Bua Loy and Coconut Gel Granita (กรานิต้าวุ้นมะพร้าวบัวลอย)

1.Mix salt, rice flour, and sugar. Add mixture into the saucepan. Add coconut milk and stir over low heat until sugar dissolved. Remove from the heat, add syrup and pandan juice. Stir to combine, transfer to a ramekin or box and freeze for at least three hours.

2.Remove granita from the freezer, use fork to scape the partially frozen granita flakes. Refreeze the granita until set.

3.For Bua Loy: Knead glutinous rice flour with coconut milk and pandan juice until combined. The dough should resemble soft play dough. If the dough is too dry, add more coconut milk. Vice versa, add more flour if the dough is too wet and sticky.

4.Roll dough into small pearls. Bring water up to the boil and add the bua loy pearl. When pearls float to the top, cook for another half a minutes and refresh in iced water. Drain and add into coconut gel syrup. This will prevent pearls from sticking together.

5.Serve granita with bua loy and coconut gel.