Taro Dumplings in Coconut Syrup

Another one of my creations. This yummy dessert follow the same steps as my Mung Bean Dumpling in Coconut Milk recipe. The difference is the flavor. For those who doesn’t like mung bean now you can try my Taro Dumplings in Coconut Milk គ្រប់ត្រាវក្នុងខ្ទៈត្នោត. I like them both. 😀 If you like sweet dessert then you can sweeten the dough by adding granulated sugar. If you want to thin out the syrup you can add a little bit of water.

1 lb taro, peeled and cut into chunks
1 ¼ cup glutenous flour
¼ cup granulated sugar (optional)
½ cup palm sugar
1 ½ can coconut milk (13.5 oz can)
a pinch of salt
2 splashes of vanilla extract
8 cups of water
toasted sesame seeds (optional)

Steam or boil taro chunks until soften, about 20 minutes.

In the meantime make the coconut syrup by bringing 1 can of coconut milk and palm sugar and salt to a boil and then simmer for 2-3 minutes. Turn off the heat.

Remove cooked taro and mash with the back of a fork. Mix mash taro with flour (and granulated sugar if you like to sweeten the dumplings) and use knead into a dough.

Pinch a small amount of dough and roll into a ball. If it’s too sticky, dust your hand with some flour. If it’s too dry, dip your fingers in a little bit of water and pat on the dough.

In a big pot bring water to a boil. Drop taro ball and cook until it floats up. Do it in batches if needed. Do not overcrowd. Drain with a stainer and add to coconut syrup.

Add the remainder coconut milk, a vanilla extract. Bring to a boil again and turn simmer another 2 minutes. Serve cool or at room temperature. Sprinkle some toasted sesame before serving.

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