Showing Tag: "dessert "coconut milk"" (Show all posts)
Posted by Kroocrew on Thursday, June 2, 2011,
In :
Thailand
Ingredients: - 2 to 3 small, just ripe *bananas
- 4 cups thin coconut milk
- 1 cup sugar
- 1/4 teaspoon salt
Method: - Slice the bananas lengthways, then in half. Pour the coconut milk into a pan, add the sugar and salt.
- Bring to a boil, add the bananas, bring back to a boil for 4 minutes and then remove from heat.
- Serve hot or cold.
In Thailand the banana used for this dish is called “kluay nam wa” (musa sapientum) and is a small variety. Continue reading ...
Clever repeat layering with different consistencies
Ingredients:
- 15gm agar agar strands (wash to soften) or powdered agar
- 200gm gula melaka/palm sugar/brown sugar
- 1 screwpine (pandanus) leaf (knotted)
- 500ml water
- 200ml coconut cream (thick coconut milk)
- 50ml fresh milk
Method:- In a heat proof bowl, combine agar agar strands, palm sugar , screwpine leaf and water.
- Bring to a boil and let it simmer until the palm sugar dissolves. Occasionally give the syrup a stir.
- Sieve the mixture and return back to h...
Continue reading ...
  (with Mango) - 240g ( 8 1/2 oz) black glutinous rice (washed and drained)
- 60g (2 oz) white glutinous rice (washed and drained)
- 1700 ml (7 cups) water
- 2 pandan leaves (tied into knots)
- 120 ml (1/2 cup) sugar
- a pinch of salt
- 1/2 tsp tapioca flour or cornflour
- 2 tbsp water
- 120 ml (1/2 cup) thick coconut milk
- a pinch of salt
Method :- Put black and white glutinous rice in pot with water and pandan leaves. Bring to boil.
- Lower heat, remove pandan leaves then simmer for 45 minutes till liquid is thic...
Continue reading ...
Posted by Kroocrew on Friday, November 6, 2009,
In :
Myanmar
Ingredients:15g agar agar strands350ml fresh coconut milk350ml water130g caster sugar¼ teaspoon saltMethod:First soak the agar agar in a bowl of water for 10 minutes until softened. Drain and cut the strands in half and place into a saucepan with the coconut milk and water and bring to the boil. Simmer over moderately high heat, stirring frequently and keeping a close eye so it does not bubble over. Cook until all the agar agar strands have completely dissolved, about 15-20 minutes. Turn ... Continue reading ...
Posted by Kroocrew on Thursday, August 20, 2009,
In :
Thailand
 > Spectacular Thai coconut cream pumpkin custard. Thai pumpkin custard is eaten at room temperature. It looks great and it can be prepared well in advance. It's name in Thai “Sangkhayaa phuk thong”. It's available locally as either wedges or as a whole pumpkin. - 1 Pumpkin (about 400 grms or ~1 lb)
- 8 Eggs
- 1 Cup Coconut Cream
- 1 1/2 Cups Palm Sugar
- Pandanus Leaves (for stirring the mixture)
Method - Thoroughly clean the Pumpkin
- Using a sharp knive cut off a slice at the stem end to make a...
Continue reading ...
Posted by Kroocrew on Thursday, August 20, 2009,
In :
Laos
Ingredients:- 500 gm (~1 lb) of rice flour
- 240 ml (1 cup) of ground fresh onion stems(OR corn, green onions, or pumpkin pieces)
- 120 ml (1/2 cup) of fresh coconut flaked
- 60 ml (1/4 cup) of sticky rice flour
- 600 ml (2 1/2 cups) of water
- 60 ml (1/4 cup) of white sugar
- 2 teaspoons of clear
- A few dashes of vegetable oil
Directions:- Thoroughly mix the rice flour and sticky rice flour along with fresh water. Leave sit for some time. Squeeze the fresh coconut meat with water to obtain 2 cups of coconut cream. A...
Continue reading ...
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