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Cooking For Fun

Thai Desserts

Filled Custard (Kanom Sod Sai), Monique

Ingredients for the filling:

2 cups of finely shredded coconut
1 cup of palm sugar (naam^taan-pip")
1/2 cup of water

Ingredients for the wrapping:

2 cup sticky rice flour
1 cup of warm water

Ingredients for the topping:

1 3/4 cups of coconut milk
1/2 cup rice flour
2 teaspoons of salt


The filling: mix the ingredients and cook them until it looks right.

The wrapping: mix the flour with warm water. Use your hands to beat it until it is well blended. Make balls of 1/2 inch diameter before flattening it thin enough to wrap the filling ball.

The topping: Mix the ingredients and heat it at medium temperature. Constantly stir it with spatula until it begins to set. Put the wrapped ball in a small paper cake cup and top it with the topping. Steam all these cups for about 10 minutes. Serve when it is a bit cooled off.



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