For the Balls:
- 124 gms Sticky (Glutinous) Rice Flour
- 120 ml Hot Water
- 6 Drops Food Colouring
- A Little Vegetable Oil
- Langka (Jackfruit) Optional
For the Sauce:
- 100 ml Coconut Milk
- Pinch of Salt
- 3 Tablespoons Sugar
- Put a large pan of water on the heat to boil.
- Pour the hot water into the sticky rice flour.
- Mix and knead into a dough.
- Add more flour if the mixture is too sticky.
- Divide the dough into 3 sections for colouring (this is not necessary if you do not want to colour the dough).
- Add 2 drops of food colouring to each of the 3 sections. We used red green and yellow food colouring.
- Knead the food colouring into the 3 lumps of dough separately, you will find it easier to oil your hands with the vegetable oil to prevent it sticking to your hands.
- Roll the dough between your hands into a sausage, and pinch off lumps of the dough and roll them into a ball in your hand.
- This mixture will make approximately 24 balls (6 balls for each of the 3 colours).
- Drop the balls into the boiling water.
- The balls take approximately 3-5 minutes to cook, and will float to the top of the pan when cooked.
- Add Langka (Jack Fruit)
Preparation for the Sauce
- Put the coconut milk, sugar and salt into a pan.
- Heat gently until the sugar is dissolved and the mixture warm.
- Do not boil!
- Serve the balls in a bowl together with the warm sauce.
- The sweetness comes from the sauce, so there should be ample sauce for each ball.
Credits to: khiewchanta.com