A seasoned street food vendor showed how she rapidly flicks rice balls into a pot like a machine gun to keep up with soaring numbers of orders following the rise in delivery apps.
Talented cook Kanchana Kowaree, 29, was preparing the popular delicacy Bua Loy- glutinous rice balls steeped in coconut milk - as she manned her family's stall 'Bua Loy Benjarong' in front of the Wat Rong Chang temple in Ratchaburi province, Thailand.
She said her family has been running the stand for more than 40 years, with Kanchana herself working at the stall for over a decade now.
Incredible footage shows the chef plucking off bits of glutinous rice dough and firing the colourful pellets into a pot of boiling water. Despite her seemingly haphazard shooting, none of the rice balls fell to the ground.
Diligent Kanchana said: 'I had to practice my rice ball-making skills to keep up with the large number of orders. They have increased so much because of food delivery apps. I can now make two rice balls per second, or around 120 to 130 in a minute.'
To make the dessert, glutinous rice flour is mixed with water and food dye, and kneaded until smooth. The rice balls are then shaped and cooked in boiling water before being doused with a generous serving of fresh coconut milk.
Kanchana said: 'We make sure the coconut milk is fresh since it is crucial in the rice balls' delicious taste and fragrance.
'There are more customers during the cold season, when we use around 15 kilos of rice flour, 20 kilos of coconut milk, and around 200 chicken eggs every day.'
Each serving of Bua Loy costs an affordable 25 baht ($0.74) with an extra five baht to add an egg.
Kanchana added that they also serve other desserts like thapthim krob (diced and dyed water chestnuts with crushed ice and coconut milk) and krong krang nam kati (caramelised flour dumplings in coconut cream) during the dry season to boost sales.
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