Hi Pai, Wow, what an amazing recipe, tried it as soon I saw it. Came out well. As I don't have mung bean or tapioca powder I tried with corn flour. Came out well. I infused with pandan leaf which I grow in my garden. The final result came out very good, the color i.e. green and the pandan leaf flavor. My daughter loved it very much. Actually in south India (Tamil Nadu and Kerala ) we have a recipe called "Puttu" which is mainly made up of rice flour and after steaming we add shredded coconut and sugar. This recipe is tasted like that but in creamy way. Thanks for the recipe. Please do more.....
Wow this is one of my favorite Thai dessert. I've not seen it done upside down this way before though, looks amazing, Pai. Thanks for the recipe, I'm definitely keeping this... can't wait to make them 🥰
I miss Thai desserts. At the hospital I worked at, they would have dessert with ice plus lots of yummy things in it (coconut milk, jack fruit, gummies, ... ) 🤤😋🤤
I’ve never heard of this until now (thank-you!😊) I love this simple dish that truly can manage just about any dietary situation + Pina colada suggested-🤩genius!! I can’t wait to try it for NYE!
Hi Pai, just wanted to say a huge thanks for all the time and effort that goes into your videos. I found your channel quite by chance and now can’t wait for your updates! Wishing you a very Merry Christmas and a safe and happy New Year. Take care and stay warm
I love your videos! The instructions are so clear and easy to follow. Thanks for suggesting different options. I’ve been looking for this recipe everywhere ☺️.
Hi Pai! I love your show and usually watch them when I get a chance. One thing I wanted to ask if you could do, is to tell us where you buy the items you use and to show us the cans or boxes or jars of the items you use. I also live in Vancouver and not every asian store carries these items and if they do, sometimes it is unclear which versions to buy. For example I have found canned young coconut in brine or in syrup, and for the recipe you have here today, I am not sure whether I should get the one in syrup or the one in brine. If you could add those explanations, I am sure viewers like me who love Thai food but are not familiar with the ingredients will really appreciate it. I know I certainly do and I really thank you also for all the explanations you already give to make the thai cooking so much easier :)
Check out my "Thai Ingredient" playlist, I have lots of videos on ingredients that you might be interested in and they all show packaging :) For the coconut, in syrup, and it's indicated in the written recipe. Thank you!
Do i have access to all the ingredients? No. Will i ever make this dessert? Probably not. Did i still watched the whole video and took note? Absolutely.
Another topping I like is corn. 😉 Have you ever had issue with the pandan leaves being too bitter? I found that the frozen pandan leaves are bitter and I can't use much of it. My dessert didn't get enough green color because of this. Any suggestions would be appreciated!
This looks wonderful, especially with dietary restrictions. I'm allergic to pineapple, so I'm glad to see other alternatives. Wonder how it would be with mangos or peaches....🤔😁
Lovely, just love this. Thanks so much for all your recipes. Pailin, around New Year in Chiang Mai, people use a large Burmese water pot, bore holes in the bottom, put hot charcoal in the bottom then hand large strips of pork belly that has been marinated on "S" hooks around the rim of the jar, cover and cook. It is absolute out of the world. Do you have the pork belly marinate for this recipe that you could share with us??? I PRAY YOU DO!!!
Even though I'm Thai and also a Chiang Mai local I have no idea what that dish. Although it cooked like Tandori of India, but Tanduri made of chicken and I have never see any local do Tanduri or anything close. In case it's any dish from neighbor country like Myanmar since CM culture is really close to Myanmar not to talk about present day which a lot of Myanmarese live and works in CM, I have very few idea about their cuisine (my Myanmarese friends who stumbled upon my comment and know if it's your dish, please help). It might be personal recipe or something like that, so, sadly but also honestly, I doubt if Pai has that recipe.
@@AdamHotThaiKitchen Dear Adam. They are different recipes. What Pai did and you posted is Kanom-Jeen-Narm-Ya ขนมจีนน้ำยา. What he asked for is Kanom-Jeen-Narm-Ngeow ขนมจีนน้ำเงี้ยว Narm-Ngeow is a dressing/topping of Kanom-Jeen or rice vermicelli like Narm-Ya but with different ingredients and recipe. Thai derived this dressing/topping from Shan State people in Myanmar (hence the word "Ngeow" which is another word a bit old we used to call them) If my memory's right, Pai hasn't introduce this recipe yet.
