|TA-KO KHAO PHOOT
( Syrup with sliced corn and coconut custard topping )
1 cup and 1 tbsp. of bean flour, 2 3/4 cups of syrup, 1/2 cup of pandanus leaf essence
water, 2 cups of jasmine essence water, 1 corn-sliced thinly (and leave some big pieces
for arrange on top), 1/2 cup of rice flour, 2 cups of thick coconut milk, 1 tbsp. of salt,
some small receptacles made of banana leaves (or can use other vessels)
Mix 1 cup of bean flour together with 2 1/2 cups of syrup, pandanus leaf
essence water, jasmine essence water. Then filter it with the sieve. Add sliced corn and
mix together. Then pour into a pot, place on medium heat and stir it until it becomes
sticky. Remove from the heat and spoon it into a small receptacle made of banana leaves
(or other vessels).
To make the topping: Mix 1 tbsp. of bean
flour, rice flour, 1/4 cup of syrup, thick coconut milk and salt in a pot together. Then
place it on medium heat to boil. Stir until done and remove from the heat. Spoon the
topping into the small receptacles until they are full. Leave the small receptacles to
cool down. Garnish with some pieces of corn on top and serve.
Ps. you can change the corn to truffle.
20 duck eggs, 5 cups of sugar, 5 cups of jasmine essence water, 1 cup of rice flour
Mix the sugar and jasmine essence water together in a pot, heat to dissolve become
syrup on medium heat. Remove 2 cups of the syrup and leave it cool (to be used for soaking
the Thong Yot). Return remaining the syrup to heat. When it begins to thicken, remove from
heat. Break the eggs, separate yolks from whites, carefully remove all membrane from yolks
then beat until a lot of froth has formed. Take one cup of the beat yolks egg and mix with
1/3 cup of rice flour in a mixing bowl and beat until share in. Return the thick syrup to
heat and wait until the syrup is really boiling (strong boiling). Grasp some batter with
your thumb, index and middle fingers, lift with sweeping motion across rim of blow then
release smartly into the boiling syrup, continuing until a pot is filled with Thong Yot.
When the Thong Yot is done, remove from the boiling syrup with ladle and transfer to the
cool syrup. Soaking the Thong Yot until cool then remove from syrup and serve.
KANOM MOR KAENG
( Thai taro custard )
3/4 cup of steamed and minced taro, 1/2 cup of finely sliced shallots, 4 duck eggs, 1
cup of thick coconut milk, 1 cup of palm sugar, 1/2 tsp. of salt, 1/2 cup of pandanus leaf
essence water, 3 tbsp. of oil
Heat the oven up to 350 degrees. Break the eggs into a mixing bowl together with
pandanus leaf essence water and beat it well. Add palm sugar, thick coconut milk and salt.
Then beat it more until done. Filter it with the sieve and add minced taro, stir it
around. Pour it into a pot then place it on medium heat, slowly stir it until it becomes
thick. Then remove it from the heat and pour it into cups or tray. Put cups or tray into
oven for about 30-40 minutes then remove from oven, leave them cool. Heat 3 tbsp. of
oil in a pan. When the oil is hot, add finely sliced shallots and stir-fry until golden
brown then remove from heat. Leave them on a plate covered with a paper towel to let the
oil soaked off then sprinkle on top of taro custard. Serve.
Ps. tsp. = tea spoon
tbsp. = table spoon
19-12-2000 / Nammi