In honor of King Vajiralongkorn’s birthday, we embarked on a truly special culinary journey to perfect a beloved Thai’s Royal Sweet Delight classic: Pumpkin Bua Loi. Beginning with the unparalleled freshness of our ingredients, meticulously preserved within the Sub-Zero sanctuary, crafting these vibrant, tender dumplings and their delicate, fragrant coconut sauce is an experience in mindful creation, a dance between tradition and precision. Every delicate step, from perfectly steaming the pumpkin with Wolf’s exquisite precision to achieving that ideal, gentle simmer, felt like an act of devotion, ensuring a dessert truly fit for a king. Join us as we share the secrets to this exquisite treat, transforming your kitchen into a realm of effortless artistry and heartfelt connection.
Ingredients
FOR THE PUMPKIN DUMPLINGS
400 gr Pumpkin, peeled and deseeded
200gr Glutinous Rice Flour
FOR THE GREEN PANDAN STEM
30 gr Glutinous Rice Flour
3-4 tbsp Pandan Leaf Water (from 5 Pandan Leaves,
cut into pieces and 1 cup of Water)
FOR THE COCONUT MILK SAUCE
500 gr Coconut Milk
300 gr Young Coconut Water
160 gr White Granulated Sugar
1 tsp Salt
2 Young Coconuts, cut into strips
4 Pandan Leaves, tied into a knot
Instructions
PREPARE THE PUMPKIN DUMPLINGS
Steam the pumpkin until very tender. Once cooked, mash the pumpkin thoroughly until smooth.
In the large bowl, combine the mashed pumpkin with glutinous rice flour. Knead the mixture until smooth, pliable dough. Divide the dough into small, pumpkin-shaped portions.
PREPARE THE GREEN PANDAN STEM
In a blender, combine 5 pandan leaves and 1 cup of water. Blend until smooth. Strain the mixture through a fine-mesh sieve to extract the pandan juice.
In a separate bowl, mix glutinous rice flour with 3-4 tablespoons of the pandan leaf water. Knead until the dough is smooth and even. Divide the green dough into small, cylindrical “pole” shapes. Attach the stem to the pumpkin-shaped dough.
COOK THE DUMPLINGS
Bring a large pot of water to a rolling boil. Carefully drop the dumplings into the boiling water. Cook until they float to the surface and are cooked through.
Remove the cooked dumplings and immediately transfer them to a bowl of cold water to prevent sticking.
PREPARE THE COCONUT MILK SAUCE
In a pot, combine the coconut milk, young coconut water, granulated sugar, salt and the tied pandan leaves. Heat the mixture over low heat, stirring constantly until the sauce is hot but not boiling. Add the young coconut meat.
Place the cooked pumpkin dumplings in a bowl, top with the coconut milk sauce, and serve.
This recipe uses the following:
WOLF Sealed Burner Rangetop ICBSRT484W-LP
WOLF Convection Steam Oven ICBCSO30PM/S/PH
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