Hihi... I am in again. This time I tried making a thai dessert or Khanom. It's Bur Luoy - Rice balls in cocunut milk. Ok the ingredients needed are
1. Glutinous rice powder
2. Coconut milk
3. Honey Rock sugar
4. Pandan leaves
First pound the pandan leaves using mortar and pestle.
After the leaves being crushed, add in a little bit of water and squeeze the water. You will get greenish water. This is use as a natural colouring when you are kneading the glutinous rice powder later. To knead the dough, take about half cup of glutinous rice powder (can make about 15-20 medium sized balls) and add in about 1/4 cup of hot water. Add the water in little by little and at the same time knead the dough. Stop adding the water when the dough do not stick onto your hands. Add more flour if it's too sticky and add more water if it's too dry. You can add in some vegetable oil (in this case I am using olive oil) to avoid the flour from sticking on the plates after you make them into balls later. For colouring, you can use the pandan water to replace the water.
Before you placed the balls onto the plate, grease the plate with oil first to avoid the balls from sticking onto the plates.
Heat the washed pandan leaves with coconut milk. Do not boil the coconut milk. To prevent from boiling, keep stirring the coconut milk.
At the same time, boil another pot of water, to cook the rice balls. Scoop out the rice balls when it's floating on top of the water surface and place them in a bowl of cold water. This makes the rice balls more chewy.
Lastly, add in the rice balls into the coconut milk and cook for about 15 mins. You can either serve it hot or cold by adding a few ice cubes into it. 
After tasting out, it's the best not to put the pandan leaves, cos pandan leaves covered the taste of the coconut milk. And at the same time, a little bit of salt is required in order to avoid the boringness of this dessert.
Before you placed the balls onto the plate, grease the plate with oil first to avoid the balls from sticking onto the plates.
Heat the washed pandan leaves with coconut milk. Do not boil the coconut milk. To prevent from boiling, keep stirring the coconut milk.
At the same time, boil another pot of water, to cook the rice balls. Scoop out the rice balls when it's floating on top of the water surface and place them in a bowl of cold water. This makes the rice balls more chewy.
Lastly, add in the rice balls into the coconut milk and cook for about 15 mins. You can either serve it hot or cold by adding a few ice cubes into it. 
After tasting out, it's the best not to put the pandan leaves, cos pandan leaves covered the taste of the coconut milk. And at the same time, a little bit of salt is required in order to avoid the boringness of this dessert. Happy Trying out!! Next thing to try is the Tuna Thai Salad (Yum Tuna). Hehehehee....
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