Bua Loi (Rice Dumplings in Warm Coconut Milk)

Name: Bua Loi (Rice Dumplings in Warm Coconut Milk)
Total time: 50 min
Yield: 6
Cuisine: Thai
Ingredients: 300 g Glutinous rice flour; 80 g Steamed pumpkin, mashed; 80 g Steamed taro, mashed; 60 ml Pandan juice; 120 ml Warm water; 800 ml Coconut milk; 120 g Palm sugar; 40 g Sugar; ½ tsp Salt; 2 Pandan leaves, knotted; 3 Eggs (optional, for bua loi khai wan)

'Floating lotus' — tiny glutinous-rice dumplings tinted with pumpkin, taro and pandan, poached and then warmed in sweet, salted coconut milk. Some cooks crack a poached egg into the pot at the end. The Thai answer to tangyuan, eaten warm from a bowl at the night market, and one of the easiest Thai desserts to make at home.

Nguồn

Công thức của Central Thai home kitchens · 🏺 Truyền thống · Household cooking of the Chao Phraya plain — the Bangkok-centred style most of the world means by 'Thai food'

Thailand · the floating lotus — An ownerless traditional dessert, so no cook is credited. The cited article confirms bua loi ('floating lotus') as a Thai dessert of rice-flour balls cooked in coconut milk and sugar, sometimes with sweet egg, inspired by Chinese tangyuan and eaten at the Dongzhi festival by Chinese-Thai families, with versions using pumpkin in the balls. The three colourings, timings and quantities are this book's own.

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Saeng Douangdara Daily Dish ThaiChef Food

⏱ 50 phút🍽 6 khẩu phần🔥 290 kcal🇹🇭 Thái Lan

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Các bước

Divide the flour into three bowls of 100 g. Knead the pumpkin into one, the taro into another, and the pandan juice into the third, adding warm water a spoon at a time until each is a smooth, soft dough that does not stick.
Roll each dough into a rope and cut into pea-sized pieces, then roll each into a ball. Keep them dusted with flour on a tray.
💡 Small. Bua loi are the size of a chickpea, not a marble — they are eaten by the spoonful, several at once, and big ones go gummy in the middle.
Boil the balls in plenty of water 3–4 minutes until they float. Lift into cold water.
Warm the coconut milk with both sugars, salt and pandan over low heat until the sugar dissolves — do not boil, or it splits.
Drain the dumplings into the coconut milk and warm 3 minutes. For bua loi khai wan, crack the eggs in one at a time and poach 3 minutes until the whites set. Serve warm.

💡 Mẹo

One colour is fine. Three colours is the market stall. The doughs freeze raw on a tray and cook from frozen in 5 minutes.
Chinese-Thai families eat it on the winter solstice — the same day their cousins in China eat tangyuan.