sugar is made from the sap of the sugar palm, or palmyra palm, called Taan in Thai. The sugar is a light golden brown paste or dried cake with a distinctive flavor and fragrance. The paste-like sugar is put in five-gallon kerosine cans, called Peep in Thailand.It is often used interchangeably with coconut palm" sugar but the two are different in many ways. Palm sugar comes from the sugar palm whereas coconut palm sugar comes from coconut palm trees. Palm sugar is dryer and more solid than coconut palm sugar. It is more expensive than coconut palm sugar. In some dessert recipes, coconut palm sugar is often replaced with palm sugar. The replacement may lend the same general look to the dessert but the dessert will be different in taste and aroma.

Coconut Palm Sugar is made from Coconut Palm. There are two types of coconut palm sugar: dried cake-like sugar or paste-like sugar. It is used in many Thai desserts. It is often used interchangeably with palm sugar but the two are different in many ways. In some dessert recipes, coconut palm sugar is often replaced with palm sugar. The replacement may lend the same general look to the dessert but the dessert will be different in taste and aroma.

Tapioca flour is often called tapioca starch or cassava flour. It is a refined white flour which is made from cassava root. Tapioca starch is very finely textured, and is a common substitute for arrowroot starch and cornstarch. Tapioca flour is gluten- free and easy to digest. It is often added to gluten-free baking as a thickener. It is broadly used as a thickener for sauces, soups and desserts in Thailand.

Small tapioca pearls contribute to dishes like Sakoo Sai Moo (Steamed Dumplings Filled with Pork) and desserts. Common desserts using small tapioca pearls are Sakoo Peuak Khao Pod, Sakoo Tao Dum, or Tago Sakoo. The common way to cook tapioca is boiling; however, in some dishes like Sakoo Sai Moo, steaming is required. When tapioca is cooked, it should be transparent (clear) with a tiny white spot in the middle.