Elephants Ears?

I am taking part in The Recipe Hunters monthly Challenge and this month’s challenge is the letter E and you can choose your option from a list….Me… I chose Espresso as that was easy I already had the recipes. One intrigued me so I went back to the said list and it was Elephants Ears? Somewhere at the back of my mind, it rang a bell…Ding Dong!

taro-1707892_1920

So I asked my friend Mr Google who laughed at me and as soon as he showed me….The penny dropped…..We had them in Phuket by the Rai in the field near our house and the river that runs alongside had massive ones some of those leaves reached 3 feet long and 2 feet wide and the plants can grow 8 feet tall.

The elephant ears thirst for water is why they are so prolific in soggy areas and they are also popular here not only for landscaping but also near water features they are quite an impressive plant.

… The corms or roots are also to be found on every market stall it’s Taro. Silly me!

taro-1686669_1920

As it is in most other Asian countries, taro is also a popular flavour for ice cream in Thailand. Like with many plain or ugly fruits they make something quite delicious.

Most Thai sweets & puddings do not include wheat flour, which makes these desserts gluten-free and suitable for those who are gluten-intolerant.

The typical list of ingredients is simply rice or tapioca flour, water, coconut milk and eggs cooked with the taro and or pumpkin the multitude of resulting variations is just amazing.

Ingredients:

115gm taro root, cut into 1” pieces

115gm pumpkin cut into 1” pieces

1 1/2 cup thick coconut cream ( see note below)

3 Tbsp palm sugar.

Let’s Cook!

Add taro and pumpkin to the coconut cream and palm sugar, then bring to boil. Reduce to low heat and cook for approximately 10 minutes, until tender.

Pour into small ramekins or one large dish and when set cut into squares. Sometimes this dessert is also cooked in small pumpkins, either way, it is very nice.

pumpkin custard

N.B. Coconut Cream:

For recipes requiring coconut cream, do not shake the can of COCONUT MILK before opening; spoon out the thick cream on top. On hot days, refrigerate the can so that the cream will harden and can be easily separated from the lighter milk.

This is a very easy dessert to make and when it is ready to eat just close your eyes, and pretend you are in the lush tropics of Thailand while spooning a smooth cool coconut dessert into your mouth… Heaven on earth.

Until next time stay safe and laugh a lot.

Now you still have 5 days to get your entry in if you wish to join us…it’s good fun and you meet lots of new people if you do then click the  link  below and all will be revealed.

https://cookandenjoyrecipes.wordpress.com/2017/05/31/june-2017-share-and-inspire-others-food-starting-with-e/

 

 

 

 

 

 

 

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8 thoughts on “Elephants Ears?

  1. Pingback: June 2017 Share and Inspire Others! – Food/Ingredient starting with E | The Recipe Hunter

    1. blondieaka Post author

      They are and look lovely in a tropical garden near a water feature but just grow wild near where I lived before …..I now know why I always saw people foraging around there…at the time I wasn’t aware of what they actually were used for. Sometimes you just pass by without really looking don’t you…I just tucked the name away in my little memory box 🙂 xxx

      Liked by 1 person

      Reply
  2. thelme70

    I love boiled Taro but have not made a dessert out of this root. Thank you for naming this plant which I have in my tropical garden. Elephant ears, yay!

    Liked by 1 person

    Reply
    1. blondieaka Post author

      That’s ok, Thelma it took me this prompt to realise that they were all over the place here and I knew what they were…. Dumbo here just took a while to connect the two… Ha ha….

      Like

      Reply

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