recipe has been published with the permission
of the Blue Elephant Cooking
School in Bangkok, Thailand. This is an
example of the type of dish you can learn to cook
at the School.
in the heart of Bangkok, the Blue Elephant Cooking
School is housed in a dazzling century old mansion
where you can discover and experience the culinary
wonders of Royal Thai Cuisine.
Blue Elephant Cooking School has fully equipped
facilities offering you the chance to put your
hand to practicing Thai Cuisine. A typical day
commences with a visit to the morning market.
Accompanied by your instructor, you will learn
to select and buy Thai ingredients for your personal
cooking lesson. Classes are followed by a meal
in the delightful Blue Elephant restaurant where
you sample your own cooking as well as additional
elaborate to make, these attractive banana leaf
parcels can be prepared and steamed in advance
and will keep up to three days in a refrigerator.
Reheat them for 2 minutes in a steamer or briefly
in a microwave oven.
/ 7oz palm sugar
100g / 3 1/2oz grated coconut (preferably fresh)
400g / 14oz glutinous rice flour
1.2 litres / 2 pint / 5 cups coconut milk
150g / 5oz regular rice flour
1 tsp salt
1 whole banana leaf
100ml / 3 1/2 fl oz water to the boil, dissolving
the sugar in it. Add the grated coconut and
cook for 15 minutes, stirring all the time until
the mixture becomes sticky. Set aside to cool.
Make about 20 little balls with the mixture,
using a large heaped teaspoon for each one.
a dough with the glutinous rice flour and 350ml
/ 12 fl oz / 1 1/2 cups water. Cover the coconut
balls with this dough and set aside on a dish
together the coconut milk, rice flour and salt
and simmer for 15 minutes, allowing it to thicken.
20 oval shapes about 23 cm / 9 in long and 16
cm / 6 in wide and 20 rectangles about 12cm
/ 4 1/2 in by 8 cm / 3 in from the banana leaf.
Cut 3 strips of banana leaf about 27 cm / 11
in long and 1.5 cm / 1/2 in wide.
the rectangles lengthways over the ovals to
give two thicknesses of banana leaf in the centre,
then place one of the prepared balls on top.
Pour a generous 1 1/2 tbsp coconut milk sauce
over the ball. Make a parcel with the banana
leaves fasten it at the top with the banana
leaf strip and a toothpick. Put the parcels
in a steamer for 10 minutes.
Blue Elephant Cooking School