Method

Cut a slice off the top of the pumpkin romove the seeds and most of the soft pulp. In a mixing bowl, lightly whisk the eggs, add the sugar, salt and coconut cream, and stir until will blended. Pour the mixture into the pumpkin and cook in a steamer (for approximately 20 minutes) until the custard is set. Make 4 servings.

Ingredients

• Small pumpkin
• chicken eggs
• 1/3 cup palm suger
• pinch of salt
• 1 cup coconut cream

Method

Put the glutinous-rice flour and the corn flour in a bowl. Add a little water at a time and knead into a soft dough. Add the mashed taro and knead well. Roll into tiny balls and set aside. Pour the coconut milk into a pan, add the palm sugar and salt. Dissolve the palm sugar by stirring constantly. Bring to the boil and add the taro balls. When they are cooked, romove from the heat. Serve hot. Make 4-6 servings.

Ingredients

• 1 cup cooked taro, mashed
• 2 cups glutinous-rice flour
• 1 cup corn flour
• 4 cups coconut milk
• 1 cup palm sugar
• 1/8 teaspoon salt
• 6-8 tablespoons water

Method

Slice the bananas lengthways, then in half. Pour the coconut milk into a pan, add the sugar and salt. Bring to the boil, add the bananas, bring back to the boil for 2 minutes, and then remove from the heat. Serve ot or cold. Make 4 servings.

Ingredients

• 2-3 small, slightly green bananas
• 4 cups (32 fl.oz./900 ml.) thin coconut milk
• 1 cup (6 oz./175 g.) sugar
• 1/4 teaspoon salt