Khanom Maw Geang

Ingredients
2 cups of cooked and mashed taro (Pueg')*
6 eggs
1 cup of coconut milk (top cream)
1/2 cups of white sugar
1 cup of palm (or coconut) sugar
4 table spoons of corn starch
1 table spoon of deep-fried thin wedged onion * can be substituted with muang bean or pumpkin.

Directions
Preheat the oven to 375 degrees. Beat eggs in the blender for 2-3 minutes; Add sugar and coconut milk, go on blending for another 2-3 minutes. Add taro, still go on blending. Finally, add corn starch and mix it together with other blended ingredients.

In a pot, heat this mixture with low heat, slowly stir it until the mixture becomes thickened. Remove from the stove and pour it on a pie pan. Make sure that the pan is of the right size so that it allows the mixture to lay about 1 inch thick.
Bake for 35-4O minutes. Remove and top it with the fried onion shreds while the custard is still hot. Some put the onion on it a few minutes before the custard pan was taken out from the oven.

The custard or Kha'NOm+Moo"Kaeng should be left cool before serving. Cut the custard in 2" x 2" square and put it on a nice saucer with a small spoon for an individual serving.

To prepare the onion shreds, first peel red small onion, wash it with water and cut it into thin wedges. Heat two table spoons of cooking oil in a wok. When the oil is heated, put in the wedged onion and fry it back and forth until it becomes golden brown. Take the shreds out of the pan. Leave them on a plated paved with a paper towel to let the oil soaked off.

Thai Sticky Rice and Mango(Khao Nieow Ma Muang)

Ingredients
1 1/4 cups raw sticky rice (sweet or glutinous rice). Use Thai sticky rice if possible.
3/4 cup very thick coconut milk for mixing with rice (do not shake the coconut milk can before opening. Spoon out only the thick part that's usually on top)
1/4 cup sugar
3/4 cup very thick coconut milk for topping the rice (freeze the rest of the coconut milk for other use later)
1/8 tsp salt for the topping
1/2 tbsp salt for mixing with rice
1/4 tsp rice flour
6 medium mangoes -- peeled and sliced

Directions:
Wash and rinse the sticky rice well. Add enough water to the rice so until the water is about 1/4" above the rice surface. Cook rice in an automatic rice cooker or in a bowl in a steamer. Do not open the rice until fully cooked (about 20-25 mins).Heat, on low, 3/4 cup of coconut milk in a small saucepan. Add sugar and 1/2 tbsp salt to the coconut milk and cook until dissolved. Remove from heat and pour into cooked rice. Stir to mix well and set aside to let stand for about 15 mins.

Heat the rest of coconut milk and add salt. Stir until the salt is dissolved.This makes the topping sauce.

To serve, place sliced mangoes on a side of a serving disk. Spoon some seasoned sticky rice on the other side. Top the rice with 1 or 2 tsp of coconut sauce and serve.Makes about 6 servings.

Red Ruby - Mock Pomegranate in Coconut Milk

Red Ruby is called tub tim krob in Thai. It's famous dessert in Thailand.

Ingredients:
- 1 tin (225ml) water chestnuts - cut into pea sized cubes
- 1 tin (400ml) coconut milk
- 400ml water
- 2 Tbsp sugar - dissolved in 85ml hot water to make a syrup
- 1.4 tsp salt
- 113g sugar
- 85g tapioca flour
- 1/2 tsp red food colouring

Method
1. Place water chestnut pieces into a bowl and add red food colouring, mix well and leave to soak for 5 minutes.
2. Spoon tapioca flour into a plastic bag and add the water chestnuts. Shake well to coat the chestnut pieces leaving them in the bag until required. Remember to shake off excess flour before cooking.
3. Bring a large pan of water to a rolling boil and add half the chestnuts at a time. Stir to separate while cooking which should be done when the chestnut pieces become translucent (2-3 minutes).
4. Scoop out chestnuts and place into a basin of ice cold water. Then drain and place into the sugar syrup mixture, this prevents the mock pomegranate seeds sticking together.
5. Place sugar and 400ml water into a pan and bring to the boil.
6. Add coconut milk and cook over a moderate heat to scalding point.
7. Add salt and remove from the heat, stir well and allow to cool quickly.
8. Cover with clingfilm until chilled.

To serve, place a tablespoon of mock pomegranate in the bottom of a bowl and spoon sufficient cold coconut milk to cover.

Palm Flesh Dessert (Khanom Tan)

Ingredients
1 cup of ripe palm fruit, use its yellow flesh by crush4 1/2 cup of rice flour
3 cup of sugar
4 1/2 of coconut milk
2 tablespoons of grind coconut
1 1/2 teaspoon of salt

Method
1. Mix coconut milk and sugar together, put it on fire and let it melt then filter it white and thin fabric. After that put it on fire again and wait until it boil then take it down and leave it cool.
2. Mix rice flour and crush palm fruit together while knead you need to pour coconut milk little by little until the flour soften then add all coconut milk to.
3. Cover the flour and bask it in the sun about 3-4 hours, flour will leaven.
4. Laddle flour to small chinese cup or banana leave vessel then sprinkle it with grind coconut which mixed salt.
5. Steam it for 15 minutes. Let it cool down and serve.

NotePalm fruit has a strongly smell so when you bring it flesh for crush with water you should crush it until it clear then pour it to cloth bag and hang it for let the water seep out, you will get the palm flesh for mix with rice flour