This drink may not look special, but I guarantee it was amazing. The difference between a lassi and a smoothie is still rather blurry to me, but I do understand that a lassi is traditionally an Indian yogurt based drink. I enjoyed this beverage in Luang Prabang, Laos on a balcony over looking the local river. I am not going to lie, the location probably influenced my love of this drink. The restaurant we were eating at was managed by an American woman, and all the employees are local teenagers with no prior job experience. The restaurant gives the kids an opportunity to learn English, and to gain the needed experience to succeed since they cannot afford a higher education.
Friday, August 24, 2012
Thursday, August 23, 2012
As for the composition, I am not quite sure what is in it or how it is made. However, I was informed that it is made with rice flour and there was definitely shredded coconut inside. The street vendor made them as if he were making a crepe, but it turns out to be more like a big fluffy pancake. When the pancake is almost done cooking, he added lots of coconut and some sort of sugar mixture. Finally he folds it in half, and packages it in a little plastic bag.
The pancake is much fluffier than traditional pancake, and is completely filled with air bubbles. I believe the key to recreating this dish is to find a way to make a light and airy pancake. But if you are in a pinch, adding shredded coconut to a crepe or regular pancake sounds good too. Maybe with a little honey or Agave sweetener.
And for a little update of what I was actually doing in Chaing Mai...
Monday, August 13, 2012
For the month of August, I am traveling through Thailand and Laos with James, and his parents visiting his mother's family. This past week we have been primarily located in Chaing Mai, Thailand where James's mom, Amy, grew up.
Amy introduced me to this little dessert, coconut sticky rice steamed with bananas, and wrapped in a banana leaf. It can be found in pretty much any of the street markets. A pack of two is less than 50 cents.
After unfolding the banana leaf you find a small handful of coconut sticky rice, and a piece of banana. I have become utterly addicted to this little sweet. The only down side is that it has a shelf life of about 12 hours, since we do not have a proper way to refrigerate, and then reheat it.
Amy and I conversed on the best way to make this dish. To begin, make Thai coconut rice pudding using sticky rice. Then take a small handful of the rice, and wrap it around a piece of banana. To receive the true banana flavor the rice and banana need to be steamed together, and the best way to do this is with a banana leaf. However, we don't have easy access to banana leaves in the states, so I am going to have to play around with this dish back home, and get back to you. My goal is to find an alternate way to steam the rice and banana mixture that will allow the rice to keep its shape, and lock in the banana flavor.
I know there are various ways to make this and as I do not have a recipe to consult. Please let me know if you have an alternative way, or idea to make this dish!