Rice Balls with Poached Eggs
in Coconut Milk Dessert Recipe |
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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.
Thai Food Source:
The Best Thai Desserts
You can order this postcard now via this link
Thai Food Originally by
Sangdad Publishing Co.,Ltd.
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Rice Balls with Poached Eggs in Coconut Milk Dessert Recipe
(Bua Lawy Khai Waan)
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INGREDIENTS:
1 cup |
glutinous rice flour |
4 |
eggs |
1 cup |
sugar |
1 cup |
coconut cream, heat until hot |
2 3/4 cups |
water |
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