Bua Loy (Thai Rice Balls in Coconut Milk) Recipe

Ingredients

• For the Rice Balls
• o 1 cup of glutinous rice flour (Floating Lotus brand)
  o Water (for kneading the dough)
  o Food coloring of your choice (e.g., green from pandan leaves, purple from butterfly pea flowers, orange from pumpkin)
  

• For the Coconut Milk Soup
• o 2 cups of thick coconut milk
  o 1 cup of thin coconut milk
  o 1/2 cup of sugar (or adjust to taste)
  o 1/4 teaspoon of salt
  o 2-3 pandan leaves (for fragrance)
  
• Optional Toppings
• o 2 eggs (For the Sweet Egg Topping)
  o Toasted white sesame seeds
  o Grated coconut
  

Instructions

• • Make the Rice Balls

  • o Gradually add water to the glutinous rice flour and knead until a smooth, non-sticky dough forms.

  • o Divide the dough into portions based on the number of colors you want. Add food coloring to each portion and knead until evenly distributed.

  • o Roll each colored dough into small, bite-sized balls.

• • Cook the Rice Balls

  • o Bring a pot of water to a boil. Add the rice balls and cook until they float to the surface, indicating they are cooked.

  • o Remove the cooked rice balls with a slotted spoon and transfer them to a bowl of ice water to stop the cooking process and prevent them from sticking together.

• • Make the Coconut Milk Soup

  • o Combine thick coconut milk, thin coconut milk, sugar, and salt in a pot.

  • o Add pandan leaves and bring to a boil over medium heat, stirring constantly until the sugar dissolves and the coconut milk simmers. (Be careful not to let the coconut milk curdle.)

    o Taste and adjust the sweetness as desired.

• • Make the Sweet Egg Topping (Optional)

  • o Crack the eggs into a bowl and whisk until well combined.

    o Slowly pour the beaten eggs into the simmering coconut milk, stirring gently to create ribbons of cooked egg.

• • Serve

  • o Ladle the rice balls into bowls. Pour the coconut milk soup over them. Top with toasted white sesame seeds and grated coconut, if desired.

Tips

• o If you don't have food coloring, you can use natural colors like green from pandan juice or purple from butterfly pea flower tea.
  o For chewier rice balls, use only glutinous rice flour. For a softer texture, add a little tapioca flour.
  o You can add other ingredients like taro, corn, Job's tears, or pumpkin for more variety.
  o For extra fragrance, add a little synthetic jasmine flavoring to the coconut milk soup.
  

Enjoy this delicious and refreshing Thai dessert!

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