NEW RECIPE

Steamed Carving Pumpkin custard with golden threads hotel style

This pumpkin custard with special carve top with golden threads aka Sang-Ka-Ya Fak Thong nar Foi Thong or สังขยาฟักทองหน้าฝอยทอง in Thai langue. I've been posting for a long time in 2008. That's a typical one. Today I have a special design. To impress visitors. Let's talk about the origin of custard slightly before we do. Custard in Thailand is a confectionery that is influenced by Portuguese. Popular with glutinous rice. Or put in a pumpkin Taro or coconut, then steamed to a different kind of custard with bread. INGRADIENTS: 3 KG. pumpkin (size by the photo) 5 duck eggs 1 KG. coconut milk 300 g. palm sugar 0.5 KG.Golden threads OK WE GO: Carve a pumpkin beautifully. Pour it out like a small pot or look like a pot with a cover. Wash with brine And pat dry.  On the stove to boil water. Bring carve the pumpkin steamed to 80% or until almost cooked. While steaming prepare to make custard. In a mixing bowl you poor coconut milk into at first. Add pal

Kluay buad chee (Banana in Coconut Milk)



This Thai banana dessert is is fully vegetarian and is a very common Thai dessert. This dessert made with bananas cooked in coconut milk and topped with coconut cream. The bananas are the kluay nam wa variety and the word kluay means banana. The Thai name of this banana dessert is “kluay buad chee”

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