The Everything Thai Cookbook Part 18

4. Bring some water to boil in a steamer large enough to hold 10 small ramekins. When the water begins to boil, place the ramekins in the steamer to heat for 2 minutes.

5. Divide the shredded coconut evenly between all of the ramekins and use a spoon to compact it in the bottom of the cups.

6. Pour the batter evenly between the cups. Steam for 10 minutes.

7. Remove the cakes from the cups as soon as they are cool enough to handle.

8. Serve warm or at room temperature.

Yields 10 cakes The combination of flours gives these cakes a light, almost a soufflelike, quality. The shredded coconut forms a slightly chewy crust. They are quite tasty with warm chocolate sauce drizzled over the top.

Coconut-Pineapple Souffle for 2 Softened b.u.t.ter for the molds Sugar for the molds cup (-inch) cubes ladyfingers or sponge cake 2 tablespoons dark rum 2 tablespoons finely chopped fresh pineapple 1 egg yolk 2 tablespoons grated sweetened coconut 2 egg whites Lemon juice 2 tablespoons sugar 1. Preheat oven to 400 degrees.

2. b.u.t.ter 2- or 1-cup soufflee molds and then sprinkle them with sugar. Refrigerate the molds until ready to use.

3. Place the ladyfinger cubes in a small bowl. Pour the rum over the cubes and let soak for 5 minutes.

4. Squeeze the juice from the pineapple, saving both the pulp and 1 tablespoon of the juice.

5. In a small bowl, beat the egg yolk with the pineapple juice until very thick. Fold in the cake cubes, pineapple pulp, and coconut.

6. In another small bowl, beat the egg whites with a few drops of lemon juice until foamy. Gradually add the 2 tablespoons of sugar, while continuing to beat until the whites are stiff and glossy.

7. Gently fold the pineapple mixture into the egg whites.

8. Spoon the batter into the prepared molds and bake for 8 to 10 minutes or until puffy and lightly browned.

Yields 2 The egg whites provide the lightness and the ladyfingers, the pineapple, and the coconut provide both the flavor and the texture in this wonderful dessert. Serve the soufflees with champagne by candlelight.

Mango Fool 2 ripe mangoes, peeled and flesh cut from the pits 2 tablespoons lime juice cup sugar 1 cup heavy cream 1 tablespoon confectioners' sugar Crystallized ginger (optional) Mint leaves (optional) 1. Place the mangoes in a food processor with the lime juice and sugar. Pureee until smooth.

2. In a large bowl beat the heavy cream with the confectioners' sugar until stiff.

3. Thoroughly fold the mango puree into the heavy cream.

4. Serve in goblets garnished with crystallized ginger or sprigs of mint, if desired.

Serves 46 A fool is usually a combination of heavy whipped cream and a fruit pureee. The fruit is just barely folded into the cream, leaving slight stripes. This grown-up "pudding" is simple, light, and a true delight Citrus Fool cup orange, lime, or lemon juice 3 tablespoons sugar 3 tablespoons unsalted b.u.t.ter 1 large egg, beaten 2 (3-inch-long, -inch wide) strips of citrus zest, minced cup heavy cream 1. Place the juice in a small saucepan. Over medium-high heat, reduce the liquid by half.

2. Remove the pan from the heat and stir in the sugar and b.u.t.ter. Stir in the egg until well combined.

3. Return the pan to the burner and cook on medium-low heat for 3 to 5 minutes or until bubbles just begin to form.

4. Remove the pan from the heat and stir in the citrus zest. Place the pan in a bowl of ice and stir the mixture until it is cold.

5. In another bowl, whip the cream until stiff. Fold the citrus mixture thoroughly into the cream.

Serves 4 Make sure that you remove the pan from the heat source before you stir in the egg or it will scramble right before your eyes and the recipe will be ruined.

Pineapple-Mango Sherbet 1 large orange, peeled and segmented 2 mangoes, peeled, pitted, and cut into 1-inch cubes 1 cup pineapple pieces 1 tablespoon lime zest [image]cup sugar cup plain yogurt 1 teaspoon orange-flavored liqueur (optional) 1. Place the orange segments, mango cubes, and pineapple pieces on a baking sheet lined with waxed paper; place in the freezer for 30 to 45 minutes or until just frozen.

2. Transfer the fruit to a food processor. Add the lime zest and sugar, and process until well combined.

3. With the machine running, add the yogurt and liqueur. Process for an additional 3 minutes or until the mixture is fluffy.

4. Pour the mixture into an 8 8 pan, cover with foil, and freeze overnight.

5. To serve, let the sherbet temper at room temperature for 10 to 15 minutes, then scoop into gla.s.s dishes.

[image]Sherbet versus Sorbet Sherbet differs from sorbet in that the latter is dairy-free. In this sherbet the dairy is provided by plain yogurt, which adds creaminess and a bit of bite.

Serves 46 You can try different varieties of this same concept. How about Grapefruit-Papaya?

Mango Sauce over Ice Cream 2 mangoes, peeled, pitted, and diced 1 banana, peeled and chopped [image]cup (or to taste) sugar Juice of 2 large limes (or to taste) 1 tablespoon brandy (optional) Vanilla ice cream 1. In a medium-sized saucepan over low heat, simmer the mangoes, banana, sugar, and lime juice for 30 minutes, stirring frequently.

2. Add the brandy and simmer 5 more minutes.

3. Remove from heat and allow to cool slightly or to room temperature.

4. To serve, scoop ice cream into individual serving bowls. Spoon sauce over top.

Yields 2 cups This outstanding mango, banana, and lime sauce is great over ice cream, pound cake, or angel food cake. You might even try it spooned over some grilled fis.h.!.+

Pumpkin Custard 1 small cooking pumpkin 5 eggs [image]cup brown sugar 1. With a small sharp knife, carefully cut the top off of the pumpkin.

2. Using a spoon, remove and discard the seeds and most of the soft flesh; set the pumpkin aside.

3. In a medium-sized mixing bowl, whisk the eggs together. Stir in the brown sugar, salt, and coconut cream until well combined.

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