Banana
Candy
Ingredients:
12
bananas
1
1/2 cup thick coconut milk
1
1/2 cup brown sugar
Preparation:
Place coconut milk and sugar in a large microwave safe bowl
and microwave on high for 2 minutes. Stir until sugar dissolves.
Blend bananas with coconut milk mixture in a blender. Pour the
mixture into a large bowl and microwave uncovered on high for
20 minutes. Stir once and microwave on high for another 50 minutes
or until the mixture is dry.
Khanom
Bualoy
Ingredients:
1
1/2 cups glutinous rice flour
1/2
cup coconut cream
2
cups coconut milk
1/2
cups brown sugar
a
pinch of salt
Preparation:
Place glutinous rice and 1/2 cup coconut cream in a large
bowl. Knead till smooth and form into small balls. Drop the balls
into boiling water. When the balls are cooked they will float
up to the top. Remove from water and place them in the mixture
of coconut milk, brown sugar and salt. Heat through and serve
warm.
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Banana
in Coconut milk ( Gluay Buad Chee )
There
are more than a dozen different types of banana in Thailand; this
recipe uses the tiny sweet variety sometimes known as finger bananas
or lady finger bananas abroad. If using large bananas, cut on
the diagonal into 8 cm (3 in) lengths.
Ingredients:
2
cups thin coconut milk
1/2 cup sugar
1/4
tsp salt
3 small bananas, cut diagonally in half
Preparation:
Pour the coconut milk into a pot,
add the sugar and salt. Bring to a boil, Stirring constantly to
prevent the coconut milk from separating. Add the bananas and cook
gently for 5 minutes. Remove from heat. Serve warm or at room temperature.
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Mango
and Sticky Rice
Ingredients:
2 cups glutinous rice, 1 cup coconut milk, 1/2 cup sugar, 2 tsp.
salt, 1/4 cup coconut cream. A ripe mango without any bruise.
Preparation:
Wash glutinous rice and soak in boiling water for 30 min. and
drain.Place it with coconut milk in a microwave safe glass bowl.
Microwave covered on high for 10 min. Mix coconut cream with sugar
and salt in a separate container. Microwave on high for 1/2 min
and stir till sugar dissolves. When the glutinous rice is cooked,
stir in coconut cream mixture at once, cover, set aside for 10-15
min. Serve warm with sliced ripe mango.
Yes,
glutinous rice is different from white rice. Glutinous rice is
glassy in appearance when cooked. It has more starch content than
white rice. You can find it at an Asian supermarket.
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Tab
Tim Grob ( Red Rubies )
Ingredients:
1 cup finely diced water chestnuts
red food coloring
1/2 cup tapioca flour
1/2 cup sugar
3/4
cup water
3/4 cup thick coconut milk
crushed iceo
Preparation:
Sprinkle the water chestnuts with red food colouring
and stir until bright red. Put the flour in plastic bag and add
the water chestnuts and shake so the pieces become well coated.
Put in a colander or sieve and shake to allow excess flour to fall
away. Bring 5 cups water to boil, add the water chestnuts and simmer
for 3 minutes. Drain and plunge in cold water. Drain again and set
aside on a cloth. Boil the sugar and the water to make syrup, allow
to cool, then add the coconut milk. To serve, put a little of the
water chestnut into dessert dishes and add some of the syrup and
ice. Additional slices of ripe jackfruit or young coconut can be
added if these are available.
Note:
Canned water chestnut cannot be used for substitute.
Thai
Custard in Pumpkin
Ingredients:
1 9-inch diameter pumpkin
1/2
brown sugar
1/2
white sugar
1
cup thick coconut milk
4
eggs slightly beaten
1/8
tsp salt
1
tsp all purpose flour
Preparation:
Cut a round hole on top of the pumpkin. Scoop out seeds and
pulp, leaving shell undamaged. Mix together coconut milk, brown
sugar, white sugar and eggs till sugar dissolves. Stir in flour
and salt and strain the mixture through cheese cloth. Place pumpkin
shell in a bowl and pour coconut mixture into the shell. Microwave
covered on high for 8 minutes. The custard is done when a toothpick
inserted in center comes out clean.
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