recipe8

Rice Balls with Poached Eggs in Coconut Milk or know as a "Bua Loy Khai Waan" in Thai.   This is a little modern from tradition by add corn and young coconut and make colorful rice balls.

INGREDIENTS:

• 1 cup glutinous rice flour
  
• 4 eggs
  
• 1 cup sugar
  
• 1 cup coconut cream, heat until hot
  
• 2 3/4 cups water
  

PREPARATION:

• Knead the glutinous rice flour with water until a dough forms. 
• Shape into small balls about I cm in diameter. 
• Continue shaping until finished.
  
• 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.
  
• 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.