How to Make a Delicious Thai Coconut Milk Pumpkin Taro Ball Dessert?

Q: Can I replace tapioca flour with another type of flour for the taro balls?
A: Yes, you can use potato starch or cornstarch, but the texture might slightly differ.

Q: Is it necessary to use fresh coconut milk, or can canned be used?
A: Canned coconut milk works well and is a convenient alternative to fresh coconut milk.

Q: How do I know when the taro balls are cooked?
A: The taro balls are cooked when they float to the surface and have a translucent appearance.

Thai Coconut Milk Pumpkin Taro Balls

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Notes

Ingredients:

• Pumpkin, as needed
• Tapioca flour, as needed
• Coconut milk, as needed
• Brown sugar, as needed
• Pandan leaves, as needed
• Coconut meat, as needed

Instructions:

1. Mix steamed pumpkin with an appropriate amount of tapioca flour and blend well.
2. Knead the mixture into a dough and set aside.
3. In a pot, bring water to a boil.
4. Shape the dough into small balls.
5. Drop the balls into boiling water.
6. Cook until done, then transfer to cold water and set aside.
7. In another pot, mix coconut milk with some water.
8. Add pandan leaves and brown sugar.
9. Add the taro balls to the coconut milk.
10. Include coconut meat.
11. Bring to a boil and then serve.

Nutrition:

• Rich in carbohydrates and dietary fiber.
• Contains vitamins and minerals from pumpkin and coconut.
• Moderate in calories, depending on the amount of sugar and coconut milk used.