Pheuak Kaeng Buat (Taro in Coconut Cream)


Taro in Coconut Cream or know as a "Pheuak Kaeng Buat" in Thai. Taro is also used as a starch base for a wide range of desserts and sweet treats. It makes a rich, smooth, and creamy custard with eggs, coconut milk, and palm sugar. For an easy dessert, simmer half-inch cubes of taro in coconut milk sweetened with sugar and flavor-enhanced with a small amount of salt. This makes another quick comfort food to warm those cool spring evenings.

INGREDIENTS:
PREPARATION:
  • Wash the taro well, dry with towel.
  • Peel off the skin, cut into bite-size pieces.
  • Put the coconut milk in a pot, and bring to the boil over medium heat Add taro and boil until cooked through.
  • Add sugar plum and salt, and continue boiling until the sugar is dissolved.
  • When the mixture returns to the boil once again, add the coconut cream.
  • Boil until heated through, remove from heat.
   


    3 comments:

    foodbin said...

    adding sweet potatoes to it would be better-i like taro

    Jennifer said...

    You say "add both kinds of sugar" but there is only one type listed. Also wondering; is it served hot or cold?

    Tan.wiratchada said...

    Hi Jennifer,
    Thanks for visiting. Sorry for the confusion. Thai people normally use a combination of two sugar is white sugar and palm sugar for make dessert. But for me, I like palm sugar more white sugar, because white sugar make too sweet. But palm sugar is sweet and mellow aroma.
    Enjoy! ;D