Ingredients For the Cake:
6 eggs
1+1/2 cups good-quality coconut milk (not ‘lite’)
7 Tbsp. sweetened shredded coconut (baking type)
1 cup white granulated sugar
1/8 tsp. salt
1 cup butter OR coconut oil, melted
2 cups all-purpose flour
4 tsp. baking powder

For the Fluffy Coconut Icing:
3 egg whites
1 cup white granulated sugar
1/2 tsp. cream of tartar
pinch salt

How to cook Coconut Cake
1. Preheat oven to 350 degrees. Grease two 9-inch cake pans.
2. Stir the shredded coconut into the coconut milk. Set aside to let soak.
3. Separate egg whites from yolks. Place the egg whites in a small to medium mixing bowl. Set yolks in a large mixing bowl.
4. Beat egg whites with an electric mixer until stiff (like whipped cream). Set aside.
5. To the yolks, add the sugar, salt, and melted butter or coconut oil. Beat to a smooth consistency (1 minute).
6. Stir the baking powder into the flour, then add this to the yolk mixture. Also add the coconut milk with the shredded coconut. Beat 1-2 minutes, or until well combined.
7. Fold the beaten egg whites into the batter, OR use your electric mixer on low speed beat – just enough to combine (20 seconds). Pour batter into prepared pans and bake 30-40 minutes, or until an inserted fork comes out clean. Cool before icing.

How to cook The Fluffy Coconut Icing
1. Toast the coconut by placing it in a dry frying pan over medium-high heat. Stir continuously until most of the coconut is lightly browned. Immediately transfer to a bowl to cool.
2. Have ready two pots that can serve as a double-boiler (or use a stainless-steel bowl set over a pot). In the first pot, combine egg whites, sugar, cream of tartar, and salt. Stir well and set aside.
3. Add 1 inch water to the lower pot and bring to a gentle boil. Reduce heat to low (water should be steaming but not boiling). Now set the pot with the egg mixture tightly over it. Using an electric mixer, beat the mixture starting at low speed. Gradually increase speed over 5 minutes, ending at high speed. Add the flavoring (if using) when you switch to high speed. Beat until icing is stiff and easily holds its shape. Remove from heat.
4. To put the cake together: place the first layer on your serving plate and cover the top with a generous amount of icing. Sprinkle over some of the toasted coconut. Now add the second layer and again cover the top with icing. Finish by icing the sides of the cake. Sprinkle toasted coconut all over the top, then gently press some onto the sides.

Thai Coconut Cake

Share on Facebook

Pumpkin in Coconut Milk

Preparation
1 cup water
1/2 teaspoon salt
2 cups pumpkin
1/3 cup palm sugar
1/2 cup coconut milk

Skin the pumpkin, remove the seeds and julienne into pieces of 2″ x ½” x ½”.

Cooking
Add water and coconut milk to a pot and heat over low heat. Add salt. I would recommend adding half of the sugar and tasting before adding more. If you find it to be too sweet, add more water. Stir to dissolve the sugar. Add the pumpkin. Let it boil and let the pumpkin cook. Serve hot, warm or room temperature.

The key to this dish is using thin coconut milk. The top layer of coconut milk or cream will curdle when boiled. If your coconut milk is creamy, dilute it with water.

Share on Facebook

startfruit

Ingredients:
* SERVES 2-4
* 1 fresh ripe star fruit (for more on buying and preparing star fruit, see instructions below)
* 1 cup orange juice, or approx. 2 oranges juiced
* the fruit of 1 fresh ripe mango (for more on mangoes, see below)
* 1/4 cup brown sugar (or substitute a natural sweetener of your choice – maple syrup or agave nectar work well)
* up to 1 cup good-quality coconut milk
* optional: a handful of fresh pomegranate seeds or cherries
* optional: whipped cream or vanilla ice cream (as a topping)

Preparation:

* For information on how to cut a star fruit, see my: All About Star Fruit – How to Buy, Cut, and Eat Star Fruit.
* For tips on how to buy, cut, and prepare fresh mango, see my: All About Mangoes.

