Part 18 (2/2)

4. Pour the mixture into the pumpkin.

5. Place the pumpkin in a steamer and let steam for approximately 20 minutes or until the custard is set.

Serves 4 This custard variation uses pumpkin, brown sugar, and coconut cream to create a rich, autumnal dessert. It is steamed right in the pumpkin sh.e.l.l, so not only does it taste delicious, it makes a great presentation, too.

Watermelon Ice [image]cup water cup sugar 1 (3-pound) piece of watermelon, rind cut away, seeded, and cut into small chunks (reserve a bit for garnish if desired) 1 tablespoon lime juice Mint sprigs (optional) 1. Place the water and sugar in a small saucepan and bring to a boil. Remove from heat and allow to cool to room temperature, stirring frequently. Set the pan in a bowl of ice and continue to stir the syrup until cold.

2. Place the watermelon, syrup, and lime juice in a blender and pureee until smooth.

3. Pour the pureee through a sieve into a 9-inch baking pan. Cover the pan with foil.

4. Freeze the puree for 8 hours or until frozen.

5. To serve, sc.r.a.pe the frozen puree with the tines of a fork. Spoon the sc.r.a.pings into pretty gla.s.s goblets and garnish with a small piece of watermelon or mint sprigs.

Serves 68 An ice is just that - ice. In this case the ice comes mainly from a watermelon, not water. The result is a dessert that looks like pink snow, with a delicate taste that is sure to please on a hot, humid day.

Taro b.a.l.l.s Poached in Coconut Milk 2 cups glutinous rice flour 1 cup corn flour 1 cup cooked taro, mashed 4 cups coconut milk 1 cup brown sugar [image]teaspoon salt Fresh tropical fruit (optional) 1. In a large mixing bowl, combine the rice and the flours.

2. Add the mashed taro and knead to form a soft dough.

3. Roll into small bite-sized b.a.l.l.s and set aside.

4. In a medium to large saucepan, heat the coconut milk over low heat.

5. Add the brown sugar and the salt, stirring until dissolved.

6. Bring the mixture to a low boil and add the taro b.a.l.l.s.

7. Poach the b.a.l.l.s for 5 to 10 minutes or until done to your liking.

8. Serve hot in small gla.s.s bowls, garnished with tropical fruit.

[image]What Is Taro?

Taro is a large tropical plant, also known as ”the elephant ear.” It has very large, broad leaves (hence the name) and a big, thick, starchy root. ”Taro” in ingredients lists refers to the root. Taro is very similar to an Irish potato in texture and taste, but is healthier and easier to digest. Taro is a very important crop to many people living in tropical climates.

Serves 612 Here we have a dessert that is unfamiliar to most Americans. The b.a.l.l.s have a texture unlike anything else I know, but are a little reminiscent of dumplings or a stiff pudding.

Bananas Poached in Coconut Milk 23 small, slightly green bananas 4 cups coconut milk 1 cup sugar teaspoon salt 1. Peel the bananas and slice them in half lengthwise.

2. Pour the coconut milk into a pan large enough to hold the bananas laid flat in a single layer. Add the sugar and salt and bring to a boil.

3. Reduce the heat, add the bananas, and simmer until the bananas are just warmed through, about 3 to 5 minutes.

4. Serve the bananas warm on small plates garnished with fresh coconut and pineapple wedges.

Serves 23 The sugar in this recipe makes for a really sweet dessert, and the Thai love it. If you would prefer to let the banana flavor stand more on its own, add less sugar.

Tofu with Sweet Ginger 3 cups water 1 (2- to 3-inch) piece of ginger, peeled and smashed with the back of a knife [image]cup brown sugar 1 12-ounce package soft tofu 1. Place the water, ginger, and brown sugar in a small saucepan. Bring to a boil over high heat. Reduce the heat to a simmer and let the sauce cook for at least 10 minutes. (The longer you let the mixture cook, the spicier it will get.) 2. To serve, spoon some of the tofu into dessert bowls and pour some sauce over the top. (This sauce is equally good over plain yogurt.)

Yields 3 cups of sauce Soft tofu has the texture of a very thick yogurt. If you're lactose intolerant, it's the way to go. Plus it's high in protein and low in fat. Even the sugar content in this recipe is relatively low.

Pumpkin Simmered in Coconut Milk 1 cup water teaspoon salt [image]cup brown sugar 2 cups fresh pumpkin meat cut into large julienned pieces (acorn squash is a good subst.i.tute) cup coconut milk 1. Put the water and the coconut milk in a medium-sized pan over low heat. Add the salt and half of the sugar; stir until well combined. Adjust the sweetness to your liking by add more water or sugar if necessary.

2. Add the julienned pumpkin to the pan and bring to a boil over medium heat. Reduce to a simmer and cook until soft, about 5 to 10 minutes depending on both the texture of the pumpkin and your own preference.

3. The pumpkin may be served hot, warm, or cold.

Serves 4 The trick to this simple recipe is using a flavorful pumpkin. I've found that pumpkins straight from the patch are the best. They seems to be left on the vine longer, which allows their flavor to develop.

[image]Drinks and Teas

Ginger Tea

Lemongra.s.s Tea

Thai Limeade

Iced Sweet Tea

Thai Iced Tea

Super-Simple Thai Iced Tea

Fresh Coconut Juice

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