Thai gnocchi in coconut milk (ครองแครงกะทิ)

1.Mix rice flour, arrowroot, and tapioca starch, add just enough coconut milk to knead and knead the dough for 5 minutes.

2.Add the remaining coconut milk, water and butterfly pea water.

3.Add the mixture to the pan and stir over high heat until mixture thickens. Reduce the heat to low and stir until mixture coagulates and comes off the pan easily. Remove from the heat and leave to cool before kneading with a little more tapioca starch.

4.Divide dough into 5 g balls, press onto the gnocchi mold to make a ripple on the dough. Repeat with the remaining dough.

5.Bring water up to the boil and add gnocchi. Cook until gnocchi float to the surface, remove from the heat, rinse through water, and leave to drain.

6.Bring coconut milk, sugar, and salt to the boil. Add Thai gnocchi in and bring it up to the boil again.

7.Transfer gnocchi and coconut milk to the serving bowl. Garnish with toasted white sesame seed.