Bananas and Pumpkin in Sweet Coconut Milk

4 cups (1 liter) thin coconut milk and ½ cup (125 ml) thick coconut milk

7 oz (200 g) pumpkin or yam or sweet potatoes, peeled and cubed

5 large bananas or 12 baby bananas, peeled and halved lengthwise

½ cup (90 g) shaved palm sugar or dark brown sugar

1 teaspoon salt

1 teaspoon pandanus or vanilla essence

1 In a saucepan, bring the thin coconut milk slowly to a boil over medium heat. Add the pumpkin, yam or sweet potatoes and simmer uncovered for about 5 minutes until soft, then add the bananas and simmer for 3 more minutes. Stir in the palm sugar, salt and pandanus or vanilla essence, and mix until the sugar is completely dissolved. Simmer for 5 minutes and remove from the heat.

2 Add the thick coconut milk and mix until well combined. Serve hot or cold in individual serving bowls.

Serves 4
Preparation time: 10 mins
Cooking time: 15 mins

Steamed Custard in a Pumpkin

1 small pumpkin (about 2 lbs/1 kg) or 3 butternut squash

3 tablespoons shaved palm sugar or dark brown sugar

¼ teaspoon pandanus or vanilla essence

¼ cup (60 ml) thick coconut milk

1 tablespoon cornstarch

Pinch of salt

3 eggs, beaten

1 Carefully cut out a 4-in (10-cm) section around the stem of the pumpkin or a smaller section on top of 'each butternut squash to form a "lid", then scoop out the seeds.

2 Heat the palm sugar, pandanus essence and coconut milk in a saucepan over medium heat, stirring constantly until the sugar is dissolved. Add the cornstarch and salt and mix until well blended; do not allow to boil. Reduce the heat to low, add the eggs and stir continuously for about 5 minutes until a smooth mixture is obtained, taking care not to scorch the bottom. Remove from the heat and pour into the pumpkin or squash.

3 Replace the "lid" and steam for 30 minutes until the custard is set. Remove and set aside to cool.

4 Slice the pumpkin or squash into wedges and serve warm or chilled with ice cream if desired.

Serves 4 to 6
Preparation time: 30 mins
Cooking time: 40 mins

Fresh Mango Custard Tarts

12 tartlet molds (each 2 in/5 cm in diameter) or small cupcake molds

Whipped cream, for top-ping (optional)

½ cup (50 g) grated coconut, dry-roasted (optional)

Pastry

1 cup (150 g) flour

¼ cup (50 g) sugar

½ cup (125 ml) melted butter or shortening

½ egg, beaten

2 tablespoons thick coconut milk

1 teaspoon pandanus, vanilla, jasmine or rose essence

Filling

2 large or 3 medium ripe mangoes (about 1 lb/500 g in total), peeled, sliced

½ cup (100 g) sugar

1 cup (250) thick coconut milk

½ cup (60 g) roasted unsalted cashew nuts, halved (optional)

2½ eggs, beaten

½ teaspoon grated ginger

½ teaspoon cinnamon

1 Make the Pastry by combining all the ingredients in a mixing bowl and mixing well. Flour your hands and knead the mixture to a smooth dough on a floured surface. Using a rolling pin, roll the dough to a thin sheet, ⅓ in (3 mm) thick. From the dough sheet, cut out circles large enough to line the tartlet or cupcake molds. Flour each mold and line with a dough circle.

2 Preheat the oven to 420°F (210°C).

3 To make the Filling, process the mango slices to a puree in a blender. Whisk the sugar and coconut milk in a mixing bowl until the sugar is dissolved. Stir in the mango puree and cashew nuts, then add the eggs, ginger and cinnamon, and beat to mix well.

4 Spoon the Filling into each tartlet pan until almost full. Bake in the oven at 420°F (210°C) for about 10 minutes, then reduce the heat to 300°F (150°C) and bake for another 20 to 25 minutes, until the custard is set. Remove and set aside to cool.

5 Chill in the refrigerator for about 30 minutes. Top each tart with some whipped cream and garnish with grated coconut (if desired). Serve warm or at room temperature.

