1 cup coconut milk
3/4 cup palm sugar
1/2 cup sugar
4 each eggs
1 tsp vanilla extract (optional)
A Recipe for
Sunkhaya - Thai Coconut Custard.
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The rich would have to eat money if the poor did not provide food |
| Russian proverb |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
This Recipe for Sunkhaya - Thai Coconut Custard. is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Sunkhaya - Thai Coconut Custard. from the recipe cookbook of Recipes-to-go (Asian)
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| Author Unknown |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
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Food Tip |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
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| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
Food Tip |
Put coconut milk in a medium size bowl. Add all ingredients and whisk
lightly until all ingredients are thoroughly mixed. Note:
Traditionally, the mixing is done by hand mixing everything together
and crushing in pieces of banana leave, or the leave of an aromatic
plant (bai-tey). The leaves are then picked out and discarded. Here,
vanilla extract is used in place of the aromatic "bai-tey". The aroma
is not the same, but they both will serve to hide the "raw" taste of
the eggs. Divide the mixture into suitable containers and steam for
approximately 30 to 45 minutes. Suitable container may be simply
glass bowls, or hollowed out small pumpkins, or young "green" coconut
with the top of the shell removed.
Serves: 1
Sunkhaya - Thai Coconut Custard. Recipe brought to you by Recipes To-Go