Rice Balls in Sweet Coconut Milk ( Thai Dessert) • Bua Loy |ThaiChef Food

Blend 4 pieces of pandan leaves with 100 ml water and strain to get pandan juice.

Steam 75 grams of pumpkin for 10 minutes and mash it.

Steam 75 grams of sweet potato for 10 minutes and mash it.

In a bowl, mix 50 grams of sticky rice flour with 1 teaspoon of tapioca flour and the mashed pumpkin.

Add 100 ml of pandan juice and 1 teaspoon of yogurt to the mixture and mix well.

In another bowl, mix 50 grams of nut rice flour with 1 teaspoon of purple potato and add water slowly while mixing until it forms a dough.

Roll the dough into small balls and repeat until finished.

Boil water and add the rice balls, stirring to prevent sticking. Cook until they float to the top, then wait 30 seconds before removing them to room temperature water.

In a pot, combine 3 cups of coconut milk, 1 teaspoon of salt, 160 grams of sugar, and 100 grams of palm sugar. Bring to a gentle boil.

Add a pouch of pandan leaves and 1 egg to the coconut milk and boil gently until the egg is cooked, then remove it.

Add the rice balls and coconut meat to the coconut milk and bring to a gentle boil again.

Equipment Needed

Dietary

Allergens