Bua Loi Nam Tao Recipe

Name: Bua Loi Nam Tao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups coconut milk; ½ cup brown sugar; ¼ teaspoon salt; 6 cups water; ¾ cup kabocha squash, Sliced, Steamed and Milled; ¼ tablespoon sugar; ¼ tablespoon salt; ½ tablespoon rice flour (or more); ¼ tablespoon tapioca flour; ¼ tablespoon cinnamon, as needed

Servings: persons

1 ½ cups coconut milk
½ cup brown sugar
¼ teaspoon salt
6 cups water
¾ cup kabocha squash, Sliced, Steamed and Milled
¼ tablespoon sugar
¼ tablespoon salt
½ tablespoon rice flour (or more)
¼ tablespoon tapioca flour
¼ tablespoon cinnamon, as needed

1
In a saucepan, dissolve 1/4 cup coconut milk with sugar, and salt over medium heat and let it come to a boil.
2
Add the rest of the coconut milk and stir and put aside.
3
In a medium saucepan, heat 6 cups of water over medium heat.
4
In a steamer over high heat, steam Kabocha pumpkin until soft, about 10 minutes.
5
Put all pumpkin in the food mill and strain the solid out.
6
let cool to room temperature Mix in the sugar and salt until disolved.Mix in the Rice Flourand tapioca flour and knead until finger comes clean.
7
Use about 1 teaspoon dough to form a ball and let it rest on a baking sheet.
8
Repeat until all the dough is gone.
9
Drop 10 balls in boiling water, when they float to the top, let it cook for 2 more minutes the drop into the coconut milk mixture.
10
Server Warm and sprinkle with Cinnamon.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ½ cups coconut milk, ½ cup brown sugar, ¼ teaspoon salt, 6 cups water, and more.

Yes, Bua Loi Nam Tao falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bua Loi Nam Tao

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