Rice Balls with Poached Eggs in Coconut Milk (Bua Lawy Khai Waan)
INGREDIENTS: 1 cup glutinous rice flour 4 eggs 1 cup sugar 1 cup coconut cream, heat until hot 2 3/4 cups water
PREPARATION: 1. Knead the glutinous rice flour with water until a dough forms. Shape into small balls about I cm in diameter. Continue shaping until finished. 2. Bring the 2 1/2 cups of water to the boil over medium heat, drop the balls in boiling water; and boil until done (they will float to the surface). Remove with a slotted spoon, and place in cold water until slightly cool, remove and drain. 3. Combine sugar and the remaining water, and bring to the boil. When all the sugar has dissolved, strain and bring back to the boil. Break the eggs, one at a time, and carefully drop into the hot syrup. Boil for a while, then turn the eggs over and continue boiling for a little while. Spoon a poached egg into a bowl, add the rice balls and some syrup. Top with coconut cream, serve hot.
Tip: The rice balls with poached eggs in coconut milk will be more aromatic if the jasmine-flavored water is used instead of water.
Bua Loy Fuhk thong บัวลอยฟักทอง
Prepare: 1 cup mashed pumpkin 1 cup tapioca 1 / 4 cup palm sugar 1 / 2 cup sugar 1 cup coconut thick cream 4 cups diluted coconut milk 1 tsp. salt
Instructions: 1. Knead tapioca and mashed pumpkin until it mixed well. 2. Make up small balls. Throw it in boiling water. Remove when the balls come up to the surface. 3. Boil the thick coconut cream on low heat. When its boiling, remove the pot from the stove. 4. Next, boil diluted coconut milk. Add sugar, palm sugar and salt. Keep stirring. Dont let it stick together. 5. Add the balls that we cooked from number 2. When the pot is boiling again, remove it from the stove.