Thai Sweet Rice Dumplings in Coconut Cream

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These chewy, jewel-toned glutinous rice dumplings swim in a fragrant pandan-scented coconut broth, making them one of Thailand's most beloved sweet snacks. The dough is naturally tinted purple from taro, orange from pumpkin, and green from pandan juice, giving the dessert its signature playful look. Served warm in small bowls, it is pure comfort in a cup.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 14 gSaturated Fat
• 52 gCarbs
• 2 gFiber
• 22 gSugar
• 4 gProtein
• 170 mgSodium
• 320 mgPotassium
• 45 mgCalcium
• 2.2 mgIron
• 4 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the tri-color rice dumplings

• 1 cup (120 g) glutinous rice flour
• 2 tbsp tapioca starch
• 1/4 cup mashed steamed taro (purple color)
• 2 tbsp mashed steamed pumpkin or orange sweet potato (orange color)
• 1 tbsp pandan juice or a few drops pandan extract (green color)
• 1/4 cup warm water, plus more as needed
• 1/4 tsp fine salt

For the coconut broth

• 2 cups (480 ml) full-fat coconut milk, well stirred
• 1 cup (240 ml) water
• 1/2 cup (100 g) palm sugar, chopped (or light brown sugar)
• 3 pandan leaves, knotted
• 1/4 tsp fine salt
• 1 tbsp tapioca starch mixed with 2 tbsp cold water (optional, for a thicker broth)

Directions

1. Make the colored doughs: divide the rice flour and tapioca starch among three small bowls. To the first bowl, knead in the mashed taro and 1-2 tsp water until a smooth, pliable dough forms (not sticky). To the second bowl, knead in the pumpkin the same way. To the third bowl, knead in the pandan juice and a teaspoon of water. Cover each dough with a damp towel.
2. Roll the dumplings: pinch off small pieces (about 1 tsp each) and roll between your palms into smooth marble-sized balls, roughly 1.5 cm across. You should get about 8 balls of each color. Lightly dust with rice flour if they stick.
3. Bring a large pot of water to a gentle boil. Drop the dumplings in batches (by color so the water stays clear) and simmer 4-5 minutes, until they float and look slightly translucent. Scoop out with a slotted spoon and transfer to a bowl of cool water while you cook the rest.
4. Make the coconut broth: in a separate saucepan, combine coconut milk, water, palm sugar, knotted pandan leaves, and salt. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves, about 4 minutes. Do not let it boil vigorously or the coconut milk may separate.
5. If you prefer a slightly thickened broth, stir in the tapioca slurry and simmer 1 more minute until lightly silky. Fish out and discard the pandan leaves.
6. To serve, divide the dumplings among four warm bowls and ladle the hot coconut broth over them. Serve immediately while warm.
7. Optional finish: top each bowl with a thin slice of ripe banana, a few toasted sesame seeds, or a small spoonful of crispy mung beans for contrasting texture.

Cook’s Notes

• Keep the dough covered with a damp cloth while you work so it does not dry out and crack when rolling.
• Dumplings must be cooked in genuinely simmering (not rapid-boiling) water or they may break apart; lower the heat if the surface is too turbulent.
• Use palm sugar for the most authentic Thai flavor; coconut sugar works similarly, while white sugar tastes one-dimensional.
• Slightly thicker coconut milk (the first pressing) gives a richer, creamier broth; canned full-fat is the most reliable choice.
• Serve the same day for the best chewy-soft texture; leftover dumplings will firm up but can be revived by a 1-minute simmer in the broth.

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