This is a favorite Thai dessert called "Bua Loy same sii" that is sweet, soft, and tender made with Pumpkin, Carrot, Pomegranate juice, glutinous rice flour,Sugar and milk
1/3 cup pureed carrot
1/3 cup pureed pumpkin
7 Tbsp. Pomegranate juice / Pureed potato /pureed taro
1 1/2 cup glutinous rice flour
1 cup whole milk
1/4 cup evaporated milk
1/2 Tsp. Salt
1/2 cup sugur /plam sugur
Pureeing: using fresh pumpkin, remove the skin and seeds from the pumpkin. Cut it into smaller pieces for faster cooking. Steam/boil pumpkin for 15 minutes or until soft. Puree the pumpkin in a food processor to get the smooth texture.
Repeat step 1 to cook carrot
remove seeds from Pomegranate and use thin white materal to squeeze the juice out of the seeds
Add 1/3 cup flour to pureed pumpkin . Knead until well mixed. The dough should be soft but not too soft.
Repeat step 4 for the carrot
Add Pomegranate juice to 1/2 cup flour Knead until well mixed
Add some flour to a plate, add some flour onto your hands so the dough will not stick to your hands.
Pinch a small amount of the dough and roll it between your palms to form a ball and place it onto the plate with the flour.
After you roll all the balls shake the plate around so all the balls get flower onto them. then use a spoon strainer to roll the balls to get any excess flour off. set aside
In a pot over low heat add milk, evaporated milk, sugar, salt then keep stirring so the milk sauce does not curdling. when the milk starts to boil turn off the heat. set aside
Add all the ball to boiling water until the balls start to float up. Remove the balls to cold water
Remove the balls from the cold water into the bowl. Add milk sauce and serve
Pumpkin, Carrot, and Pomegranate Balls in Coconut Milk