3 cups (700 g) glutinous rice flour
1½ teaspoons pandan essence
4 cups (950 ml) coconut cream
2 cups (480 g) white granulated sugar
1 teaspoon (5 ml) salt
3 eggs (optional)
Mix the rice flour with enough water to make a stiff paste, adding the pandan essence to the water before mixing with the rice flour. Knead well, then form the dough into pea-sized balls.
Bring a large pot of water to a boil. Add the rice balls, and remove them when they float to the surface. Drain.
Bring half the coconut cream to a boil, stirring constantly to prevent it from separating, then add the flour balls.
When the mixture returns to a boil, remove from heat and stir in the remaining coconut cream.
If serving this dish with eggs, in a separate saucepan bring water to a boil and reduce heat, then crack eggs one at a time into the water. When eggs are done, remove from water and set aside.
Serve as dessert in small bowls, adding one egg per bowl. Thais often add sweet corn kernels to the final product.