|
|
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
|
Sangkhaya Fakthong
: Ingredients |
|
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.
|
Bua Loi Phuak : Ingredients |
|
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.
|
Kluai
Buat Chi :
Ingredients
|
|
2-3 |
small, slight green bananas |
|
4 cups/ 900 ml |
thin coconut milk |
|
1cup / 175 g |
sugar |
|
1/4 teaspoon |
salt |
|
