Glutinous rice boll in coconut syrup

Glutinous rice boll in coconut syrup

Ingredients

1. 3 cups glutinous rice flower
2. 1 kg.  scraped white coconut meat
3. 2 cups sugar
4. 1 teaspoon salt 
5. white jasmine water

Method 

• Knead flour with water until ready to be made into small balls by hand. Then cober with a thin cloth and let stand for  10 minutes.

• Heat water until boiling point and put the balls in when they float;pour into a couling bowl and let stand until cooked. Pour into another bow!

• Squeeze the scraped white coconut meat with white jasmine water for 1 cup coconut cream and 4 cups coconut milk.

• Mix sugar,salt and coconut milk and strain. Bring the mixedstrained coconut milk to heat until boiling point. Put the cooked balls and boil once again. Pour the coconut cream and salt in the oiling pot. Then bring it out of the oven.(Do not stir) 

- At present,"Booah-Lawy" is made by mixing the taro or sweet egg from the Chinese Quail.Sometimes large-grained sago or small-grained sago is also cooked "Booah-Lawy"