Bua Loy (Rice Ball in Sweet Coconut Milk)
Bua Loy or rice balls in coconut milk is a traditional Thai dessert which is easy to prepare. It tastes pleasantly sweet with chewy rice balls.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 130 g taro
- 40 g tapioca starch
- 120 g glutinous rice flour
- 0.125 cup coconut milk
- 1.5 cups coconut milk
- 2 tsp sugar
- 100 g coconut sugar
- 1 tsp salt
- 2 pandan leaves
Instructions
- 1
Skin taro and cut into thin slices. Steam until soft and mash it finely with a fork.
- 2
In a bowl, combine tapioca and glutinous rice flour. Then, mix in mashed taro. Add coconut milk or water to knead until it forms a pliable dough to work with. Use 1 tablespoon of coconut milk at a time to prevent a wet dough.
- 3
Dust a large tray with some tapioca starch. Roll the dough into approximately 1 cm rice balls. Tapioca starch will prevent the rice balls from sticking to each other.
- 4
In a pot, heat up coconut milk, pandan leaves, coconut sugar, sugar and salt over medium heat. Stir until the sugar dissolves.
- 5
Add in the taro balls and allow to simmer until they float to the surface indicating that they’re cooked and ready to be served.