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| THAI DESERTS: |
| A). SANG KA YA - (Thai Coconut Custard): |
| Butternut squash or pumpkin may also be used. |
| 4 eggs; 1/4 cup brown sugar; 1/4 cup white sugar; 1 cup coconut milk; 1 cup thinly sliced winter squash, seeds and rind removed: |
| 1.) In a deep bowl, beat eggs well. Add brown and white sugars and stir until dissolved. |
| 2.) Add coconut milk and squash. Stir well. Pour mixture into a 9" x 9" baking pan, or a 9" or 10" pie plate. 3.) Place 1/2 cup water into a steamer and bring to a boil over high heat. Place pie plate con- taining custard into steamer. Cover and steam over high heat for 30 mins. Serve at room temp. Serves 4. |
| B.) GLOOY BOUD CHEE - [ Gloo-ay Boo-aht Chee]: Stewed Bananas in Syrup: |
| 1 1/2 cups coconut milk; 1/8 tsp. salt; 1/4 cup sugar; 1/2 cup water; 4 firm bananas, peeled and halved crosswise. |
| 1.) In a small bowl, mix coconut milk and salt. Set aside. 2.) In a large saucepan, bring sugar and water to a boil over high heat, stirring constantly. Add bananas and reduce heat to medium. Cook, uncovered, for 8 - 10 mins., or until liquid is clear and bananas are tender. 3.) Pour the coconut milk over the bananas. Serve at room temp. Serves 4. |