Khanom Tom Bai Toei (Boiled Pandanus Rice Balls)

 It is in popular family of desserts consisting of Thong (meaning Gold) in all of the names. Thong-yib, Thong-yod, Foy-thong, all mean to wish everyone with gold; much money and treasure, and to spend forever.

 Ingredients                                                                                                  
1 cup glutinous rice flour
2 tablespoons coconut cream
¼ pound white grated coconut, for the filling
1 cup white grated coconut, for the coating
½ cup sugar
½ teaspoon salt
¼ cup thick pandanus juice

Methods  

Mix 1 cup of grated coconut and salt together, steam over boiling water until hot and set aside.

Knead the glutinous rice flour, coconut cream, and pandanus juice together to make a dough, set aside. 

Form the dough into small balls about ½ inch in diameter, each ball flat and fill with stuffing coconut. the dough to cover filling completely. Boil pandanus balls into the boiling water over medium-low heat. When swimming on the surface, remove with a slotted spoon and pour steamed in coconut flakes. Serve on a plate and place.