Bu loy phuok (Poached taro and glutinous rice balls in coconut milk)
Recipe by:
Wiley
This lovely little dessert is great for smaller parties. The taro rice balls can be made ahead of time and the coconut milk sauce is simply poured over the balls.
Ready in 40 mins
Added to favourites by 2 cooks
Ingredients
Serves: 4
- For the taro rice balls:
- 200g taro root, peeled, steamed and mashed
- 180g glutinous rice flour
- 250ml water
- For the sauce:
- 875ml coconut milk
- 150g sugar
- 1 1/4 teaspoon salt
- 125ml coconut cream
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Preparation method
Prep: 20 mins | Cook: 20 mins1.
Mix the glutinous rice flour, mashed taro root and water together until the a dough is formed. Roll the dough out into snake and cut into 1 cm lengths. Roll the pieces into balls.
2.
Heat a medium pot of water to a boil. Drop the rice balls into the water and remove with a slotted spoon when the balls float. Place the balls into a bowl of ice water. When the balls are cool, remove from the ice water and reserve.
3.
For the sauce, combine the coconut milk, sugar and salt in pot and heat slowly. Stir constantly. Add the taro rice balls and bring to a simmer. Add the coconut cream and heat through, do not boil, and remove from the heat.
4.
Spoon the balls and coconut sauce into bowls and serve.
Last updated:
06 Jan 2011
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