Dessert

Custard Filled Pumpkin

Custard Filled Pumpkin

This relatively simple recipe nonetheless provides an interesting "wow" factor. It's a quite simple idea, and I only recently found out that the great American traditional pumpkin pie is thought to have originated when the early colonists cut the top off a pumpkin (provided, like corn, by the Native Americans) and filled it with milk, spices and honey, then baked it in the coals of a dying fire. Custard Filled Pumpkin The difficulty with this recipe is, of course, finding a pot large enough to fit your pumpkin, or a pumpkin small enough to fit in your pot!

Floating Lotus

Floating Lotus

Among Thais as well as expats around Thailand, this dessert called Bua Loy in Thai is definitely a favorite. It's surprisingly simple to make, although it does take some time. “Floating Lotus” or Bua Loy in Thai The taro is not a traditional addition to this dessert, but I had some left over from another dish and found it was a good fit. Taro in sweet coconut milk is a common enough thing, so this is like combining the two.

Fruit Compote

Fruit Compote

This is an old recipe that I've changed and adapted over the years to accommodate what was available in Bangkok. The original recipe called for dates rather than figs, but lately the dates you can get here, in addition to being very expensive, aren't really the kind suited to this dish. Fruit Compote The original recipe also called for chopped or sliced nuts, but after trying out the ground almonds, I found I liked the cake-like texture they gave the dish.

Hot Bananas with Cinnamon Coconut Sauce

Hot Bananas with Cinnamon Coconut Sauce

This pleasant and simple dessert is quick and easy to make, although it must be served warm. Hot Bananas with Cinnamon Coconut Sauc Ingredients Servings: 4 4 large (8" to 8-7/8" long) Banana 1 tbsp (plain flour will do) Rice flour, white 2 tbsp Sugar 1/2 tsp Cinnamon 1 1/3 cup Coconut Milk Preparation Cut the ends from the bananas, but leave the skins on.

Jade Sticky Rice

Jade Sticky Rice

I noticed that a few visitors coming here were looking for a "jade" sticky rice recipe, so as it's December, even here in Bangkok, I thought I'd make a nice "Christmassy" version. The green color ostensibly comes from the addition of pandan flavoring to the sticky rice layer, but you will probably need to add a bit of green food coloring to get a good color. Jade Sticky Rice - The Christmas Version Ingredients Servings: 6