Bua Loy Recipe

When people think of Thai food, they tend to think of the many delicious and spicy curries and soups Thailand is known for. Some Thai recipes, however, lean more on the sweet dessert side. Bua Loy, which translates to “floating lotus,” is one of these recipes. It is a creamy dessert soup made up of coconut milk as a base and delicious flavored rice balls.

Ingredients for Bua Loy Recipe:

Rice Balls

• ½ cup of glutinous rice
• 3-4 tbsp. of juice/flavors*

* Flavors could include pandan juice, beet juice, pumpkin, taro, mashed sweet potatoes or squash

Sweet Coconut Milk

• 1 cup of coconut milk
• ¼ cup of palm or light brown sugar (add or subtract to taste)
• ½ tsp. of salt
• 2 pandan leaves

Directions For Bua Loy Recipe:

1. Mix glutinous rice and juice until a ball of dough is formed. The consistency of the dough should be somewhat like clay or play-dough and not be too sticky.
2. Roll dough into a log and cut into bite-sized pieces. Form these pieces into the small balls that make up the dish. Place the balls on a sheet pan. Feel free to freeze if you are making the balls in advance.
3. To cook the rice balls, boil a pot of water. Add frozen or fresh rice balls to the water and simmer until the balls float. Strain and place into a bowl of fresh water.
4. Prepare a separate bowl for the coconut milk mixture. Heat the coconut milk, sugar and leaves on medium heat until the sugar is dissolved. Turn off the heat and allow the leaves to seep for about 5 minutes and then discard them.
5. Spoon the rice balls into the coconut milk mixture and add infused coconut milk.
6. Enjoy! If you do not eat your entire dish, leftovers should last for 2-3 days when refrigerated if kept in an airtight container.

Notes:

 

• Glutinous rice flour is not the same as regular all-purpose flour. Making sure you have the right flour is critical to a successful dish!

• Regular coconut milk will make the soup heavier and more creamy while light coconut milk (or water added to the coconut milk) will make it lighter and little less rich.

• You can make multiple colors of rice balls by breaking the recipe up into halves or thirds to make sure the proportion of rice balls to coconut milk is still balanced.

• If you are making this recipe in advance and intend to freeze the rice balls, make sure they are well-wrapped in plastic wrap to ensure freshness and do not make more than one day in advance to avoid mushiness.

• This recipe makes 25 small pieces of rice balls, so feel free to double or half as needed.

 

Bua Loy is a great and easy dish to enjoy for casual meals with friends or special occasions. Feel free to make the dish seasonal by focusing on pumpkin flavors for autumn and make for a wonderful and unique holiday party. Even though the recipe is delicious, don’t forget to share with friends and loved ones!

source https://biogreen.life/bua-loy-recipe/