Buo Loi Recipe
Squash, taro and pandan dumplings in an aromatic warm coconut broth with young coconut meat
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Ingredients
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Dumplings and Broth
Method
Preparation and Cooking
Prepare the Dumpling Mixture
In a bowl, combine the cubed squash and taro with rice flour. Gradually add warm water until a soft dough forms. Allow to rest for 15 minutes.
Form the Dumplings
Take small portions of the dough and shape them into balls. Make sure they are uniform in size.
Cook the Dumplings
Bring a pot of water to boil and drop the dumplings in. Cook until they float to the surface, about 5-7 minutes. Remove and set aside.
Prepare the Coconut Broth
In a separate pot, combine coconut milk, sugar, salt, and pandan leaves. Simmer over low heat for about 10-15 minutes to infuse the flavors.
Serve
Remove the pandan leaves from the broth. Place the cooked dumplings in bowls, pour the warm coconut broth over them, and top with shredded young coconut meat.