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Thai-Style Sweet Rice Balls in Pumpkin Coconut Soup
Rate this recipeBeyond traditional che troi nuoc, try this unusual, sweet and delicious Thai-style twist from VNCooking. Let's get cooking!
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
4
Time
45 minutes
Servings
2
Level
Medium
Ingredients
Rice flour
60 g
Toasted sesame seeds
20 g
Pumpkin
150 g
Coconut milk
120 ml
Implementation Steps
01
Prepare the pumpkin
Peel the pumpkin, scoop out the seeds and pulp, and cut into cubes about a finger joint thick.
Peel the pumpkin, scoop out the seeds and pulp, and cut into cubes about a finger joint thick.
02
Make the rice balls
Put 60 g rice flour, 20 g toasted sesame seeds, 20 g sugar and 50 ml warm water in a bowl. Mix with a whisk until the flour and sesame are well combined, then knead by hand for about 10 minutes until the dough is soft and smooth.
Pinch off small pieces about the size of a quail egg, roll them into balls and place on a plate.
Bring 500 ml water to the boil and drop in the balls one at a time. When they float, they're cooked. Lift them out into a bowl of ice water for about 2 minutes, then transfer to a plate.
Put 60 g rice flour, 20 g toasted sesame seeds, 20 g sugar and 50 ml warm water in a bowl. Mix with a whisk until the flour and sesame are well combined, then knead by hand for about 10 minutes until the dough is soft and smooth.
Pinch off small pieces about the size of a quail egg, roll them into balls and place on a plate.
Bring 500 ml water to the boil and drop in the balls one at a time. When they float, they're cooked. Lift them out into a bowl of ice water for about 2 minutes, then transfer to a plate.
03
Make the pumpkin soup
Put another pot on the stove with 500 ml water. When it boils, add the pumpkin, cover and cook for about 20 minutes.
When the pumpkin is cooked, lift it into a blender with 50 ml of the cooking water and blend until smooth.
Return the pumpkin purée to the pot of cooking water, add 80 g granulated sugar and 120 ml coconut milk, stir until the sugar dissolves and bring to the boil.
Put another pot on the stove with 500 ml water. When it boils, add the pumpkin, cover and cook for about 20 minutes.
When the pumpkin is cooked, lift it into a blender with 50 ml of the cooking water and blend until smooth.
Return the pumpkin purée to the pot of cooking water, add 80 g granulated sugar and 120 ml coconut milk, stir until the sugar dissolves and bring to the boil.
04
The finished dish
Put the rice balls in a bowl, top with roasted peanuts and a little grated coconut, and ladle over the pumpkin soup – it's ready to eat.
This Thai-style sweet rice ball dessert has a gently sweet soup with a light pumpkin aroma, and soft, chewy, nutty rice balls that are utterly moreish.
Put the rice balls in a bowl, top with roasted peanuts and a little grated coconut, and ladle over the pumpkin soup – it's ready to eat.
This Thai-style sweet rice ball dessert has a gently sweet soup with a light pumpkin aroma, and soft, chewy, nutty rice balls that are utterly moreish.
05
Enjoy
Serve these Thai-style sweet rice balls as a sweet dessert after a main meal. They also make a great snack when you're feeling peckish, or a treat when gathering with loved ones.
Serve these Thai-style sweet rice balls as a sweet dessert after a main meal. They also make a great snack when you're feeling peckish, or a treat when gathering with loved ones.
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Thai-Style Sweet Rice Balls in Pumpkin Coconut Soup