Bua Loy Thai Dessert
Bua Loy consists of small glutinous rice flour dumplings cooked in warm, sweetened coconut milk. The dumplings are often tinted with natural colorings and float to the surface when ready, making this Thai dessert as visually appealing as it is comforting — ready in about 30 minutes.
Equipment
- Mixing Bowl
- Pot
- Spoon
Ingredients
- 1 cup glutinous rice flour use fresh for best texture
- 0.5 cup water warm
- 2 cups coconut milk full-fat for a richer taste
- 0.25 teaspoon salt
- 0.5 cup sugar adjust to taste
Instructions
- In a mixing bowl, combine the glutinous rice flour with the warm water, kneading until a smooth dough forms. The dough should be pliable but not sticky.
- Pinch small pieces of the dough and roll them into marble-sized balls.
- In a pot, bring coconut milk to a gentle simmer over medium heat (approximately 176°F or 80°C). Add the salt and sugar stirring until dissolved.
- Carefully drop the dough balls into the coconut milk. Stir gently to prevent sticking.
- Cook until the balls float to the surface, indicating they are cooked through. This should take about 5 minutes.
Notes
- To enhance the flavor, try adding a few slices of fresh pandan leaves to the coconut milk while simmering.
- For a colorful variation, add natural food coloring to the dough before shaping.
Nutrition
Calories: 465kcalCarbohydrates: 60gProtein: 5gFat: 25gSaturated Fat: 22gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 162mgPotassium: 280mgFiber: 1gSugar: 25gVitamin C: 1mgCalcium: 26mgIron: 4mg
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