Thai custard with pumpkin (Sangkhayaa fak thawng)

Ingredients :

1 small pumpkin (about 200 grams)

4 eggs

1/2 cup coconut cream

3/4 cup palm sugar

pandanus leaves, cut into 6" length

Special utensil : a steamer, cheesecloth

Method :

1. Remove the seeds and membrane.

2. Knead the egg, sugar and coconut cream with the pandanus leaves until well combined.

3. Place a pumpkin in a bow, fill with the egg mixture. Leave about 1" from the edge.

4. Steam the pumpkin for 30-45 minutes or until cooked through.

Secret tips :

- Clean the pumpkin skin, use a sharp knife to cut off around the stem to make a lid. Scoop out the seeds and membrane, clean both sides thoroughly and drain.

- Break the eggs into a mixing bowl, add sugar and coconut cream. Crumple the mixture with pandanus leaves until sugar is dissolved. Strain through cheesecloth, and set aside.

- Place the pumpkin in a bowl, fill with the egg mixture. Put the stuffed pumpkin in steamer with the lid on the side and steam over boiling water on medium heat for 30-45 minutes or until done. Remove from the heat. To serve : cut the pumpkin into wedges about 3" thick and serve.

Black glutinous rice pudding with young coconut flesh (Khao niaw dam piak maphrao awn)

Ingredients :

21/2 cups black glutinous rice

1 cup coconut cream

2 cups sugar

5 cups young coconut juice

3 cups young coconut flesh, cut into slices

1/2 teaspoon salt

Method :

1. Cook the black glutinous rice in coconut juice until done and splitted.

2. Add sugar and continue cooking until sugar has dissolved.

3. Add the young coconut flesh and stir well.

4. Mix the coconut cream and salt together, and stir regularly over low heat until dissolved.

Secret tips :

- Wash the black glutinous rice twice, pour into a pot and add the coconut juice. Place over medium heat and boil until the rice is cooked through, and splitted.

- Add sugar, continue boiling until the sugar dissolves. Add coconut flesh, stirring well. Bring to the boil once again, the turn off the heat.

- Mix the coconut cream and salt together, place over low heat. Stir regularly to prevent the coconut cream from separating. When the salt has dissolved and the coconut cream is heated through, remove from the heat. Spoon the sweet glutinous rice into a serving bowl and top with some salted coconut cream.

Tip : The black glutinous rice can be substituted by the white one.

Taro balls in coconut milk (Bua lawy pheuak)

Ingredients :

21/2 cups glutinous rice flour

11/2 cups steamed taro, mashed finely

31/2 cups coconut milk

1/2 cup coconu cream

11/4 teaspoons salt

3/4 cup sugar

1 cup water

Method :

1. Mix the glutinous rice flour, taro and water together.

2. Roll the dough into small balls about I cm in diameter.

3. Cook the taro balls in hot boiling water until done and floated to the surface. Transfer to cool down in cold water.

Secret tips :

- Mix the flour, taro and water together and knead until the dough is firm. Roll the dough into small balls about I cm in diameter. Continue until the dough is used up.

- Bring water to the boil over medium heat, put in the balls, and boil until they float to the surface, remove and soak in cold water.

- Mix the coconut cream and 1/4 teaspoon of salt together, set aside. Pour the coconut milk into a pot and place over low heat. Add sugar and the remaining salt, stir constantly to prevent the liquid from boiling.

- When the mixture is hot, put in the cooked taro pearls. Cook until the mixture begins to boil, then add the prepared coconut cream. Allow to boil once again, then remove from the heat. Spoon into a dessert bowl and top with some coconut cream. Best when served hot.

Rice balls with poached eggs in coconut milk (Bua lawy - khai waan)

Ingredients :

2 cup glutinous rice

500 grams sugar

1 cup coconut cream

5 cup water

50 fresh or canned longans

1/2 teaspoon salt

Method :

1. Cook the glutinous rice until done and clear.

2. Add sugar into the cooked glutinous rice.

3. When sugar has all dissolved, add the longans.

4. Mix the coconut cream with salt, stir until salt has dissolved. Place over low heat until it starts boiling, then remove from the heat.

Secret tips :

- Wash the glutinous rice twice, put in a pot with water. Place on medium heat and boil until cooked through.

- Add the sugar and boil until completely dissolved, then add the longans. Bring to the boil once again, then turn off the heat.

- Mix the coconut cream and salt together, stir until well - combined. Bring to the boil over low heat, then remove from the heat. Serve the rice pudding with longans with some of the salted coconut cream on top.

Tip : The rice pudding with longans will be more aromatic if the jasmine - flavored water is used instead of water.

Poached eggs in ginger syrup (Khai waan)

Ingredients : 5 eggs (small size) 5 young ginger slices 1 cup sugar 3 cups water Method : 1. Cook the ginger slices in syrup until fragrant. 2. Break the eggs, one at a time, into a bowl. 3. Gently drop an egg into the ginger syrup. 4. When the egg white is done, turn each egg and boil until done. Secret tips : - Combine sugar and water together, bring to a boil over medium heat. When all the sugar has dissolved, strain and pour back into the pot. - Heat the syrup again, add ginger slices and boil until fragrant, then reduce the heat. - Break the eggs, one at a time, and gently drop them into the ginger syrup. Boil until the egg white is done, turn the eggs over, and continue boiling for a few minutes. Spoon a poached egg into a serving bowl with some ginger syrup. Serve hot.

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