Thai Coconut Milk Cookies Food

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THAI COCONUT MILK COOKIES



Thai Coconut Milk Cookies image

From foodbuzz.com.There's a problem with this recipe since it doesn't state when to put the flour. I'm working on it, until then here 's the link: http://www.foodbuzz.com/recipes/1373886-thai-coconut-milk-cookies. Update: after consulting with another Zaar member,we came to the conclusion that the flour shoud be added after the egg mixture,at step 4.

Provided by littlemafia

Categories     Dessert

Time 30m

Yield 24 serving(s)

Number Of Ingredients 8

1 cup coconut milk
1/2 cup evaporated milk
1/2 cup sugar
2 large eggs
1/2 cup all-purpose flour
2 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon vanilla

Steps:

  • Beat the eggs, coconut milk, sugar, salt, evaporated milk, vanilla and for 2 minutes.
  • Add the butter to a medium saucepan. When melted add the egg mixture. Cook stirring constantly over medium heat until a think paste is formed. Remove from heat and cool.
  • Add the flour and mix.
  • Preheat the oven to 375°F.
  • Fill a piping bag with the cooled paste and pipe out the mixture into cookie shapes onto a butteres baking sheet or parchment lined cookie sheet.
  • Bake for 20 minutes until brown.

THAI COCONUT RICE



Thai Coconut Rice image

Creamy coconut combined with a little bite from red pepper flakes and ginger, create a delicious rice dish to accompany a wide range of entrees.

Provided by Geema

Categories     Long Grain Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup jasmine rice or 1 cup long grain rice
1 (14 ounce) can coconut milk
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon turmeric
1 teaspoon finely chopped fresh ginger
finely chopped crystallized ginger (optional)
sliced almonds (optional)

Steps:

  • Combine all ingredients in a saucepan, except the crystallized ginger and sliced almonds.
  • Stir well to combine.
  • Cook over medium high heat, stirring until mixture comes to a low boil.
  • Immediately reduce heat to low.
  • Cover and cook for about 18 minutes.
  • Fluff with a fork.
  • The cover, and let sit for 5 more minutes.
  • Garnish the finished rice with the candied ginger and the sliced almonds.

Nutrition Facts : Calories 369.6, Fat 22.5, SaturatedFat 19, Sodium 307.4, Carbohydrate 39.2, Fiber 1.7, Sugar 1, Protein 5.7

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