Nyob Zoo Foodies!
Here’s a fun & colorful Thai dessert for you all: Bua Loy . A popular Thai dessert usually eaten warm. Soft and slightly chewy glutinous rice balls cooked in a sweetened coconut milk. So simple but very comforting. A fun childhood dessert I enjoyed every time my mom makes it. Hope you all enjoy! Have you tried this dessert before?
What you’ll need
Coloring agents: Ube/Pandan extract, pumpkins/squash/root vegetables, fruit/flower powders. The options are unlimited š
What to color it with
THE COLORING AGENTSĀ 
Sweetened coconut milk base
The main flour: Glutinous rice flour (AKA: super fine sticky rice flour) this is different from regular rice flour. Glutinous rice flour is sticker and will have the chew when its cooked. Tapioca flour is also added to give it a little shine and bounce.
Mixing it all
Wrap and cover well so they don’t dry out
Roll them out
Cook and enjoy!Ā 
So colorful!
Enjoy warm š
HAPPY COOKING!
-CHawjCreations
Ingredients
- ---ROOT VEGETABLE/PUMPKIN GLUTINOUS RICE BALLS---
- FOR PURPLE
- Ā¼ cup cooked mashed ube
- 1/2 cup (50 g.) glutinous rice flour
- 2 tsp tapioca starch
- 1+ tbsp hot boiling water, add more as needed depending what you use **
- FOR YELLOW
- Ā¼ cup cooked mashed delicata squash
- 1/2 cup (50 g.) glutinous rice flour
- 2 tsp tapioca starch
- 1+ tbsp hot boiling water, add more as needed depending what you use **
- A little yellow food coloring for a brighter color if desire
- FOR ORANGE
- Ā¼ cup cooked mashed yams
- 1/2 cup (50 g.) glutinous rice flour
- 2 tsp tapioca starch
- 1+ tbsp hot boiling water, add more as needed depending what you use **
- A little orange food coloring for a brighter color if desire
- ---POWDER/FOOD COLORING GLUTINOUS RICE BALLS---
- FOR GREEN
- 1/2 cup glutinous rice flour
- 2 tsp tapioca starch
- Ā½ tsp pandan extract
- Ā¼ cup hot boiling water (add more water as needed after)
- FOR BLUE
- 1/2 cup glutinous rice flour
- 2 tsp tapioca starch
- 1 tsp blue butterfly pea powder
- Ā¼ cup hot boiling water (add more water as needed after)
- FOR RED/FUCHSIA
- 1/2 cup glutinous rice flour
- 2 tsp tapioca starch
- 1 tbsp dragonfruit powder
- Ā¼ cup hot boiling water (add more water as needed after)
- ---SWEET COCONUT MILK---
- 3 cups coconut milk (700ml)
- 1 1/2 cup water (350ml)
- 4-5 palm sugar circles (depends on your sweetness level I suggest starting with 4 rounds) [~1 cup regular sugar] (8.5oz- 9.5oz or 260g-272g of palm sugar)
- 1 tsp salt (8g)
- 1-2 Pandan leaf
- ---OPTIONAL---
- Cooked cubed taro roots
- Fresh young shredded coconut meat
- Red beans
Instructions
ROOT VEGETABLE/PUMPKIN GLUTINOUS RICE BALLS
Cook the root vegetable you are using. Mash it well. Measure out 1/4 cup of the cooked root and add in the glutinous rice flour and tapioca starch. Then add in 1 tbsp of hot water at a time and mix. Add more water until you get a pliable dough to work with. To tell if the dough is properly hydrated, pinch a little off and roll it into a ball. The outside should be smooth and should have no cracks. Once hydrated and properly mixed, cover it tight with plastic wrap. Continue with the rest. Same ratio and process for the rest of the colors.
POWDER/FOOD COLORING GLUTINOUS RICE BALLS
Mix the coloring agent with the hot boiling water. Add in the flour and starch. Mix well until the dough is properly hydrated and ready to be form into a ball. Plastic wrap and continue with the rest of the colors. Same process as the rest.
FORMING AND COOKINGĀ
Roll out each color dough into individual little balls. Make sure to coat it well with tapioca starch so they don't stick to each other. After you have form it into little balls, cook it in boiling water until it starts to float to the top. Then drain and rinse with cold water. Drain and set aside.
In a pot, add the palm sugar and water. Cover and cook on medium heat until the sugar dissolves. Then add in the coconut milk, pandan leaves, and salt. Let is simmer on medium low heat for 10 minutes to allow the pandan leaf to release it's flavor. Then add in the cooked and drained glutinous rice balls. Let it come to a boil and allow it to cook for 2 more minutes or so. Then turn off heat and let it sit for 10-15 minutes to cool before eating. Taste and adjust sweetness level if you desire. Best eaten warm!
For a full a batch of just ONE color: Do as follow
- 6 cups glutinous rice flour
- 1/4 cups tapioca starch
- 1.5 cups cooked mashed taro root
- 1/3 cups hot boiling water (add more as you go)
- Food coloring of choice
Use the same sweetened coconut milk recipe
Enjoy!
-CHawjCreations
Notes
You don't have to make all these colors. Be creative and do what you please. Have fun! This dessert is also great to add cooked taro or other root vegetables in as well. The longer this dessert sits the more the rice ball will expand in size. It will also get thick as the glutinous flour likes to absorb most of the moisture. Best eaten the day it's made.
