บัวลอยเผือก Ingredients 1 cup cooked taro, masked 2 cups glutinous-rice flour 1 cup corn flour 4 cups coconut milk 1 cup palm sugar 1/8 teaspoon salt 6-8 teaspoon water
Preparation Put the gluttinous-rice and flour and the corn flour in a bowl. Add the mashed taro and knead to a soft dough. Add the mashed taro and knead well. Roll into tiny balls and set aside. Dissolve the palm sugar and salt in the coconut milk over a low heat, stirring constantly. Bring to the boil and add the taro balls. When they are cooked, remove from the heat. Serve hot. Make 4-6 servings.