To save time, you may use readymade pie crust or fifo pastry instead of making your own pastry

Serves 6
Preparation time: 30 mins + 30 mins chilling
Cooking time: 25 mins

Red Rubies in Sweet Coconut Milk

12 fresh or canned water chestnuts (about 12 oz/350 g), peeled and diced to yield 1½ cups

1 teaspoon red food coloring

2 cups (500 ml) water

½ cup (60 g) cornstarch

Crushed ice, to serve

Mixed fresh or canned tropical fruits (jackfruit, longans and lychees), diced to yield 2 cups (optional)

Sweet Coconut Milk

1 cup (200 g) sugar

½ cup (125 ml) water

½ cup (125 ml) thick coconut milk

1 teaspoon jasmine, pandanus or vanilla essence

1 To make the Sweet Coconut Milk, boil the sugar and water in a saucepan over medium heat for about 5 minutes, stirring constantly, until the sugar is dissolved and a thick syrup is obtained. Remove from the heat and set aside to cool. Add the coconut milk and fragrant essence, and mix well. Set aside.

2 Place the water chestnut dice in a bowl and sprinkle with the red food coloring, creating light and dark red spots that resemble the look of rubies or pomegranate seeds. Soak the red water chestnut dice in 2 cups (500 ml) of water for at least 2 hours. Remove and drain.

3 Roll the red water chestnut dice in the cornstarch until coated on all sides, then place in a sieve and shake off excess cornstarch. Set aside.

4 Bring a pot of water to a boil. In small batches, drop the coated water chestnut dice into the pot, stirring gently to separate, and simmer for 2 to 3 minutes until they float to the surface. Remove with a slotted spoon or wire mesh and plunge into cold water for about 1 minute. Drain and set aside. Continue until all the "red rubies" are cooked.

5 To serve, place some crushed ice in a dessert bowl and top with 3 tablespoons of the water chestnut rubies and 2 tablespoons of mixed tropical fruits (if using). Spoon 4 tablespoons of the Sweet Coconut Milk on top.

Serves 6
Preparation time: 30 mins + 2 hours soaking
Cooking time: 20 mins

Sticky Rice with Grated Coconut Topping

2 cups (400 g) uncooked glutinous rice, soaked in water overnight to soften, then drained

1 cup (185 g) shaved palm sugar or dark brown sugar

1 teaspoon pandanus or vanilla essence

2½ cups (625 ml) thick coconut milk

¾ teaspoon salt

2 tablespoons black and white sesame seeds, pan-roasted for 10 minutes over low gas flame, to serve

Grated Coconut Topping

⅓ cup (80 ml) water

½ cup (100 g) sugar

2 cups (200 g) freshly grated coconut or desiccated coconut

1 teaspoon pandanus, jasmine or vanilla essence

½ teaspoon salt

1 To make the Grated Coconut Topping, bring the water to a boil in a saucepan over medium heat. Add the sugar and simmer for about 5 minutes, stirring constantly, until the sugar is completely dissolved and the mixture turns into a thick syrup. Add the grated coconut, fragrant essence and salt, and cook, stirring constantly, for about 7 minutes, adjusting the heat as necessary, until the mixture dries up. Remove and set aside.

2 Line a steamer basket with a cheesecloth and spread the soaked glutinous rice evenly on the cloth. Steam the rice for 15 minutes, then turn it over and steam for 10 more minutes until cooked.

3 Heat the palm sugar, pandanus or vanilla essence, coconut milk and salt in a saucepan over low heat, stirring constantly and taking care not to burn the sugar, until the palm sugar is completely dissolved. Remove from the heat and set aside to cool.

4 When the glutinous rice is cooked, transfer to a mixing bowl and smooth the surface with the back of a wet spoon but do not press to pack it. While the rice is still hot, pour the coconut milk mixture over the rice, cover and set aside for 10 minutes, until the mixture is absorbed. Fold the glutinous rice over with a wet spoon to mix thoroughly and set aside.

5 To serve, place several spoonfuls of the glutinous rice in each individual serving bowl and top with the Grated Coconut Topping and a sprinkling of sesame seeds.

If you cannot find freshly grated coconut, you may use the same amount of desiccated coconut for the topping. If using sweetened desiccated coconut, omit the sugar.

