Krayasat

Krayasat is a Thai dessert that originated in India together with Buddhism. Traditionally this kind of dessert is prepared for Buddhist religious events. It is part of the tradition to offer food to the monks as an offering will pass on to the dead. Krayasat is made from a combination of peanuts, sugar cane, sticky rice bubbles, sesame, and coconut cooked into a sticky paste and then wrapped with a banana leaf. It is comparable to a granola bar but krayasat is richer and sweeter and usually produce in large quality. As I live overseas, some key ingredients may be hard to find but I will substitute them with a similar ones.

Ingredients

• 150g rice bubbles (approx 6 full cups)

• 200g raw peanut

• 220g sunflower kernels

• 220g sesame seed

• 180g desiccated coconut

• 200g rice flake

• 200g pumpkin seed

• 600ml coconut cream

• 550g raw cane sugar

• 2 tsp salt

How to make

• In a large mixing bowl, combine rice bubbles, roasted peanuts, roasted sunflower kernels, roasted sesame seeds, desiccated coconut, rice flakes, and roasted pumpkin seeds.

• In a small saucepan, combine coconut cream, corn glucose syrup, palm sugar, and salt. Bring to a boil over medium heat and stir until the sugar has dissolved.

• Reduce the heat and let the mixture simmer until thickened.

• Drizzle the thickened syrup over the dry ingredients in the large mixing bowl and mix until evenly distributed and the ingredients are sticky and glued together.

• Form the mixture into small serving bars or ball sizes, or leave it in its current form.

• Place the krayasat in an airtight container and store it in a dry place.

Note: this recipe yields a large quantity. You may reduce ingredients if serving small.