Dive into the delightful world of Thai desserts with Takoh Phewk, or taro dumplings – a sweet treat that's both visually stunning and incredibly flavorful. These delicate purple dumplings, filled with a sweet taro paste, are a popular street food in Thailand, known for their soft, chewy texture and irresistible taste. The vibrant purple hue comes from the taro root, a naturally sweet and earthy ingredient that adds a unique depth to the dessert. Imagine sinking your teeth into a warm, gooey dumpling, the sweet taro filling melting in your mouth.
This recipe will guide you through each step, from preparing the taro paste to shaping and cooking the perfect taro dumplings. Whether you're a seasoned baker or a culinary novice, you'll find this recipe accessible and rewarding. Get ready to embark on a culinary adventure and create these enchanting Thai treats for yourself!
Tools Needed
- Steamer
- Grater/Masher
- Pot
- Mixing bowl
- Cooking stove
- Krathong molds (pandan leaves)
- Toothpicks
Ingredients
- Taro
- Sand-resistant water
- Salt
- Water
- Coconut milk
- Rice flour (Amorn Tip)
- Pandanus leaves
Step-by-Step Instructions
Step 1. Prepare and Cook the Taro
- Cut taro into two pieces. Cut one piece into large pieces for grinding, and the other into smaller pieces for decoration. Steam the taro until cooked (approximately 10 minutes).
- Boil water in a pot, add pandan leaves for fragrance, then steam the taro until soft.
- Once the taro is cooked, mash it using a grater, masher, or your hands (carefully, as it will be hot).
Step 2. Make the Dumpling Dough
- In a bowl, combine rice flour, sand-water mixture, and mashed taro. Add water and mix until well combined.
- Cook the dough in a pot over medium-high heat, stirring constantly to prevent sticking. Cook until the flour is cooked and the mixture thickens.
Step 3. Prepare the Coconut Milk Topping
- Mix cornstarch, water, salt, and coconut milk. Cook over medium heat, stirring frequently until thickened.
Step 4. Assemble, Decorate, and Cool
- Pour the dumpling dough into prepared Krathong molds (see tips for Krathong making). Top with coconut milk topping and decorate with extra steamed taro pieces.
- Allow the dumplings to cool completely. The mixture will thicken as it cools.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- Adding pandan leaves while steaming the taro adds a fragrant aroma to the dessert.
- Steaming the taro is recommended over boiling, as it retains its aroma and sweetness.
- The sweetness of the dumplings can be adjusted to your preference.
- Stir the dumpling dough constantly while cooking to prevent burning and sticking.
- A brass pan is recommended for cooking the coconut milk topping as it distributes heat evenly.
- Gently remove air bubbles from the coconut milk topping to create a smooth surface.
- Pouring the coconut milk topping in two layers creates a more visually appealing dessert.
- Instructions for making Krathong from pandan leaves are provided in the video.
Nutrition
- Calories: approximately 200-250
- Fat: 8-12g
- Carbs: 30-35g
- Protein: 2-3g
FAQs
1. Can I substitute the taro root?
While taro root provides the best flavor and color, you can try sweet potato or yam as a substitute, but the taste and color will differ.
2. How do I store leftover taro dumplings?
Store leftover dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently in a steamer or microwave before serving.
3. What if my dumplings stick together while cooking?
Ensure you dust the dumplings lightly with cornstarch or rice flour before steaming or boiling to prevent sticking. Also, make sure not to overcrowd the pot.
Making taro dumplings might seem daunting at first, but with this recipe, you'll discover it's a surprisingly achievable and rewarding experience. Enjoy the sweet, chewy satisfaction of these beautiful purple dumplings, perfect for a special occasion or a simple afternoon treat. Now go forth and impress your friends and family with your newfound Thai dessert-making skills!