Taro Ball in Coconut Cream
Thai dessert called "Bua Loy" that is sweet, soft, and tender
Last Modified On: Thursday, 24/November/2011 20:59:20pm
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1/2 cup glutinous rice flour
1 Tbsp tapioca flour
1 can (400 ml.) coconut milk
4 Tbsp sugar
1 Tbsp palm sugar
1 cup taro, steamed
1/4 tsp salt
100 g. coconut meat
1. Heat 3 cup of water in a steamer on medium-high heat. Steam taro about 20 minutes or until tender. Let taro cool before scratch into small pieces from skin.
2. In mixing bowl, mix steamed taro with glutinous rice flour, tapioca flour, 1 tsp sugar, and little salt.
3. Divide about 1/2 cup of coconut milk and place it in a bowl. Place the rest of coconut milk in a pot. Add about 3 Tbsp coconut milk in mixing bowl, knead taro and all dry ingredients to obtain a soft dough. If the mixture is too dry, adding about 1 Tbsp of coconut milk at a time until well blend.
4. When dough is soften, roll the dough into balls about 1/4 inch in diameter. Heat 4 cup of water in a pot on medium-high heat, bring to boil, place the balls in boiling water, and cook until the balls float to the surface. Remove them and place cooked balls in cold water.
5. Heat coconut milk in a pot on medium heat, add sugar, palm sugar, and salt, stir regularly to prevent oily. Cut coconut meat into small pieces and add into coconut milk. Bring to boil, remove cooked balls from cold water and put them into coconut milk. Stir together.
6. Remove from heat, spoon into dessert bowl, and serve warm.