This Thai dessert is easy to make, the dominant is the sweetented coconut milk and should be served warm for the best results.. the balls can be prepared hours ahead of the time  and stored in a cold water but coconut milk should be made just before serving, Foe presentation, we have add food colouring.

Ingredients

For the ball

• 120 gms stickey rice flour
• 11o ml hot water
• 5 drops food coloring
• A little of vegetable oil

for sauce

• 100 ml coconut milk
• pinch of salt
• 3 tbsp. sugar

Preparation for the balls

1. Put large pan of the water on the heat bring it to boil
2. Pour the hot water into a sticky rice flour
3. mix  and knead into a dough, add more flour  if the mixture is too sticky
4. divide the dough into 3 sections for coloring (this not necessary if you do not want to colour  the dough )
5. add 2 drops of the color to each of the 3 sections, we use red green and yellow
6. knead the food co louring into the 3 lumps of dough separately, you will fine it easier to oil your hand  with the vegetable oil to prevent it sticking to your hand
7. roll the dough between your hand into sausage, and pinch off lumps of dough and roll them into a ball in your hand
8. this mixture will make approximately 3-5 minutes to cook, and will float to the top of the pan when cooked

Preparation for sauce

1. Put the coconut milk, sugar and salt into a pan.
2. heat gently until the sugar dissolved and the mixture warm.
3. do not boil

Serving

Serve the ball in a bowl and add with the warm coconut milk sauce