Filled Custard

Ingredients:
> - 2 cups of finely shredded coconut
- 1 cup of palm sugar (naam^taan-pip")
- 1/2 cup of water
Ingredients for the wrapping:
- 2 cup sticky rice flour
- 1 cup of warm water
Ingredients for the topping:
- 1 3/4 cups of coconut milk
- 1/2 cup rice flour
- 2 teaspoons of salt

Procedures:
1. The filling: mix the ingredients and cook them until it looks right.

2. The wrapping: mix the flour with warm water. Use your hands to beat it until it is well blended. Make balls of 1/2 inch diameter before flattening it thin enough to wrap the filling ball.

3. The topping: Mix the ingredients and heat it at medium temperature. Constantly stir it with spatula until it begins to set.

4. Put the wrapped ball in a small paper cake cup and top it with the topping.

5. Steam all these cups for about 10 minutes. Serve when it is a bit cooled off.

Mung Bean Pudding

Ingredients:
2 cups water
1/4 cup tapioca flour
1/4 cup sugar
1 pinch salt
1/2 cup mung beans
1/3 cup coconut milk

Method:
Boil mung beans in 2 cups of water until tender. It should take about 20 minutes. Dissolve tapioca flour in a cup of water and add to the boiling mung beans. Stir quickly and constantly to prevent the bottom from burning. It should thicken. Add more water if it gets too thick. Add more flour if too watery. A consistency of gravy is ideal. Add sugar, bring it back up to a boil and turn off the heat

In a separate bowl, mix 1/3 cup of coconut milk with salt. Heat it up in the microwave for a few second just to warm it up. Don't let the coconut milk boil, otherwise it will separate.

Cooking Khanom Krok in Bangkok

Khanom-thong-ek

Ingredients:

* 1 cup wheat flour
* 1 cup coconut milk
* 1 cup sugar
* 6 egg yolks

Preparations:

* Mix the sugar and coconut milk together, heat over the medium heat when cooked remove from the heat and filter by the thin white muslin.
* Simmer the mixed ingredients over the medium heat until the ingredients become thick, remove from the heat.
* Continue to stir until cool. Put the egg yolks, mix well.
* Heat the mixed ingredient again when it is hot, add each a little of flour mix well until the flour is over.
* Remove from the heat. Set aside.
* When the sweets is warm.
* Put it in the wood molds, press it and remove from the mold.
* Decorate the lillte gold foil on the top of sweets.

Gluay-kai syrup

Ingredients:

banana 12 pieces

sugar 1 cup

water 1 cup

Method:

1. Put water mix with sugar boil them until soluted bring it for filter then bring to boil its by fire until its boiled
2. Clean banana and put its in sugar syrup when its boil by cut its 2 pieces
3. Until its done,put its in dishes for serve

Khao Niau Mul

Ingredients:
-400 ml (13 fl oz) coconut milk
-300 ml (10 fl oz) water
-250 g (8 oz) sticky rice
-3 tb sugar
-salt
-fruits

Method:
1.In a pot bring half of the coconut milk and the water to boil. Reduce heat and add sticky rice, sugar and salt.
2.Cover the rice and let simmer for 20 minutes.
3.Pour in rest of the coconut milk and stir. Serve with fresh fruits.

khanom sa-coo-sai-moo

Ingredients
1 cup small size Tapioca pearl
1/2 cup hot water
1/2 cup vegetable oil
2 bulb garlic, lettuce, bird's-eye chillies, coriander

Ingredients for Filling
1 cup minced pork
1 tablespoon pounded garlic, pepper and coriander root
1/4 cup shallot
1/2 cup sugar
3 tablespoon fish sauce 1cup roughly ground unsalted roasted peanuts
1 cup chopped salted radish

Method
1. Fry pork with garlic, pepper and coriander root until fragrant.
2. Add shallot, salted radish and peanut and mix in.
3. Add sugar and fish sauce to taste.
4. Remove from the heat, leave it to cool, make the dumplings.
5. Fry the garlic until golden brown and fragrant.
6. Knead the tapioca pearl with the hot water until soft.
7. Make the dumpling, about 1inch in diameter.
8. Pinch off the ball of dough and flatten into a circle. Place the stuff in the center of the dough.
9. Pinch edges together to enclose.
10. Steam dumplings about 8 minutes until cooked.
11. Remove from the heat, Top with crisp-fried garlic.
12. Serve warm with lettuce, coriander and bird's-eye chillies.