Prep 15 mins
Cook 30 mins
A scrumptious Thai dessert that I can't resist, I first tried this in my favorite Thai restaurant here in Seattle. It never gets old!
- 1 cup cooked taro root, mashed
- 2 cups glutinous-rice flour
- 1 cup cornstarch
- 4 cups coconut milk
- 1 cup palm sugar (can use cane or beet sugar)
- 1⁄8 teaspoon salt
- 6 -8 teaspoons water
- Put the rice flour and cornstarch in a bowl.
- Add the mashed taro and knead. Add water as needed to create a soft dough.
- Knead well.
- Roll into little balls and set aside.
- Dissolve the palm sugar and salt in the coconut milk over low heat, stirring constantly.
- Bring to a boil and add the taro balls.
- When they are cooked through, remove from the heat.
- Serve hot.
- Optional: Can sprinkle with sesame seeds.
Tasted good! Making the balls small is a good idea. Also be careful it is very filling. I made 12 small balls for 4 people and after eating a regular dinner we had a really hard time finishing them. I must have at least another 20 - 25 uncooked balls. I put them in the freezer and hope that they will taste good when they come out.
Mmmm I ended up adding a little more sugar than called for and a little vanilla. To people never tried this type of desert, make the balls fairly small, to big is too much of a mouthful lol!
Delicious will make again!
This is rich and delicious! The balls are soft and chewy, and a little bland, which pairs perfectly with the rich coconut cream sauce. The instructions didn't say when to add the water, but we found the dough was too dry, so that's where we added it - enough to make a soft dough that held together. We made half the recipe and it served 6 with small portions - as rich as it is, small portions are best! Even the coconut hater in the family like it - he just avoided the sauce as much as possible.