Can I use the pineapple for the pandan mixture instead of young coconut meat. I haven't ever tried pineapple with pandan before. Thank you for the great idea 🥰
I think I've seen something like this but it had like actual mung bean and corn is that the same type of dessert or something completely different . Ps these look absolutely delicious and you made it look so easy and tempting to make. ❤❤❤
@@1powercam Another filling that you might see is taro cubes. There's also a version that used sago seeds as the base instead of mung bean starch or tapioca starch.
Hi Adam here and if you mean the pandan leaf is there anything near you on here that you can check out? hot-thai-kitchen.com/locate-a-thai-grocer/ Cheers!
I really prefer your old style of videos. It’s more spontaneous and it’s more fun to watch. Hope you go back to that old format. Still a great recipe, nonetheless :)
You can use rice flour, but it would not be clear. Arrowroot and tapioca are clear but the texture is a little too chewy for this I think. You can also top it with tapioca pudding (made with the tiny pearls), which is another common topping.
Chef, please don't worry about the length of the videos. You have devoted followers who love your channel.
I love your dessert recipe . It's colorful for christmas party . Thanks for sharing . Merry Christmas to all .
I would love to see Thai layered cake video one day
Hi Pai,
Wow, what an amazing recipe, tried it as soon I saw it. Came out well. As I don't have mung bean or tapioca powder I tried with corn flour. Came out well. I infused with pandan leaf which I grow in my garden. The final result came out very good, the color i.e. green and the pandan leaf flavor. My daughter loved it very much. Actually in south India (Tamil Nadu and Kerala ) we have a recipe called "Puttu" which is mainly made up of rice flour and after steaming we add shredded coconut and sugar. This recipe is tasted like that but in creamy way. Thanks for the recipe. Please do more.....
In Malaysia we call this Kuih Tepung Pelita
Looks like I have another recipe to try. Hello from the Philippines !!!
Wow this is one of my favorite Thai dessert. I've not seen it done upside down this way before though, looks amazing, Pai. Thanks for the recipe, I'm definitely keeping this... can't wait to make them 🥰
These are my absolute favorites!!!! Thank you so much for showing us how to make them the new ways! ❤
Add corn kernels into the sweet layer also nice. I like to eat cold from fridge. Yummy 🤤😋
It is so clean and so suite for eating
I miss Thai desserts. At the hospital I worked at, they would have dessert with ice plus lots of yummy things in it (coconut milk, jack fruit, gummies, ... )
🤤😋🤤
Can't wait to try making this at a party next week! Happy holidays!
They look beautiful and delicious!!
I love it so much!!! they are so delicious. thank you for sharing
OMFGGGG TAKO IS MY FAVORITE! But I’m simple and love only sago inside it
I'm excited to try this. Thank you for sharing ❤️☺️
You’re welcome 😊
I’ve never heard of this until now (thank-you!😊) I love this simple dish that truly can manage just about any dietary situation + Pina colada suggested-🤩genius!! I can’t wait to try it for NYE!
Proof of the pudding is in the eating.
I just made this! Love that it’s vegan. Thank you for posting your recipe! 🙌🏻
Hi Pai, just wanted to say a huge thanks for all the time and effort that goes into your videos. I found your channel quite by chance and now can’t wait for your updates! Wishing you a very Merry Christmas and a safe and happy New Year. Take care and stay warm
Very nice recipe chef 👍👌👏. I will make a few different fruits, but coconut is my favourite yammy 😋. Thank you for your effort. 🌹🌞😎
These look delicious and great for parties...colors are so beautiful!!!
I love your videos! The instructions are so clear and easy to follow. Thanks for suggesting different options. I’ve been looking for this recipe everywhere ☺️.
Colorful and lovely puddings.🎄!
Hi Pai! I love your show and usually watch them when I get a chance. One thing I wanted to ask if you could do, is to tell us where you buy the items you use and to show us the cans or boxes or jars of the items you use. I also live in Vancouver and not every asian store carries these items and if they do, sometimes it is unclear which versions to buy. For example I have found canned young coconut in brine or in syrup, and for the recipe you have here today, I am not sure whether I should get the one in syrup or the one in brine. If you could add those explanations, I am sure viewers like me who love Thai food but are not familiar with the ingredients will really appreciate it. I know I certainly do and I really thank you also for all the explanations you already give to make the thai cooking so much easier :)
Check out my "Thai Ingredient" playlist, I have lots of videos on ingredients that you might be interested in and they all show packaging :) For the coconut, in syrup, and it's indicated in the written recipe. Thank you!
Omg this looks good! You may also try to make the british trifle and put your Thai twist to it.
