"Bualoy taro, coconut," fragrant coconut milk, fresh taste.

During winter, however, "little chef" I want something warm to eat to lose belly warm me like the "Bualoy taro, coconut," it is one of the favorite times this winter. But even if we are to become this summer. I still want to eat constantly. Week ago, I do it to satisfy It is distributed to many friends.

Ingredients are as follows.
Cooked white rice 1 1 / 2 cup.
Glutinous rice flour 1 / 2 cup.
Coconut milk 1 / 2 cup.
1 cup skim milk.
3 tablespoons water.
6 tablespoons sugar.
Salt 1 / 4 tsp.
Coconut meat, one son.
3 pandan leaves.


Preparation of the cooked taro and rice grinding. Then mixed with rice flour and water. Rub hands together until no. The sculpture is a small, round and generous portion of grated coconut meat to separate them. Bring coconut milk to boil. Add sugar, salt and pandan leaves to boil and simmer until sugar dissolves. Then, insert molding resins are prepared to Bualoy. Wait for it to boil again. Bualoy will float up. Add coconut milk and coconut meat to it. Stir well and turn off the lights. Wait for it to warm up slightly, then scoop to serve.