Thai Desert Cocktail Recipe
Kanom Tuoy Talai, commonly known as ‘Kanom Tuoy’, is a coconut rice custard. It’s one of the traditional Thai desserts that can be easily found in all regions of Thailand.
Strangely, you can find this dessert in the Boat Noodle restaurant (Thai style noodle dish, similar to beef noodle soup, the stronger flavor with pork/beef blood added, another cool story for another time), on every table. We have a great boat noodle restaurant in our Bangkok street food guide here.
No one really knows the real reason how or why Kanom Tuoy Talai ended up being in the Boat Noodle restaurant as we have seen today.
Many say, it could be that Boat Noodle is very spicy, and the sweetness-saltiness of Kanom Tuoy Talai helps cut down the spiciness of the noodle, perfect dessert right after having a spicy food.
Kanom Tuoy Talai Cocktail
Equipment
- Mixing Vessel
- Bar Spoon
- Ceramic Cup
Ingredients
- 75 ml Makgeolli (Korean Unfiltered Rice Wine)
- 10 ml Giffard Vanilla Syrup
- 10 ml Pandan Syrup *
- Top with Salted Coconut Foam **
pandan Syrup *
- 50 g Pandan
- 500 g White Sugar
- 500 ml Water
Salted Coconut Foam
- 250 g Coconut Milk
- 150 g Heavy Cream
- 30 g Egg White
- 50 ml Rich Simple Syrup 2:1 ratio
- 1/4 tsp Salt
Instructions
- Combine all ingredients except salted coconut foam in a mixing glass.
- add ice, and stir for about 40 seconds to reach optimum dilution.
- Strain into a ceramic cup.
- Top with the coconut foam from the ISI siphon.
- Add garnish and serve!