Thailand

Bua loy

Name: Bua loy
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 1/4 cups glutinous rice flour (sweet rice flour); 4 leaves for green juice pandan leaves; Pumpkin, steamed and mashed; Water, as needed; 1 1/4 cups thick coconut milk; 3/4 cup thin coconut milk; 4 tbsp palm sugar (gula melaka); 1 1/2 tbsp sugar; 1/2 tsp salt

Chewy coloured rice balls bobbing in warm, salty sweet coconut milk.

40 minTime

5 gProtein each

mildSpice

Floating lotus2 chapters · 1 min read

Make it your way

Grandma's wayGlutinous rice balls in sweet, salty coconut milk.

The original

432kcalsame

5 gproteinsame

3 gfibresame

40minutessame

Bua loy.

Per serving, worked out from the ingredient table.

Ingredients

Glutinous rice flour (sweet rice flour)1¼ cups

Pandan leaves4 leaves, for green juice

Pumpkinsteamed and mashed

Wateras needed

Thick coconut milk1¼ cups

Thin coconut milk¾ cup

Palm sugar (gula melaka)4 tbsp

Sugar1½ tbsp

Salt½ tsp

Method

5 steps

1Blend the pandan leaves with 60 ml water and strain.
2Divide the flour into three. Knead one with pandan juice, one with mashed pumpkin and one with plain water, into soft doughs.
3Roll into small 1 cm balls.
4Boil until they float, then 1 minute more. Transfer to cold water.
5Warm the coconut milks with palm sugar, sugar and salt without boiling hard. Add the balls and serve warm.

Serve it like this

Serve warm in small bowls with the coloured balls floating in coconut milk. A pandan leaf knot on the side looks lovely.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Thailand

Bua loy

Chewy coloured rice balls bobbing in warm, salty sweet coconut milk.

40 minTime

5 gProtein each

mildSpice

Floating lotus2 chapters · 1 min read

Make it your way

Grandma's wayGlutinous rice balls in sweet, salty coconut milk.

The original

432kcalsame

5 gproteinsame

3 gfibresame

40minutessame

Bua loy.

Per serving, worked out from the ingredient table.

Ingredients

Glutinous rice flour (sweet rice flour)1¼ cups

Pandan leaves4 leaves, for green juice

Pumpkinsteamed and mashed

Wateras needed

Thick coconut milk1¼ cups

Thin coconut milk¾ cup

Palm sugar (gula melaka)4 tbsp

Sugar1½ tbsp

Salt½ tsp

Method

5 steps

1Blend the pandan leaves with 60 ml water and strain.
2Divide the flour into three. Knead one with pandan juice, one with mashed pumpkin and one with plain water, into soft doughs.
3Roll into small 1 cm balls.
4Boil until they float, then 1 minute more. Transfer to cold water.
5Warm the coconut milks with palm sugar, sugar and salt without boiling hard. Add the balls and serve warm.

Serve it like this

Serve warm in small bowls with the coloured balls floating in coconut milk. A pandan leaf knot on the side looks lovely.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bua loy

Make it your way

Ingredients

Method

Bua loy

Make it your way

Ingredients

Method

Make it a meal