Bua Loi (Floating Rice Balls in Coconut Cream)

🧂 Ingredients

• 150 g Glutinous rice flour(Also known as sweet rice flour. Essential for the chewy texture.)
• approx. 60-75 ml Water(For making the dough. Adjust as needed. Start with less and add more gradually.)
• 2 tbsp Pandan juice(For green color and aroma. Can be made by blending pandan leaves with a little water and straining.)
• 2 tbsp Butterfly pea flower juice(For blue color. Steep dried butterfly pea flowers in hot water, then strain.)
• 400 ml Coconut cream(Full-fat coconut cream is recommended for richness. You can use a can of full-fat coconut milk, but scoop out the thick cream from the top.)
• 100 g Palm sugar(Or granulated sugar if palm sugar is unavailable. Adjust sweetness to your preference.)
• 1/4 tsp Salt(Enhances the sweetness and balances the flavors.)

👨‍🍳 Instructions

1. 1

   Prepare the dough: Divide the glutinous rice flour into three portions (e.g., 50g each). In one bowl, combine 50g of flour with pandan juice and a small amount of water (about 20-25ml) to form a smooth, pliable dough. Repeat with another 50g of flour and butterfly pea flower juice for a blue dough. The remaining 50g of flour will be for white balls, mixed with just water.

   ⏱️ 15 minutes
2. 2

   Shape the balls: Take small portions of each colored dough and roll them between your palms to form tiny, marble-sized balls (about 1-1.5 cm in diameter). Aim for uniformity in size so they cook evenly. Place the formed balls on a lightly floured surface.

   ⏱️ 15 minutes
3. 3

   Cook the rice balls: Bring a pot of water to a rolling boil over high heat (approximately 100°C / 212°F). Carefully add the rice balls to the boiling water. Stir gently to prevent them from sticking to the bottom. Cook until the balls float to the surface, which indicates they are cooked through. This usually takes about 3-5 minutes.

   ⏱️ 5 minutes
4. 4

   Prepare the coconut sauce: While the balls are cooking, gently heat the coconut cream in a separate saucepan over medium-low heat (do not boil). Add the palm sugar and salt. Stir continuously until the sugar has completely dissolved and the sauce is warm and fragrant. Taste and adjust sweetness if necessary. The sauce should be warm, not hot.

   ⏱️ 10 minutes
5. 5

   Assemble and serve: Using a slotted spoon, carefully transfer the cooked rice balls from the boiling water directly into the warm coconut cream sauce. Serve immediately in small bowls, ensuring each serving has plenty of the colorful balls and the creamy sauce. The dessert can also be enjoyed at room temperature.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For vibrant colors, ensure your pandan and butterfly pea flower juices are concentrated.
• ✓The texture of Bua Loi should be delightfully chewy. If the balls are too soft, you may have used too much water in the dough.
• ✓Serve warm for the best texture and flavor, though it is also delicious at room temperature.
• ✓You can add a pinch of jasmine essence to the coconut cream for extra fragrance.

🔄 Variations

• Add small cubes of taro to the coconut cream sauce for an extra layer of flavor and texture.
• Incorporate a filling of sweetened black sesame paste into the center of the rice balls before shaping.
• Garnish with toasted sesame seeds or shredded coconut.

🥗 Nutrition

Per serving