Serves 6 to 8
Preparation time: 30 mins
Cooking time: 45 mins

Sticky Rice with Mangoes and
Sweet Coconut Sauce

2 cups (400 g) uncooked glutinous rice, soaked in water overnight, then drained

2 teaspoons black sesame seeds, pan-roasted for 10 minutes over low gas flame

3 ripe mangoes, peeled and sliced

Sweet Coconut Sauce

1 cup (185 g) shaved palm sugar or dark brown sugar

1 teaspoon pandanus or vanilla essence

2½ cups (625 ml) thick coconut milk

¾ teaspoon salt

1 Line a steamer basket with a cheesecloth and spread the soaked glutinous rice evenly on the cloth. Steam the rice for 15 minutes, then turn it over and steam for 10 more minutes until cooked.

2 While the rice is being steamed, make the Sweet Coconut Sauce by heating all the ingredients in a saucepan over medium heat for about 5 minutes, stirring constantly, until the sugar is dissolved. Remove and set aside.

3 When the rice is cooked, transfer to a mixing bowl and smooth the surface with the back of a wet spoon but do not press to pack it. While it is still hot, pour ¾ of the Sweet Coconut Sauce over the rice, cover with a plate and set aside for 10 minutes, until the sauce is absorbed. Remove the lid, fold the glutinous rice over with a wet spoon to mix thoroughly. Cover again and set aside.

4 To serve, place small portions of the sticky rice on individual serving plates and drizzle the remaining Sweet Coconut Sauce on top. Serve the sticky rice with a sprinkling of roasted sesame seeds on top and mango slices on the side.

Serves 6 to 8
Preparation time: 15 mins +overnight soaking
Cooking time: 30 mins

Crispy Fried Banana and Sweet Potato Slices

Oil for deep-frying

4 large or 8 small bananas, peeled, and sliced lengthwise

4 to 5 sweet potatoes, peeled and sliced into thin disks

¼ cup (65 ml) honey or maple syrup

2 tablespoons caster sugar (optional)

1 lime, cut into wedges, to serve

Coconut or vanilla ice cream, to serve

Batter

½ cups (225 g) flour

¼ cup (25 g) freshly grated coconut or unsweetened desiccated coconut

2 tablespoons sesame seeds

2 teaspoons baking powder

1 teaspoon salt

4 tablespoons sugar

½ cup (125 ml) thick coconut milk

½ cup (125 ml) water

1 To make the Batter, combine all the ingredients in a bowl and mix well to form a smooth, thick batter, adding more flour or water as needed.

2 Heat the oil in a wok over medium heat until very hot. Dip the banana and sweet potato slices in the Batter to coat thoroughly. Gently lower the coated slices into the oil, a few at a time, and deep-fry for 3 to 5 minutes, turning occasionally, until golden brown and crispy on all sides. Remove and drain on paper towels.

3 Transfer the deep-fried banana and sweet potato to individual serving plates. Drizzle a little honey or maple syrup on top and dust with caster sugar (if using). Serve with lime wedges and ice cream.

If using sweetened desiccated coconut in place of grated coconut for the Batter, reduce the sugar by half

Serves 6 to 8
Preparation time: 10 mins
Cooking time: 30 mins

Homemade Coconut Ice Cream

½ cup (125 ml) water

1 cup (200 g) sugar

3½ cups (875 ml) thick coconut milk

Mixed fruits (jackfruit, young coconut flesh, apples and lychees), diced to yield 2 cups (optional)

1 Bring the water to a boil in a saucepan, add the sugar and boil for 2 to 3 minutes over medium heat, stirring constantly, until the sugar is dissolved and the mixture thickens into a thick syrup. Remove from the heat and set aside to cool.

2 When the syrup is lukewarm, add the coconut milk and mix well.

3 To make the ice cream, pour the coconut milk mixture into a metal mixing bowl and place in the freezer until it is firm around the edges, but still slushy in the middle, about 45 minutes. Remove from the freezer and beat the firm and liquid portions of the mixture together with a wooden spoon or electric mixer, then return the mixture to the freezer to chill until it is again firm around the edges. Repeat this freezing and mixing process a few more times until the ice cream is uniformly frozen. Allow the ice cream to soften slightly in the refrigerator before serving. Alternatively, pour the mixture into an ice cream maker (if you own one) and freeze according to manufacturer's directions.

4 To serve, place the mixed fruits (if using) in individual serving bowls and top with the coconut ice cream.

Serves 6 to 8
Preparation time: 30 mins + 2 to 3 hours freezing
Cooking time: 15 mins