1. Place the star fruit (count out 3 slices per person) in a pot on the stove. Add the orange juice. Stir well and turn heat to high – until juice begins to boil. Then turn down to medium.
2. Allow to simmer for 10 minutes, or until star fruit has softened enough to easily cut into with a spoon. Now and then you can gently move the slices around and turn them over so they all get cooked more or less equally. Remove any more brown seeds that may loosen and surface.
3. While star fruit is cooking, place the mango fruit in a food processor, mini chopper, or blender. Process or blend until it is smooth and pureed. Set aside.
4. When star fruit is nearly done, adding the sugar/sweetener and stir to dissolve. Remove pot from heat.
5. Add the mango puree, stirring well to incorporate. Do a taste-test for sweetness, adding more sugar if needed (how sweet it is will depend on the ripeness of the fruit/juice you’re using). If it happens to be too sweet for your taste, add a squeeze of fresh lime juice, or a little more orange juice.
6. When you’re happy with the taste, portion out 3 star fruit slices per bowl with enough sauce to surround the fruit (it should still be warm from the pot). Top each bowl with a sprinkling of pomegranate seeds or cherry pieces. Then drizzle over some coconut milk and serve! This dessert is also excellent when given a final topping of whipped cream or vanilla ice cream.

***************************************************************

Share on Facebook

Ingredients
- 1 ½ coconut milk
- 10 pandanus leaves
- 1 cup water
- ½ sugar
- ½ palm sugar
- 2 eggs
- ¼ cup corn flour

Preparation
1. Cut pandanus leaves in small pieces, put into blender with 1 cup water, and blend well. Then squeeze blended pandanus leaves and sift pandanus-leaf juice.
2. Add corn flour into pandanus-leaf juice, stir clockwise until flour dissolve.
3. Put palm sugar, sugar and coconut milk into another mixing bowl, stir clockwise until mix together.
4. Add pandanus-leaf mixture into coconut milk mixture, stir clockwise until mix thoroughly. Beat eggs until fluffy, add into the mixture stir clockwise until mix well.
5. Sift the mixture with sieve cloth.
6. Pour water in a pot, bring to boil on medium-high heat. When boiled, put the custard mixture in another pot, place this pot in boiled water pot, and reduce heat to medium-low. Stir clockwise frequently until the mixture is thick, and then remove from heat.
7. Put Sangkaya in a bowl, top with evaporated milk and serve with bread.

Thai Pandanus-leaf Pudding

Share on Facebook

Ingredients
- 1 ½ coconut milk
- 10 pandanus leaves
- 1 cup water
- ½ sugar
- ½ palm sugar
- 2 eggs
- ¼ cup corn flour

Preparation
1. Cut pandanus leaves in small pieces, put into blender with 1 cup water, and blend well. Then squeeze blended pandanus leaves and sift pandanus-leaf juice.
2. Add corn flour into pandanus-leaf juice, stir clockwise until flour dissolve.
3. Put palm sugar, sugar and coconut milk into another mixing bowl, stir clockwise until mix together.
4. Add pandanus-leaf mixture into coconut milk mixture, stir clockwise until mix thoroughly. Beat eggs until fluffy, add into the mixture stir clockwise until mix well.
5. Sift the mixture with sieve cloth.
6. Pour water in a pot, bring to boil on medium-high heat. When boiled, put the custard mixture in another pot, place this pot in boiled water pot, and reduce heat to medium-low. Stir clockwise frequently until the mixture is thick, and then remove from heat.
7. Put Sangkaya in a bowl, top with evaporated milk and serve with bread.

Share on Facebook

What you have to prepare is:

1. Mango (Peeled) and cut it into the bite size pieces
2. Coconut
3. Sticky rice

There is nothing much to do with Mango because it’s already sweet and delicious in itself. But the mango that you use for this desert has to be the yellow ones, not green because the yellow ones are sweet and smooth to eat.

But the process to make the sweet coconut sticky rice will not be that easy. First I recommend you to soak the stick rice in the water for at least an hour or even better if you can soak it overnight because it will be easier to cook and smooth. Right after u soak the sticky rice in appropriate, use the steamer to cook it by putting the water in the bottom of the steamer and then put the sticky rice on the cheese cloth. Heat the stove from medium to high and leave the sticky rice there for 20 minutes, after that you will get well cooked sticky rice that smooth and delicious.

After you get the sticky rice, you have to make the sticky rice sweet by putting the sweet coconut on it. The sweet coconut is made by coconut milk stir on the pot and add some sugar and salt and stir them together for 5 minutes and done, add more sugar if you want sweet sticky rice, less if you don’t like the dish to be too sweet. And then pour it on the sticky rice, serve with the mango. Enjoy the basic good health Thai desert

Coconut milk sticky rice with mango Thailand

Share on Facebook