How to cook " Bua Loy Kai waan ". Ingredients: • 400 g. Glutinous Rice flour • 200 g. Pumpkin 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. Tips: • Every the boil step I will put the pandanus leaves for aroma. • You can try carrot, taro or pandanus juice to make different color for small ball.
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