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Sangkhaya Fakthong (Custard Pumpkin) -
Make 4 servings
Ingredients
1 small pumpkin
5 eggs
1/3 cup palm sugar
1 pinch of salt
1 cup coconut cream
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.
Bua Loi Phuak (Taro Balls in Coconut Cream) - Make
4 servings
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
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.
Kluai Buat Chi (Banana Cooked in Coconut Milk) -
Make 4 servings
Ingredients
2-3 small, slight green bananas
4 cups/ 900 ml thin coconut milk
1cup / 175 g sugar
1/4 teaspoon salt
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,
Sticky Rice with Mango and Lime
from Donna Hay's cookbook
Ingredients
1 cup glutinous rice
2 1/2 cups water
1/2 cup coconut cream
3 tablespoons Sugar
6 pieces banana leaves (15 cm or 6 inches square)
Filling1 mango, peeled and chopped
1 teaspoon grated lime rind
2 tablespoons lime juice
1 tablespoon grated palm sugar
Directions
Rinse rice well under cold water, then drain.
Place rice and water in a saucepan over medium heat and bring to the boil.
Allow rice to simmer until almost all liquid has been absorbed.
Remove pan from heat and pour coconut cream over rice.
Cover rice and allow to stand for 5-7 minutes or until coconut cream has been absorbed.
Stir Sugar through rice and set aside.
Place banana leaves in boiling water for 1-2 minutes or until they are soft.
Divide rice into 6 portions.
Spread half of each portion over the middle of the banana leaf.
Top rice with a sprinkling of mango, lime rind and juice, and palm sugar.
Cover filling with remaining portions of rice.
Roll up leaves and secure with toothpicks.
Place leaf packages on a hot barbecue or Char grill and cook for 2 minutes on each side or
until rice is heated through.
Serve warm or cold.
Thai Sticky Rice and Mango - (Khao Nieow
Ma Muang) - Makes about 6 servings
Ingredients
1 1/4 cups raw sticky rice (sweet or glutinous rice). Use Thai sticky rice if possible.
3/4 cup very thick coconut milk for mixing with rice (do not shake the coconut milk can
before opening. Spoon out only the thick part that's usually on top)
1/4 cup sugar
3/4 cup coconut cream for topping the rice
1/8 tsp salt for the topping
1/2 tbsp salt for mixing with rice
1/4 tsp rice flour
6 medium mangoes -- peeled and sliced
Directions:
Wash and rinse the sticky rice well. Add enough water to the rice so until the water is
about 1/4" above the rice surface. Cook rice in an automatic rice cooker or in a bowl
in a steamer. Do not open the rice until fully cooked (about 20-25 mins).
Heat, on low, 3/4 cup of coconut milk in a small saucepan. Add sugar and 1/2 tbsp salt to
the coconut milk and cook until dissolved. Remove from heat and pour into cooked rice.
Stir to mix well and set aside to let stand for about 15 mins.
Heat the rest of coconut milk and add salt.
Stir until the salt is dissolved.
This makes the topping sauce.
To serve, place sliced mangoes on a side of a serving disk. Spoon some seasoned sticky
rice on the other side. Top the rice with 1 or 2 tsp of coconut sauce and serve.
Bananas in Coconut Cream
Ingredients
6 bananas
12fl oz/375ml/ 2 cups coconut milk
2tbs/30 ml granulated sugar
0.5 tsp/2.5ml salt
Peel the bananas and chop into 2in/5cm segments. In a saucepan, heat the coconut milk with
the sugar and salt, and cook gently until the sugar dissolved. Add the banana pieces and
cook gently for 5 minutes. Divide the mixturee into 6-8 small bowls and serve warm.
Baked Coconut Rice Pudding
Ingredients
3 oz short grain rice
1 pint coconut milk
1/2 pint milk
1 strip lime rind
2 oz caster sugar (powdered sugar)
knob of butter
pinch ground star anise
Oven 170c / 325f / Gas 2
Directions
Mix the rice with the coconut milk, milk, lime rind and sugar. Pour the rice mixture into
a lightly greased 2.1/2 pint shallow ovenproof dish and dot the surface with a little
butter.
Bake in the oven for about 30 mins. Remove and discard the lime rind. Add the pinch of
star anise stir well and return to the oven. Cook an additional 1 to 2 hrs or until almost
all the milk has been absorbed by the rice and a golden brown skin has formed on the top
of the pudding.
Serve warm or chilled. Serve with fresh or stewed fruit.
