Khmer, Thai, Lao Jerky ( Sach Ko Ngeat pralack)

Khmer, Thai, Lao Jerky ( Sach Ko Ngeat pralack)

This is Southeast Asia style jerky I twisted a little so the flavor tastes better. We call it sundried jerky, but in Seattle there is no sun I have meat dryer to dry my jerky. You can buy pre- sliced beef is easy or you can slice it yourself. I don’t have exact measurement; adjust to your taste.

2 lbs of beef thinly sliced
1/4 cup of oyster sauce
1/4 cup of soy sauce
1/2 cup of yoshida sauce from Costco or teriyaki sauce
1 t salt if needed more salty flavor
6 cloves garlic pound in mortar to paste
1 big rice spoon of sliced ginger
2 T (not rice spoon measuring spoon) of sugar more or less up to you
1 t black pepper or crush chili
2 T of roasted sesame seeds (optional)
Msg optional

Mix and marinate the meat with the entire ingredients and let it marinate overnight
The next day take it out and sundry or dry in a food dryer.

When ready to serve you can pop in microwave for 1 minute if the meat is thin enough to cook in the microwave or grill it, but the best way to cook Asian jerky is deep fry.
Serve dried jerky with lime juice dressing and sticky rice or Thai Som Tam or Khmer Bok Lahong.

Note: I fry my meat before I put it away to marinate so I know the meat will taste good when it dry.
Do add and adjust the flavor to your taste. Yoshida and teriyaki sauce bring a better taste to any jerky.

Enjoy!

Trey Khor (Caramelized trout)

Trey Khor (Caramelized trout)
You can use any kind of fish even salmon.

3 small trout clean and cut to about 11/2 inch long
2 cloves garlic
2 T thick soy sauce
1 t salt
1/2 t black pepper
2 T brown sugar or palm sugar
2 T water
1 T thinly sliced ginger
1 cup water

In mortar pound garlic, salt, and pepper together to paste set aside
In a medium sauce pan put sugar, 2 T water, thick soy sauce, and turn the heat on until it is bubble and the sugar turn dark brown in color.
Add the garlic paste and ginger to it stir well then gently add cut fish to the sugar mixture, with 1 cup of water. Handle the fish carefully so the meat won’t break. Let the fish cook in sugar sauce about 10 minutes or until the fish is done and meat is soft.
Turn the heat off.

Serve Trey Khor with bor bor sab with sliced lime juice, chili and thinly sliced cucumber on top.

Mint Chocolate Chip Ice-cream

Mint Chocolate Chip Ice-cream

This recipe is easy to make all you need just the few ingredients plus a 9x13 baking dish to freeze the ice cream

2 (14oz) can sweetened condense milk
4 T water
1/2 t peppermint extract
8 drops green food coloring
4 cups heavy whipping cream, whipped
1 cup miniature semisweet chocolate chip (optional) or white chocolate chip.

In a large bowl mix condense milk, mint extract, food coloring, and water until the color combine then
Fold in the whipped cream and chocolate chip.
Pour into 9x13 baking dish then freeze it overnight.

When ready to serve cut the ice-cream to square blog the way you like it.

Enjoy!

Teriyaki Chicken Yoshida Sauce with Grill Pineapple

Teriyaki Chicken Yoshida Sauce with Grill Pineapple

This recipe is easy all you have to do is use any kind of chicken thigh or chicken breast cut to bite site or sliced thin whatever you like, you can do as much as you like

1 1/2 lb of chicken cube
1/2 cup teriyaki sauce
1/2 cup Yoshida sauce
1 green onion chopped
1 t roasted sesame seeds
Skewers soak in water ahead of time before grilling

Pineapple cut it long enough that you can put it on the skewer

Mix and marinate the chicken at least 4 hours or overnight, Make sure you mix extra sauce for basting
Thread the chicken into skewers (when I marinate meat I make sure to have enough sauce to cover the meat)
Grill the chicken on medium heat until the meat turn brown then start  basting the chicken on both sides with the teriyaki and Yoshida sauce mix.

Do the same with the pineapple and when it is almost done brush the sauce on it grill until the pineapple caramelized.

Serve with Rice or Asian vegetable salad.

