THAI DESSERTS RECIPIES FROM MEMBERS OF A THAI DELIGHT LISTSERV
dessert	Bananas in coconut sauce = Gluay Buat Chee Source: Thai Cooking Class, Somi Miller & Patricia Lake, Bay Books 6 large bananas, peeled 1 1/2 cups (375 ml / 12 fl oz) coconut milk 1 1/2 tab. sugar pinch salt 1. Slice bananas diagonally in 2 cm (3/4 in) slices 2. Heat coconut milk in a saucepan, add sugar and salt. Bring to the boil. Simmer, stirring for 2 minutes. 3. Remove from heat. Stir in banana slices. Return to the boil for 10 seconds. Remove from heat. Serve with ice cream or sticky rice. Serves 4 to 6 Regards Stefanie
dessert	Bubuh Injin - Black Rice Pudding - Bali Recipe By : The Food of Bali: Authentic Recipes - Holzen Serving Size : 1 Preparation Time :0:00 Categories : Asian - Rice Asian - Rice Pudding Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c black glutinous rice 3/4 c white glutinous rice 2 panadan leaves 5 c water 1/2 c palm sugar syrup pinch salt 1 1/2 c thick coconut milk -- freshly squeezed Rice both rices thoroughly; drain. Put 5 cups water, both types of rice and pandan leaf into heavy pan. Simmer over medium heat for approximately 40 minutes. Add palm sugar syrup and continue to cook until most of liquid as evaporated. Season with a pinch of salt. Remove form heat, cool. Serve at room temperature topped with fresh squeezed coconut milk. Per serving (excluding unknown items): 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 36mg Sodium
dessert	Thai Siam Sweetened Black Rice Recipe By : Seattle Times 3/12/97 - Thai Siam restaurant Serving Size : 4 Preparation Time :0:00 Categories : :Thailand Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Thai black sticky -- (glutinous) rice 2 1/2 c water -- (to 3 cups) 1 tsp tapioca flour -- (approximate) 1 1/2 tbsps sugar -- (1 to 2 tbs.) 1 1/2 tbsps honey -- (1 to 2 tbs.) 1 c coconut milk 1. Place the rice in a fine sieve and rinse well with water. 2. Combine the rice with the water and bring to a boil. Reduce the heat to medium-low, cover and simmer 35 to 40 minutes, or until tender. Sprinkle with the tapioca flour, stirring well to thicken. 3. Remove from the heat and stir in the sugar and honey, adding more to taste if desired. 4. Pour 1/4 cup coconut milk over each serving and serve warm. Per serving (excluding unknown items): 180 Calories; 14g Fat (67% calories from fat); 1g Protein; 15g Carbohydrate; 0mg Cholesterol; 14mg Sodium
dessert	SANGKAYA MAPRAW (Thai Coconut Custard) 1 cup coconut milk 3/4 cup palm or brown sugar 1/2 cup sugar 4 large eggs 1 tsp. vanilla extract Kapachoa Scoop out the seeds DIRECTIONS Blend (DO NOT BEAT) the coconut milk, both sugars, eggs and vanilla well. Pour the custard mixture into Pumpkins 3/4 full. Arrange the custard-filled Kabochoas in a large steamer and cover tightly. steam on highest heat setting for 35-45 minutes or until they are cooked through and tender. Serve warm or chilled.