Banana Rice Pudding
Ingredients
1 1/2 cups brown rice -- cooked
1 cup nonfat milk
1 medium banana -- cut in slices
1 can fruit (15-ounce can) -- cut in slices
1/4 cup water
2 tablespoons honey
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions
In a medium-size saucepan, combine the banana and fruit slices, water, honey, vanilla,
cinnamon and nutmeg. Bring to a boil, reduce the heat, and simmer for 10 minutes, or until
quite tender but not mushy. Add the rice and milk and mix thoroughly. Bring to a boil and
simmer 10 more minutes. Serve warm.
Another Thai Style Banana
3tbsp shredded fresh coconut 60g/2oz cup unsalted butter
1tbsp grated ginger root
grated zest of 1 orange
6 bananas
60g/2oz cup caster sugar
4tbsp fresh lime juice
6tbsp orange liqueur
3tsp toasted seasme seed
lime slices, to decorate
ice-cream, to serve
Heat a small non-stick frying pan until hot. Add the coconut and cook, stirring
constantly, for about 1 minute until lightly coloured. Remove from the pan and allow to
cool.
Heat the butter in a large fring pan until it melys. Add the ginger and orange zest and
mix well.
Pell and slice the bananas lengthways. Place the bananas cut-side down in the butter
mixture and cook for 1-2 minutes or until the sauce mixture starts to become sticky. Turn
to coat in the sauce.
Remove the bananas from the pan and place on heated serving plates. Keep warm.
Return the pan to the heat and add the orange liqueur, stirring well to blend. Ignite with
a taper, allow the flames to die down, then pour over the bananas.
Sprinkle with the coconut and sesame seeds and serve at once, decorated with slices of
lime.
Oranges in Syrup
Note: This is a hot weather dessert, and you can serve it over ice cubes to make it really
cold.
Ingredients
4 oranges
8oz/225g sugar
12fl oz/375ml/1.5 cups water
1tsp/5ml rosewater
Peel and segment the oranges, ensuring that no pits, pith or skin remain. Put the segments
in a glass dish and set aside. In a small saucepan, bring the sugar and water gently to
the boil, stirring occsionally. Boil for 15 minutes, until it is the consistency of a thin
syrup. Add the rosewater and stir to blend. Pour the syrup over the orange segments and
chill until required.
Oranges with Thai Light Orange-blossom Syrup
Ingredients
2 cups water
1 cup sugar
3 whole star anise
2 teaspoons orange flower water -- optional
6 large oranges
fresh mint
Star anise is used as a flavoring and as a garnish. It's a seed pod, brown and
star-shaped. Do not eat it. Orange flower water is available in the liquor sections and in
specialty foods sections.
Directions
Combine first 3 ingredients in medium saucepan. Stir over medium heat until sugar
dissolved. Simmer until liquid is reduced to generous 1 cup, about 15 minutes. Remove from
heat and stir in orange flower water. Cover; chill until cold. Discard anise.
The above syrup can be made 1 day ahead.
Cut peel and pith from oranges with knife. Slice oranges crosswise into 1/3-inch rounds.
Set in bowls. Spoon syrup over. Top with mint.
Filled Custard (Kanom Sod Sai)
Ingredients
for the filling:
- 2 cups of finely shredded coconut
- 1 cup of palm sugar (naam^taan-pip")
- 1/2 cup of water
Ingredients for the wrapping:
- 2 cup sticky rice flour
- 1 cup of warm water
Ingredients for the topping:
- 1 3/4 cups of coconut milk
- 1/2 cup rice flour
- 2 teaspoons of salt
Procedures:
1. The filling: mix the ingredients and cook them until it looks right.
2. The wrapping: mix the flour with warm water. Use your hands to beat it until it is well
blended. Make balls of 1/2 inch diameter before flattening it thin enough to wrap the
filling ball.
3: The topping: Mix the ingredients and heat it at medium temperature. Constantly stir it
with spatula until it begins to set.
4. Put the wrapped ball in a small paper cake cup and top it with the topping.
5. Steam all these cups for about 10 minutes. Serve when it is a bit cooled off.
Khanom Thuay
Ingredients
2 cups of rice flour
1 cup of sugar
2 cans of coconut milk (16oz each)
1 teaspoon of salt
Directions
Save two tablespoons of the flour and mix the rest with water, 1/2 can of coconut milk,
and some water to make medium-blended mixture. Also mix the rest of the coconut milk (1
1/2 cans) with salt and the two table spoons of rice flour. Pour the first mixture in
small cups (about 1 inch diameter). Make sure to leave about 1/4 of the cup for the
topping. Steam the cupped mixture for about ten minutes before adding the topping mixture.
Continue steaming the cups for another 10 minutes. Take the steamer our of the heat and
let it cool down to room temperature.
When serving, use a small and thin spatula to take out the dessert. From the side, there
are two layers of the cup-shaped dessert. The "body" should have a dull white
color while its topping should be whiter. The "body" tastes sweet as constrasted
with the topping , which is salty.
