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Thai Nut Sweet 2

Serves 4 to 6 Dessert vegetarian, Desserts

Thai Nut Sweet 2

Thai Nut Sweet 2 is a cherished treat often made in the warmth of a Thai home kitchen, where recipes are passed down through generations and adjusted by instinct rather than strict measurements. This home-style confection is crafted with a generous hand, embracing the richness of butter and the sweetness of sugar, while allowing the salt to be judged by each cook's personal touch. It's a dish that speaks to the heart of Thai home cooking, intended for sharing around a family table, where everyone gathers to enjoy its simple yet comforting flavors.

This sweet delight should be a harmonious blend of crunchy nuts and a tender, buttery crumb, with just the right amount of sweetness to satisfy, yet not overwhelm. The texture is soft and delicate, with a slight crisp from the nuts, creating a balance that invites another bite. Serve it warm, fresh from the kitchen, and let the comforting aroma and rich flavor bring a sense of home and togetherness to the table.

Ingredients

  • 200 gnuts — chopped
  • 150 gsugar
  • 100 gbutter
  • 2eggs
  • 100 gflour

Method

  1. Begin by taking 2 eggs and 100 g of butter out of the refrigerator to bring them to room temperature. This ensures that the eggs mix smoothly and the butter creams easily, which is crucial for the texture of the dish.
  2. In a medium saucepan, melt the 100 g of butter over low heat. Once melted, add 150 g of sugar and stir continuously until the sugar dissolves completely, forming a smooth syrup. The syrup should be glossy and slightly thickened, indicating that the sugar has fully integrated with the butter.
  3. Remove the saucepan from the heat and allow the syrup to cool slightly. Once it is warm but not hot, whisk in the 2 room-temperature eggs one at a time. This prevents the eggs from cooking too quickly and ensures a smooth, custard-like consistency.
  4. Gradually sift in 100 g of flour into the egg and syrup mixture, folding gently with a spatula. The aim is to achieve a smooth, lump-free batter. The batter should be thick but pourable, with a uniform texture.
  5. Preheat your oven to 180°C (350°F). Line a baking dish with parchment paper and pour the batter into it, spreading it evenly. Sprinkle 200 g of nuts over the top, pressing them slightly into the batter to ensure they adhere during baking.
  6. Place the baking dish in the preheated oven and bake until the top is golden brown and a toothpick inserted into the center comes out clean. This should result in a firm but tender texture, with the nuts lightly toasted on top.
  7. Allow the Thai Nut Sweet 2 to cool slightly in the baking dish. This helps it set further, making it easier to slice. Serve warm or at room temperature, allowing the flavors to meld beautifully.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

This recipe is from Authentic Thai Cuisine by Yassine Sbiti — the Thai volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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