Instructions

1. 1
   Combine rice flour and tapioca flour until well-mixed. Make a well in the middle, then gradually mix in water and salt. Mix well by hand until it forms a soft dough. Make sure that the dough is not to hard; if necessary add a bit more of water.
2. 2
   Shape the dough into little balls about 1 cm in diameter.
3. 3
   Boil a lot of water in a big stock pot. Put the little balls one-by-one in the boiling water. Cook for about 5 minutes until they float to the surface of the boiling water. Take them out and drain.
4. 4
   For the sauce, mix all the sauce ingredients in a saucepan, and heat until bubbly.
5. 5
   Place the rice balls in the sauce. Cook for further 20 minutes and set aside.
6. 6
   To serve, pour the coconut milk on top. Serve hot.