Thailand - Med Maenglak Nam Kati (Sweet Basil Seeds in Coconut Milk) Recipe
Thailand - Med Maenglak Nam Kati (Sweet Basil Seeds in Coconut Milk) Recipes
2 tsp sweet basil seeds
16 fl oz / 185g firmly packed palm sugar
or light brown sugar
16 fl oz / 500ml coconut milk
9 oz / 280g young, green coconut meat or
cubed honeydew melon (1/2 inch / 12mm cubes)
In a bowl,
combine the basil seeds with 1 cup (8 fl oz / 250ml) of the water. Let
stand until the seeds swell into jellylike beads, about 20 minutes.
Drain in a fine sieve.
a saucepan over medium heat, combine the remaining 1 cup (8 fl oz /
250ml) water and the palm or brown sugar and heat, stirring, until the
sugar is dissolved. Remove the pan from the heat and add the coconut
milk. Mix well, cover and refrigerate until well chilled, about 2 hours.
distribute equal portions of the coconut meat or honeydew and the basil
seeds among individual dessert bowls. Divide the coconut milk evenly
among the bowls, pouring it over the fruit and seeds. Serve chilled.
lemon basil (maenglak) seeds look like tiny dark eyes staring up at you
from this dessert soup. The seeds, with their subtle flavor and slippery
texture, are both unusual and intriguing. When you soak them in water,
they swell into clear, gelatinous beads with a black dot at the center.
They are often thrown into soups and curries at the last minute. The
seeds are sold in Thai markets, usually under the label "dried sweet
basil seeds" or in Vietnamese markets as hot e.