A festive Thai dessert brings autumn flavors to the table with chewy pumpkin dumplings shaped like miniature pumpkins, served in a fragrant coconut milk sauce. The recipe combines simple ingredients like pumpkin puree, glutinous rice flour, and tapioca flour to create a playful, seasonal treat perfect for Halloween or fall gatherings. Dumplings are steamed until bouncy, while a lightly sweetened coconut milk mixture simmers gently to avoid splitting, with optional pandan leaves for aroma. Sago pearls can be added for texture, and the dish is assembled once all components are fully cooked.
This is a Thai dessert called bua loy, made with chewy pumpkin dumplings served in sweet coconut milk. I shaped the dumplings into little pumpkins, which makes this a fun Halloween or fall dessert. It looks elaborate, but the ingredients are actually quite simple. Would you make these for a Halloween dinner or party? https://preview.redd.it/i6h7hxf3z0vh1.png?width=451&format=png&auto=webp&s=5c730ee49bed88ea47e526e2102c47a7c11dd585 Bua Loy – Thai Coconut Milk Dessert Ingredients: 250 g pumpkin puree 170 g glutinous rice flour 30 g tapioca flour ¼ tsp salt Coconut milk sauce: 200 ml coconut milk 300 ml water 85 g sugar ¼ tsp salt 2 pcs pandan leaves Instructions: Steam pumpkin until fork-tender, then mash/puree with a fork. In a bowl, combine pumpkin puree, glutinous rice flour, tapioca flour, and a pinch of salt. Knead by hand until the dough is smooth and no longer sticky. If sticky, add a touch more glutinous rice flour; if dry, add 1–2 tsp water. Pinch off a small piece of dough and tint it green for stems. Roll the yellow dough into small balls. Use the edge of a spatula (or toothpick) to press light grooves so they resemble mini pumpkins. Cook the coconut milk sauce. Finish the pumpkin shapes by lightly pressing grooves and adding a tiny bit of green dough as the stem. In a saucepan, add coconut milk, water, sugar, and a pinch of salt. Stir well. Heat on low to medium-low until it gently simmers; do not boil (to prevent splitting). Keep warm. Optional: Add a knotted pandan leaf for extra aroma, remove before serving. Cook the pumpkin “balls” & sago; assemble. Bring a pot of water to a rolling boil. Add the shaped pumpkin pieces. Stir once to prevent sticking. Cook until they float, then give them 1–2 more minutes for a fully cooked, bouncy center. In a separate pot, boil water and cook the sago pearls until mostly translucent with a tiny white dot. Drain, rinse under cold water, and soak in cold water to keep them separate. If you want colored pearls, toss the drained pearls with a drop of coloring or pandan water. To serve, place pumpkin “mini pumpkins” in a bowl, add some sago pearls, and ladle over the warm coconut milk sauce. Serve warm or chill everything and serve cold. For more detailed recipe and tips, here is the link: Thai Coconut Milk Dessert. submitted by /u/ButterJoyKitchen [link] [comments]
