THAI | Pumpkin Dessert ( Kanom Fuktong Nung ) Ingredients: steamed Thai Pumkin 110 gms Rice Flour 100 ml Coconut Milk 50 gms Sugar Pinch of Salt Grated Coconut
Cambodian Pumpkin Custard is pumpkin that can either be steamed or baked with a coconut milk and egg filling. This is a traditional dessert in both Cambodia (Lapov Songkya) and Thailand (สังขยาฟักทอง, Sankaya Tong). This recipe can also be made with butternut or acorn squash, although the quantity of custard and cooking times may have to be adjusted.
Gastronomique Dessert | Chocolats Barry Purées de fruits Ponthier Cointreau, section ...
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Nutella Stuffed Crepes & 3 Ways to Fold Them
Nutella Stuffed Crepes & 3 Ways to Fold Them | By LetTheBakingBeginBlog.com | @Letthebakingbgn:
Thai Coconut Custard
Coconut Custard - 1 1/2 cups coconut milk, 6 eggs, beaten, 3/4 cup palm sugar, 1 tsp vanilla, 1/2 teaspoon salt, Bake at 350F for 30 minutes - could add coconut flour for texture.
Riz gluant au lait de coco et à la mangue surgelés - Cuisine évasion
Kue Nagasari. wrapped in young banana leaves. 200g rice flour 30g sago flour 120g sugar 1/4 tsp salt 2 pandan leaves - tied together 800ml coconut milk (I mixed 500ml Kara coconut milk with water) pisang raja - steamed , peeled and halved
Find these in Ubud market- Klepon - Sweet Rice Balls Stuffed with Coconut Sugar | Pinodita Kitchen #IndonesianCulinary