Khanom Bua Loy Benjarong: 
Instructions How To Make It

  Before on the other post I told you the what the sweet, to make the colour and the ingredients right? If you didn't click on the website at the bottom of the post. Here are the instructions on how to make the Thai "Khanom Bua Loy Benjarong" sweet.

  Directions:

1.  For each colour's set of ingredients, knead the ingredients together until a dough is formed. If the dough does not form in a long time, sprinkle with warm water as needed. If the dough is sticking to your hands, sprinkle with sticky rice flour as needed. Cover the dough with damp cloth.

2.  Pinch off the dough and roll into a small ball on your palm. The ball should be around 0.5 centimeters (1/4") in diameter. Cover the ball with damp cloth.

3.  Boil a pot of water. Drop all the balls into the boiling water in the pot. The cooked balls will rise to the surface of the water. Remove the floating balls and put them in a bowl of cold water to shock them so that they stop cooking. Drain and set aside.

4.  In a seperate pot, add one cup of water-like coconut milk, padanus leaves and sugar. Bring to the boil.

5.  Add cooked sticky rice balls in the pot. Bring to boil.

6.  Add 1 cup of coconut milk cream and salt. Stir and remove from heat.

7.  Serve warm.

Directions For "Pandanus Water":

1.  Cut 2 pandanus leaves into small pieces, about 1"x 1".

2.  In the blender, add pandanus leaves and 1 cup of water. Discard the pandanus pulp. Keep the pandanus water. Freeze the leftovers for future use.

The Website-
http://sasha2002.blogspot.com/2012/03/khanom-bua-loy-benjarong-thai-sweet.html