1. Mixed the rice flour with enough water to make
a stiff paste. The pandas essence should be add to
the water before mixing with the rice flour. Knead
well and then form pea-sized balls.
2. Bring a lage pot of water to a boil, toss in the
balls and remove when they float to the surface.
Drain.
3. Bring half the coconut cream to the boil, strring
constantly to prevent it from separating, and then
add the flour balls.
4. When the mixture return to a boil, remove from
heat and stir in the remaining coconut cream. Serve as dessert in small blows. Thais
often add sweet corn kernels to the final product.
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