Ingredients with Measurements:
- 1 lb taro root, peeled and diced
- 1/2 cup glutinous rice flour
- 1/4 cup water
- 1/4 cup sugar
- 1/4 tsp salt
- 2 cups coconut milk
- 1/4 cup tapioca pearls
- 1 pandan leaf (optional)
Special equipment needed:
- Steamer
- Mixing bowl
- Rolling pin
- Small saucepan
Step-by-step instructions:
1. In a mixing bowl, combine the diced taro root, glutinous rice flour, water, sugar, and salt. Mix well until a dough forms.
2. Divide the dough into small portions and roll them into balls.
3. Flatten each ball with a rolling pin to make a small disc.
4. Place a small spoonful of tapioca pearls in the center of each disc and fold the edges to seal the dumpling.
5. Place the dumplings in a steamer and steam for 15-20 minutes or until cooked through.
6. In a small saucepan, heat the coconut milk and pandan leaf (if using) over medium heat until it comes to a simmer.
7. Serve the taro dumplings in bowls and pour the hot coconut milk over them.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Steaming temperature: 100°C (212°F)
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 40g
Protein: 3g
Fiber: 2g
Substitutions for ingredients:
- Taro root can be substituted with sweet potato or pumpkin.
- Glutinous rice flour can be substituted with regular rice flour or all-purpose flour.
- Tapioca pearls can be substituted with small cubes of jelly or fruit.
Variations:
- Add a teaspoon of vanilla extract to the coconut milk for extra flavor.
- Use different types of fruit as filling for the dumplings, such as mango or pineapple.
- Add a tablespoon of cornstarch to the coconut milk to make it thicker.
Tips and tricks:
- Make sure the taro root is fully cooked before mixing it with the other ingredients.
- If the dough is too dry, add a little more water. If it's too wet, add a little more flour.
- To prevent the dumplings from sticking to the steamer, line it with parchment paper or banana leaves.
Storage instructions:
Store any leftover dumplings and coconut milk separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the dumplings for a few minutes until heated through and heat the coconut milk in a small saucepan over low heat until warm.
Presentation ideas:
Serve the taro dumplings in small bowls and pour the hot coconut milk over them. Garnish with a sprinkle of toasted coconut flakes or chopped nuts.
Garnishes:
Toasted coconut flakes, chopped nuts, fresh fruit slices.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
None needed.
Troubleshooting advice:
- If the dough is too sticky, dust your hands and work surface with a little flour.
- If the dumplings fall apart during cooking, the dough may be too dry or the filling may be too large.
Food safety advice:
Make sure to fully cook the taro root and tapioca pearls to prevent any foodborne illnesses.
Food history:
Taro is a root vegetable that is commonly used in Asian cuisine. It is rich in nutrients and has been used for centuries in traditional medicine.
Flavor profiles:
The taro dumplings have a slightly sweet and nutty flavor, while the coconut milk adds a creamy and tropical taste.
Serving suggestions:
Serve the taro dumplings as a dessert or a snack. They are perfect for a cozy night in or as a sweet treat after a meal.
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Region: Thai