Pumpkin Pudding
Dessert Recipe |
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PREPARATION:
1. Mix tapioca flour, rice flour and arrowroot starch together. Gradually add
coconut cream, stir constantly until all the coconut cream is used up. It will
take about 15 minutes.
2. Add sugar, pumpkin, salt and coconut milk, continue stirring until sugar and
salt are all dissolved.
3. Pour the mixture into a baking pan, spread out evenly, steam over boiling
water for 20-25 minutes or until done. Remove from the heat and allow to cool.
Cut into 2"x2" pieces.
Tip: Tapioca flour can be substituted by corn flour.
Thai Food Source:
The Best Thai Desserts
You can order this postcard now via this link
Thai Food Originally by
Sangdad Publishing Co.,Ltd.
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Pumpkin Pudding Dessert Recipe
(Khanom Fak Thawng)
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INGREDIENTS:
3 cups |
pumpkin, grated finely |
1/2 cup |
coconut cream |
1 cup |
coconut milk |
1/4 cup |
tapioca flour |
1/2 cup |
rice flour |
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1/2 tbsp |
arrowroot starch |
1/4 cup |
sugar |
1/8 tsp |
salt |
SPECIAL UTENSIL:
An 8" x 8" baking pan, a steamer |
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