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[Khanom Tom Bai Toei]

Pandanus Rice Balls
[Khanom Tom Bai Toei]

Image of Pandanus Rice Balls<br/>[Khanom Tom Bai Toei]

1 cup glutinous rice flour
2 tablespoons coconut cream
100 grams white grated coconut (for the filling)
1 cup white grated coconut (for the coating)
cup sugar
teaspoon salt
cup thick pandanus juice

Special utensil: - a brass wok


To make the filling: mix grated coconut and sugar in a brass wok, and cook over medium heat. Stir constantly until thick, remove from the heat. Allow to cool slightly, roll into balls about 1 cm in diameter.

Mix 1 cup of grated coconut and salt together, steam over boiling water until hot and set aside.

Knead the glutinous rice flour, coconut cream, and pandanus juice together to make a dough, set aside.

Roll the dough into small balls about " in diameter, flatten each ball and fill with the coconut filling. Wrap the dough to cover the filling completely. Boil the pandanus balls in boiling water over medium-low heat. When they float to the surface, remove with a slotted spoon, and toss in the steamed grated coconut. Arrange on a plate and serve.

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