Thai Rice Balls in Coconut Milk ( Bua Loi )

Ingredients

  • 3 cups (700g) glutinous rice flour
  • 1.5 teaspoons pandan essence ( or in Thai “Taey” เตย )
  • 4 cups (950ml) coconut cream
  • 2 cups (480g) sugar
  • 1 teaspoon (5ml) salt
  • 3 eggs ( if you like eggnog )


Directions

  1. Mix the rice flour with enough water to make a stiff paste. The pandan essence should be added to the water before mixing with the rice flour. Knead well and then form pea-sized balls.
  2. Bring a large pot of water to a boil, toss in the balls and remove when they float to the surface. Drain.
  3. Bring half the coconut cream to a boil, stirring constantly to prevent it from separating, then add the flour balls.
  4. When the mixture returns to a boil, remove from heat and stir in the remaining coconut cream.
  5. Serve as dessert in small bowls. Thais often add sweet corn kernels to the final product.

If serving this dish with eggs, in a separate saucepan bring water to a boil and reduce heat, crack eggs one at a time into the water. When eggs are done, remove from water and set aside. One egg should be added to each bowl prior to serving.

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