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Sticky Rice Balls in Coconut Milk (Kanom Buw Loy)

Recipe #: 90  |  Submitted By: unknown  |  Last Modified: 28 Jun 2008

Description: This Thai dessert is easy but messy to make. The dominant flavour is the sweetened coconut milk. The balls can be prepared beforehand and stored in cold water. However, the coconut sauce should be made just before serving.

Servings: 2-3 servings

Sticky Rice Balls in Coconut Milk (Kanom Buw Loy)
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Ingredients for Sticky Rice Balls in Coconut Milk (Kanom Buw Loy)

For the Balls

 124g sticky (glutinous) rice flour

 120ml hot water

 6 drops food colouring (optional)

 a little vegetable oil

For the Sauce

 100ml coconut milk

 pinch of salt

 3 tbsp sugar


Directions for Sticky Rice Balls in Coconut Milk (Kanom Buw Loy)

1. Put a larg pan of water on the heat to boil. Pour the hot water into the sticky rice flour. Mix and knead into a dough. Add more flour if the mixture is too sticky.

2. Divide the dough into 3 sections for colouring (this is not necessary if you do not want to colour the dough). Add 2 drops of food colouring to each of the 3 sections. Red, green and yellow food colourings can be used.

3. Knead the food colouring into 3 lumps of dough separately. You will find it easier to roll your hands with the vegetable oil to prevent it from sticking to your hands.

4. Roll the dough between your hands into a sausage, and pinch off lumps of the dough and roll them into a ball with your hand. This mixture will make approx. 24 balls (6 balls for each of the 3 colours).

5. Drop the balls into the boiling water. They will take approxmiately 3-5 minutes to cook, and will float to the top of the pan when ready.

6. For the sauce, put the coconut milk, sugar and salt into a pan. Heat gently until the sugar is dissolved and the mixture warm. Do not boil!

7. Serve the balls in a bowl together with the warm sauce. The sweetness comes from the sauce, so there should be ample sauce for each ball.


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