Ingredients for Bua Loi Phuak Taro Balls In Coconut Cream
- Taro Root
- Glutinous Rice Flour
- ½ cup cornstarch
- 2 cups coconut milk
- ½ cup packed palm sugar
- A pinch of salt
- Water (as needed, about ¼ - ⅓ cup)
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How to Make Bua Loi Phuak Taro Balls In Coconut Cream
- In a large bowl, whisk together 1 cup rice flour and ½ cup cornstarch.
- Add 1 cup mashed taro and knead until well combined.
- Gradually add water, 1 tablespoon at a time, until a soft, pliable dough forms. Knead for 5-7 minutes until smooth.
- Roll the dough into 1-inch balls and set aside.
- In a medium saucepan, combine 2 cups coconut milk, ½ cup packed palm sugar, and a pinch of salt.
- Over medium-low heat, stir the coconut milk mixture constantly until the palm sugar dissolves completely and the mixture simmers gently.
- Gently add the taro balls to the simmering coconut milk.
- Reduce heat to low, cover, and simmer for 10-15 minutes, or until the taro balls are cooked through and float to the surface.
- Remove from heat and serve immediately.
- Optional: Garnish with toasted sesame seeds for added flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
200g
Fat
215g
Carbs
51g
