Floating Lotus

Over the past two months, I had been in the kitchen occasionally, baking brownies as gifts for friends and cooking some simple dishes. However, it has been quite a long while since I last whipped up something new and my fingers are starting to itch again.

The thought of making something Thai is tempting but nothing too exotic as I am but an amateur in the kitchen still. This recipe seems simple enough and the ingredients called for are easily available.

It tastes a little like Bubur Cha Cha and it brought back nostalgic memories of the time I made that sweet dessert in Home Economics class during my secondary school days. In those days, my class usually treated these lessons with little seriousness, indulging instead in much chatter and laughter as skills like cooking and sewing were the least on our young minds then.

Little did I know then, that I would one day willingly step into the kitchen to cook for my family with such positive anticipation and joy…



Floating Lotus


Ingredients

½ cup thai pumpkin
½ cup taro (yam)
1 cup sticky rice flour
½ cup coconut milk (use only the cream if using fresh)
¾ tsp salt
2 cups pandan-infused water
1/3 cup white sugar


Method

1. Steam the pumpkin and taro until soft, between 10-15 min.

2. Mash the pumpkin, then mix equal parts pumpkin and sticky rice flour together until a uniform paste. Do the same to the taro (separately).

3. Roll into small ¼ ″ – ½ ″ balls and set aside.

4. Boil the balls in hot water until they float. Remove with a slotted spoon and put into a bath of room temperature water.

5. Boil the coconut milk with the water, sugar and salt. Add the balls and serve.

Reference : Real Thai Recipes