Bua Loi Nam Tao
"Brown Sugar Kabacha Squash Dumplings in warm Coconut Milk."
photo by nott2339
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 1 1⁄2 cups coconut milk
- 1⁄2 cup brown sugar
- 1⁄4 teaspoon salt
- 6 cups water
- 3⁄4 cup kabocha squash, Sliced, Steamed and Milled
- 1⁄4 tablespoon sugar
- 1⁄4 tablespoon salt
- 1⁄2 tablespoon rice flour (or more)
- 1⁄4 tablespoon tapioca flour
- 1⁄4 tablespoon cinnamon, as needed
directions
- In a saucepan, dissolve 1/4 cup coconut milk with sugar, and salt over medium heat and let it come to a boil. Add the rest of the coconut milk and stir and put aside.
- In a medium saucepan, heat 6 cups of water over medium heat.
- In a steamer over high heat, steam Kabocha pumpkin until soft, about 10 minutes. Put all pumpkin in the food mill and strain the solid out. let cool to room temperature Mix in the sugar and salt until disolved.Mix in the Rice Flourand tapioca flour and knead until finger comes clean. Use about 1 teaspoon dough to form a ball and let it rest on a baking sheet. Repeat until all the dough is gone. Drop 10 balls in boiling water, when they float to the top, let it cook for 2 more minutes the drop into the coconut milk mixture.
- Server Warm and sprinkle with Cinnamon.
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Reviews
-
Love love love this recipe! I learned this dish from Pranee Halvorsen in 2004 and have made it many times to rave reviews. It's best with kabocha but, in a pinch, canned pumpkin (hung in cheesecloth to remove water) can be substituted.
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This is a tasty recipe, though I will tweak it a bit next time I make it. I needed about 4 tablespoons of rice and tapioca flour before it started to hold together. Next time I will also add a little more sugar to the squash mixture. The coconut mixture is right on. I see lots of potential for this recipe in the future!
RECIPE SUBMITTED BY
I have always been fasinated with cooking and have an extreme interest in Chinese and Thai cooking, Along with Real Slow smoked barbequeing and Chinese, I am an avid BASS fisherman. I am also passionate about trying new recipes.
