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December 18, 2008
Posted by talin

Coconut Pudding (Ta Co Haew)

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Filed under: Cooking Classes, Recipes

Coconut Pudding (ta co haew)

(Yields 7 4 oz. cups)

Bottom layer
1 1/4 cups water
1/4 cup rice flour (Aisle 15)
1 tablespoon cornstarch (Aisle 15)
1 cup sugar
1 cup canned water chestnuts, coarsely chopped (Aisle 11)

Top layer
1 1/4 cups coconut milk (Aisle 13)
1/2 cup water
1/4 cup rice flour (Aisle 15)
2 teaspoons sugar
1/2 teaspoon salt, or to taste
rose petals, for garnish

Bottom layer:
Combine water, rice flour, cornstarch and sugar in a bowl, stir to mix well, and strain
through a fine sieve set over another bowl. Transfer to a saucepan, add water chestnuts and cook over medium heat, using a wooden spatula to stir and bring to a boil. Lower the heat and continue cooking for another 2-3 minutes until the mixture thickens. Remove from heat. Spoon into muffin cups, ramekins or banana leaf cups, filling the cups two-thirds full. Set aside.
Top layer:
Combine all the ingredients in a bowl and, working with a whisk, mix well and strain
through a fine sieve set over another bowl. Transfer to a saucepan,and cook over medium low heat, using a wooden spatula to stir constantly until the mixture thickens, about 5-6 minutes. Spoon the creamy sauce over the bottom layer in the cups, spreading it evenly to the rim of the cups. Garnish with rose petals..

Note: For the bottom layer, you can substitute corn kernels or diced and cooked taro and shredded young coconut meat for the water chestnuts. Add the lop layer quickly, while it’s still hot; if it cools off, the pudding’s surface won’t be as smooth. When serving, tell your guests to scoop down all the way to the bottom layer to get the proper balance of the two layers.

Reprinted with permission from Thai Cuisine Beyond Curry by Chef Chai Siriyarn.

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