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

Lod Chong Nam Ka Ti (Pandan Noodles with Coconut Milk)



This sweet Pandan Noodles with Coconut Milk or "Lod Chong Nam Ka Ti" called in Thai and serve with ice on top. Famous summer recipe.

INGREDIENTS:
  • 2 cups of rice flour
  • 1 cup of palm sugar
  • 1/2 cup of concentrated pandanus squeeze
  • 7 cups of red lime water
  • 2 cups of coconut milk
  • 1/2 teaspoon of salt 
PREPARATION:
  • Knead rice flour with pandanus squeeze and red lime water, add it little by little until it well combine.
  • Filter with white and thin fabric.
  • Add rice flour to brass pan and put it on fire. 
  • Stir it until it sticky but do not let it too dry or waterly.
  • Pour cool water to basin.
  • Pour pandanus squeeze to can which has medium hole around the bottom then press and let ingredient come out from that hole to cool water.
  • Try to change water if you see it become hot.
  • Mix coconut milk with palm sugar and salt and boil it.
  • When serve, mix lod chong with coconut milk and add some little ice on top.