Banana, Pineapple and Mango smoothies

Banana, Pineapple and Mango smoothies

2 ripe bananas
One mango
1 cup of Pineapple
1 cup of milk or half and half for thicker smoothie
1 pg of banana or strawberry smoothie mix
Crush ice

Mix all the ingredients together until smooth in a smoothie machine mixer.
You can make frozen fruit popsicle from this recipe for your kid
Decorate serving glass with any fruit you like

Enjoy!

Thai Lab or Khmer Plear Trey (fish salad)

Thai Lab or Khmer Plear Trey (fish salad)

2 lbs of good fish like Salmon, Cat fish, Tilapia ect…The best fish for this recipe is grill Cat fish.
Grill or bake fish and take out the skin and bone cut to bite site or shredded
2 shallots thinly sliced
3 garlic cloves minced
1/2 cup of saw leaves thinly sliced
1/2 cup of cilantro chopped to small pieces
1/2 cup of mints chopped to small pieces
1 stalk of lemongrass thinly sliced
4 kaffir lime leaves thinly sliced
3 to 4 Thai chilies thinly sliced
1 to 2 T of sugar (up to you)
3 to 4 T of lemon juice
3 to 4 T of fish sauce
1 t of knorr chicken powder
3 T of roasted rice powder (if you make khmer plear trey don’t need to put roasted rice)
1 cup of bean sprouts
1 Thai round eggplant thinly sliced
2 long beans cut so 1 inches long
Half red bell pepper thinly sliced

you can add any crunchy vegetables to it


In a bowl mix shallot, garlic, fish sauce, lemongrass, chili, kaffir lime leaves, sugar, lemon juice, chicken powder, mix well and set aside.

Add fish to the bowl with roasted rice if you makeThai Lab and the rest of ingredients adjust the flavor to your taste. This dish it should be sour, salty, and spicy.

Note: fish salad you need to make it right away or need to keep cool in the fridge when serve.

Thai or khmer Namprik (Tuk Kapi)

Thai or khmer Namprik (Tuk Kapi)

This recipe is almost similar in Thai or Cambodia you can add what you have to the recipe, but make sure have good dried fish from Cambodia or else it won’t taste good. Serve with all kind of vegetables and trey Pla Tou chean.

You need
2 T of good shrimp paste
4 cloves of garlic
2 to 3 Thai chilies
2 to 3 T lime juice
2 to 3 T fish sauce
1/4 cup of dried fish or dried shrimps
Small egg plants (add as you like)
2 T of palm sugar (more or less up to you)
Crush peanut optional
water

Roast or fry small egg plants first before you add to the recipe, save few pieces to garnish on the top
In a mortar pestle pound the garlic, dried fish,  chilies, kapi and small egg plants to paste
Take it out and put in a bowl then add the rest of ingredients and water to your taste adjust the flavor hot, spicy, or sour.

Enjoy!

Green Papaya Salad (Khmer Bok Lahong or Thai Som Tam)

Green Papaya Salad (Khmer Bok Lahong. or Thai Som Tam)

This is Thai and Khmer favorite salad, adjust the flavor to your taste

1 lb Shredded green papaya
 5 Salty baby crabs from the Asian store break apart
2 T of lime juice
2  Thai chilies
1 to 2 T Tuk prahok or cooked prahok (more or less up to you)
2 T dried shrimps
1 liced tomato or cherries tomatoes
2 long beans cut to 1 inch long
1 T fish sauce more or less up to you
3 garlic cloves
1 T of palm sugar ( this is optional) put it last if you need it
1 to 2 T of crust roasted peanut for garnish

In a deep mortar Pestle pound the garlic, chilies, to paste
Now add shredded green papaya, lime juice dried shrimps, and long bean, pound it until it is soft
Then add the rest of the ingredients taste for salty, sour and spicy according to your taste. Garnish with crush peanut.

Serve with fresh cabbage, Saw leaves and lettuce of any kind

Enjoy!

Thai BBQ Pork

Thai BBQ Pork

4 T soy sauce
3 T oyster sauce
1 ½ lbs of pork loin cut to bite size
3 T chopped cilantro
1 T chopped mints
3 T minced garlic
2 T sugar
3 T olive oil
2 T lime juice
1 t sesame oil
1 t Thai crushes pepper flake or black pepper
Bamboo Skewers soak in water to prevent burning while grilling

Mix all ingredients in a bowl mix well and add to cubed pork
Marinate at least 4 hours
Thread the meat in the skewers
Grill meat to medium rare
Serve Thai BBQ pork with coconut Roasted corn or Thai vegetable salad in my blog

Enjoy!

