Phor Mai Lao: Authentisches Rezept für Laotische Reismehlklöße
(Phor Mai Lao: Authentic Lao Rice Flour Dumplings Recipe)
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April 27, 2025
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250 grams Reismehl
(Use finely milled rice flour for smooth texture)
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200 ml Wasser
(Warm water to help dough binding)
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50 grams black sesame seeds
(Toast lightly for enhanced flavor)
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80 grams Geriebene Kokosnuss
(Fresh or desiccated unsweetened)
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70 grams Palmzucker
(Finely chopped or grated)
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1 tsp Salz
(Balanciert die Süße)
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50 ml Kokosmilch
(Optional for soaking dumplings after cooking)
(Use finely milled rice flour for smooth texture)
(Warm water to help dough binding)
(Toast lightly for enhanced flavor)
(Fresh or desiccated unsweetened)
(Finely chopped or grated)
(Balanciert die Süße)
(Optional for soaking dumplings after cooking)
Nährwerte
- Portionen: 4
- Portionsgröße: 6 dumplings (120g)
- Calories: 290 kcal
- Carbohydrates: 60 g
- Protein: 5 g
- Fat: 4 g
- Fiber: 3 g
- Sugar: 15 g
- Sodium: 120 mg
- Cholesterol: 0 mg
- Calcium: 20 mg
- Iron: 2 mg
Anweisungen
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1 - Toast Sesame & Prepare Filling:
Toast black sesame seeds over medium heat until fragrant, then finely grind. Mix ground sesame with grated coconut, palm sugar, and salt. Set aside.
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2 - Mix Dough:
In a mixing bowl, gradually add warm water to rice flour, stirring until a soft dough forms. Cover and let rest for 10 minutes.
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3 - Shape Dumplings:
Pinch small balls of dough, flatten into discs, spoon in filling, then seal and mold into round dumplings.
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4 - Cook Dumplings:
Boil water in a pot, gently place dumplings in boiling water, cooking until they float to surface plus 2 minutes. Remove with slotted spoon.
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5 - Optional Soak:
Optionally soak the cooked dumplings in warm coconut milk to enhance richness before serving.
Toast black sesame seeds over medium heat until fragrant, then finely grind. Mix ground sesame with grated coconut, palm sugar, and salt. Set aside.
In a mixing bowl, gradually add warm water to rice flour, stirring until a soft dough forms. Cover and let rest for 10 minutes.
Pinch small balls of dough, flatten into discs, spoon in filling, then seal and mold into round dumplings.
Boil water in a pot, gently place dumplings in boiling water, cooking until they float to surface plus 2 minutes. Remove with slotted spoon.
Optionally soak the cooked dumplings in warm coconut milk to enhance richness before serving.
Mehr über: Phor Mai Lao: Authentisches Rezept für Laotische Reismehlklöße
Phor Mai Lao Rice Flour Dumplings: An Exquisite Lao Tradition
Phor Mai Lao Rice Flour Dumplings are a cherished traditional dessert native to Laos, highlighting the simplicity and richness of Lao culinary heritage. Crafted predominantly from finely milled rice flour, these dumplings embody the philosophy of using locally sourced ingredients like black sesame, palm sugar, and fresh coconut — staples that celebrate the agriculture of the Mekong region.
The dumplings offer a delicate chewy texture that beautifully contrasts with a sweet and nutty filling of toasted black sesame seeds and aromatic palm sugar nestled within grated coconut. This harmony of flavors reflects the Lao approach to balance - marrying sweet, nutty, and slightly salty notes in a single bite.
These treats are versatile snacks enjoyed across Laos from street vendors to family celebrations, often reflecting regional variations in fillings or cooking techniques. Traditionally, they're boiled until they float, signifying perfect cook time. Some families like to enhance their lusciousness by soaking them in warm coconut milk before serving, giving an extra layer of creamy richness.
From a dietary perspective, this dessert is naturally gluten-free and can easily be enjoyed by vegans as well — accentuating its universal appeal committed to natural ingredients. Preparing Phor Mai Lao invites cooks into an intimate act that connects generations as the pounding of sesame and mixing of rice flour flourishes as sensory experiences.
Tips for Success:
- Toast sesame seeds just until fragrant, avoid burning for that signature nutty flavor.
- Use warm water to initially bring together the rice flour for an elastic but not sticky dough.
- Minimize overfilling dumplings to prevent breaks while cooking.
Ultimately, this recipe is a testament to the understated complexity of Lao cuisine that treasures humble components yet evokes unforgettable savory-sweet fusion representing Lao cultural identity. Creating this dessert provides moments to relish handcrafted simplicity and unique Southeast Asian culinary artistry.
