Recipes – Desserts – Sao Noi • SE Asian-Inspired Chili Oils and Jerky

Peanut Butter Balls

Serves: 3

Ingredients:

½ cup Sao Noi Peanut Sauce	1 cup powdered sugar
3 tablespoons salted butter, softened	1 cup semi-sweet chocolate chips

Directions:

Mix the peanut butter and softened butter together in a bowl. Gradually stir in powdered sugar until fully combined.
Cover and place in the fridge for about 15 minutes to firm up.
Using your hands, shape and dough into 1-inch balls. Place the balls on a baking sheet, cover and refrigerate for at least 20 minutes. (This will ensure balls keep their shape when dipped).
Melt the chocolate chips according to package instructions.
Using a fork, dip the peanut butter balls one at a time into the melted chocolate. Allow the excess chocolate to fall off.
Place the chocolate balls onto wax paper, cover and refrigerate until ready to serve.

Serves: 18-20

Ingredients:

For cupcake:	For filling:	For frosting:
5 egg whites	Sao Noi Original Chili Oil, to taste	Sao Noi Original Chili Oil, to taste
¾ cup coconut milk	1 chopped mango	4 sticks unsalted butter
¾ unsalted butter		2-4 lbs powdered sugar
1 ¾ cup sugar		1 ½ tablespoons chopped basil
1 teaspoon vanilla		1 cup coconut cream
1 tablespoon baking powder		1 teaspoon vanilla
½ cup shredded coconut

Directions:

Preheat oven to 350°F
To begin making the cupcake batter, mix eggs and coconut milk in a small bowl. In a separate bowl, mix sugar, vanilla, baking powder, cake flour, and shredded coconut. Add egg and coconut milk mixture to the dry ingredients. Arrange cupcake liners in cupcake pan, pour in cupcake batter, and bake for 25 minutes. Once baked, allow cupcakes to cool.
To make the filling, add chili oil to mango in small amounts until desired heat is achieved. Create a hole in the cooled cupcakes and spoon in filling.
To make the frosting, cream butter until pale. Add coconut cream, vanilla, and powdered sugar, and nix completely.
Add chopped basil and chili oil (until desired heat is achieved). If frosting is not moist, add coconut milk; if too moist, add more powdered sugar.
Garnish with lime wafer and edible and flowers. Optional: add green food coloring to frosting.

Serves: 12

Ingredients:

1 teaspoon Sao Noi Original Chili Oil	1 tablespoon vanilla extract
4 tablespoons butter	1 cup brown sugar
2 ounces baking chocolate	1/2 cup white sugar
1 cup flour	2 eggs
3/4 cup cocoa powder	1/2 cup chocolate chips
1 teaspoon baking soda	1/4 cup powdered sugar
2 teaspoons sea salt	1 teaspoon cinnamon

Instructions:

Preheat oven to 350°F. Melt butter and chocolate together in microwave. Add chili oil and let cool.
Mix flour, cocoa powder, and baking soda. Set aside.
In a separate bowl, whisk eggs, sugar, cinnamon, and salt until smooth. Add butter and chocolate mixture. Then fold in flour / cocoa / baking soda mixture. Finally, stir in chocolate chips.
Place cookie dough on a parchment-lined cookie sheet in 1-inch spheres. Bake for 10-20 minutes. Dust with powdered sugar and let cool.

Serves: 8

Ingredients:

2 eggs	6 oz semi-sweet chocolate chips
¼ cup sugar	2 tsp Sao Noi™ Original chili oil (only oil)
2 ½ cup heavy whipping cream

Directions:

Add eggs and sugar to mixer and beat for 3 minutes.
Heat heavy cream in saucepan over low heat until just hot.
On a low setting, slowly pour cream into egg mixture. Put mixture in saucepan on low heat, stirring constantly to thicken for about 5 minutes. Do not boil.
Remove from heat and stir in chocolate until fully melted.
Cover and refrigerate for 2 hours.
When completely chilled, whip remaining cream. Remove chocolate and stir in chili oil.
Slowly stir in whipped cream. Portion out into parfait cups and chill.

Serves: 16

Ingredients:

½ cup semisweet chocolate chips	1 tsp vanilla
6 tbsp butter	¼ tsp cinnamon
2 oz unsweetened baker’s chocolate	⅛ tsp black pepper
1 tsp Sao Noi ™ Original chili oil	⅛ tsp cumin
¾ cup sugar	¼ tsp salt
1 large egg	⅜ cup flour
2 egg yolks

Instructions:

Preheat oven to 350℉.
Melt together baker’s chocolate, chocolate chips, and butter. Stir until smooth. Stir in chili oil.
Beat together eggs and sugar until light and thick. Beat in vanilla, cinnamon, pepper, cumin, and salt.
Pour chocolate mixture (should not be hot) into egg mixture and stir together with spatula until uniform. Fold in flour until just combined.
Pour batter into an 8×8-inch pan lined with foil and greased smooth on top. Bake for 20 minutes, or until center is fully cooked when toothpick is inserted and clean when withdrawn.
Remove pan from oven and place on wire rack to cool before slicing and serving.