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. Make 4 serving.
| |
small pumpkin |
| 5 |
chicken eggs |
| 1/3 cup |
palm sugar |
| |
pinch of salt |
| 1 cup |
coconut cream |
Bua
Loi Phuak
(Taro Balls in Coconut
Cream)
 Put the gluttinous-rice and flour
and the corn flour in a bowl. Add the mashed
taro and knead to a soft dough. Add the mashed
taro and knead well. 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. Make 4-6 servings.
| 1 cup |
cooked taro,
masked |
| 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 legthways, then in haft. Pour the
coconut milk into a pan, add the sugar and salt.
Bring to the boil, add the bananas, bring back
to the boil for minutes and then remove
from heat. Serve hot or cold, Make servings.
| 2-3 |
small,
slight green bananas |
| 4 cups/35 fl
oz/ 900 ml |
thin coconut
milk |
| 1cup / 6oz/175
g |
sugar |
| 1/4 teaspoon |
salt |
|
