In a mixing bowl, combine Glutinous Rice Flour with a pinch of Fine Salt. Gradually add Pandan Juice (and a little Water if needed) until a soft, pliable dough forms—smooth and not sticky to the touch.
Divide the dough into small portions and roll each into bite-sized balls with lightly floured hands. Keep them covered with a damp cloth to prevent drying while you work.
Bring a large pot of Water to a gentle boil. Drop the rice balls into the boiling water in batches; they are cooked when they float to the surface plus another 1–2 minutes for chewiness.
Use a slotted spoon to transfer the cooked balls to a bowl of cool water briefly to set their texture, then drain and set aside.
Meanwhile, make the coconut broth: in a saucepan, gently warm Coconut Milk with Palm Sugar and a few Pandan Leaves. Stir over low heat until the sugar fully dissolves and the mixture is fragrant—avoid vigorous boiling so the coconut milk stays smooth.
Taste the broth and adjust sweetness or saltiness with a tiny pinch of Fine Salt if needed.
Add the drained rice balls to the warm coconut broth and heat just until everything is warmed through. Serve the bua loi in bowls with extra coconut broth spooned over; enjoy warm.
