Taro & Pumpkin in Coconut Milk Recipe
Most Thai sweets & puddings do not include wheat flour, which make these desserts gluten-free and suitable for those who are gluten-intolerant.
The typical list of ingredients is simply rice or tapioca flour, water, coconut milk and eggs. The multitude of resulting variations is amazing.
So close your eyes, and pretend you are in the lush tropics of Asia, while spooning a smooth cool coconut dessert into your mouth...
- 1/4 lb. (115g) taro root, cut into 1" pieces
- 1/4 lb (115 g) pumpkin, cut into 1" pieces
- 1 1/2 cup thick coconut cream (see note below)
- 3 Tablespoons palm sugar
Preparing the dessert:
- Add taro and pumpkin to the coconut cream and palm sugar, then bring to boil. Reduce to low heat and cook for approximately 10 minutes, until tender.
"For recipes requiring coconut cream, do not shake the can of coconut milk before opening; spoon out the thick cream on top. On hot days, refrigerate the can so that the cream will harden and can be easily separated from the lighter milk." Please see Thai cooking instructor Kasma Loha-unchit's excellent website for more information about coconut milk and Thai recipes: Coconut milk cream.
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