 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 |
|
