36min 4 ppl
Bua Loy Kai Wan (Rice Balls with Poached Egg)
42 minutes
4 people
Medium31–60 min or 7–12 steps
42 min · 8 steps
Medium: 31–60 min or 7–12 steps
300 kcalper person
Protein 7g
Carbs 44g
Fats 11g
About this dish
Chewy glutinous rice flour balls and a softly poached egg simmer together in warm, pandan-scented coconut milk, for a comforting Thai dessert.
Allergy Info
Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Pandan leavestied in a knot2
Dairy & Eggs
- Eggs2
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
Crack the eggs into the warm coconut milk and poach gently for 4 minutes until the whites are set but the yolks are still soft.
Approx. 4 minutes
7
Remove the pandan leaves, add the cooked rice balls to the coconut milk, and warm through for 2 minutes.
Approx. 2 minutes
8
Ladle into bowls, making sure each portion gets a poached egg, and serve warm.
Approx. 3 minutes
