Rice Balls with Young Coconut Flesh in Coconut Cream

Ingredients

• small tapioca pearls 1 cup
• coconut cream 1/4 cup
• young coconut flesh 1 cup
• very hot water 1/2 cup
• coconut milk 2 cups
• rice flour 1 tbsp
• sugar 150 grams
• salt 1/4 tsp
• pandanus leaves, cut into short length 2

Preparation

1. To prepare the Bua Lawy coconut milk : Combine coconut milk, sugar, and salt in a pot and bring to the boil over medium heat. Once the mixture is boiling, add the pandanus leaves. When there is fragrant smell, remove and discard the leaves.
2. Mix the rice flour with some water, and add to the coconut cream, stir until the flour is done and the coconut cream thickens. Remove from heat and set aside.
3. Put the tapioca pearls in a mixing bowl, add hot water, and stir thoroughly with a wooden paddle. Allow to cool down slightly, add the coconut cream and knead until soft. Set aside for 30 minutes.
4. Roll the tapioca pearls into small balls about 1 cm in diameter. Bring the water to a boil, drop in the tapioca balls and boil until they float to the surface. Remove with a slotted spoon and put into the prepared coconut cream.
5. Spoon into a dessert bowl and add some slices of young coconut flesh before serving.