Thai & Lao Food

A Thai / Laos girl, Manivan Larprom shows you how to cook Thai & Lao food through her videos. Her authentic cuisine roots from Sakon Nakhon, Thailand and Paksan, Laos. Enjoy!

Friday, September 08, 2006

Coconut Custard Dessert

The Thai Lao Coconut Custard Dessert is usually served with black sticky rice to make Khao Sung Ga Ya. Fill a squash with custard to make another popular Thai and Lao dessert. The coconut custard dessert can be served with fresh tropical fruits.

Dessert Recipe: Coconut Custard
4 eggs
½ cup sugar
1 cup fresh coconut milk

In a bowl mix eggs and sugar. Add fresh coconut milk and mix thoroughly.

To bake, set oven to 300 degrees Fahrenheit. Add 1 inch of water into a baking dish. Spoon custard into ramekin. Place ramekin into baking dish. Place in oven for 40 minutes.

To steam, place custard into a bowl. Place bowl into steaming bamboo basket and cover custard. Add 2 inches of water into steaming pot. Place steaming pot on maximum heat. Place bamboo basket and custard onto steaming pot. Steam for 40 minutes.

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Anonymous Anonymous said...

Dear Manivan.. what is the name of the chicken dish that has coconut in the sauce.. Pud Thai? I would like to request this recipe... Is it in your recipe book.. ty, Pam

11:41 AM  
Blogger Manivan Larprom said...

I call the dish chicken curry with long beans and bamboo and this recipe is in my Thai & Lao Food Recipe Book.

4:55 PM  
Anonymous Anonymous said...

What texture should this custard have if done correctly? Thanks

10:05 AM  
Blogger Manivan Larprom said...

The texture should be soft and firm like pumpkin pie.

3:36 PM  
Anonymous Michelle Burgess said...

Sounds delicious, where can we buy the steamer from?

6:45 AM  
Blogger gypsy said...

I think the dish you're thinking of with chicken & coconut is Tom Ka Gai Soup. I make it as a soup sometimes and other times if we want something more like a pasta dish I make it with more noodles & less broth. There are loads of recipes for it. We eat it like once a week now. Remember that when it calls for galangal you can substitute ginger. Also, when I serve it, I place out chili sauce for everyone to place into the bottom of their bowl (makes it spicier) and I also chop loads of cilantro and lime for them to garnish. It's become a staple here :D

12:10 AM  
Blogger epic4tan said...

this really sounds delicious and look really yummy! I want to try it though but i need to get that steamer first..


12:55 AM  
Anonymous Anonymous said...

great recipe - easy to do and the steaming process in the bamboo basket is really nice idea !thanks

7:09 PM  
Anonymous Anonymous said...

Dear Manivan,
Is it okay to use canned coconut milk? I am going to make this regardless, I am half Lao and I grew up eating this and have been craving this since my Grandma moved to GA...I was just wondering if I can cheat a little and if it will come out as good w/ canned coconut milk. Thank you so much for posting this recipe !

1:26 PM  
Blogger Manivan Larprom said...

Canned cocnut milk can be used. For special occasions, use fresh coconut milk.

5:11 PM  

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