Taro Dumpling in Coconut Syrup

For those who doesn’t like mung bean now you can try  Taro Dumplings in Coconut Milk .  If you like sweet dessert then you can sweeten the dough by adding granulated sugar. If you want to thin out the syrup you can add a little bit of water.

1 lb taro, peeled and cut into chunks
1 ¼ cup glutenous flour
¼ cup granulated sugar (optional)
½ cup palm sugar
1 ½  can coconut milk (13.5 oz can)
a pinch of salt
2 splashes of vanilla extract
8 cups of water
toasted sesame seeds (optional)

Steam or boil taro chunks until soften, about 20 minutes.

In the meantime make the coconut syrup by bringing 1 can of coconut milk and palm sugar and salt to a boil and then simmer for 2-3 minutes. Turn off the heat.

Remove cooked taro and mash with the back of a fork. Mix mash taro with flour (and granulated sugar if you like to sweeten the dumplings) and use knead into a dough.

Pinch a small amount of dough and roll into a ball. If it’s too sticky, dust your hand with some flour. If it’s too dry, dip your fingers in a little bit of water and pat on the dough.

In a big pot bring water to a boil. Drop taro ball and cook until it floats up. Do it in batches if needed. Do not overcrowd. Drain with a stainer and add to coconut syrup.

Add the remainder coconut milk, a vanilla extract. Bring to a boil again and turn simmer another 2 minutes. Serve cool or at room temperature. Sprinkle some toasted sesame before serving.

  1. No comments yet.
  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: