Khanom Tom Bai Toei (Boiled Pandanus Rice Balls) ขนมต้มใบเตย
1 cup glutinous rice flour 2 tablespoons coconut cream ¼ pound 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
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 inch 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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