Sweet Glutinous Rice Dumplings

Sweet Glutinous Rice Dumplings
This is very easy Khmer dessert, you can make as much as you like.
2 cups of Glutinous Rice
1 cup of water
2/3 cup of palm sugar (it is best to find sticky one, but if you have one in the block shave it)
Shredded young coconut or store bought coconut flake (it is best to use fresh young coconut)
Toasted Sesame seeds

Start by shaving the palm sugar and roll it to a small ball set aside, finish the remainder.

In large bowl combine flour with water little by little until it form into white dough
Take out one small piece roll and flat it in the palm of your hand
Now take out one piece of palm sugar and put it in the middle of the white dough
Roll it to a small ball set aside, finish the remainder.

In a big pot boil enough water so the dumplings can float to the top
Put few pieces of dumplings at the time and boil them until they float to the top
Take it out then put them in a bowl of cold water for 2 minute so the palm sugar inside the dumpling will cool down and won’t burn your mouth.
Take them out and drain the water from the dumplings.
Put the dumplings on a dessert plate and garnish with young coconut and sesame seeds
In the picture I don’t have young coconut so I use coconut flakes.

Enjoy!

Coconut Meringue Cookies

 Coconut Meringue Cookies

2 2/3 cups of coconut flakes
2/3 cups of sugar
4 T of all purpose flour
1/4 t of salt
4 eggs white
1 t of vanilla
1 T of toasted Sesame seeds

In a large bowl mix coconut flakes, sugar, flour and salt.
Now add eggs white, and vanilla mix well (I mix with hand)
Using ice cream scoop, scoop the mixture in to the baking sheet
Sprinkle sesame seeds on each cookie before bake
I use none stick baking sheet lay with foil and spray with cooking spray
Bake at 325 degree for 20 minutes
Let it cool completely before take it out of the try to prevent form breaking

Serve at Tea time

Enjoy!

Num Lot

Num Lot
Num Lot is Khmer dessert, but the Vietnamese also have the same kind for drink. Use potato ricer to press Nom lot into ice cold water.  I have 2 recipes for you.  Fresh Pandan is best for flavoring Nom Lot.
 
First recipe
 1/2 cup of monk bean  starch or water chestnut starch
2 T of sugar
1 2/3 cup of water
1/4 t of pandan extract
green food coloring if needed.
bowl of ice to press the paste into ice cold water

In a pot mix all the ingredients together until dissolve (not on the stove yet)
Put pot on the stove on medium heat keep  stirring until it is bubble and the batter turn to paste like glue.
when it is thick like glue take it out and whisk vigorously till the batter is translucent paste.
Spoon the batter into Potato Ricer and press into bucket of ice cold water so the paste will cool down quickly then drain in a basket and set it aside until you ready to serve with the coconut  syrup.


Recipe 2
1pkg of Bot Banh Gio, it is steamed Pork cakes flour.
2 T of Tapioca starch (use rice spoon not measuring spoon)
9 cups of water
2 T of Pandan flavoring essence or fresh Pandan leave is the best (you need 2 T of juice from Pandan leave).
Food coloring, power or drop if needed to make it green.

Do the same here cook stir and press into ice cold water

For the sugar syrup
2 ½ cup of sugar
1 1/2 cup of water
1 can of coconut cream
1 T of Pandan flavoring



Enjoy!

Homemade Granola

Homemade Granola

6 cups of rolled Oats
1/2 cup chopped almonds
1/2 cup chopped pecans
1/4 cup brown sugar
1/4 t salt

1/2 cup maple syrup
1/2 cup of honey
1 t of vanilla or almond

1/2 cup dried cranberries, or blueberry
1/2 cup of dried apricots or raisin
You can put any dried fruit you like


In a large bowl combine the first 5 ingredients together
Add the maple syrup, vanilla and honey to the bowl mix well, if you like sweet granola you can add more syrup and honey to it.

Spread the mixture evenly onto the baking tray coated with cooking spray. Bake in the preheat oven at 300 degree for 45 minutes, stirring every 15 minutes. After 45 minutes turn the heat off, and take it out the oven.

Add the dried fruits to the mixture. Let it cool, store in a Ziploc bag for later use.

Serve as snack or breakfast cereal with milk or top with yogurt

Enjoy!

