1 cup 1. tapioca starch 1/2 cup 2. Rice flour 1/2 cup 3. Boiled water 125 ml. 4. coconut milk 250 ml. Dilute coconut milk ( coconut milk 1 cup : water 1 cup) 1/2 cup 6. Sugar 1/2 teaspoon 7. Salt 2 tablespoons 8. Roasted white sesame
Preparation
1. Mix tapioca starch and rice flour together. Pour boiled water into it. Use a peddle to stir and knead the flour until soft and firm. 2. Form the mixed ingrdient into balls, 1 cm.,in diameter. Press the balls by using the back of a fork to create form. 3. Boil half pot of water. When it is boiled, add krong krang balls and wait until them float up. Dip them up and let them cool. 4. dilute 250 ml. of coconut milk with 125 ml. of water. 5. Keep another 1/2 cup of Aroy-D coconut milk. Mix dilute coconut milk with sugar and salt and boil it until melten. Filter by using sieve and boil again. Add the cooked balls. 6. When it is boiled, dip to a bowl. Add coconut milk and sprinkle with roasted white sesame seeds.
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