Rice Balls with Poached Eggs in Coconut Milk

Ingredients

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

Preparation

1. Knead the glutinous rice flour with water until a dough forms. Shape into small balls about 1 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.