Is Thai Pumpkin and Rice Flour Dumplings in Syrup gluten-free?

Yes, Thai Pumpkin and Rice Flour Dumplings in Syrup are naturally gluten-free because they are made with glutinous rice flour, which contains no gluten. This makes Thai Pumpkin and Rice Flour Dumplings in Syrup an excellent option for those with gluten sensitivities.

How long can Thai Pumpkin and Rice Flour Dumplings in Syrup be stored?

Thai Pumpkin and Rice Flour Dumplings in Syrup can be refrigerated for 2–3 days in an airtight container. The dumplings will remain soft if kept in syrup. For longer storage, freeze the raw dumplings and cook them fresh before adding to syrup.

Can I use regular rice flour instead of glutinous rice flour in Thai Pumpkin and Rice Flour Dumplings in Syrup?

No, glutinous rice flour is essential for Thai Pumpkin and Rice Flour Dumplings in Syrup because it gives the dumplings their signature chewy texture. Regular rice flour will result in dumplings that are crumbly and lack the proper chew.

What are Thai Pumpkin and Rice Flour Dumplings in Syrup made of?

Thai Pumpkin and Rice Flour Dumplings in Syrup are made from steamed pumpkin, glutinous rice flour, and a pinch of salt, shaped into dumplings and cooked in a fragrant palm sugar syrup. The dish is often topped with salted coconut milk for extra creaminess.

Delicious Thai Pumpkin and Rice Flour Dumplings in Syrup Recipe

Description

Thai Pumpkin and Rice Flour Dumplings in Syrup (Bua Loy Fak Thong) is a traditional Thai dessert made with chewy pumpkin dumplings simmered in fragrant palm sugar syrup and topped with creamy salted coconut milk.

Ingredients

Scale

1 cup steamed pumpkin (mashed smooth)
1 cup glutinous rice flour (sticky rice flour)
2–3 tbsp rice flour (for texture adjustment)
Pinch of salt
2 cups water
3/4 cup palm sugar (or light brown sugar)
2 tbsp granulated sugar (optional, for extra sweetness)
2 pandan leaves, knotted (optional, for aroma)
Pinch of salt
1/2 cup coconut milk (lightly salted, for serving, optional)

Instructions

Steam the pumpkin until soft, then mash until smooth.
In a mixing bowl, combine mashed pumpkin with glutinous rice flour and a pinch of salt. Knead until smooth and pliable. Adjust with rice flour if too wet, or a teaspoon of water if too dry.
Pinch off small pieces of dough and roll into marble-sized balls. Place on a lightly floured tray to prevent sticking.
Bring a pot of water to a boil. Drop the pumpkin balls in, stirring gently to prevent sticking. Cook until dumplings float to the surface (about 3–4 minutes). Remove and place in a bowl of cool water.
In another pot, combine water, palm sugar, granulated sugar, and pandan leaves. Simmer until sugar dissolves and syrup is fragrant. Remove pandan leaves and add a pinch of salt.
Drain the dumplings and transfer them into the warm syrup. Simmer for 2–3 minutes to absorb flavors.
Serve warm in bowls, optionally drizzling with salted coconut milk for extra richness.

Notes

Use kabocha squash or dense pumpkin for best texture.
Knead dough thoroughly to ensure dumplings hold their shape.
Do not overcrowd the pot when cooking dumplings.
A drizzle of salted coconut milk balances sweetness perfectly.
Cook dumplings until just floating—overcooking makes them mushy.

Nutrition

Serving Size: 1 bowl (approx. 1 cup)
Calories: 220
Sugar: 24g
Sodium: 120mg
Fat: 1g
Saturated Fat: 0.5g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg

Keywords: Thai Pumpkin and Rice Flour Dumplings in Syrup, Bua Loy Fak Thong, Thai pumpkin dessert, glutinous rice flour dumplings, Thai sweet recipes