I-Tim Ga Ti (Homemade Coconut Ice Cream)

This is classic rich coconut ice-cream, served in a Thai style. Thai ice-cream isn't really iced cream, it's often made from non dairy products. This recipe contains taro gives the ice-cream a soft smooth texture. You can also use sweet potato if you cannot obtain taro.

Ingredients: 

• 800 ml Coconut Milk 
• 200 gms Sugar 
• 5 gms Salt 
• 100 ml Skimmed Milk 
• 75 gms Taro or Sweet Potato 
• 5 gms Corn Flour 
• Ice-water To Rapidly Cool the Mixture 

Preparation:

• Chop the taro or sweet potato into large cubes and steam until cooked through. 
• Heat the coconut milk in a sauce pan on a very low heat (about 55 degrees celsius, this is nowhere near boiling, it is simply hot to the touch). 
• Mix the corn flour with 100 ml water and add to the coconut milk in the saucepan. 
• Add the sugar, salt, and skimmed milk, to the saucepan and stir until everything is dissolve. 
• Warm it to 65 degrees C and keep stirring it. Do not let it boil. 
• Mash the taro cubes with a fork and add into saucepan and using a hand blender blender the contents of the pan until the mixture is completely smooth and the taro has disappeared into the liquid. 
• Warm the pan a little higher to 80 degrees C for 4 minutes. 
• Again it must not boil. This is to cook the flour through, without permitting it to become a thick sauce. 
• The mixture should be cooled quickly and then put in the fridge, the best way to do with is to empty it into a containing that is sitting in ice water. 
• Once it is cool enough, put it into the freezer until frozen. 
• While it is freezing ice crystals will form, every few hours you should remove it from the freezer and blend it with a hand blender to break up the crystals. 

Note:
The recipe is much easier if you have a hand blender, during the preparation you will need to blend the ice-cream repeatedly as it freezes, this is done to break up the ice crystals that form. It is much easier to do that with a handheld blender or egg beater. Finally, the decoration is made from a gummy coloured mixture of cooked sticky rice flour, this is also very typical Thai.

   

Phuek Tod Nam-Tan (Deep-fried sugared taro)

The recipe is easy but the timing is difficult to master, unlike other desserts, this one requires the full attention of the chef in the cooking. At best, the dried sugar syrup should embrace the taro like a casing after the stir-fry, sugar, is on the outside of the taro rather than inside.

Ingredients:

• 1 kg. Taro 
• 400 g White sugar
• ½ cup Water 

Preparation:

• Peel the taro. Trim the ends and sides of taro to make a rectangular block, then slice about 2 or 3 cm thick. 
• Stack the slices and cut into sticks 2 cm wide (just a tad bigger than that of the pommes Pont Neuf).
• Deep-fried with pre-heated oil to golden in color and make sure it is well-done.
• Remove the taro and the oil from the wok.
• Add white sugar and a little water. 
• Cook the syrup slowly until the surface of the liquid bubbles. 
• Add the fried taro.
• remove the wok from the fire immediately. 
• Switch on a fan in full gear and stir the taro in the liquid in the wind. 
• Which way the wind blow does matter in this case: blow to the taro so the syrup can solidify during the stir-frying.

  

Khao Niew Dum Piek Pheuak (Taro in Black Sticky Rice Pudding)

Black sticky rice (or black glutinous rice) is a naturally sweet, dark rice (dark purple more than black) that has both fiber and loads of antioxidants which only makes this baked rice pudding extra enjoyable to eat. You can cook black sticky rice on your stovetop or in your slow cooker or rice cooker. You'll be amazed at the unique taste of the rice in combination with the coconut milk. Add a dab of coconut cream on top, and you have a healthy dessert that's very delicious and guilt-free!

Ingredients:

• 150 gms Black Sticky Rice
• ½ cup Taro Cubes
• 250 ml Water
• 2 Tbsp Sugar
• 1 Tbsp Corn Flour or Cassava Starch
• 1/4 Tsp Salt
• 100 ml Coconut Milk

Preparation:

• Soak the sticky rice in water overnight. 
• Drain and rince twice.
• Steam for 15 minutes in a Thai rice steamer. 
• Place into a saucepan with the water, 
• add taro cubes and boil for 12-15 minutes until the rice and taro is soft. 
• Stir in the sugar and salt, mix the corn flour with a little water and stir that in to thicken the rice. 
• Continue heating and stirring the rice until it is thick, then spoon it into bowls. 
• Warm the coconut milk through and pour a little over the rice. 
• Then Enjoy! ;)

  

Pheuak Kaeng Buat (Taro in Coconut Cream)

Taro in Coconut Cream or know as a "Pheuak Kaeng Buat" in Thai. Taro is also used as a starch base for a wide range of desserts and sweet treats. It makes a rich, smooth, and creamy custard with eggs, coconut milk, and palm sugar. For an easy dessert, simmer half-inch cubes of taro in coconut milk sweetened with sugar and flavor-enhanced with a small amount of salt. This makes another quick comfort food to warm those cool spring evenings.

INGREDIENTS:

• 1 kg fragrant taro
  
• 1.5 cups plam sugar
  
• 2 cup coconut cream
  
• 5 cups coconut milk
  
• 1 tsp salt

PREPARATION:

• Wash the taro well, dry with towel.
• Peel off the skin, cut into bite-size pieces.
  
• Put the coconut milk in a pot, and bring to the boil over medium heat Add taro and boil until cooked through.
  
• Add sugar plum and salt, and continue boiling until the sugar is dissolved.
  
• When the mixture returns to the boil once again, add the coconut cream.
• Boil until heated through, remove from heat.