Mostly, like any other Asian desserts, are made of glutenous rice flour, palm sugar, and coconut milk to taste. No butter, no milk.

Those ingredients are mostly boiled until thickened. Thicker than custard, more like a pliable jelly. Then we’ll add the sauce. Or simply put the dough, which are already shaped into marble sized balls, into the palm sugar sauce and boiled again for a couple minutes.

To serve, put the balls and the sauce in glasses topped with about a tablespoon of thickened coconut milk.

I think I’m going to try some recipes in the next few days…

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