Thai cuisine · Desserts & Sweets

Pumpkin Rice Dumplings in Coconut Milk

Soft pumpkin and pandan rice dumplings gently cooked in warm coconut milk sweetened with palm sugar.

Ingredients · for 4 servings

• 200 g glutinous rice flour
• 200 g kabocha squash
• 2 pandan leaves
• 100 ml water
• 400 ml coconut milk
• 80 g palm sugar
• 1/2 tsp salt

Instructions

1. Peel the pumpkin, cut into cubes and steam until soft, 12–15 min., then mash finely while still hot and let cool to lukewarm.
2. Cut the pandan leaves into small pieces, blend finely with the water and press through a sieve — the green juice colors the second dough.
3. Knead half the glutinous rice flour bit by bit with the pumpkin purée and the other half with the pandan juice into two smooth doughs that no longer stick to your hands.
4. Roll pea-sized balls from both doughs and lay them loosely on a floured board so they don't stick together.
5. Bring the coconut milk to a boil with palm sugar and salt and cook the balls in batches for 3–4 min. — they're done as soon as they float to the surface.
6. Serve warm in small bowls with plenty of coconut milk, so the dumplings stay soft and slightly chewy inside.