This is a two layer dessert, a jelly bottom layer and a top creamy layer that comes from mashed pumpkin. It's the combination of the two textures that make this a nice dessert. The flavouring for the green one is Bi-Tuoy (the bubblegum flavouring made from Pandan leaves). You can also buy pandan essence in shops if you can't get the leaves.Ingredients For Lower Layer 
20 gms Bi Tuoy (Pandan) Leaves300 ml Water100 gms Sugar5 gms Agar Agar Jelly PowderIngredients for Pumpkin Layer 230 ml Coconut Milk100 gms Pumpkin20 gms Sugar A Pinch of Salt5 gms Agar Agar JellyPreparation1. Lower Layer: Blend the bituoy leaves with water, bring the mix to the boil and simmer for a minute. Strain into a second pan you keep the green liquid and throw away the leaf pulp.2. Add the sugar and agar to the hot green liquid and stir until dissolved. Pour into a tray and leave to cool and set with the tray at a slant, it makes for a prettier effect.3. Pumpkin Layer: Cut the pumpkin into large cubes and boil in water until soft. Drain and mash.4. Mix the mashed cooked pumpkin, coconut milk, sugar, agar, and salt and heat while stirring till the sugar has dissolved and the mix is smooth.5. Leave to cool a little and pour over the bituoy layer, but be careful, agar sets very quickly, you want it to be cool enough to pour on the bituoy layer, but not to let it set. If you are more use to using gelatin as the setting agent agar can be a surprise - it sets above room temperature. 
This is traditionally one of the ways we preserve fish in Thailand. In other countries they salt fish, and even though we can now freeze fish, they keep the salted fish for the flavour they remember from their childhood. The same happens in Thailand, we can freeze fish, but the sweetened taste of dried sweet fish has become a tradition.You can use most types of fish. Fillet and flatten the fish, or get your fish monger to do it and hang it to dry for a day in a cool dark place before beginning to remove excess moisture.Ingredients 200 gms Dried Fish Fillets150 gms Brown Sugar 1 Tablespoon Sesame Seeds Preparation1. Boil the brown sugar in a little water until it completely dissolves.2. Add the sesame seeds and fish, and continue boiling off any water to form a thick sugar syrup.3. Make sure the fish is well coated with the sugar, then hang them up to dry.4. I hang mine in my kitchen, you can see from the photo below my string and clothes peg solution to drying fish! Underneath the fish is a plate for the excess sugar to drip onto.5. Leave for 1-2 days to dry out, then store them in the fridge or a cool dark place away from flies. Once preserved like that they can usually be eaten up to 6 months later provided they haven't gone moldy.
Nigari are salt crystals, mostly magnesium chloride crystals used to make tofu. It is the Japanese name for the bitter salt extracted from sea salt. I'm going to be making tofu in the coming days, and this is the easiest tofu salt to get hold of. It is sold as Japanese Nigari, but if you can't buy it you can also make it.You will need real sea salt, processed sea salt already has this bitter salt removed and will not work. Look on the label for the presence of magnesium chloride.
Instructions for Making Nigari from Sea Salt1. Wrap your sea salt in a cheese cloth or place them in a plastic colander.2. The Nigari salt dissolves faster than other salts, so the aim is to get the salt in a moist atmosphere so that it can drip into a tray, leaving the other salts behind.3. I used a steamer, with a small plate to catch the drips and a wire stand to stand the bag of salt on. You can see this in the photo.4. I place the steamer on a very low heat, I don't want the water to boil, just to make the air moist. Once the water is hot I turn off the heat and leave it covered for a at least a day, often longer.5. The magnesium salts absorb the water far faster than other salts, and drips down into the plate. So the bitter salt that drips onto the plate is Nigari and what is left can be used as cooking salt.6. You can the drive off the water to make crystals simply by leaving the plate out in the sun. But you can also use the liquid directly to make tofu.
Salim is sweet coloured mung bean noodles flavoured with jasmin. A traditional favourite of Thailand, although not very photogenic! There is a shortcut you can use if you don't want to make the noodle, you can simply buy it and add colour it.Ingredients120 gms Mung Bean Flour236 ml Water1-2 Drops Of Jasmin FlavourFood ColorPreparation1. Mix the ming bean, water and color together (For each colour you make you need to start with fresh water to avoid the colour spreading).2. Heat in a pan, stirring until the flour is cooked and has gone clear.3. Press the gloopy mixture through a fine sieve into a bowl of icewater. It will set to form fine noodles.4. Drain, then add the jasmin flavour.5. Serve with coconut milk, sugar syrup and crushed ice. 
These pancakes are a Thai favorite and very very rich. There are many types of fillings, for the photograph I've made two, taro filled ones at the back and cream filled ones at the front. Another common fillings is shredded young coconut. Prepare the filling before you start the pancakes, as you make each pancake you will fill them and roll them up.Ingredients 100 gms Wheat Flour3 Teaspoons Bicarbonate of Soda1 Teaspoon Salt1 Egg4 Tablespoons Sugar300 ml Evaporated Milk2 Tablespoons Melted Butter1 Teaspoon Vanilla EssencePreparation1. Sift the flour mix and bicarbonate of soda together.2. Whip an egg until fluffy, add the sugar, salt and blend. Add the evaporated milk, flour, butter, and vanilla essence and continue blending. Leave 20 minutes to rest.3. You will need a good clean flat non stick frying pan for this, a little butter while frying can help, but these pancakes are very soft and need to be fried carefully.4. Heat the frying pan. Pour a small amount of the mixture onto the pan and use a spoon to shape it into a circle and fill any holes. For this recipe you want small pancakes, no more than 8cms across.5. Fry gently until the pancake is brown, then turn it over. While the other side is cooking, spread some of the filling onto the pancake, then roll it up and set it on a serving plate. Serve warm. Ingredients for Cream Filling1 Egg3 Tablespoons Sugar1 Teaspoon Salt100 ml Water100 ml Evaporated Milk5 Tablespoons Butter2 Tablespoons Corn FlourPreparation for Cream Filling1. Whip the egg with the sugar and salt.2. Add the water, evaporated milk, butter, and corn flour and put into a saucepan and cook over a low heat until the cream is mixed and thick, then leave to cool.Ingredients Taro Filling50 gms Taro2 Tablespoons Sugar1 Tablespoon OilPreparation for Taro Filling1. Steam the taro until cooked.2. Pure the taro in a blender together with the sugar.3. Heat the taro in a saucepan over a low heat, to drive off excess water and thicken it. Once it's thickened, leave it to cool.
Mangos are a popular fruit that grows all over Thailand. When they are unripe they are green and very sour and we eat them with chilli and sugar and something salty, like this Fish Hair and Mango recipe.
When they ripen they become soft and yellow and suitable for desserts. The most widely know dessert that uses mangos is Mango with Stick Rice and Coconut Sauce, see the picture below.
And two more recipes with mango's you'll find on this site, the ever popular Mango Ice Cream:
And mango syrup, a mango smoothy, diluted to make it more drinkable with sugar syrup.
