Thai Food in Thailand
Thai Desserts

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.

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 pinch of salt
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 / 175g sugar
1/4 teaspoon salt

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