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Reply To: Low FP Recipes 2

///Reply To: Low FP Recipes 2
Reply To: Low FP Recipes 22014-03-22T03:21:37+00:00

Fast Tract Diet for SIBO Forum Fast Tract Recipes Low FP Recipes 2 Reply To: Low FP Recipes 2

Jaeme
Participant
Post count: 348

Greer – check out this version of sticky rice balls, especially the Pumpkin version:

Thai Rice Balls in Warm Coconut Milk, ‘Bua Loi’

Here we prepare two different versions, one basic and another similar using pumpkin to create a vivid orange color and rich flavor.
Ingredients

1 cup glutinous rice flour
1/2 cup water
2 1/2 cups water
2 1/2 cups coconut milk cream (see below)
3/4 cup packed palm sugar (use dextrose or Splenda, etc.)
1/2 teaspoon salt
3 eggs (optional)
Method

In a mixing bowl, mix the flour with water to make a stiff dough. Knead well and roll the dough into small balls.

In a medium saucepan, bring water to a boil. Toss in the flour balls and boil until done (they will float to the surface). Remove with a slotted spoon and rinse with cool water, drain and set aside.

To get coconut cream, remove the lid from a can of coconut milk and, without stirring the contents, remove the top cream and discard the thin liquid. Our Chaokoh brand is very high quality so it only takes about 1 1/2 cups of coconut milk to yield 1 1/4 cups coconut cream.

In a large pot, mix 2 cups coconut cream with palm sugar/sweetener. Bring to a boil and add the cooked flour balls. When the mixture returns to a boil again, remove from heat.

For the topping: in a small saucepan, dissolve 1/2 cup coconut cream with salt. Remove from heat just as it gets hot.

Serve in individual bowls with topping.

Pumpkin Version
Ingredients

1.5 cups glutinous rice flour
2 1/2 cups coconut milk
1/2 cup water
1 cup packed palm sugar (use dextrose, Splenda, etc.)
1/2 teaspoon salt (or a bit more)
1/2 cup water
1/2 cup squash or pumpkin

Method

Peel your squash, remove seeds, and slice the flesh into small pieces. Steam this until it cooks, about 15 minutes. Mash it, and measure 1/2 cup. (or use pumpkin puree – not pie mix)

In a mixing bowl, mix the rice flour with cooked squash. Add water and knead it until smooth. You might need to add a bit more water.

Roll dough and shape it all into little marble-sized balls.

In a medium saucepan, bring water to a boil. Toss in the flour balls and boil until done (they will float to the surface). Remove with a slotted spoon and rinse with cool water, drain and set aside.

Warm coconut milk over low heat with grated palm sugar and salt. Raise temperature and bring to a low boil. Add cooked bua loi balls, stir gently, remove from heat and serve in individual bowls.