|
Sangkhaya
Fakthong (Custard
Pumpkin)
Cut a slice off the
top of the pumpkin, remove the seeds and most
of the soft pulp. In a mixing bowl, light whisk
the eggs, add the sugar, salt and coconut cream
and stir until well blended. Pour the mixture
into the pumpkin and cook in a steamer (for
approximately 20 minutes) until the custard
is set. Makes 4 servings.
| |
small pumpkin |
| 5 |
eggs |
| 1/3 cup |
palm sugar |
| |
pinch of salt |
| 1 cup |
coconut cream |
Bua
Loi Phuak
(Taro Balls in Coconut
Cream)
 Put the glutinous-rice, flour and
the cornflour in a bowl. Add the mashed taro
and knead to a soft dough. Roll into tiny balls
and set aside. Dissolve the palm sugar and salt
in the coconut milk over a low heat, stirring
constantly. Bring to the boil and add the taro
balls. When they are cooked, remove from the
heat. Serve hot. Makes 4-6 servings.
| 1 cup |
cooked taro,
mashed |
| 2
cups |
glutinous-rice
flour |
| 1 cup |
corn flour |
| 4 cups |
coconut milk |
| 1 cup |
palm sugar |
| 1/8 teaspoon |
salt |
| 6-8 teaspoon |
water |
Kluai
Buat Chi
(Banana Cooked in Coconut
Milk) 
Slice the bananas lengthways, then in half. Pour the
coconut milk into a pan, add sugar and salt. Bring to the boil,
add bananas, bring back to the boil for 10 minutes and
then remove
from heat. Serve
hot or cold. Makes 1 serving.
| 2-3 |
small,
slightly green bananas |
| 4 cups/35 fl
oz/ 900 ml |
thin coconut
milk |
| 1cup / 6oz/175
g |
sugar |
| 1/4 teaspoon |
salt |
|
