Thai Rice Balls in Coconut Milk (Bua Loi): A Traditional Thai Dessert Recipe

Thai Rice Balls in Coconut Milk, known as Bua Loi, is a delightful dessert from Thailand. This sweet treat combines glutinous rice balls with rich coconut cream, offering a unique taste experience. The dish is often served with eggs and sometimes sweet corn kernels for added texture. It is a popular choice for those who enjoy traditional Thai desserts.

• 3 cups (700 g) glutinous rice flour
• 1½ teaspoons pandan essence
• 4 cups (950 ml) coconut cream
• 2 cups (480 g) white granulated sugar
• 1 teaspoon (5 ml) salt
• 3 eggs (optional)

• Large pot
• Saucepan
• Bowl for serving

Procedure

1. Mix the rice flour with enough water to form a stiff paste. Add pandan essence to the water before mixing. Knead well and shape into pea-sized balls.
2. Bring a large pot of water to boil. Add the rice balls and remove them once they float to the surface. Drain them well.
3. In another pot, bring half of the coconut cream to a boil, stirring constantly to prevent separation. Add the rice balls to this mixture.
4. Once it returns to a boil, remove from heat and stir in the remaining coconut cream.
5. If using eggs, bring water to boil in a separate saucepan. Reduce heat and crack eggs one at a time into the water. Once cooked, remove and set aside.
6. Serve in small bowls, adding one egg per bowl if desired. Sweet corn kernels can be added for extra flavour.

Nutritional Values

Bua Loi is a simple yet delicious dessert that showcases the rich flavours of Thai cuisine. Its creamy texture and sweet taste make it a favourite among dessert lovers. Whether you enjoy it with or without eggs, this dish is sure to satisfy your sweet cravings.