Puak Koan (taro Conserve)

David Brainerd prayed with fasting for the Lord's leadership regarding his entry into ministry. He said of his experience during that day, “I felt the power of intercession for precious, immortal souls; for the advancement of the kingdom of my dear Lord and Saviour in the world; and withal, a most sweet resignation and even consolation and joy in the thoughts of suffering hardships, distresses, and even death itself, in the promotion of it…. My soul was drawn out very much for the world, for multitudes of souls. I think I had more enlargement for sinners than for the children of God, though I felt as if I could spend my life in cries for both. I enjoyed great sweetness in communion with my dear Saviour. I think I never in my life felt such an entire weanedness from this world and so much resigned to God in everything.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Thai		1	Servings

INGREDIENTS

1	kg	Yams
1	c	Palm sugar
1	c	Coconut milk
1	kg	Taro
1	c	Palm sugar
1	c	Water

INSTRUCTIONS

This is in fact two related recipes, both of which have the same  name,
and which are regional variations on the same recipe. A third
variation exists, in which the syrup of the first recipe is used with
the preparation method of the second. Though normally made with taro,
these recipes can be prepared with any of the varieties of sweet
potatoe available in Thailand as well.  Variant 1: Method: Peel the
yams and cut them into 1" pieces, and then  steam until cooked (about
20 minutes), and tender. Mash to a fine  puree.  WArm the coconut milk
(but do not boil), and dissolve the palm sugar  in it. Then add it a
few spoons at a time to the taro puree, mixing  thoroughly. Force this
mixture into a saucepan through a fine seive  or chinoise to remove any
lumps, and stir over medium-low heat until  it forms a workable dough
like consistency (that is until most of the  excess moisture is driven
off).  Spread on a shallow baking tin or cookie tray about 8 inches
square,  and allow to cool. Cut into 1" squares.  Serve with fruit, or
eat as candies.  Variant 2: Method: Cut the taro into thin slices
(about a quarter of  an inch thick), and deep fry until golden brown.
In a saucepan heat the water until just boiling, and add the palm
sugar, stirring until dissolved. Then continue to boil, stirring
occasionally, until reduced to a syrup like consistency.  Drop the
fried taro into the syrop and coat liberally, then spread to  cool and
dry on a cook cooling rack.  Eat as a candy like dessert.  Posted to
CHILE-HEADS DIGEST V3 #169  Date: Wed, 27 Nov 1996 11:04:58 +0700
From: "Col. I.F. Khuntilanont-Philpott"
<colonel@korat1.vu-korat.ac.th>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5425 Calories From Fat: 2595 Total Fat: 297.2g Cholesterol: 0mg Sodium: 3456.5mg Potassium: 8049.6mg Carbohydrates: 687.4g Fiber: 72g Sugar: 38.2g Protein: 27.6g