Bua Loi (Coconut Rice Balls)

Name: Bua Loi (Coconut Rice Balls)
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 140ml Pandan Juice, blended and strained from pandan leaves; 400ml Coconut Milk; 200g Glutinous Rice Flour; 200ml Water; 120g Palm Sugar; 1/4 tsp Fine Salt; 2 Pandan Leaves, tied into knots

Bua Loi are tender, chewy glutinous rice dumplings perfumed with pandan and served in a warm, sweet coconut broth. This comforting Thai dessert balances fragrant pandan, rich coconut milk, and caramel-like palm sugar for a simple yet deeply satisfying finish to any meal.

Bua Loi are tender, chewy glutinous rice dumplings perfumed with pandan and served in a warm, sweet coconut broth. This comforting... Show more

Traditional Thai Recipe

Health Grade

D- · Occasional

Time

25 min

Price

0,70 €

Calories

330 kcal

vegan

budget

low calorie

easy

gluten free

low fat

Method

Mix the dough

Pour the Pandan Juice into a bowl, add the Glutinous Rice Flour, and stir until a shaggy dough forms. Knead by hand for 2 to 3 minutes until the dough feels smooth and pliable, with no dry flour left in the bowl.

Shape the balls

Pinch off small pieces of dough and roll them between your palms into balls about the size of a marble. Set them on a tray in a single layer so they stay separate while you finish the rest.

Simmer the syrup

In a small saucepan, combine the Coconut Milk, Water, Palm Sugar, Fine Salt, and Pandan Leaf. Set over medium heat and stir until the sugar dissolves and the liquid looks smooth. Let it simmer gently for 8 minutes, then remove the pandan leaf and keep the syrup warm.

Boil the balls

Bring a pot of plain water to a boil. Drop in the rice balls a few at a time and cook until they float, then simmer for 2 minutes more until the centers look glossy and translucent. Lift them out with a slotted spoon or drain them well.