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.
| 1 |
small pumpkin |
| 5 |
chicken eggs |
| 1/3 cup |
palm sugar |
| 1 |
pinch of salt |
| 1 cup |
coconut cream |
Bua Loi Phuak
(Taro Balls in Coconut Cream)
Put the glutinous-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 lengthways, 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/ 900 ml |
thin coconut milk |
| 1cup / 175 g |
sugar |
| 1/4 teaspoon |
salt |
|
