How to Make Yummy Thai Desserts in a Microwave Oven

These are my own beloved mother's recipes. Five years ago, she bought a new microwave oven and thought there should be more stuff she could do with it besides warming or defrosting food. So she tried cooking these desserts in her new microwave oven, and her experiments went really well. All the desserts came out nice looking and delicious in a very homey way. And now her inventive recipes have become useful materials for my writing. Thanks, Mom!

Ingredients

• 2 cups glutinous rice
• 1 cup coconut milk
• 1/2 cup sugar
• 2 teaspoons salt
• 1/4 cup coconut cream

Preparation

• Soak glutinous rice in warm water for 2 hrs. Then put it in a clay pot with coconut milk. Cover and microwave on high for 10 minutes.
• Mix coconut cream with sugar and salt. Cover and cook on high for 30 seconds. Bring out and stir until sugar dissolves.
• When the glutinous rice is cooked, add the coconut cream mixture and stir together quickly. Set aside for 10 -15 minutes.
• Serve with sweet fresh mango slices.

Ingredients

• 1 small pumpkin (about 6 inch diameter)
• 1 cup coconut milk
• 4 eggs, lightly beaten
• 1/2 cup palm sugar
• 1/2 cup caster sugar
• 1/8 tsps. salt
• 1 tsp. wheat flour

Preparation

• Cut a round hole on top of the pumpkin.
• Scoop out seeds and pulp.
• Blend all the ingredients together and strain the mixture through thin cloth.
• Place the pumpkin shell in a pudding bowl.
• Pour the strained mixture into the shell and microwave on high for 8 - 10 minutes.

Ingredients

• 2 1/2 cups sugar
• 2 cups coconut milk
• 1 cup all-purpose flour, sifted
• food colors (optional)

Preparation

• Mix sugar and coconut milk together, then microwave on high for 2 minutes.
• Pour the mixture into a bowl. Add flour and stir until it's all well blended.
• Microwave on high for about 12 minutes. You may add some food colors now if you'd like.
• Carefully spoon the mixture onto a foil sheet, greased with cooking oil. Try to make each spoonful look like a drop, as shown in the picture. Set aside for one day. Sweet drop texture should be dense and firm, not hard or chewy.

Ingredients

• 1 1/2 cup glutinous rice flour
• 1/2 coconut cream
• 2 cups coconut milk
• 1 cup palm sugar
• food colors (optional)

Preparation

• Mix glutinous rice and 1/2 cup coconut milk together. (You may also add some food colors if you want.) Knead until smooth and make it into little balls.
• Put the rice balls into a bowl of hot water and microwave on high for 2 minutes (or until the balls float)
• Mix the rest of coconut milk with palm sugar. Add the rice balls. Then microwave on high for 4 minutes.
• Top with coconut cream and serve.