Thai Coconut Pudding Recipe Recipes Recipe For Potato

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THAI SWEET POTATO PUDDING MAW GAENG



Thai Sweet Potato Pudding Maw Gaeng image

Make and share this Thai Sweet Potato Pudding Maw Gaeng recipe from Food.com.

Provided by hannahactually

Categories     Dessert

Time 1h5m

Yield 16 squares

Number Of Ingredients 4

3 large eggs
1 cup unsweetened coconut milk
1 1/4 cups palm sugar or 1 1/4 cups sugar
1 1/4 cups sweet potatoes, cooked and mashed

Steps:

  • Heat oven to 400 degrees F and lightly grease 8 or 9 inch square baking pan. To prepare custard, stir eggs and coconut milk together in medium saucepan and then mix in palm sugar. Add sweet potatoes and stir well. Bring to gentle boil over medium-high heat, stirring often, until sugar dissolves and custard thickens a bit, 4-5 minutes.
  • Pour custard into prepared pan and bake 30-40 minutes, until puffed and golden brown; a butter knife inserted into the center should come out clean.

Nutrition Facts : Calories 111, Fat 4, SaturatedFat 3, Cholesterol 39.7, Sodium 20.7, Carbohydrate 18.2, Fiber 0.3, Sugar 16.1, Protein 1.6

THAI TEA PUDDING CAKES



Thai Tea Pudding Cakes image

If you like Thai iced tea, you'll love these pudding cakes! The tops are fluffy, the bottoms are moist, and the individual cakes are the perfect portion. Made with light coconut milk and half sugar substitute, these little cakes are rich, moist, and guilt free. Dust with confectioners' sugar and served warm, at room temperature, or refrigerated.

Provided by Mark

Categories     Desserts     Cakes

Time 1h15m

Yield 4

Number Of Ingredients 12

1 teaspoon vegetable oil for brushing, or as needed
1 teaspoon white sugar
1 cup light coconut milk
¼ cup powdered Thai tea
⅓ cup granular sucralose sweetener (such as Splenda®)
½ teaspoon vanilla extract
½ teaspoon coconut extract
2 eggs, separated
1 pinch cream of tartar
⅓ cup white sugar
¼ cup all-purpose flour
1 pinch salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease insides of four 6-ounce ramekins; lightly dust with 1 teaspoon sugar.
  • Heat milk in a small saucepan over medium heat until it begins to bubble.
  • Place coconut milk in the top of a double boiler over simmering water. Heat until edges start to bubble, about 5 minutes. Whisk in Thai tea powder. Cook, scraping the sides and bottom of the bowl, until dissolved, about 5 minutes.
  • Strain coconut milk into a separate bowl through a fine sieve or cheesecloth; whisk in sucralose sweetener, vanilla extract, and coconut extract.
  • Place egg whites and cream of tartar in a glass, metal, or ceramic bowl. Beat with an electric mixer until stiff peaks form.
  • Whisk egg yolks and 1/3 cup sugar together in a separate bowl. Add coconut milk mixture, flour, and salt. Whisk until batter is evenly mixed. Fold in egg whites until smooth. Ladle the batter into the prepared ramekins. Set ramekins on a baking pan. Pour boiling water into the pan to reach halfway up the ramekins.
  • Bake in the preheated oven until tops are lightly browned and cakes pull way from the edges of the ramekins, 40 to 50 minutes. Let cool until set, at least 10 minutes. Loosen edges of cakes with a sharp knife; invert onto small plates.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 28.4 g, Cholesterol 93 mg, Fat 9.3 g, Fiber 0.2 g, Protein 4.5 g, SaturatedFat 4.2 g, Sodium 80.5 mg, Sugar 19.9 g

THAI TAPIOCA PUDDING



Thai Tapioca Pudding image

The perfect answer for when you have tons and tons of leftover tapioca (like I do!) from another dessert. This is Naret Sihavong's (owner of Phuket Thai Restaurant in Honolulu, HI), recipe.

Provided by Pikake21

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

1 cup small thai tapioca
8 cups cool water, divided use
3 cups coconut milk (Mae Ploy brand recommended)
1 cup sugar
1/2 teaspoon salt

Steps:

  • Rinse tapioca in cool tap water. Drain.
  • Place in saucepan with 6 cups water.
  • Bring to a boil over medium heat and cook 5 minutes, stirring constantly.
  • Drain and rinse.
  • Combine coconut milk and 2 cups water in a clean saucepan.
  • Add tapioca to milk mixture and bring to a boil over medium heat, stirring constantly.
  • Add sugar and salt, stirring until sugar is dissolved.
  • Remove from heat.
  • Taste and add more sugar or salt as needed.
  • Let mixture sit in saucepan for 30 minutes.
  • Pour into dessert glasses and serve warm. Serves 8.
  • Variation: Serve chilled with 1/4 cup diced honeydew melon added to each serving.

Nutrition Facts : Calories 748, Fat 24.1, SaturatedFat 22.9, Sodium 257.1, Carbohydrate 134.6, Fiber 0.5, Sugar 110.3, Protein 1.8

SANKAYA (THAI PANDAN PUDDING)



Sankaya (Thai Pandan Pudding) image

Sankaya! My mother taught me how to make this very simple Thai breakfast/dessert. This snack is often found on street vendor carts on the streets of Thailand (though I've grown accustomed to my mom's flavor over the years). Serve with a nice soft loaf of bread (steamed French bread is best) and dip in this sweet and savory custard pudding.

Provided by Ms.Tara T

Categories     World Cuisine Recipes     Asian     Thai

Time 25m

Yield 4

Number Of Ingredients 7

1 (14 ounce) can coconut milk
7 fluid ounces water
2 tablespoons cornstarch
1 tablespoon tapioca starch
1 egg yolk, beaten
2 teaspoons pandan flavor
1 pinch salt

Steps:

  • Heat coconut milk over medium-high heat in a small pot until it just begins to bubble, about 5 minutes.
  • Combine water, cornstarch, and tapioca starch in the empty coconut milk can; stir until all starches are dissolved.
  • Add water and starch mixture to coconut milk, stirring gently. Keep mixing until thoroughly combined, about 2 minutes. Reduce heat to medium-low. Stir in well beaten egg yolk. Keep cooking pudding over medium heat for 3 minutes, stirring every 30 seconds to prevent it from burning and sticking to the bottom of the pan. Add pandan and salt; stir for 30 seconds more. Remove from heat and let settle until thickened, 3 to 4 minutes.

Nutrition Facts : Calories 228.3 calories, Carbohydrate 8.3 g, Cholesterol 51.2 mg, Fat 22 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 18.9 g, Sodium 55.5 mg

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