From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
Coconut Boiled Cakes
From Dorothy McNett's recipes at www.dorothymcnett.com. This is a version of a recipe from Burma and northern Thailand years ago. Little sweet dumplings boiled in coconut milk, they traditionally were known as "Teething Cake" in celebration of that first tooth! I think they make a fine dessert after any Asian meal, served with sliced bananas or other fruit along with some of the cooking liquids. Makes 12.
1 cup all purpose unbleached flour
Whisk together the flours, salt, and soda. Blend in the oil and water, making a pasty dough. Hand knead, adding more flour if necessary, to make a smooth dough. Combine the coconut and sugar. Make 12 small balls of the dough, about 1- 1/2 inches or so, and flatten into a circle. Put a bit of the coconut mixture in middle, close it up to seal the mixture inside. Shape into a nice round ball. Repeat with rest of dough.
Recipe created 2009-03-25.