Thai Coconut Sweet Dumplings
Thai coconut sweet dumplings are one of the most well-known traditional Thai desserts, often served for holidays and family gatherings. The rice flour and tapioca dough, when steamed, becomes soft and elastic, while the natural sweetness and exotic aroma of coconut milk and shredded coconut give the dessert its soul. A special feature of this recipe is that it's gluten-free, making it ideal for those sensitive to wheat. Tip: if you want to elevate the experience further, serve it with warm coconut milk sauce or palm sugar syrup. This dessert is not only delicious but also extremely visually appealing - its translucent, shimmering dough and fragrant filling impress everyone. It's an ideal dessert at the end of an Asian dinner or as a light afternoon treat on its own.
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the rice flour and tapioca flour. Gradually add the coconut milk, stirring until smooth and free of lumps. Add the sugar, a pinch of salt, and the shredded coconut.
2
Knead the dough until it is homogenous and slightly sticky. If it's too runny, add a little more rice flour. Let it rest for 5 minutes.
3
Shape the dough into small balls or oval dumplings. It's easier to shape with wet hands. Tip: Try to make them the same size so they cook evenly.
4
Line a steamer with banana leaves or parchment paper and place the dumplings on top. Steam for 10-12 minutes over boiling water, until they become translucent and elastic.
5
Serve warm or at room temperature. If desired, sprinkle with a little toasted shredded coconut before serving.
6
Tip: For a more intense coconut flavor, use thicker, richer coconut milk – the flavor will be deeper and fuller.
7
These dumplings aren't too sweet, so you can offer a little extra sugar or sweet coconut cream alongside them, according to taste.
8
Store any leftovers in the refrigerator, but it's recommended to warm them up a bit or steam them again before serving to restore their softness.
