jasmine flower (ดอกมะลิ)damask rose or cananga odorata.
Over low heat, roast the khao mao, stirring constantly.
In a pestle and mortar, pound the roasted khao mao (khao mao raang) into fine crumbs.
Sieve the pounded khao mao raang.
Using a Thai dessert candle, smoke the rice crumbs.
The smoking should last for at least 20 minutes.
This an example of a handheld coconut grater suitable for grating the coconut to the desired texture.
Grate the coconut thinly.
In a brass wok, melt palm sugar with two tablespoons of water over low heat.
When the sugar has melted, add the grated coconut.
Stir constantly with a wooden paddle.
The gracheek is ready: remember that it will harden after it cools.
The gracheek filling and the scented rice crumbs are ready to roll.
Using the tip of a spoon, measure out equal quantities of the gracheek filling.
Roll the gracheek filling into smooth balls.
Using the palms of your hands, roll the scented rice crumbs into the gracheek balls until the rice crumbs are absorbed into the gracheek. Then roll them again in more rice crumbs to prevent them from sticking to each other.
Using a Thai dessert candle, smoke the balls for another 20 minutes before serving