Thai Recipes
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| Ingredients |
| 1 |
Taro root , peeled and cut into 1/2-inch strips |
500 grams |
| 2 |
Unsweetened coconut milk |
2 cups |
| 3 |
Water |
1 cup |
| 4 |
Sugar |
1/2 cup |
| 5 |
Salt |
1/2 teaspoon |
| For sauce-
|
| 6 |
Unsweetened coconut milk |
1 cup |
| 7 |
Salt |
1/2 teaspoon |
| 8 |
Corn starch , dissolved in 1 tablespoon of cold water |
1/4 teaspoon |
| Method |
Heat the coconut milk and water in a saucepan over high heat, when it starts
boiling add taro strips and reduce heat to medium, cook for 20 minutes until
the taro has softened. Now add sugar and salt and cook further for 10
minutes. Lower the heat and simmer for 10 minutes, until the taro is soft and
the liquid is richly bubbling. Transfer to a serving bowl and set aside.
For sauce- Heat coconut milk in a sauce pan over high heat for 1 minute, when it starts
boiling add salt and corn starch mixture and cook until thickens. Transfer to
a bowl and let it cool.
Pour about half of the coconut cream on top of the taro pudding, ladle into
the individual bowls and serve.
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| Introduction
of the dish |
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Taro, an exotic potato-like tropical root vegetable, has a dark
grey, hairy skin that can be peeled, with a bit of care, to reveal a speckled
cream-colored flesh which is known for its mealy, sweetish taste and its
dense texture.
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| Served
With... |
Any Thai food
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