Can I use coconut cream instead of coconut milk?

You can! Sure! You can use coconut cream instead of coconut milk. It's thick and rich, adding extra creaminess to your dessert. If you want a lighter sauce, mix in a bit of water.

While it does contain sugar for sweetness, using healthy vegetables makes it a better dessert option. Serve these in small portions and enjoy them in moderation.

Are there various versions of bua loy recipes?

Yes, there are! Some include egg yolks. Others add mashed taro, squash, or sweet potatoes. And then there's the simple version with just flour and no veggies. Enjoy experimenting with different variations!

Can I use coconut juice instead of water to make the dough?

I have never tried it, but I don't see why not. Give it a try, and you might have a pleasant surprise.

Bua Loy (Thai Glutinous Rice Balls)

Name: Bua Loy Thai Glutinous Rice Balls
Prep time: 20 min
Cook time: 10 min
Total time: PT-490355H39M5S
Cuisine: Thai
Ingredients: 7-8 ounces (1/2 pound) sweet potato, yam, taro, kabocha squash, purple potatoes, or a combination of your favorites.; 1 cup glutinous white flour, more as needed; 1/3 cup water, more or less as needed; 1 can of coconut milk 13.5 ounces; 3/4 cup sugar; 1/4 teaspoon salt; 3 pandan leaves

Description

Get ready to delight your taste buds with the delightful flavors of Bua Loy Thai glutinous rice balls! This classic Thai dessert is a favorite among locals and tourists, offering a perfect blend of sweetness and chewy texture.

Ingredients

Scale

The Starchy Vegetables

7-8 ounces (1/2 pound) sweet potato, yam, taro, kabocha squash, purple potatoes, or a combination of your favorites.
1 cup glutinous white flour, more as needed
1/3 cup water, more or less as needed

The Coconut sauce

1 can of coconut milk 13.5 ounces
3/4 cup sugar
1/4 teaspoon salt
3 pandan leaves

Use these as a guideline. Make sure your dough is soft like a play dough where you can easily roll them into small balls without breaking. If they are too dry, add a touch of water to moisten. If it is too soft, add a sprinkle of flour to thicken it. Use your best judgment, and you're good if you can roll them easily into little balls!

For the white sweet potatoes

1/4 cup mashed white sweet potato

2 tablespoons sticky rice flour (add more as needed)

2 teaspoons water (add more as needed)

For the taro

1/4 cup mashed taro

1 1/2 tablespoos sticky rice flour (add more as needed)

1 tablespoon water (add more as needed)

For the purple sweet potatoes, yam, orange-skinned sweet potato, and kabocha squash

1/4 cup mashed veggies above

2 tablespoons sticky rice flour (add more as needed)

1.5 tablespoons water (add more as needed)

Cook Mode Prevent your screen from going dark

Instructions

1. Clean your vegetables by peeling the skin, rinsing, patting them dry, and then cutting them into 1-inch pieces. Steam in hot water for 13-15 minutes or until soft.

2. Mash the steamed starch into a mashed potato consistency in a mixing bowl. Then, add your favorite food coloring or natural food powder. See the list of natural food colors above.

3. Add the sticky rice flour to the mashed vegetables. Slowly add water and your fingers to knead the dough together until a soft dough forms. Each starch will require a little bit more or less of the flour and water. Adjust as needed until you have a soft dough-like play dough consistency. If using different vegetables instead of rice flour, cover the other dough with plastic wrap until ready to roll to keep it from drying.

4. Roll the dough into small balls in your palms, then use your fingertips to help form a perfect round, tiny ball! Place them on a flat surface with a light coat of flour to prevent the dough balls from sticking together. A large cutting board works well for this step, too.

5. In a large pot of water, bring water to a boil. Slowly add the rice balls to the boiling water and cook for a couple of minutes until they float to the surface. It only takes 1-2 minutes to cook the rice balls, so have a slotted spoon and ice bath ready.

6. Remove the cooked balls from the hot water with a slotted spoon and place them in a large bowl of cold water to prevent sticking. Keep working until the balls are all cooked.

7. In a separate small saucepan, on medium heat, heat coconut milk with sugar and pandan leaves until the sugar dissolves. Let it simmer on the low heat while cooking the rice balls. Remove the pandan leaves before serving.

8. Add the colorful balls into the pot with the coconut milk, and let it soak in the flavors while you prepare a bowl or two for serving.

9. Now, the final step. Serve the cooked rice balls in coconut milk sauce.

Notes

The amount of water used for each starchy vegetable will be different as each has a different level of starchiness and water content. Gradually add the water to the flour until you have a pliable dough but not so soft that your dough will not hold when boiling.
Mix and match your starch as desired. Make pumpkin balls with kabocha squash or p mashed taro for your boa loi recipes.
Adjust the size of the dough as preferred. Traditionally, Bua Loi is made with little balls. Mine is a bit bigger than normal but my kids love the large texture and it works great for us. Make your into smaller pieces if desired.
If it's your first time making Bou loy dessert, I suggest picking one veggie to help simplify the process. Once you get a hang of it, add 1 or two more and play around with different combinations.

Prep Time: 20
Cook Time: 10
Category: desserts
Method: stovetop
Cuisine: Thai