1. Stir the sticky rice flour and water in a bowl, knead. Strain the sticky rice flour mixture with a clean napkin.
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2. Squeeze and measure the flavored water until 600 millimeters, 100 millimeters are absorbed by the flour.
3. Add coconut milk little by little while kneading. Add yellow or pink coloring, steam for 30 minutes. Remove and cool.
4. Take one tablespoon of the mixture, flatten it. Fill with chocolate sprinkles, shape into a circle.
5. Roll into the chocolate sprinkles. Place on a plate and serve.
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