Bua Loi Phuak (Taro Balls in Coconut Cream)
"A scrumptious Thai dessert that I can't resist, I first tried this in my favorite Thai restaurant here in Seattle. It never gets old!"
photo by Tesha B.
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 1 cup cooked taro root, mashed
- 2 cups glutinous-rice flour
- 1 cup cornstarch
- 4 cups coconut milk
- 1 cup palm sugar (can use cane or beet sugar)
- 1⁄8 teaspoon salt
- 6 -8 teaspoons water
directions
- Put the rice flour and cornstarch in a bowl.
- Add the mashed taro and knead. Add water as needed to create a soft dough.
- Knead well.
- Roll into little balls and set aside.
- Dissolve the palm sugar and salt in the coconut milk over low heat, stirring constantly.
- Bring to a boil and add the taro balls.
- When they are cooked through, remove from the heat.
- Serve hot.
- Optional: Can sprinkle with sesame seeds.
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Reviews
-
Tasted good! Making the balls small is a good idea. Also be careful it is very filling. I made 12 small balls for 4 people and after eating a regular dinner we had a really hard time finishing them. I must have at least another 20 - 25 uncooked balls. I put them in the freezer and hope that they will taste good when they come out. -
Mmmm I ended up adding a little more sugar than called for and a little vanilla. To people never tried this type of desert, make the balls fairly small, to big is too much of a mouthful lol!<br/>Delicious will make again! -
This is rich and delicious! The balls are soft and chewy, and a little bland, which pairs perfectly with the rich coconut cream sauce. The instructions didn't say when to add the water, but we found the dough was too dry, so that's where we added it - enough to make a soft dough that held together. We made half the recipe and it served 6 with small portions - as rich as it is, small portions are best! Even the coconut hater in the family like it - he just avoided the sauce as much as possible.
RECIPE SUBMITTED BY
Carol Bullock
Bellevue, WA
As an ethical vegan, I'm always on the lookout for tasty, cruelty-free meals. I work in the medical field, but my heart lies with anything and everything relating to animal welfare. I share my home with two each furry (cats) and feathered friends. Something I'd like to encourage all chefs is, don't be afraid to experiment! I'm not always really specific about measurements, and that's because I go by feel, so if you want to add a little more or a little less -by all means!
