Corn with Coconut Milk  Ingredients 3 corn on a cob, slice kernel off 1 ½ cup water 3 tablespoons tapioca pearl (small size) 1 can coconut milk (13 oz) 1/3 cup sugar ½ teaspoon salt ½ teaspoon pure vanilla extract Method: In a pot bring water to a boil and add tapioca pearls. Cook for 2-3 minutes then simmer for another 10 minutes or until the pearls turns translucent (no whites). Stir occasionally so they don’t stick. Larger tapioca will take longer to cook. Add the remainder ingredients and cook for about 5-7 minutes stirring. Then simmer low until the sauce thickens. Taste and adjust the sweetness to your preference. Serve warm or cold. Tip: If you want a more thicker sauce store it in the fridge for several hours Jacfruit with Coconut Milk  Ingredients 1 can jackfruit (20 oz size) 1 ½ cup water 4 tablespoons small size tapioca pearl (more if you prefer a thicker consistency) 1 can coconut milk (13 oz) 1/3 cup sugar a pinch of salt ½ teaspoon pure vanilla extract Method: Strain jackfruit from can and slice them. Set aside. In a pot bring water to a boil and add tapioca pearls. Cook for 2-3 minutes then simmer for another 10 minutes or until the pearls turns translucent (no whites). Stir occasionally so they don’t stick. Larger tapioca will take longer to cook. Add the remainder ingredients and cook for about 5-7 minutes stirring. Then simmer low until the sauce thickens. Again, stir occasionally so they don’t stick to the bottom of the pot. Taste and adjust the sweetness to your preference. Turn off the heat. Add slice jackfruit. Serve warm or cold. Sweet Potato  Last edited by thekh; May 24th, 2010 at 04:41 PM. | |
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Registered User | Nom(cake) Nom cha kachan  Ingredients: 5 1/2 g. topioca flour 1 1/2 g. flour 1 1/2 kg. grated fresh coconut meat (to make 9 cups coconut milk) 1 kg. + 1g. castor sugar 20 pandanus leaves (Sleuk Teuy) Methods: 1. Squeeze pandanus leaves water by the blender and strain through muslin. 2. Mix well coconut milk, sugar, and pandanus leaf water. Heat to boiling. Set aside. 3. Grease the mold with a little drop of coconut milk. 4. Mix the two flours add the coconut milk and knead the mixture. Add all the rest of the ingredients. 5. Separate the mixture into two portions, add the pandanus scented water and green colour into one portion, leave the other white. 6. Grease the mold with the coconut milk, then heat the mold in the steamer. Drop some of the white mixture and steam for 5 - 10 minutes. 7. Repeat the steps to fill the mold. Finish with the green mixture. 8. Leave the cooked dessert to completely cool for 3 - 4 hours before removing from the mold. Makes: 1 tray (12 x 12 inches) Nom plai ay  Ingredients: sweet rice flour palm sugar cube shredded young coconut Preparation: 1. Boil a pot of water. 2. Mix the flour with water, lay it flat in your hand, place the sugar cube in the middle, wrap it and drop into the boiling water. Repeat the same till finish. 3. Once it is cooked, the ball will float on the surface. Scoop them out and place them in cold water. 4. Scoop them out and serve with shredded young coconut. Nom sonska lapov image hosted on flickr image hosted on flickr   Ingredient: 2 eggs 1 cup coconut milk 1 teaspoon corn starch 1/2 cup sugar 1/2 teaspoon salt 1 summer pumpkin clean inside out. Preparation: 1. Mix all ingredients together, pour into the pumpkin, steam for an hour. 2. Leave to room temperature, cut and serve. Nom Akauw image hosted on flickr image hosted on flickr  Ingredients: 100g sugar 120ml water 120ml fresh milk 120ml coconut milk 250g rice flour 3 tsp baking powder 1 tsp salt 1 tsp baking soda 1 tsp instant yeast granules 1 tbsp cooking oil Direction: 1. Dissolve sugar in hot water 2. Add fresh milk and coconut milk, stir well and leave the sauce it to cool, 3. In a mixing bowl, pour in flour, baking powder, salt, baking soda, mix well. 4. Add the cooled sauce, stir well. 5. Add yeast and butter and stir again. 6. leave the cake batter aside to prove for till well risen at least a hour or two. 7. Gently wipe the cupcakes pan with oil, have it pre-heated in steamer. 8. Stir the batter, pour the batter to full level of individual cup. 9. Steam on boiling water over high heat for 15 minutes. 10, If you need to re-use the cupcake tray, just use a knife and gently lift the cupcakes out from the side. Oil the tray and fill in the batter again to steam. Nom Pum  Nom Pka Chan  Last edited by thekh; May 24th, 2010 at 04:36 PM. |
