Ingredients:
2 Cup Of Fresh Cubed Pumpkin
1/2 Cup Of Monin Pure Cane Sugar Syrup
1/4 Cup Of Thai Kitchen Pure Coconut Milk
6 Tablespoons Of White Rice Flour
1 Tablespoon Of All Natural Cornstarch
1/4 Cup Of Orange Juice
Information:
Serving Size 6
330 Calories Per Serving
11 Grams Of Fat
Preparation Instructions:
To begin this recipe you will first need to thoroughly wash and rinse your pumpkin. Next take out a sharp kitchen knife and remove the stem and inner portions. Finally you will want to peel the tough outer skin from the pumpkin, and then cut two cups worth of pumpkin cubes. Place the pumpkin into a large mixing bowl, then take out a potato masher and mash up the pumpkin. Next add in the white rice flour and cornstarch, and then thoroughly mix these two ingredients into the mashed pumpkin. Your goal is to form a thick dough, so depending on the moisture content within you pumpkin, you may need to adjust your proportions of rice flour accordingly. Once your dough is ready, pinch off small pieces and roll them into small one centimeter balls. Moving along, next take out a boiling pot and fill it with water. Place the pot on the stove over medium high heat, and bring the water to a boil. Next add in your pumpkin dough balls, and let them cook in the boiling water for three minutes. Once the three minutes has expired, transfer the pumpkin dough balls into cold water, and leave them there for five minutes. Finally take out a saucepan, and then add in the orange juice, coconut milk, and sugar syrup. Bring these contents to a boil, and then remove them from the stove. Drain all of the water from the pumpkin dough balls, and serve them with a drizzle of the coconut orange juice mixture. We hope you have enjoyed this unique and delicious recipe. Please be sure to check out our many other boiled vegetable recipes.
