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

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.

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 ...

Gastronomique Dessert | Chocolats Barry Purées de fruits Ponthier Cointreau, section ...

thai dessert                                                                                                                                                                                 More

thai dessert More

Nutella Stuffed Crepes & 3 Ways to Fold Them | By LetTheBakingBeginBlog.com | @Letthebakingbgn:

Nutella Stuffed Crepes & 3 Ways to Fold Them

Nutella Stuffed Crepes & 3 Ways to Fold Them | By LetTheBakingBeginBlog.com | @Letthebakingbgn:

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.

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.

Mango and sticky rice

Riz gluant au lait de coco et à la mangue surgelés - Cuisine évasion

Mango and sticky rice

Coconut Pandan Steamed Rice Cake (Puto) {Filipino Food Month} | by amber's hands

Coconut Pandan Steamed Rice Cake (Puto) {Filipino Food Month}

Coconut Pandan Steamed Rice Cake (Puto) {Filipino Food Month} | by amber's hands

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

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

Find these in Ubud market- Klepon - Sweet Rice Balls Stuffed with Coconut Sugar | Pinodita Kitchen #IndonesianCulinary

Pinterest
Rechercher