Thai Ground Chicken Salad (Laab Kai)

Thai Ground Chicken Salad (Laab Kai)

1 ½ lbs of ground or minced chicken breast
2 shallots thinly sliced
2 cloves of minced garlic
1/4 red onion thinly sliced
1 small stalk of lemongrass thinly sliced
3 kaffir lime leaves thinly sliced
3 fresh Thai chilies or 1 t of Thai roasted ground chili
2 green onions chopped
1/2 cup of thinly sliced mints
1/2 cup of chopped cilantro
3 to 4 T of fish sauce
4 T of lime juice
4 T of roasted rice powder
1 T of sugar (this is optional)


In a fry pan put 1 cup of water and add ground chicken break it apart to smaller pieces. Cook and stir the ground chicken until done, drain the water out if any left in the chicken. Set aside to cool down.

In mortar pestle pound lemongrass and kaffir limes to small pieces, but don’t pound it to paste. It might be best if you mince it instead. (You need about 1/3 cup of mix lemongrass and lime leaves)

In a large bowl mix cooked chicken with all the ingredients except the mints and cilantro. Add and adjust the flavor as you like. This recipe should be spicy, salty and sour.

Garnish with mints and cilantro.

Serve Thai Laab Kai with cabbage, long bean, cucumber and lettuce or whatever you like to dip with.
You can serve as lettuce wrap.

Enjoy!

Baked or Deep Fried Coconut Chicken

Baked or Deep Fried Coconut Chicken

I found chicken on sale so I thought I would make some fried chicken. I used breast bone cut in half, drumsticks, and thighs. I didn’t have butter milk so I used coconut milk for the first time and it turned out good. I seasoned the chicken first then soaked them in one can of coconut milk. I don’t have the exact recipe, but this is close enough that you can follow.

2 breasts bone-in cut in half
4 thighs
6 drumsticks
1 can of coconut milk
1 t of Cayenne pepper
1 t of garlic salt
Black pepper and salt to taste
You can use any seasoning you like
Mix and marinate the chicken with coconut milk and seasoning for 1 hour.
Oil to deep fry the chicken

Then I divided the chicken in half. I kept all the drumsticks for deep fry and baked the rest of the chicken with Italian bread crumbs.

To deep fry you need
Flour seasoned with salt and pepper or any seasoning you have on hand
Take out the batter chicken and coat it with flour
Deep fry the chicken on medium heat until golden brown
Take out and drain on basket.

To bake you can use Italian bread crumbs or regular bread crumbs, I like Italian bread crumbs better.
Or you can mix half coconut flake to coat the chicken along with bread crumb.

Take out the coconut batter chicken from the marinate then coat it with Italian bread crumb on both sides
Lay on a baking rack with baking tray under the rack.

Preheat oven to 425 degree bake for 25 minutes or until your chicken is done with golden color on the outside.

Serve your fried or baked coconut chicken with Thai cucumber salad on my blog or Thai sweet and chili sauce.

Enjoy!

Banana Tapioca Pudding (Jake Khtis)

Banana Tapioca Pudding (Jake Khtis)

This is Khmer banana dessert and it is easy to make, some banana will turn black if you don’t boil it first, I use the regular banana from the grocery store. It is best to use white small tapioca but I only have the green tapioca. It is importance to soak tapioca for 30 minutes or it won’t cook all the way. The pudding will be thickened when it is cold, make sure you put enough water as in the recipe.

5 firm bananas peel cut in half or in third then sliced length wide.
1 can of coconut cream
1 can of water from the coconut can
1/4 cup of tapioca soaked in water for 30 minutes wash drain set aside
1/4 t of salt
2/3 to 3/4 cup of sugar (adjust the sweet according to your taste)
2 t of roasted sesame seeds for garnish when serve

In a medium pot bring coconut cream, water, salt and sugar to a boil
Then add tapioca, bananas to the coconut sauce cook until the banana is soft and tapioca is done
About 5 minutes, taste and adjust the sweet.
Turn the heat off let cool
This kind of dessert is best to serve warm, but some like it cold
Sprinkle sesame seeds before serve

Enjoy!

Salty Eggs

Salty Eggs

Salty Eggs take a long time to brine in salt water. I made it 4 to 5 weeks ago and finally it is good to eat. Let the eggs sit on the kitchen counter when you brine in salt water do not put in the fridge until it is ready to eat then you can refrigerated.

