Thai Cuisine Recipe

Ingregients (serves 4-6)
11/2 cup (370 g) glutinous rice flour

3/4 cup (180 ml) waterFew drops food coloring (option)

2 cups (500 ml) thick coconut milk

1 cup (200 g) sugar1 teaspoon salt

Preparation
1 Mix the glutinous rice flour with the water to make a striff paste. Knead well. If using coloring, devide the dough into two batches, add a few drops of coloring to each batch and mix well. Roll dough into long noodle-like strips. Pinch off bits from the strips and from into pea-sized balls. Bring a large pot of water to a boil, toss in the balls and remove when they float to the surface. Drain.

2 Bring half the coconut milk and sugar to a boil over low heat, stirring contantly to prevent it from separating, then add the cooked rice flour beads. When the mixture return to boil, remove from the heat and stir in the remaining coconut milk. Serve in small bowls.

Tips
If you cannot obtain glutinous rice flour, you can make the paste directly from glutinous rice. To make the paste, soak 11/2 cups glutinous rice in water for 5 hours. Drain and transfer the rice to a blender. Add 3/4 cup water and grind till a thick liquid mixture forms. Pour the mixture into a fine muslin cloth and drain until the water is gone. Knead the remaining paste to form a dough, adding small amounts of water if needed. You may add canned sweet corn kernels and cooked, colored diced water chestnut (prepared as for Red Rubied, see above) to this dish for a mor varied and colorful dessert