Bua Loi Nam Tao
Indulge in the creamy, comforting flavors of **Bua Loi Nam Tao**, a traditional Thai dessert that perfectly balances sweet and savory notes. This dish features tender pumpkin dumplings made from a silky blend of mashed steamed pumpkin and glutinous rice flour, floating in a luscious coconut milk sauce infused with sugar, salt, and the delicate aroma of pandan leaves. Quick to prepare with just 40 minutes from start to finish, this recipe highlights the natural sweetness of pumpkin and the tropical richness of coconut, making it an irresistible treat for all seasons. Serve it warm in individual bowls for a cozy dessert experience that will transport you straight to Thailand! Perfect for sharing, this recipe yields four generous servings of pure comfort.
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Recipe Information
Ingredients
- 200 grams Pumpkin (peeled, steamed, and mashed)
- 100 grams Glutinous rice flour
- 50 grams Sugar
- 400 milliliters Coconut milk
- 100 milliliters Water
- 1 teaspoon Salt
- 2 leaves Pandan leaves (optional, knotted)
Instructions
Steam the pumpkin until soft and tender. Once cooked, mash it thoroughly until smooth.
In a mixing bowl, combine the mashed pumpkin and glutinous rice flour. Knead the mixture until it forms a smooth, non-sticky dough. If the dough is too dry, add a small amount of water, one teaspoon at a time.
Break off small pieces of the dough and roll them into bite-sized balls, approximately 1.5 cm in diameter. Set the dough balls aside.
Bring a pot of water to a boil. Drop the rice balls into the boiling water. They will sink to the bottom initially and float to the surface when fully cooked, which takes about 3-5 minutes. Remove the cooked rice balls with a slotted spoon and transfer them to a bowl of cold water to stop the cooking process.
In a separate pot, combine coconut milk, water, sugar, and salt. If using pandan leaves, add them to the pot as well. Heat the mixture over medium heat while stirring gently until the sugar dissolves and the mixture starts to simmer. Do not let it boil to prevent the coconut milk from curdling.
Once the coconut milk mixture is ready, drain the rice balls from the cold water and add them to the coconut milk. Allow the rice balls to simmer gently in the coconut milk for 2-3 minutes to absorb the flavors.
Remove the knotted pandan leaves (if used) before serving. Serve the Bua Loi Nam Tao warm in individual bowls. Enjoy this comforting dessert!
Nutrition Facts
Calories |
756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2430 mg | 106% | |
| Total Carbohydrate | 176.2 g | 64% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 82.1 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 860 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
