Thai dumplings with coconut cream
| 1 Cup | Sticky rice flour (divided into 3 parts) |
| 3 Tab | Butterfly flower water (blue colour) |
| 70g | Steamed Pumpkin Meat (yellow colour) |
| 1 ½ Cup | Coconut cream |
| ½ Cup | White sugar |
| ½ Cup | Coconut juice (or water) |
| 3-4 | Pandanas leaves |
| 2 Tab | Coconut meat, small cubes |
| 9 Tab | Water, for adding to dough |
| 1 Cup | Tapioca flour |
- Divide the rice flour into 3rds and place in bowls
- Add the blue water to one
- The pumpkin meat to another and;
- 3 Tab Water to another
- Mix each until it makes a good dough similar to one you would use for gnocchi (smooth and springy)
- Once you have the three doughs create small balls and roll in tapioca flour (to stop them sticking together) then place in a bowl
- Once all the dough is in small balls put to one side
- Combine the Coconut cream, sugar, coconut juice, pandanas leaves and coconut meat in a pot and gently bring to the boil (to dissolve the sugar) and infuse the vanilla scent of the pandanas leaves. Take off the heat once the sugar is dissolved
- Bring a large pot of water to the boil and place all the dough balls in the pot
- When they float to the top place them in warm water to be put in the coconut ‘soup’ created previously.
- When all balls are cooked divide the balls into servings and serve with coconut soup