Num Plae Ai (recipe)
| Num Plae Ai (recipe) | |
|---|---|
| Dish | Num Plae Ai |
| Recipe language | English |
| Adapted from | 196 Flavors, validated by Chef Pisith Theam |
| Instructions | Recipe available |
| Subjects | Food & Foodways |
Glutinous rice dough wrapped around palm sugar balls, boiled until they float and coated in grated coconut.
This page records one documented preparation of Num Plae Ai, summarised from a published recipe. (196 Flavors)
Ingredients
- 3 cups glutinous rice flour
- 1 cup hot water, or more as needed
- 4 oz palm sugar, cut into small pieces
- 4 tbsp water
- 4 cups grated coconut, fresh or dry
- 5 tbsp coconut oil
Preparation
- Cook the palm sugar with the water until melted and thick, pour off any excess and cool briefly.
- Shape the warm sugar quickly into balls of about half an inch and set them on parchment.
- Mix the flour with hot water, knead about three minutes and cover the dough.
- Flatten portions of dough, enclose a sugar ball in each, seal and roll smooth.
- Repeat until the dough is used up, setting each dumpling on parchment.
- Bring a large pot of water to the boil.
- Simmer the dumplings, without crowding the pot, until they float.
- Chill them in cold water about one minute, then drain.
- Wearing thick gloves, coat the hot dumplings in coconut oil and grated coconut.
Sources and reuse information
The ingredient list above is a plain factual listing of what the cited source calls for. The numbered method is a short original summary written for this wiki, not a copy of the source's instruction text. Follow the link for the full published recipe.