Sangkhaya Fakthong (Custard Pumpkin)
   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. Make 4 serving.
 
1 small pumpkin
5 chicken eggs
1/3 cup palm sugar
1 pinch of salt
1 cup coconut cream

 
Bua Loi Phuak (Taro Balls in Coconut Cream)
   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. Make 4-6 servings.
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

 
Kluai Buat Chi (Banana Cooked in Coconut Milk)
   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, Make servings.
2-3  small, slight green bananas 
4 cups/ 900 ml thin coconut milk
1cup / 175 g  sugar
1/4 teaspoon  salt

 
 

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