Pumpkin Glutinous Rice Balls in Sweetened Coconut Cream
(from largomason’s recipe box)
Use nothing but glutinous rice flour (Erawan brand is best). You cannot use regular rice flour, tapioca flour, or anything else.
Ingredients
- 3/4 cup glutinous rice flour
- 3/4 cup cooked pumpkin purée
- 1 1/2 cups coconut milk
- 3/4 cup granulated sugar, more or less to taste
- 1/4 teaspoon salt
Directions
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Place flour in a small mixing bowl. Knead pumpkin puree into it to form smooth dough. If water is needed, add one teaspoon at a time just until you can form smooth dough. Working quickly before dough dries out, form dough into smooth 1/3-inch balls and arrange them on a tray, making sure they don’t touch each other.
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Fill a 4-quart pot with water half way and bring to boil.
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Meanwhile, add coconut milk, sugar, and salt to a 2-quart pot and bring it to a boil on another burner; reduce heat so that coconut milk mixture is barely simmering.
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Once water is boiling, gently drop all dough balls into it; stirring a couple of times to prevent them from clumping. Once dough balls rise to the top, fish them out with slotted spoon and transfer them to coconut milk pot. Taste for sweetness. Add more sugar, if necessary. Turn off heat. Allow dessert to cool down to slightly higher than room temperature before serving.