Bua Loy is a comforting and indulgent Thai dessert made with colorful rice flour balls (often filled with sweetened mung bean paste) floating in a rich, creamy coconut milk soup. This dessert is popular during special occasions and festive seasons in Thailand and offers a beautiful blend of textures and flavors. The chewy, soft rice balls contrast with the smooth coconut milk, creating a wonderfully satisfying and refreshing treat. Traditionally, it is served warm and is perfect for anyone looking for a sweet and cozy dessert.
Ingredients:
- For the Rice Balls:
- 1 cup rice flour (or glutinous rice flour)
- 1/4 cup tapioca starch (for chewy texture)
- 1/4 cup sugar (optional, for sweetened dough)
- A pinch of salt
- Water (for kneading the dough)
- Food coloring (optional, to create colorful balls)
- For the Coconut Milk Soup:
- 2 cups coconut milk (full-fat or light, based on preference)
- 1/2 cup water
- 2 tbsp sugar (adjust to taste)
- 1/4 tsp salt
- 1-2 pandan leaves (optional, for fragrance)
- A pinch of salt
- For the Filling (optional):
- 1/2 cup cooked mung beans, mashed and sweetened with sugar (or use any sweet filling of your choice)
Directions:
- Prepare the Rice Balls Dough:
- In a large bowl, combine rice flour, tapioca starch, sugar, and a pinch of salt.
- Gradually add water, a little at a time, and mix until you have a smooth dough that’s not too sticky. The dough should be pliable but firm enough to roll into balls. If desired, divide the dough into portions and add food coloring to each portion to make colored rice balls.
- Shape the Rice Balls:
- Pinch off small portions of the dough and roll them into smooth balls (about the size of a marble).
- If you want to add a sweet filling, flatten a small portion of the dough, place a tiny spoonful of the mung bean paste in the center, and then roll it back into a ball, sealing the filling inside.
- Cook the Rice Balls:
- Bring a large pot of water to a boil. Carefully drop the rice balls into the boiling water in small batches. Stir gently to prevent them from sticking together. Once they float to the surface, let them cook for an additional 2-3 minutes. Remove them from the water with a slotted spoon and set aside.
- Make the Coconut Milk Soup:
- In another pot, combine coconut milk, water, sugar, and a pinch of salt. If using pandan leaves, tie them into a knot and add them to the coconut milk mixture for extra fragrance.
- Bring the coconut milk mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Once it starts to simmer, remove the pandan leaves, if used.
- Assemble the Dessert:
- Gently place the cooked rice balls into the coconut milk soup. Allow them to simmer together for another 5-10 minutes, so the rice balls absorb the coconut milk flavor.
- Taste the soup and adjust the sweetness if needed by adding more sugar.
- Serve:
- Once everything is well combined and heated through, remove the pot from the heat.
- Serve the Bua Loy warm in bowls, ensuring a few rice balls and plenty of coconut milk in each serving. Enjoy the creamy, chewy goodness of this traditional Thai dessert!
Optional Variations:
- Flavored Coconut Milk: Add a few drops of vanilla extract or a dash of cinnamon to the coconut milk for a subtle twist on the classic flavor.
- Toppings: Top with toasted sesame seeds or crushed peanuts for a crunchy contrast.
Bua Loy is an incredibly comforting dessert, perfect for cozy evenings or to share with loved ones during festive gatherings. The silky coconut milk and chewy rice balls create a perfect balance, making it an unforgettable treat!