Coconut Custard
While this custard can be made in a bowl, you can really impress your guests by baking it
inside a small, hollowed-out pumpkin, squash, or young coconut. It can be served with
sticky rice, if wished.
Ingredients
8fl oz/250ml/1 cup thick coconut milk
1tsp/5ml rosewater
80z/240g/1 cup sugar
0.5 tsp/2.5ml salt
3 eggs, lightly beaten (use whites only, if you have some to use up)
Dissolve the sugar in the coconut milk, add the rosewater and salt and stir. Add the eggs
(or beated egg whites) and mix well. Pour the resulting custard into a bowl or a scooped
out pumpkin, squash shell, or yourn coconut. Put in the top of a preheated steamer and
cook for 30 minutes, or until set.
Fak Thong Sang-Ka-Ya (Pumpkin Custard)
Ingredients
1 small pumpkin
5 duck eggs
1 cup coconut cream
1/2 sugar
1. Beat the eggs wih coconut cream and sugar until the mixture is frothy.
2. Cut the top of the pumpkin in square shape to make cover , look like a bowl with a
cover.
3. Pour in the coconut cream mixture. Cook in the steamer for about 30 minutes.
4. Leave to cool or keep in refrigerator to make the custard firm.
Khanom Chan (Multi-Layer Sweet)
Ingredients
2 cups plain flour
2 cups rice flour
2 cups tapioca flour
6 cups coconut milk
15 pandan leaves
5 cups jasmine essence water
Directions
1. To make the jasmine essence water, soak the jasmines in the water in a bowl overnight
close the cover.
2. To make pandan green colouring, slice the pandan leaves and Pound or blend with 1 cup
of jasmine essence water. Remove it's chip.
3. Heat the jasmine essence water and coconut milk in a pot, stir frequently until cooked.
Leave to warm. Pour into a big bowl.
4. Put all kind of flour into the bowl and knead well. Set aside.
5. Boil the sugar and jasmine essence water, simmer until the syrup become thick.
6. Separate the flour into two bowls. Mix the colouring with the first part of flour. So
one part of flour is green another is white.
7. Pour white flour into a tray to make the first thin layer and steam. Remove from the
steamer.
8. Pour green flour into a tray to make the second thin layer and steam. Remove from the
steamer.
9. Repeat 6. and 7. again and again until fine. The last layer should be green.
10. Leave to cool , cut into pieces to serve.
Ta-Ko Haew ( Water Chestnut And Coconut Custard Topping)
Ingredients
5 cups rice flour
6 cups coconut milk
3 cups water chestnuts
7 cups jasmine essence water
1/2 teaspoon salt small square pandan leaf vessels
Directions
1. To make the jasmine essence water, soak the jasmines in the water in a bowl overnight
close the cover.
2. To make the syrup. Boil sugar and jasmine essence water. Leave it to cool.
3. Slie the water chestnuts into small pieces.
4. Heat 4 cups of flour and jasmine essence water in a wok and mix well. Add the syrup and
mix together, stir well.
5. When the flour become sticky, add water chestnuts and mix well. Drop into the vessels
at the half of its.
6. To make the topping, heat the coconut milk to boil, add the remaining flour, salt and
stir well. when it cooked. Remove from the heat.
7. Drop the topping into the vessels until full. Leave to cool.
Tab Tim Grob (Red Rubies)
Ingredients
1 cup water chestnuts
1/2 tapioca flour
1/2 cup sugar
3/4 cup jasmine essence water
3/4 coconut milk
red food colouring
crushed ice
Directions
1. To make the jasmine essence water, soak the jasmines in the water in a bowl overnight
close the cover.
2. Slice the water chestnuts in dice shape and soak in the red food colouring and stir
until bright red.
3. To make the syrup. Boil sugar and jasmine essence water. Leave it to cool.
4. Put the flour in a plate and add the water chesfnuts and shake so the pieces become
well coated.
5.Heat 5 cups of water to the boil, add the water chesnuts. It will float when cooked and
look like rubies. Drain and plunge in cold water immediately.
6. Serve a little water chestnut into dessert dishes, add syrup, coconut milk and ice
Black Sticky Rice Pudding (Kao Niow Dahm)
Ingredients
2 cups whole grain black sticky rice, sweet or glutinous (found in Asian groceries)
2 cups, or 1 can, coconut milk
1/2 cup sugar (or alternative sweetner)
1/2 tsp salt
2 tbsp toasted sesame seeds (optional)
2 tbsp unsweetened shredded coconut (toasted)-optional
strawberries and mint leaves-optional
Directions
Rince rice until water clears.
Cover with at least 2" water and soak 4 mor more hours.
Drain.
Place in heat proof bowl with room enough for the rice grains to expand about a third more
than uncooked bulk.
Add small amount boiling water, just enough to cover rice.
