Part sweet, part salt, part smooth, part rough. This dessert consists of many interesting contrasts!

Ingredients for Colored Balls
100 gms Shredded Medium-Old Coconut
100 gms Palm Sugar
300 gms Sticky Rice Flour
Warm Water
1 Tablespoon Cassava Starch Flour
Food Coloring

Preparation
1. Melt the palm sugar in a pan. Add the shredded coconut, and stir while heating until you have a well mixed sticky mixture.
2. Leave to cool, then take spoonfuls of this mixture and roll into 2cm diameter balls, these form the centres.
3. Mix the sticky rice flour, cassava starch, a drop or two of food colouring and enough of the warm water to form a smooth dough.
4. Mix the dough well, divide it into portions, so you have one portion for each of your sweet coconut centres.
5. Roll each portion into a ball then roll it flat to approx 6cm diameter disc. Wrap it round one of the coconut sweets to form a ball. Do this for all the sweets.
6. Boil a pan of water, drop the coloured balls in the pan and cook for 3-5 minutes. Remove and drop into cold water.

Ingredients for White Base
460 gms Coconut Milk
50 gms Rice Flour
Pinch Of Salt

Preparation
1. Mix the flour and salt and the coconut milk.
2. Heat over a medium heat, stirring until the mixture has thickened and the flour cooked through. This takes 2-3 minutes stirring after it thickens. The spoon into cups and add the balls.

Pa Nang Look Chin or  Fish Ball Curry : All of this dish is edible, making it perfect for serving with rice.

Ingredients
50 gms Fish Balls
1 Tablespoon Red Curry Paste
1 Teaspoon Sour Curry Paste
100 ml Coconut Milk
100 ml Water
1 Teaspoon Salt
2 Tablespoons Sugar
1 Teaspoon Fish Sauce
40 gms Pud Bung (or other Green Leaf Vegetables)

Preparation
1. Boil the coconut milk until it begins to steam.
2. Add the red curry paste and the sour curry paste, and stir until it is dissolved.
3. Add the fish balls, and bring back to the boil, add the water and again bring back to the boil. Simmer for 5 minutes.
4. Remove from the heat, add the fish sauce, salt and sugar and adjust the seasoning to taste.
5. Clean and chop the green leaves and mix into the curry.

The balls in this curry are squid balls made from squid and rice flour. You don’t have to make them yourself if you don’t want to, you can buy them in Asian supermarkets. Just look in the freezer section. The other main ingredient is the celery greens, these are the leaves of the celery, rather than the stalks.

Ingredients Squid Balls
200 gms Squid
2 Tablspoons Wheat Flour
1 Tablespoons Salt
50 gms Crushed Ice
Cool Water

Preparation Squid Balls
1. Put a pan of water onto boil
2. Clean the squid, for this recipe we just want the flesh. Remove the eye, the beak and plate and chop the flesh into small pieces.
3. Put the pieces into a food processor and blend with the salt and flour until smooth. Add the crushed ice, and continue blending. What you want is a fine mixture of ice, squid and flour.
4. Take spoonfuls of the mixture and drop them into the boiling water. You can make round balls by using two teaspoons and scraping the mixture between the two spoons.
5. The ball will swell up and float once cooked, when that happens remove it from the boiling water and drop into the cool water.
6. During the cooking the ice melts and leaves a ball with a spongy texture.

Ingredients  for Curry
2 Tablespoons Red Curry Paste
250 ml Coconut Milk
50 ml Water
1 Tablespoon Sugar
2 Tablespoons Fish Sauce
30 gms Chopped Celery Greens
2 Tablespoons Oil

Preparation for Curry
1. In a frying pan, heat the oil until it is hot, then add the coconut milk and stir.
2. Add the red curry paste and mix well, bring the curry mixture to the boil.
3. Cut the squid balls into halves, add to the curry mix and bring back to the boil, cook for 30 seconds.
4. Add the fish sauce, sugar, celery and fry for 30 seconds longer.
5. Mix in the chopped celery greens, and remove from the heat.

Serve With
Thai Fragrant Rice