INGREDIENTS

INSTRUCTIONS

VARIANT 1
VARIANT 2
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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