INGREDIENTS

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