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Sangkhaya Fakthong
(Custard Pumpkin)

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. Make 4 serving.

Bua Loi Phuak
(Taro Balls in Coconut Cream)

1 cup	cooked taro, masked
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

Put the gluttinous-rice and flour and the corn flour in a bowl. Add the mashed taro and knead to a soft dough. Add the mashed taro and knead well. 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. Make 4-6 servings.

Fruit Platter

2 cups               caster sugar
2 cups               water
2 tablespoons     lemon or lime juice
5 cm                  strip lemon or lime rind
1                       small pineapple, chopped
1                       pawpaw, shaped into balls or chopped
1                       rockmelon.shaped into balls or chopped
1                       honeydew melon, shaped into balls or chopped
8                       fresh lychees, peeled and seeded
                         fresh mint leaves or sprigs, to garnish

1 Place the sugar and water in a medium pan. Stir over medium heat without
boiling, for 5 minutes or until the sugar is dissolved. Add the juice and
rind to then bright to the boil. Boil, without stirring, for 10 minutes or u the syrup has thickened slightly.
2. Remove the rind from the pan and set the mixture aside to cool. Place the
prepared fruit in a large bowl; cover and chill for at least 30 minutes. Jus prior to serving, pour over enough cooled syrup to coat the fruit and then carefully fold it through. Arrange the fruit in a attractive bowl, platter hollowed out melon. Garnish with mint leaves or sprigs.

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