Pandanus Rice Balls
[Khanom Tom Bai Toei]
Ingredients
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)
½ cup sugar
½ teaspoon salt
¼ cup thick pandanus juice
Special utensil: – a brass wok
Method
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 ½” 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.