Appon's Thai Food Recipes

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Boiled Pumpkin Balls ( Bou Loy Fuk Thoung )


In the photograph you can see I've served this with papaya ice cream, I'll do the recipe for this icecream tomorrow. The balls are also served with a syrup, so it's not strictly necessary to serve with ice cream.

120 gms Pumpkin
6 Tablespoons Sticky Rice Flour
1 Tablespoon Cassava Starch
50 ml Bi tua Juice
100 ml Sugar Syrup
50 ml Coconut Milk

1. Clean and peel the pumpkin, steam for 20 minutes and leave to cool.
2. Mash the pumkin, add the sticky rice flour, cassava and mix together until thick. If the mixture if not a thick dough, add a little more rice flour.
3. Pinch off pieces and make small balls, approximately 1cm in diameter.
4. Boil a pan of water and cook the balls in the water for 3 minutes, remove and drop into cool water for 5 minutes.
5. To make the syrup, into a saucepan, take the bi-tua leaf juice, coconut milk and sugar syrup and heat to bring to the boil for 2 minutes.
6. Spoon over the pumpkin balls.

Comments (1)


I am located in Boston, MA and would like to make this for my mother to eat, however I am not quite sure what the below items are. Would you be able to provide a picture of the items as I would see it in the market?
1. Cassava Starch
2. Bi tua Juice
MaryAnne Thirakoun

Bitua is also known as pandan leaves, pandan flavouring in water can be substituted. Cassava starch is a little more difficult, since you need the gloopiness of the cassava, tapioca starch (also from cassava) can be used, ground up tapioca pearls (tapioca pudding) can also be used.

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This page contains a single entry from the blog posted on September 10, 2006 12:14 PM.

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