For 4 people
Step 1 of 3
50 g thai or basmati rice150 g rice flour400 ml coconut milk20 g tapioca or Japanese pearls60 g palm sugar100 ml limestone water
In a blender, place the cooked Thai rice with 100ml of coconut milk. Blend until you get a smooth cream, without any grains. In a mixing bowl, combine the rice flour, tapioca, and palm sugar. Gradually pour in the rice/coconut mixture, the lime water, and the rest of the coconut milk while whisking. The batter should be fluid and lump-free.