You need
12 large eggs Chicken or Duck wash dried with paper towel (make sure the eggs are not crack)
4 to 6 cups of boiling water enough to cover the eggs.
1 1/2 cup of salt
Clean big Jar with lid on

Boil water add salt stir until it is dissolved let salt water cool down completely or else it will cook the eggs
Gently put eggs inside the jar and add cold salt water to it. Cover with lid let it sit on the counter for 4 to 5 weeks.

When ready to serve boil the egg for 20 minutes then let cool
Serve Salty egg with soup rice (Borbor) or any of Chinese Stir fry recipe or Fried Rice.

Enjoy!

Tapioca Smoothie or Bubble Tea

Banana Tapioca Smoothie

This kind of drink is very popular in Asia. Here in the US bubble tea make with black tea, I thought if the recipe calls for tea why can we make smoothie Tapioca and just don’t add tea to it. Tapioca pearl come with many color so pick what you like. I give you both recipes if you like bubble tea. You can even use chocolate or Strawberry milk for Tapioca Pearl.

For the bubble tea recipe you need to boil 1 cup of tapioca pearl.

1/2 cup of cooked any color tapioca pearl
1 cup of milk or soy milk
1 cup of black tea
Ice
Some sweeteners

Tapioca takes a long time to cook, in a medium pot boil 5 cups of water and add 1 cup of Tapioca to boiling water.
Boil tapioca on medium heat for 30 minutes then turn the heat off and cover while it is hot steaming for another 30 minutes so the tapioca will cook all the way.
You can boil Tapioca longer than 30 minutes until the tapioca turn clear and no white inside (this is the best way) if the water is evaporated do add more water to it. When it is done drian cooked tapioca under cold running water rinse and set aside.

Take the amount you need keep the rest in the fridge for later use (don’t keep it too long or else it will stick together like jelly, if it sticks together rinse it again under cold running water then it will separate)

To make the tea put the tapioca in the tall glass set aside
In a separate bowl or glass mix the rest of the milk and tea with some sweeteners then poor into the tapioca glass with some ice in it.

Serve cold

For the smoothies recipe ( if the smoothie is thick add more milk or soy milk to it so the Tapioca can come out easy with the big straw, always add sweetener to it.)

I use all kind of tropical fruit for the smoothie all you have to do add the cooked tapioca to it.
You can make banana smoothie tapioca, mango, or pineapple whatever you like. Sometime I just buy some yogurt smoothie from the store and add cooked tapioca pearl to it.

Here are few recipes you can do
Banana smoothie
2 Bananas
1 cup of milk
5 T of frozen orange juice concentrate
3 T of malted milk powder
Crush ice (add later when serve) or ice cube
Sweeteners 1 to 2 pkg up to you
1/3 to 1/2 cup of cooked tapioca pearl put in a tall glass.

In a blender mix bananas, milk, frozen orange, powder milk, sweetener until smooth
Pour into tapioca glass add crush ice serve cold

Orange smoothie
1 cup of vanilla ice cream or vanilla frozen yogurt
3/4 cup of milk
1/4 cup of frozen orange juice concentrate
1/3 to 1/2 cup of cooked tapioca pearl
Sweeteners

Mix everything in the blender until smooth pour into tapioca glass serve cold


Soy Mango Smoothie
1 cup of mango chunks
1(6oz) Vanilla soy yogurt
1/2 cup of orange juice
2 T of honey or sweetener
1/4 t of grated fresh ginger
1/3 to 1/2 cup of cooked tapioca pearl

Blend everything in a blender until smooth pour in the tapioca glass serve cold

Enjoy!

Rice noodle with Rhizome Roots soup (Num Banch Chouck Somlor Khmer)

Rice noodle with Rhizome Roots soup (Num Banch Chouck Somlor Khmer)

This is Khmer popular food in the country and it come with soup broth of fish or chicken with Rhizome Roots serve with rice noodle and various kinds of fresh vegetables and garnish with fresh hot chilies.
This recipe make a lot if you don’t have too many people to feed cut the recipe in half.



