Bua Loy (Thai Glutinous Rice Balls in Coconut Cream)

🧂 Ingredients

• 200 g Glutinous rice flour(Also known as sweet rice flour.)
• 50 g Taro(Steamed or boiled until very soft, then mashed into a smooth paste. For purple color.)
• 50 g Pumpkin(Steamed or boiled until very soft, then mashed into a smooth paste. For orange/yellow color.)
• approx. 50-75 ml Water(Lukewarm water, as needed to form the dough.)
• 400 ml Coconut milk(Full-fat recommended for richness.)
• 100 g Granulated sugar(Adjust to taste. Can use palm sugar for a deeper flavor.)
• 1/2 teaspoon Salt(To enhance the sweetness and balance flavors.)
• 1 strip Optional: Pandan leaf(Tied in a knot, for extra fragrance in the coconut milk.)

👨‍🍳 Instructions

1. 1

   Prepare the colored doughs: Divide the glutinous rice flour into three portions (e.g., 70g, 65g, 65g). In separate bowls, combine one portion of flour with the mashed taro and a tablespoon of lukewarm water. Knead until a smooth, pliable dough forms. Repeat with another portion of flour and mashed pumpkin. The third portion of flour will be for plain white balls; add lukewarm water gradually until a smooth dough forms. If the dough is too sticky, add a little more flour; if too dry, add a tiny bit more water. The consistency should be soft and easy to shape, similar to play-doh.

   ⏱️ 20 minutes
2. 2

   Shape the rice balls: Take small portions of each colored dough (and the plain dough) and roll them between your palms to form small, marble-sized balls (about 1.5 cm in diameter). Aim for uniformity in size so they cook evenly. Place the shaped balls on a lightly floured plate or tray to prevent sticking.

   ⏱️ 15 minutes
3. 3

   Cook the rice balls: Bring a large pot of water to a rolling boil over high heat. Carefully drop the glutinous rice balls into 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 nearly cooked. Continue to boil for another 2-3 minutes after they float to ensure they are cooked through. Use a slotted spoon to remove the cooked balls and transfer them immediately to a bowl of cold water to stop the cooking process and prevent them from sticking together.

   ⏱️ 10 minutes
4. 4

   Prepare the coconut cream: While the balls are cooking or cooling, gently heat the coconut milk in a saucepan over medium-low heat. Do not boil. Stir in the sugar and salt until fully dissolved. If using, add the knotted pandan leaf for extra aroma. Simmer gently for about 5 minutes to allow the flavors to meld. Taste and adjust sweetness if necessary.

   ⏱️ 10 minutes
5. 5

   Assemble and serve: Drain the cooked rice balls from the cold water. Ladle the warm, sweetened coconut milk into individual serving bowls. Add a generous portion of the colorful rice balls to each bowl. Serve immediately while warm. Bua Loy can also be enjoyed at room temperature.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For vibrant natural colors, ensure your taro and pumpkin are mashed very smoothly without lumps.
• ✓The texture of Bua Loy should be soft and chewy. Avoid overcooking the rice balls, as they can become mushy.
• ✓The coconut milk should be heated gently; boiling can cause it to separate.
• ✓Adjust the sugar and salt to your preference. A pinch of salt is crucial to balance the sweetness.
• ✓Serve warm for the most comforting experience, but it's also delicious at room temperature.

🔄 Variations

• Add a small filling of sweetened mung bean paste or grated coconut inside the rice balls before shaping.
• For a richer broth, use a combination of coconut milk and regular milk.
• Garnish with toasted sesame seeds or a few slivers of pandan leaf.

🥗 Nutrition

Per serving