Coconut Boiled Cakes Recipe

From Dorothy McNett's Recipe Book.

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Coconut Boiled Cakes

From Dorothy McNett's recipes at 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
1 cup rice flour
1/4 teaspoon fine sea salt
1/2 teaspoon baking soda
1 tablespoon sesame oil
2/3 cup water

extra flour for rolling and dusting for shaping

3/4 cup unsweetened grated coconut
1/3 cup raw sugar

4 cups coconut milk

sliced bananas, or other fruits as desired
candied ginger pieces, if desired

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.

In heavy bottomed saucepan bring the coconut milk to boil and then drop in the balls. Stir gently as they tend to sink to the bottom and may stick. Let them simmer about 8-10 minutes or until they float. Scoop out with a slotted spoon. Serve hot or cold with fruit and some of the cooking syrup. A bit of candied ginger is also great!

Recipe created 2009-03-25.

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