Banana in Coconut Milk Dessert Recipe(Kluay Buat Chee) Thai Food

Thai Food INGREDIENTS:
ripe bananas 10
coconut cream 1/2 cup
coconut milk 3 cups
sugar 1 cup
salt 1 tsp
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Thai Food PREPARATION:
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1. Peel the bananas, cut each in half lengthwise, then cut across to get 4 pieces.
2. Pour the coconut milk into a pot and cook over medium heat until it boils.
3. Add the bananas, and cook until soft then add sugar and salt.
4. After sugar has completely dissolved, pour in the coconut cream, then remove from the heat.
5. Serve the warm bananas in a dessert bowl

Mung Bean Balls in Coconut Cream Dessert Recipe(Khanom Bua Lawy Thua Khiao) Thai Food

Thai Food INGREDIENTS:

hulled mung beans 1/3 cup

coconut milk 2 cups

palm sugar 1/2 cup

glutinous rice flour 1/2 cup

water 1/4 cup

salt 1/4 tsp

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Thai Food PREPARATION:

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1. Soak the mung beans in water for 1 1/2 hours; next, remove them from the water. Steam them until tender; then, mash them to a fine paste.

2. Set aside 1 cup of the coconut milk. Mix the remainder with the palm sugar and salt in a pot. bring to a boil, stirring regularly to prevent lumps from forming, and then remove from the heat.

3. Mix the mashed mung beans with the glutinous rice flour Adding a little water (no more than 1/4 cup) a little at a time and kneading to obtain a soft dough. Roll the dough into balls about 1/4 inch in diameter Cook the balls by placing in boiling water; when the balls float to surface, remove them from the water and put them into the pot of boiled coconut milk.

4. Place the pot on the heat once again, add the cup of coconut milk set aside earlier, and remove from the heat, and dip into small bowls to serve.

Sweet Mung Bean Porridge with Coconut Cream Dessert Recipe(Tao Suan) Thai Food

Thai Food INGREDIENTS:

hulled mung beans 1 cup

tapioca flour 1/3 cup

sugar 3/4 cup

coconut cream 1 cup

salt 1/2 tsp

water 4 cups

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Thai Food PREPARATION:

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1. Select the mung beans, discard small stones and bad beans. Wash thoroughly, and soak in warm water for 2 hours.

2. Steam the beans over boiling water on high heat for 20 minutes or until just cooked through, remove from the heat.

3. Mix 3 3/4 cups of water and sugar in a pot. and stir over medium heat. When all the sugar has dissolved, strain to remove impurities and return to the heat.

4. Mix the tapioca flour with 1/4 cup of water and add to the syrup.

5. Stir until the batter is clear and done, add in the steamed mung beans, stir gently to combine. Remove from the heat.

6. Add the salt into the coconut cream and stir until dissolved, bring to the boil over low heat, then remove from the heat.

7. Spoon the sweet mung beans into a dessert bowl, pour some of the salted coconut cream on top and serve.

**Tip: Tapioca flour can be substituted by corn flour

Pumpkin in Coconut Milk Dessert Recipe(Fak Thawng Kaeng Buat) Thai Food

Thai Food INGREDIENTS:

ripe pumpkin 1 kilogram

coconut cream 1 cup

coconut milk 4 cups

sugar 1 cup

salt 1/2 tsp

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Thai Food PREPARATION:

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1. Clean the pumpkin well and peel off the skin. Halve the pumpkin and remove the seeds, cut into 1x2 1/2 cm pieces. Soak in slaked lime water for 30 minutes.

2. Mix the sugar salt, and coconut milk and cook over medium heat.

3. When the sugar has dissolved, strain and return to a boil. Add the pumpkin and cook until done.

4. Pour in the coconut cream and bring back to the boil, then remove from the heat.

5. Spoon into a dessert bowl and serve. Can be served hot or cold.Tip: If the pumpkin is not soaked in slaked lime water, its texture will be soft and the coconut cream will be quite thick. Slaked lime water is a clear liquid made by mixing 2 tablespoons of slaked lime with 5 cups of water stirring well and leaving until the lime crystal have sunk The clear liquid is the poured out.

**Tip: If the pumpkin is not soaked in slaked lime water, its texture will be soft and the coconut cream will be quite thick. Slaked lime water is a clear liquid made by mixing 2 tablespoons of slaked lime with 5 cups of water stirring well and leaving until the lime crystal have sunk The clear liquid is the poured out.

Poached Eggs in Ginger Syrup Dessert Recipe(Khai Waan) Thai Food

Thai Food INGREDIENTS:

eggs (small size) 5

young ginger slices 5

sugar 1 cup

water 3 cups

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Thai Food PREPARATION:

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1. 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.

2. Heat the syrup again, add ginger slices and boil until fragrant, then reduce the heat.

3. 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.

Black Beans in Coconut Cream Dessert Recipe(Thua Dam Kaeng Buat) Thai Food

Thai Food INGREDIENTS:

black beans 1 cup

coconut milk 2.5 cups

palm sugar 1 cup

salt 1/4 tsp

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Thai Food PREPARATION:

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1. Soak the beans for 3 hours (or leave them soaking overnight), boil them in the water in which they were soaked, and when they are tender, remove from the heat and drain off the water.

2. Mix the coconut milk with the salt and sugar until the salt and sugar has dissolved; then, bring to a boil, filter through cheesecloth, and then return to the heat.

3. Add the beans, and when the coconut cream has returned to a good boil, remove from the heat.