Do i have access to all the ingredients? No. Will i ever make this dessert? Probably not. Did i still watched the whole video and took note? Absolutely.
Thank you 🥰
IS THIS THE OLD THEME MUSICCCC? LOVE IT
Waah asik baget nonton video nya terima kasih insa Allah mau coba bikin ini lah 👍👍👍👍
Hello Miss Paillin how wonderful to see again you make my day more lovelier take care of yourself always.
Thank you! You too!
I have a good idea I’m gonna try so for the bottom instead of using salt use plantain
How much of the flours and sugars should we use ??
Looks so yummy ❤
hot-thai-kitchen.com/upside-down-tako/
So delicious my dear idol I love your all contents
Another topping I like is corn. 😉
Have you ever had issue with the pandan leaves being too bitter? I found that the frozen pandan leaves are bitter and I can't use much of it. My dessert didn't get enough green color because of this. Any suggestions would be appreciated!
This looks wonderful, especially with dietary restrictions. I'm allergic to pineapple, so I'm glad to see other alternatives. Wonder how it would be with mangos or peaches....🤔😁
Mangoes would be amazing, peaches too probably.
Wow
This looks lovely, I think I have most of the ingredients for this.
❤❤❤❤l love sweet dessert with Sago
Looks delicious!!!!!!!!!!
You should add measurements and ingredients in your description
Delicious yummy dessert.
In malaysia, we usually use sweet corn in our tako... another idea for u guys
We do too!
Hi Pai and Adam,
This would make great pudding in any occasions. Never had one with pineapple before.
i love this too😍😍😋😋,pineapple yes😘😘
🤩🙏🏽 แล้วตะโก้เผือกล่ะคะ ❤
You have to say ‘Mini whisk!’ more in your video. I miss that 😂😂😂
Lovely, just love this. Thanks so much for all your recipes. Pailin, around New Year in Chiang Mai, people use a large Burmese water pot, bore holes in the bottom, put hot charcoal in the bottom then hand large strips of pork belly that has been marinated on "S" hooks around the rim of the jar, cover and cook. It is absolute out of the world. Do you have the pork belly marinate for this recipe that you could share with us??? I PRAY YOU DO!!!
Even though I'm Thai and also a Chiang Mai local I have no idea what that dish. Although it cooked like Tandori of India, but Tanduri made of chicken and I have never see any local do Tanduri or anything close. In case it's any dish from neighbor country like Myanmar since CM culture is really close to Myanmar not to talk about present day which a lot of Myanmarese live and works in CM, I have very few idea about their cuisine (my Myanmarese friends who stumbled upon my comment and know if it's your dish, please help). It might be personal recipe or something like that, so, sadly but also honestly, I doubt if Pai has that recipe.
Hi I would like to see your take on Kanom jeen - namngiaw soup base recipe
Hi! Do you mean this one? hot-thai-kitchen.com/kanom-jeen-namya/ Cheers! Adam
@@AdamHotThaiKitchen Dear Adam. They are different recipes. What Pai did and you posted is Kanom-Jeen-Narm-Ya ขนมจีนน้ำยา. What he asked for is Kanom-Jeen-Narm-Ngeow ขนมจีนน้ำเงี้ยว Narm-Ngeow is a dressing/topping of Kanom-Jeen or rice vermicelli like Narm-Ya but with different ingredients and recipe. Thai derived this dressing/topping from Shan State people in Myanmar (hence the word "Ngeow" which is another word a bit old we used to call them) If my memory's right, Pai hasn't introduce this recipe yet.
@@bend.6091 Thanks Ben and XZun and will let her know and add it to the request list :) Cheers! Adam
@@AdamHotThaiKitchen Any time krub.
@@AdamHotThaiKitchen thanks alot for submitting this small request! Nam Ngeow is super yummy northern thai kanom jeen and i cant get enough of it !
Good video & thanks for sharing it
Hi. Is Mung Bean Starch the same as Mung Bean Flour? Thanks!🥰
Hi! ... and no they are different as per her note in the written recipe. Cheers! Adam
Tepung pelita!!! :)
Thks for the video. May I know tge measurements for the different ingredients?
Hi! Adam here, and as she mentions in the video all the details are in the written recipe (linked below the video). Cheers!
Can I use the pineapple for the pandan mixture instead of young coconut meat. I haven't ever tried pineapple with pandan before. Thank you for the great idea 🥰
Hi, may I know if I can use tapioca starch only without the mung bean?
