Any recipes for Thai desserts?

I need a thai dessert. I have some carrots and apples is there any recipe using thoseAny recipes for Thai desserts?
Sticky Rice with Coconut Sauce



This simple dessert is what the Thai would call a "sweet snack." Dessert is not a popular course in Thailand because of the heat and humidity, but they do enjoy a light treat such as this or simply serve fruit at the end of the meal.



1陆 cups Thai sticky rice (khao niao)

1 can (19 ounces) unsweetened coconut milk

1/4 cup sugar

1/4 teaspoon salt

2 mangoes, peeled and sliced

6 sprigs mint



In a large bowl, combine the rice and enough water to cover by 2-inches. Soak for at least 6 hours or up to 24 hours. Drain.

Inside a wok, place a bamboo steamer and line the steamer with parchment paper. Add enough water to come up just below the bottom steamer rack, 1 to 1 1/2 inches. Bring the water to a boil. Add the rice to the bottom steamer rack, reduce the heat to medium-low, cover, and steam until rice is tender, 20 to 25 minutes. Remove from the heat and transfer the rice to a bowl.



Open the coconut milk and skim the thick cream from the top into a small saucepan. (Reserve the leftover coconut milk for another recipe.) Add the sugar and salt to the coconut cream and bring to a boil. Cook, stirring, until the sugar dissolves, about 1 minute. Pour over the rice, mix well, cover and set aside until liquid is absorbed, about 30 minutes.

Serve at room temperature with mango slices. Garnish with mint sprigs. (The finished dish can be kept, covered, at room temperature for 6 to 8 hours. Don't refrigerate or the rice will harden.)



--Emeril Lagasse

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Steamed Glutinous Rice with Coconut and Mango



1 pound glutinous rice (2录 cups sushi rice)

陆 cup unsweetened coconut milk

1 tsp vanilla extract

1 large ripe mango, diced

陆 tsp coarse ground white pepper

1 large banana leaf or cheesecloth

陆 cup toasted unsweetened coconut



Wash rice until water is clear. Cover rice with cold water and vanilla extract and soak overnight. Drain rice and place in steamer lined with banana leaf or cheesecloth. If using leaf, make sure there is a 2 to 3-inch circle in the middle and small holes punched out. This will allow steam to pass through the leaf. Steam on high heat for 45 minutes, rice should be fully cooked but not mushy. Transfer hot rice to a large bowl and add peppercorns, mango and coconut. Serve while hot. Garnish with toasted coconut.



--Ming Tsai

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