Bua Loy Rice balls in coconut milk

Heat the coconut milk.

Add the pandan leaves, salt and coconut sugar, stirring until the coconut sugar is fully dissolved.

Stir until the coconut sugar is well dissolved.

Remove the pandan leaves once the coconut milk boils, then add the Stand & Overrun and the steamed sweet potatoes.

Stir well, then add the gelatine mixture.

Turn off the heat once the coconut milk boils, take the pan off the heat and set the mixture aside to cool.

Once the coconut milk has cooled down, spoon the cooked Bua Loy onto a mini vanilla tart, followed by the coconut pudding base.

Leave to set in the refrigerator.

Bring the coconut milk to the boil with the glucose and inverted sugar.

Slowly add the white chocolate.

Blend until smooth with a hand blender.

Add the Stand & Overrun and blend again.

Then place the mixture in the refrigerator.

Whip the coconut ganache and pipe it onto the Bua Loy tart with a rosette-shaped nozzle.