Filed under: Cooking Classes, Recipes
Rice Flour Balls in Coconut Sauce
(khanom bua loy)
(Serves 4-6)
Rice Flour Balls
1 cup glutinous rice flour
1/3 cup mashed, cooked kabocha squash
1 tablespoon coconut cream, skimmed from top of can
1/3 cup water
Sauce
2 cups coconut milk
1 cup water
3/4 cup granulated sugar 1
2 tablespoons palm sugar, or light brown sugar
1/4 teaspoon salt, or to taste
2 pandanus leaves, lightly bruised and folded and tied into a knot
Note: This simplified recipe calls for kabocha squash, but in Thailand it’s often made with pandanus juice and taro, which gives the rice flour balls beautiful contrasting green and purple colors. Serve this dessert warm and in small bowls. The name of this dessert is associated with celebrations and good fortune. To Thai people, the marble-sized dumplings resemble the seeds of the lotus, Buddhism’s sacred flower, which is how the sweet got its auspicious Thai name. For extra texture, add sliced young coconut meat when served.
Reprinted with permission from Thai Cuisine Beyond Curry by Chef Chai Siriyarn
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