Why You’ll Love This Recipe
Bua Loy is a fun and creative dessert that combines the chewy texture of glutinous rice balls with the creamy sweetness of coconut milk. Each dough flavor adds a unique taste and color, making this dessert both visually stunning and delicious. It’s perfect for sharing at family gatherings or enjoying a warm bowl on a cozy evening.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Taro Dough:
- glutinous rice flour
- tapioca flour
- taro
- cold water
Purple Potato Dough:
- glutinous rice flour
- tapioca flour
- purple sweet potatoes
- cold water
Sweet Potato Dough:
- glutinous rice flour
- tapioca flour
- orange sweet potatoes
- cold water
Pandan Dough:
- glutinous rice flour
- tapioca flour
- pandan leaves, chopped
- water (to blend with pandan)
Sweet Coconut Milk:
- coconut milk
- white sugar
- water
- salt
- pandan leaves
- egg (optional, poached)
directions
Prepare the Ingredients:
- Steam the Roots: Wash and slice taro, sweet potatoes, and purple sweet potatoes into even pieces. Steam them until tender.
- Pandan Water: Blend chopped pandan leaves with water, then strain through a sieve to extract the pandan juice.
Make the Dough:
- Taro Dough: Mash the steamed taro in a bowl. Add glutinous rice flour and tapioca flour. Gradually mix in cold water and knead into a soft dough.
- Sweet Potato Dough: Repeat the same steps with orange sweet potatoes.
- Purple Potato Dough: Repeat with purple sweet potatoes.
- Pandan Dough: Combine glutinous rice flour and tapioca flour, gradually add pandan juice, and knead into a dough.
Roll into Small Balls:
- Lightly dust a flat surface with glutinous rice flour.
- Roll each type of dough into small balls and place them on the prepared surface.
- Boil a pot of water. Drop in the rice balls in batches. Once they float, let them simmer for 2-3 more minutes.
- Transfer cooked balls to a bowl of room temperature water to stop the cooking.
Make Sweet Coconut Milk:
- In a pot, combine coconut milk, water, sugar, pandan leaves, and salt. Heat over medium.
- For a richer dessert, crack an egg directly into the coconut milk and cook for 3–4 minutes. Do not stir.
Serve:
- Add the colorful sticky rice balls to the coconut milk just before serving.
- If making in advance, keep the balls and the coconut milk separate until serving.
Servings and timing
Servings: 6
Cook time: 1 hour
Total time: 1 hour
Variations
- Single Flavor: Choose one dough base like sweet potato if you want to simplify the process.
- Color Boost: Add natural food coloring or matcha powder for fun color options.
- Vegan Option: Skip the egg and enjoy the creamy coconut milk with rice balls only.
- Texture Play: Add young coconut meat or cooked sago for more texture.
storage/reheating
- Store the sweet coconut milk and rice balls separately in the fridge.
- Best consumed within 1 day as the balls can harden over time.
- Reheat gently before serving, and add the balls back into the coconut milk just before eating.
FAQs
Can I use only one flavor of dough?
Absolutely. You can stick with sweet potato or any other favorite for simplicity.
Can I make the rice balls ahead of time?
Yes, cook and store them in water at room temperature for a few hours or refrigerate for up to a day.
How do I keep the rice balls from sticking?
Dust your surface with glutinous rice flour and shake off excess flour before boiling.
What if I don’t have pandan leaves?
You can skip them or substitute with pandan extract for a similar aroma.
Can I freeze Bua Loy?
Freezing is not recommended as the texture of the rice balls will change significantly.
Is this dish gluten-free?
Yes, it’s made entirely with glutinous rice flour and tapioca, which are both naturally gluten-free.
What kind of coconut milk should I use?
Use full-fat canned coconut milk for the richest flavor and creamy texture.
Can I use sugar substitutes?
Yes, coconut sugar or light brown sugar can be used for a different sweetness profile.
How do I add the egg without breaking it?
Crack the egg gently into the simmering coconut milk and avoid stirring.
Can I serve this cold?
It’s traditionally served warm, but you can chill the coconut milk and serve it as a refreshing cold dessert.
Conclusion
Bua Loy is a beloved Thai dessert that’s as fun to make as it is to eat. The colorful rice balls and rich coconut milk create a delightful contrast in both texture and flavor. Whether you enjoy it warm or chilled, this dish is a celebration of Thai culinary tradition that will impress and comfort in every spoonful.
Bua Loy Dessert Recipe (Rice Balls in Coconut Milk)
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 6 servings
- Category: Dessert
- Method: Boil
- Cuisine: Thai
- Diet: Gluten Free
Description
Bua Loy is a traditional Thai dessert made with chewy, colorful glutinous rice balls served in sweet coconut milk. Often naturally colored with ingredients like taro, sweet potato, and pandan, it’s a warm and comforting treat perfect for any occasion.
Ingredients
- Taro Dough: 1/2 cup steamed taro, 1/2 cup glutinous rice flour, 1 tbsp tapioca flour, 2–3 tbsp cold water
- Sweet Potato Dough: 1/2 cup steamed orange sweet potato, 1/2 cup glutinous rice flour, 1 tbsp tapioca flour, 2–3 tbsp cold water
- Purple Potato Dough: 1/2 cup steamed purple sweet potato, 1/2 cup glutinous rice flour, 1 tbsp tapioca flour, 2–3 tbsp cold water
- Pandan Dough: 1/2 cup glutinous rice flour, 1 tbsp tapioca flour, 1/4 cup pandan juice (blend 3–4 pandan leaves with water)
- Sweet Coconut Milk: 2 cups coconut milk, 1/2 cup water, 1/4 cup white sugar, 1/4 tsp salt, 2 pandan leaves knotted, 1 egg (optional)
Instructions
- Steam Roots: Slice and steam taro, sweet potatoes, and purple potatoes until fork-tender. Let cool.
- Make Doughs: In separate bowls, mash each root vegetable and combine with glutinous rice flour and tapioca flour. Add cold water gradually and knead to form soft doughs. For pandan dough, mix the flours with pandan juice.
- Form Balls: Lightly flour your surface. Roll doughs into small balls and set aside.
- Cook Balls: Boil water in a pot. Add rice balls in batches. When they float, cook 2–3 more minutes. Transfer to a bowl of room temperature water.
- Make Coconut Milk: In a pot, combine coconut milk, water, sugar, pandan leaves, and salt. Heat gently until warm and slightly thickened.
- Add Egg (Optional): Crack an egg directly into the coconut milk and poach for 3–4 minutes without stirring.
- Assemble: Add rice balls to the coconut milk and serve warm. If making ahead, store components separately and combine when ready to eat.
Notes
- Use naturally colored root vegetables for visual appeal and subtle flavor differences.
- Keep doughs and balls covered to prevent drying while preparing.
- Rice balls can be stored in water for up to 1 day.
- Serve warm for traditional comfort, or chilled for a refreshing variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 295
- Sugar: 14g
- Sodium: 135mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
