Pumpkin Dessert, in Thai, Bua Loy Fuhk Tong
Sweet Pumpkin Dessert Preparation
Pumpkin – 1 cup of steamed or boiled mashed pumpkin. It’s so much better if it is already sweet and soft.
Tapioca – 1 cup.
Palm Sugar – 1/4 cup. If you cannot find palm sugar, you can substitute more white sugar or honey. Palm sugar has a texture that adds to some dishes (like som tam!), but for this Bua Loy, it’s not essential.
Sugar – 1/2 cup of white sugar.
Coconut Cream – 1 cup of thick cream. If you cannot find it, you can use condensed milk.
Coconut Milk – 4 cups slightly diluted. Or, you can use it straight, up to you. To be honest, I’d try the first batch without dilutuing it.
Salt – 1 tsp.
Thai Bua Loy Fuhk Tong Dessert Cooking Instructions
1. Knead tapioca and mashed pumpkin until it is mixed well.
2. Roll it up into small balls. Drop it into the boiling water. Remove when the balls come up to the surface, that means they are done.
3. Boil the thick coconut cream on low heat. When it’s boiling, remove the pot from the stove.
4. Next, boil diluted coconut milk. Add sugar, palm sugar, and salt. Keep stirring. Don’t let it stick together.
5. Add the balls that we cooked from number 2. When the pot is boiling again, remove it from the stove.
When you serve it in a small cup, dress it up with thick coconut cream. If you like it cold, you can add crushed ice. That’s what we usually do because the coolness of this dessert makes it even more special in Thailand where it is often hot! This recipe is for 5 servings or one very hungry person 🙂
When I was young, my family loved to make funny shapes out of the Bua Loy Fuhk Tong. Ask your kids to help. It will be fun for them.
Note from Vern
This is exceptionally delicious! It may not seem like it from the ingredients. At least it didn’t entice me at first, but once I had it, it became one of my all-time favorites. Ideally, the pumpkin is already sweet, which makes this the perfect dessert.
