Thai name: บัวลอย ไข่หวาน
Today, I would like to indroduce the Thai desserts menu " Bua Loy Kai waan ".
Ingredients:
- 400 g. Glutinous Rice flour
- 200 g. Pumpklin boiled.
- 250 g. sugar
- 1 tts salt
- 400 g. coconut milk
- Water
- 4 - 5 Pandanus leaves
- 1 tbs Corn Starch
- Egg
Cooking Method :
Mix the Glutinous Rice flour with the pumpklin and 1 tbs. water (you may need more than 1 tbs. water depend on the dough.) Knead well and make small ball.
- Add 100g sugar and 1 tts. salt into the coconut milk. Use medium heat (not be boiled). Dissolve 1 tbs Corn Starch with 1/4 cup of water then put in coconut milk. Continue with low heat and stirring around 3 minutes.
- Checking test.
- Boil the small ball when it float to the top then dip it up.
- Prepare the sugar syrup as dissolve 150 g. sugar and 2 cup of water then boil it with meduim heat. Wait until the syrup get thick. Break the egg and boil in syrup.
- Put the boiled small ball, sweet egg and coconut milk together then ready for serve.
- Every the boil step I will put the pandanus leaves for aroma.
- You can try carrot, taro or pandanus juice to make diffent color for small ball.
