Thai Coconut Rice Dumplings
Soft, chewy rice dumplings in two colors, served in a warm coconut sauce and topped with toasted coconut flakes and edible flowers. A quick, comforting Thai dessert that comes together in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 6g
Ingredients
- 1 cup glutinous rice flour
- ½ cup water
- 1 tsp pandan extract
- 1 can (13.5 oz) coconut milk
- 3 tbsp sugar
- ¼ cup toasted coconut flakes
Instructions
- 1
In a bowl, mix 1 cup glutinous rice flour with 0.5 cup water until a soft dough forms. If too sticky, add a little more flour; if too dry, add a teaspoon of water.
- 2
Divide dough in half. Knead 1 tsp pandan extract into one half until evenly green. Roll both halves into small balls, about 1 inch each.
- 3
Bring a pot of water to a gentle boil. Drop in the dumplings and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- 4
In a saucepan, heat 1 can coconut milk and 3 tbsp sugar over medium, stirring until sugar dissolves and sauce is warm, about 3-4 minutes. Do not boil.
- 5
Divide dumplings among bowls, pour warm coconut sauce over, and top with 0.25 cup toasted coconut flakes and edible flowers if desired.
Tools you’ll need
- mixing bowl
- pot
- saucepan
- slotted spoon
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