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Thai Desserts
Sangkhaya Fakthon
Custard Pumpkin
Custard Pumpkin (Sangkhaya Fakthong)
  1. Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp.
  2. In a mixing bowl, light whisk the eggs, add the sugar, salt and coconut cream and stir until well blended.
  3. Pour the mixture into the pumpkin and cook in a steamer for approximately 20 -25 minutes until the custard is set.
1 small pumpkin
5 chicken eggs
1/3 cup palm sugar
1 teaspoon pinch of salt
1 cup coconut cream
Taro Balls in Coconut Cream (Bua Loi Phuak)
Bua Loi Phuak
Taro Balls in Coconut Cream
  1. Put the glutinous-rice and flour and the corn flour in a bowl. Add the mashed taro and knead to a soft dough.
  2. Add the mashed taro and knead well. Roll into tiny balls and set aside.
  3. 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.
  4. 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
1/8 teaspoon pinch of salt
6-8 teaspoon water

Banana Cooked in Coconut Milk (Kluai Buat Chi)
Kluai Buat Chi
Banana Cooked in Coconut Milk
  1. Slice the bananas lengthways, then in haft.
  2. Pour the coconut milk into a pan, add the pandanus leafsugar and salt.
  3. 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.
8-10 small, slight green bananas
4 cups/ 900 ml thin coconut milk
1cup / 175g sugar
1/4 teaspoon salt
2 Pandanus leaf