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( 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.



(Golden drops)


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.



( 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