Colorful Sticky Rice Balls in Sweet Coconut Milk

In a large bowl, combine glutinous rice flour with 150 ml water. Knead until a smooth, pliable dough forms. If too dry, add a tiny bit more water; if too sticky, add a little more flour.

Divide the dough into 3-4 equal portions. Add a different food coloring to each portion and knead until the color is evenly distributed.

Roll each colored dough into small, marble-sized balls, about 1-1.5 cm in diameter. Place them on a lightly floured tray to prevent sticking.

Bring a pot of water to a rolling boil. Carefully drop the rice balls into the boiling water. Cook for 3-5 minutes, or until they float to the surface and are cooked through. Remove with a slotted spoon and transfer to a bowl of ice water to cool and prevent sticking.

In a separate saucepan, combine coconut milk, palm sugar, and salt. If using, add the pandan leaf (tied in a knot). Heat over medium heat, stirring constantly until the sugar dissolves and the mixture is warm, but do not boil.

Drain the cooled rice balls from the ice water and add them directly into the warm sweet coconut milk. Stir gently to combine. Remove the pandan leaf.

Ladle the Colorful Sticky Rice Balls in Sweet Coconut Milk into individual bowls and serve immediately. Enjoy this comforting Thai dessert!