Ketan or Sticky Rice with Coconut Water

This Thai course is straightforward however untidy to form. The dominant flavour is that the sugared coconut milk and it ought to be served heat for best results. The balls may be ready hours prior to time and hold on in cold water, however the coconut sauce ought to be created simply before serving. For presentation, we've got intercalary food coloring, but this can be optional .


Ingredients for 2-3 individuals
For the Balls
124 gms Sticky (Glutinous) Rice Flour
120 metric capacity unit plight
6 Drops food coloring
A Little oil

For the Sauce
100 metric capacity unit Coconut Milk
Pinch of Salt
3 Tablespoons Sugar

Preparation of the Balls
1. place an oversized pan of water on the warmth to boil.
2. Pour the new water into the sticky rice flour.
3. combine and knead into a dough.
4. Add additional flour if the mixture is simply too sticky.
5. Divide the dough into three sections for coloring (this isn't necessary if you are doing not wish to colour the dough).
6. Add two drops of food coloring to every of the three sections. we tend to used red inexperienced and yellow food coloring.
7. Knead the food coloring into the three lumps of dough singly, you may realize it easier to grease your hands with the oil to forestall it projected to your hands.
8. Roll the dough between your hands into a sausage, and pinch off lumps of the dough and roll them into a ball in your hand.
9. This mixture can build close to twenty four balls (6 balls for every of the three colours).
10. Drop the balls into the boiling water.
11. The balls take close to 3-5 minutes to cook, and can float to the highest of the pan once lyonnaise.

Preparation for the Sauce
1. place the coconut milk, sugar and salt into a pan.
2. Heat gently till the sugar is dissolved and also the mixture heat.
3. don't boil!

Serving
Serve the balls in an exceedingly bowl in conjunction with the nice and cozy sauce.
The sweetness comes from the sauce, therefore there ought to be ample sauce for every ball.