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Sangkhaya Fakthon

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 servings.

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.

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.