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Sangkhaya Fakthong
Sankhaya Fakthong

Bua Loi Phuak

Kluai Buat Chi

Preparing Thai Food

Sangkhaya Fakthong (Custard Pumpkin)
Sangkhaya Fakthong

Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp. In a mixing bowl, light whisk the eggs, add the sugar, salt and coconut cream and stir until well blended. Pour the mixture into the pumpkin and cook in a steamer (for approximately 20 minutes) until the custard is set. Makes 4 servings.

  small pumpkin
5 eggs
1/3 cup palm sugar
  pinch of salt
1 cup coconut cream

Bua Loi Phuak (Taro Balls in Coconut Cream)

Bua Loi PhuakPut the glutinous-rice, flour and the cornflour in a bowl. Add the mashed taro and knead to a soft dough. Roll into tiny balls and set aside. Dissolve the palm sugar and salt in the coconut milk over a  low heat, stirring constantly. Bring to the boil and add the taro balls. When they are cooked, remove from the heat. Serve hot. Makes 4-6 servings.

1 cup cooked taro, mashed 
2 cups  glutinous-rice flour
1 cup corn flour
4 cups coconut milk
1 cup palm sugar
1/8 teaspoon salt
6-8 teaspoon water

Kluai Buat Chi (Banana Cooked in Coconut Milk) Kluai Buat Chi

Slice the bananas lengthways, then in half. Pour the coconut milk into a pan, add sugar and salt. Bring to the boil, add bananas, bring back to the boil for 10 minutes and then remove from heat. Serve hot or cold. Makes 1 serving. 

2-3  small, slightly green bananas 
4 cups/35 fl oz/ 900 ml thin coconut milk
1cup / 6oz/175 g  sugar
1/4 teaspoon  salt