36min 4 ppl
Bua Loy in Warm Coconut Milk
39 minutes
4 people
Medium31–60 min or 7–12 steps
39 min · 7 steps
Medium: 31–60 min or 7–12 steps
280 kcalper person
Protein 3g
Carbs 45g
Fats 10g
About this dish
Chewy glutinous rice flour balls simmer in warm, pandan-scented coconut milk, for a simple, comforting Thai dessert.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Pandan leavestied in a knot2
Tins & Jars
- Coconut Milk500 ml
Dried Goods
- Glutinous rice flourplus extra for dusting150 g
- Palm sugar60 g
Spices & Seasonings
- Fine sea salt1 pinch
Utensils
- Mixing bowl
- Saucepan
- Slotted spoon
- Ladle
Method
1
Gradually work warm water into the glutinous rice flour, a little at a time, kneading until you have a smooth, soft dough that no longer sticks to your hands.
Approx. 8 minutes
2
Pinch off small pieces of dough and roll between your palms into balls about 1.5cm across.
Approx. 12 minutes
3
Bring a saucepan of water to the boil, drop in the rice balls, and cook for 5 minutes until they float to the surface.
Approx. 5 minutes
4
Lift out with a slotted spoon and set aside.
Approx. 2 minutes
5
Warm the coconut milk with the palm sugar, salt and pandan leaves in a saucepan over low heat, stirring until the sugar dissolves.
Approx. 6 minutes
6
Remove the pandan leaves, add the cooked rice balls to the coconut milk, and warm through for 3 minutes.
Approx. 3 minutes
7
Ladle into bowls and serve warm.
Approx. 3 minutes