Steam rice--place bowl in large pot, put trivet on bottom along with 2" water.
Boil covered.
Heat coconut milk, sugar, salt in saucepan.
Blend.
Keep warm.
When rice is cooked and still hot add 1/2 the coconut 'sauce' and thoroughly coat the
rice.
Let stand 15-20 minutes.
Reserve remaining sauce for spooning before serving.
Top with sesame seeds, shredded coconut, and/or strawberries, and mint
For a more pudding-like texture, boil rice instead of steaming.
Pumpkin Coconut Dessert
Ingredients
1 medium sugar pumpkin*, about 3.5 lbs
1 can Coconut Milk
1 & 1/2 cups of sugar
1 tsp ground cardamom
1 tsp ground cinnamon
1/4 tsp salt
*Sugar pumpkins can be found in the produce department or at a farm stand. They are not
jack-o-lantern pumpkins but a sweeter, smaller variety grown for cooking.
Directions
1 Halve and seed pumpkin. Cut each half into four equal pieces. In a large pan steam
pumpkin in one inch of lightly salted boiling water for 15 minutes. Drain in colander.
2 While pumpkin is draining (and cooling enough to handle), mix Coconut Milk, sugar,
cardamom, cinnamon and salt in same pumpkin pan. Bring to a boil and actively simmer,
stirring frequently until sugar is dissolved.
3 Slice or peel skin from pumpkin and cut into small bite size squares. Add pumpkin to
coconut sauce and simmer for 10 minutes. Bring to room temperature and refrigerate.
4 Delicious served slightly warm or cold. For an extra festive treat, top pumpkin dessert
with whipped cream or serve with a side of warm gingerbread.
Coconut Jasmine Rice Pudding
Yield: 8 Servings
Ingredients
4 eggs
3/4 cup sugar
2 cans Coconut Milk
2 cups cooked A Taste of Thai Soft Jasmine Rice
1 cup milk
1 tsp vanilla extract
1/2 tsp coconut extract, (optional)
1/4 tsp salt
1/4 tsp nutmeg
Directions
1 Preheat oven to 300° (150 C). Lightly butter a 9" x 13" pan.
2 In a mixing bowl, beat eggs and sugar well.
3 Add Coconut Milk, Soft Jasmine Rice, milk, vanilla extract, coconut extract, salt and
nutmeg. Mix thoroughly.
4 Make a "water bath" by placing the baking dish into a large pan that has an
inch of hot water in it.
5 Pour the pudding mixture into the baking dish. Stir so all the rice is evenly
distributed in the pan.
6 Bake for 20 minutes. Stir pudding to mix the rice again. Continue to bake for 40 more
minutes or until the pudding is set or firm to the touch.
Khanom Maw Geang Kai
Ingredients
2 cups of cooked and mashed taro (Pueg'), or mung bean or pumpkin
6 eggs
1 cup of coconut milk (top cream)
1/2 cups of white sugar
1 cup of palm (or coconut) sugar or sugar
4 table spoons of corn starch
1 table spoon of deep-fried thin wedged onion
Directions
Preheat the oven to 375 degrees. Beat eggs in the blender for 2-3 minutes; Add sugar and
coconut milk, go on blending for another 2-3 minutes. Add taro, still go on blending.
Finally, add corn starch and mix it together with other blended ingredients.
In a pot, heat this mixture with low heat, slowly stir it until the mixture becomes
thickened. Remove from the stove and pour it on a pie pan. Make sure that the pan is of
the right size so that it allows the mixture to lay about 1 inch thick.
Bake for 35-40 minutes. Remove and top it with the fried onion shreds while the custard is
still hot. Some put the onion on it a few minutes before the custard pan was taken out
from the oven.
The custard or Kha'NOm+Moo"Kaeng should be left cool before serving. Cut the custard
in squares and put it on a nice saucer with a small spoon for an individual serving.
To prepare the onion shreds, first peel red small onion, wash it with water and cut it
into thin wedges. Heat two table spoons of cooking oil in a wok. When the oil is heated,
put in the wedged onion and fry it back and forth until it becomes golden brown. Take the
shreds out of the pan. Leave them on a plated paved with a paper towel to let the oil
soaked off.
__________________________________________________________________
Palm sugar is a key element to produce the sweet taste in the Thai dishes.
Many recipes use this sugar produced from watery sap that drips from cut flower buds of
the palm, and is used to make the sauces served especially with the strong flavored
Jasmine rice, considered to be on of the highest quality rice in the world. The sweet
condiments, such as coconut milk are an important matter that you need to learn how and
where to use it when cooking a Thai meal. Other Thai desserts include a range of exotic
fruits mixed with ginger and coconut milk, and served not only as a dessert, but as an
appetizer and even a soup - often known as the Potra dish.
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