Rice Balls in Coconut Milk of Thailand (bua Loi)

Ingredients

• 3 cups glutinous rice flour
• 1½ teaspoons pandan essence
• 4 cups coconut cream
• 2 cups white granulated sugar
• 1 teaspoon salt

Steps

1. Mix the rice flour with enough water to make a stiff paste, adding pandan essence to the water before mixing.
2. Knead well.
3. Then form the dough into pea-sized balls.
4. Bring a large pot of water to a boil.
5. Add the rice balls, and remove them when they float to the surface.
6. Drain.
7. Bring half the coconut cream to a boil, stirring constantly to prevent it from separating.
8. Then add the flour balls.
9. When the mixture returns to a boil, remove from heat and stir in the remaining coconut cream.
10. If serving this dish with eggs, in a separate saucepan bring water to a boil and reduce heat.
11. Then crack the eggs one at a time into the water.
12. When the eggs are done, remove from water and set aside.
13. Serve as dessert in small bowls, adding one egg per bowl.
14. Thais often add sweet corn kernels to the final product.