I think I've seen something like this but it had like actual mung bean and corn is that the same type of dessert or something completely different . Ps these look absolutely delicious and you made it look so easy and tempting to make. ❤❤❤
That's the same thing. Mung bean is the most generic topping for Thai dessert because it adds a crunchy texture but it's not needed.
@@Pondyzrytte thank you so much
@@1powercam Another filling that you might see is taro cubes. There's also a version that used sago seeds as the base instead of mung bean starch or tapioca starch.
@@Pondyzrytte ohhhh that all sounds delicious thank you so much
Can I use any other starch since my son is allergic to beans and legumes?
Hi! She mentions substitutions in the written recipe :) Cheers! Adam
I am in Canada. Where can I buy that first green item you are putting in the blender? Can I get a canned or frozen substitute?
Hi Adam here and if you mean the pandan leaf is there anything near you on here that you can check out? hot-thai-kitchen.com/locate-a-thai-grocer/ Cheers!
Thanks for teaching us to make this yummy dessert! May I please have the recipes? Khop khun Kha!
Hi! All the details are in the written recipe (linked below the video). Cheers! Adam
@javirancheros8781 Thanks!
@@AdamHotThaiKitchen Thanks!
@@ngangocly4201 You are very welcome! :)
Final garnish on top of the white coconut layer to indicate the flavour underneath means the mystery is solved.
I really prefer your old style of videos. It’s more spontaneous and it’s more fun to watch. Hope you go back to that old format. Still a great recipe, nonetheless :)
100% agreed
What's the difference? I haven't been keeping up as much. Just asking😊
This style video seems more disconnected from her wonderful personality. Close up shots of the cooking details just aren’t as fun
I agree :)
Hello Pailin what kind of roce flour you used? Is it glutinous rice flour or Just plain rice flour? Thank you
Plain, if glutinous is called for it would always be indicated.
Can you teach how to make khanom tuay please??
Hi Adam here, and thanks! I’ve added this to the request list. Cheers! 😊
you completly demistify thai food for me , in a good way , you are lovely ! please keep making content
Can you please tell me how much tsp or cup for example i have to use
Hi! Adam here, and all the details are in the written recipe (linked below the video). Cheers!
I am dying to make this, but allergic to mung beans and wondering if I could replace it with more rice flour. Anybody out there has any ideas
You can use rice flour, but it would not be clear. Arrowroot and tapioca are clear but the texture is a little too chewy for this I think. You can also top it with tapioca pudding (made with the tiny pearls), which is another common topping.
Hi pailin’s can you a link this item please i’m look it on Amazon I don't see it, thank you ❤
The mung bean starch? amzn.to/3uYRWEM
I had this as a kid!! It's so good I miss having easy access to it
Bruh, Thai tea me!
CHEF I WILL LIKE TO WISH YOU AND YOUR FAMILY A VERY HAPPY NEW YEAR 2023 ⛄🦌🎁🎁🎁🍾🥂🎆🎇😘🌹🌹🌹🌞😎
THANKS,. :)
แต่ละสีน่ากินมากๆเลยค่ะเห็นแล้วรู้สึกหิวขึ้นมาเลยค่ะ
Mmm...bananna....
That would work very well.
Please send you stove name & price
It's listed here kit.co/hotthaikitchen/kitchen-tools-i-use
I love your cooking Recepi pls🙏
Wait, there's no sago in it?
Sago is one popular topping option, but not necessary.
@@PailinsKitchen
Ahhh I see, thanks!
For a moment I thought maybe the filing just turns into sago texture without using sago 🤣
What are the measurements?
Full recipe always in her website
Where can I find the measurements
Hi! All her videos have a link to the written recipe below, right under "Views". Can you see it there? Cheers! Adam
@@AdamHotThaiKitchen The recipe is there. Just minus the quantities, lol. Thanks Adam.
@@hausacat Hi! Quantities are in the recipe card at the end ... just keep going (it's a long way down :)) Cheers! Adam
@@AdamHotThaiKitchen
Wow, yes, quite a way down the page.
Thanks, Adam. That's fantastic.
@@hausacat lol yep easy to miss :) Cheers and glad to help! Adam
🤤🤤🤤
Пишите рецепт в комментариях please
Hi! If you are watching on a PC click "More..." it's there below the video. Cheers! Adam
@@AdamHotThaiKitchenвот спасибо, я даже не заметила😅
@@twicethebest5137 No problem! :) Have fun! Adam
Ingredients measurement not given😮
Hi! As she says in the video they are in the written recipe linked below. Cheers! Adam
Actually Pai, "The proof of the pudding is in the eating".
I stand corrected.
1st
Nice ❤️💚💛🧡💜