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[THAI] Puak Koan (A Taro Dessert)

Puak Koan (Taro Conserve)

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 potato
available in Thailand as well.

Variation 1


1 kilogram yams
1 cup palm sugar
1 cup coconut milk


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 sieve or chinois 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.

Variation 2


1 kilogram taro
1 cup palm sugar
1 cup water


Cut the taro into thin slices (about 1/4-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 syrup and coat liberally, then spread to cool
and dry on a cook cooling rack.

Eat as a candy like dessert.


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