Chef Lily making sweet dumplings at the award winning Thai Restaurant Banyan Tree, Taj Holiday Village Resort and Spa, Goa
Ingredients for filling : Taro roots 500 gms; Coconut Milk 250 gms, oil 100 mls; white sugar 60 gms; salt 45 gms
Ingredients For dough: Red Lotus flour 250 gms; white sugar 60 gms; coconut milk 200 ml; water (jasmine flavor infused) – 30 ml; edible colour 01 ml.
Method:
Filling
- Remove the skin of the Taro root, cut it into dices. Steam it until soft.
- Blend the taro root with coconut milk.
- Add the mixture in a non- stick pan and add the other ingredients. Cook it until the sugar melts and put aside to cool.
- Once the mixture is cool, it will form a dough. Divide the dough into small balls of 7 gm each.
Wrap
- Mix all the ingredients mentioned above except the color.
- Cook the mixture in a non- stick pan until it becomes like a dough.
- Divide the dough and add different color to it.
- Give the shape to the dumplings using tweezers.
Chor PaGaGrong refers to a delightful Thai dessert know for its sweet and chewy dumplings. These delectable treats are made by wrapping red lotus flour around various sweet filling such as taro roots, mung bean paste, black sesame, shredded coconut mixed with palm sugar. Once wrapped they are steamed to perfection, resulting in a soft, slightly translucent outer layer that contrasts beautifully with the rich, sweet interior.
Often served as a popular street food – Chor PaGaGrong found in traditional Thai dessert shops, making it a sought after treat due to its combination of textures and flavours.