2 pkg of rice vermicelli noodle (make sure you buy the Num Banch Chouck noodle)
To make the soup broth you need: (Tuk somlor )
1 whole boil chicken or cat fish or Tilapia (cooked the fish ahead of time)
I sometime use half chicken and 1 fish it makes the broth taste better
2 T of prahok (do adjust to what you like)
1/2 cup of fish sauce or add salt if you don’t like fish sauce, but make sure use less salt
1 can of coconut milk
Knorr chicken power about 2 T spoon.
MSG (optional)

For Kroeung you need
1 cup of thinly sliced lemongrass
10 cloves of garlic
2 T of pickle Rhizome or 2 to 3 long roots (Krachai)
8 Kaffir lime leaves sliced thin
1 T of turmeric
1 T of salt
Pound the entire ingredients in a mortar pestle or in a blender to paste then add cooked (no bone) fish or chicken to it make sure everything mix to paste.

For the veggies you need
Bean sprouts
Green papaya
Long bean
Banana blossom
Cabbage
And any kind of vegetables you like to add.
Make sure you shredded or thinly slice all the veggies.

For the noodle
Do cook the noodle according to the package direction. When the noodle is done drain and rinse with cold water. To separate noodle into individual bunches soak noodle in cold water while handling and piece bunched noodle into a basket for proper drainage. If the noodle is not properly drained it will be mushy.

To make the soup broth
In a big pot put 2 to 3 quarts ( 12 cups) of water to boil then add chicken or fish paste with kroung to the pot (sometime I use the broth that I boil fish or chicken to add in this soup for flavor so don’t through away cooked chicken broth.) Do adjust water and chicken broth.

Now add prahok, fish sauce, or salt, coconut milk, Knorr chicken powder and sugar to your taste and if you like add MSG to it.
Adjust the flavor to your taste. Turn the heat off or down to low if you are serving.

When ready to serve take one or two bunches of the noodle put in a large bowl then add the soup broth to the noodle top with vegetables and salt, sugar or chilies mix well and serve.

Note: when you serve this noodle make sure your soup broth is on low heat so the soup is warm.

Enjoy!

Glutinous Rice Mung Bean Dessert (khmer dessert)

Glutinous Rice Mung Bean Dessert (khmer dessert)

This is Khmer popular dessert. It takes few steps to do it. I don’t have the exact measurement, but close enough you can follow. This recipes make a lot if you don’t have too many mouth to feed cut the recipe in half.

For the filling
1 pkg of yellow Mung bean (buy the yellow bean ready to use no skin) Soak the beans for 2 hours in warm water
After 2 hours wash the mung bean for few times drain then steam the mung bean in a steamer until soft. Let it cool then add ½ t of salt, 1 T of sugar mash it to paste.
Take one T spoon of mung bean paste roll it to a ball and set aside. Repeat the remaining of the paste.

For the dough
You need 1 bag of (16oz) glutinous rice powder mix with 2 1/2 cups of water. Do add water little by little in case the dough is too thin. Mix the dough well then knead the dough until smooth. Take about 1 T out then roll it to a ball and flat it in the palm of your hand, now take out one roll of bean paste and cover it with the white
dough and roll it to a round ball, set aside. Repeat the remaining dough and mung bean filling until all gone. If you like you can flat the dough a bit before boiling them so it is easy to eat.

To cook the dough bring a big pot of water to a boil when the water is boiling drop few white dough’s with filling inside cook until the dough float to the top from that point you need to boil 5 more minutes so the glutinous rice will cook completely. Take the dough out and put them in a cold bath water let it sit for few minutes then you can add to the coconut sauce.


Coconut sauce for the glutinous rice dough
1 can of coconut cream
1 can of water
1 cup of white sugar
1/2 cup of brown sugar
¼ t of salt
Toasted sesame seeds for garnish when serve

Boil one can of coconut cream and 1 can of water (use the coconut can to measure the water)with 1 cup of white sugar and ½ cup of brown sugar, ¼ t of salt and 1 T of thinly sliced fresh ginger on low heat. This is kind of simmering the sauce until it is hot and the ginger flavor come out. Let the sauce cool down.


When the dough is cool down add them to the coconut sauce pan, when ready to serve add sesame seeds to it. My mom always pounds the sesame seeds (in mortar pestle) with a bit of salt to give flavor to the dessert and drizzle 1 t spoon of warm coconut cream on the top.

Another way to serve this dessert is to take few pieces of cooked dough and add few spoonful of sauce on it instead of put them in the sauce, either way will work.

This kind of dessert is best to serve a bit warm so the coconut won’t taste bad.

Do adjust to your taste more sweet or less sweet up to you.

Enjoy!