BUA LOI PHUAK (TARO BALLS IN COCONUT CREAM)
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!
Provided by Carol Bullock
Categories Dessert
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 1078.9, Fat 49.4, SaturatedFat 43.1, Sodium 108.5, Carbohydrate 155.7, Fiber 3.2, Sugar 50.1, Protein 9.7
BOILED TARO WITH COCONUT MILK
This is a very common way to prepare Taro, as a side to many Tongan dishes. You may need more than one can of unsweetened coconut milk to properly cover the taro. If you cannot find the unsweetened kind, you can used a couple of thawed packages of the unsweetened kind. Oftentimes, I will not even transfer the taro to a saucepan, but will instead keep it in a pot, and drain some of the water. Then I will pour in the coconut milk. Fijian taro (the green kind)is the yummiest, if you can get your hands on it ;)
Provided by Pikake21
Categories Coconut
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Scrub the outside of the taro.
- Place in a pot with enough water to half cover the taro.
- Cover and boil for about 1 1/2 hours, or until tender. (Make sure the taro is cooked very well, for the starches can irritate and scratch the throat if not cooked through completely).
- Remove and cool.
- Peel away the outside skin and chop taro into large cubes. (Cooked taro at this point can be mashed and formed into cakes that are delicious sauteed with butter).
- Place the coconut milk and the taro cubes into a saucepan and heat thoroughly.
- There should be enough milk to just cover the taro.
- Taste during cooking to see if taro needs more salt.
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