Think Thailand and the first thing that comes to mind is the hot and sour Tom Yum or Green curry. But the fertile land has a lot more to offer especially when it blends its traditions and Southeast Asian flavours to create some mouthwatering delicacies.
Lucky to be welcomed by the warm and loving community of Ban Nam Cham in Chiang Mai. They opened an full feast for us. I am the lucky few amongst the 22 Thailand Village Academy winners and will be experiencing Thai culture and rural life.
Explore Thailand's best kept secret (the villages) with me all week!
Today we are cooking a traditional Thai dessert that is usually eaten on full moon day also celebrated as Buddhist Day. Locals tell me its a special treat and most of them look forward to it as if it brings back fond memories from childhood.
You will need: Freshly grated coconut, jaggery, glutinous rice flour, banana leaves and butterfly pea flower for natural food colouring (optional).
Simple easy and delicious, we cook freshly grated coconut with jaggery or cane sugar first.
Local women from Ban Nam Cham filling the glutinous rice ball with coconut and jaggery, then wrapped neatly into banana leaves (pre washed and cut).
Now they are ready to be steamed! And then finally savour :)
Follow @theuntraveller on Instagram to check out how it turns out and the name of this special dessert.