Even more fabulous cakes are on the path to Deep Ellum.
Deep Ellum may have a new vacation spot for desserts and cocktails while Sweet Dessert Bar lands this summer. Permits filed with the Texas Alcoholic Beverage Commission indicate that the bar will be set up at 2650 Elm Street in the coming months. An internet site hooked up for the dessert shop shows that it will serve “beverages, desserts, and bites,” which include cocktails and sweets like bubble egg waffles, mochi ice cream, and Mille crepe cakes. Stay tuned for an opening date.
Denton coffee store returns after the heart
Denton’s Jupiter House Coffee has officially reopened its doorways approximately a year and a half after a fireplace at a nearby construction compelled it to shut. According to GuideLive, the shop closes again after seventy-four weeks of production woes and a whole space redesign. Since the revamp, the store is now referred to as Jupiter House and could serve sandwiches, salads, and bagels, among different options.
Panchero’s lands in Irving
Iowa-based fast-casual Mexican chain Panchero’s has officially opened its 2nd DFW area in Irving at 3275 Regent Boulevard. Known for its burritos served on freshly-made tortillas, tacos, and greater Mexican-encouraged eats, that is brand new in more than a dozen Panchero’s outposts throughout the Midwest and Northeast. The region follows an outpost that opened in McKinney in March.
A friend told me that my article, “Mouth-Watering Thai Desserts,” on August 9th, 2008, does not have information on the flour used in Thai desserts. My friend was right – I mentioned flour in one of the seven main ingredients but did not write anything about flour. Thus, continuing from the previous article on “Mouth-Watering Thai Desserts,” this article will focus on the flour used in Thai desserts. Taken together, these two articles give a fuller picture of Thai desserts.
The following are the conventional flour used in Thai desserts: sticky rice flour, rice flour, cassava starch, corn starch, wheat flour, arrowroot starch, and mung bean flour.
Sticky Rice Flour (paeng Khao now)
Sticky rice flour is called “sweet rice powder” or “glutinous rice flour.” It is made from short-grain sticky rice that becomes moist, firm, and sticky when cooked. This is due to its proportionally higher number of waxy starch molecules. With its chewy texture, sticky rice flour is a favorite base for buns and pastries. Sticky rice flour is often combined with plain rice flour to create a variety of Thai desserts.
Thailand has two types of sticky rice flour: wet and dry. Wet sticky rice flour is finely milled with water, whereas dry rice flour is finely milled without water. When buying glutinous rice flour, choose products that have a white color and no smell or moisture.
Examples of desserts using sticky rice flour are Paeng Jee (grilled coconut cakes), Bua Loy Benjarong (taro, pumpkin, and mung dal beanballs in coconut milk), and Khanom Thua Prep (mung bean stuffing coated with shredded coconut meat).
Rice Flour (paeng Khao jar)
Rice flour is used to thicken various dishes and is also an essential ingredient in different Thai desserts. Rice flour is a good substitute for wheat flour because the latter causes digestive system irritation in gluten intolerant people. However, rice flour should not be used or substituted in some desserts like cakes. This is because rice flour is not finely milled like cake flour and would not yield the same quality as desserts. In Thailand, there are three types of rice flour:
- rice flour made from rice older than a year – good for absorbing water,
- rice flour made from new rice – does not absorb water as well because of its moisture and
- rice flour made from new rice without water – excellent at drinking water.
Beyond the type of flour, there are many grades for each class. To buy rice flour, choose products with a white color and the absence of an old smell if you plan to make a dessert using rice flour, refined flour that was finely milled so your dessert will have a smooth texture.
Examples of rice flour desserts are Khanom Chan (nine-layered dessert) and Khanom Thuay (coconut cakes).
