Dessert

Bua Loy (Thai Mochi Balls in Coconut Milk)

Name: Bua Loy (Thai Mochi Balls in Coconut Milk)
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 racions
Cuisine: thai
Ingredients: 150 g glutinous rice flour; 100 ml water; 1 u pandan leaf knotted (opcional); 0,1 g food coloring red or green (opcional); 400 ml coconut milk full-fat; 50 g palm sugar chopped; 0,25 ct salt; 1 u pandan leaf knotted (opcional); 2 cs fresh coconut meat shredded (opcional)

This traditional Thai dessert features soft, chewy rice flour balls, often vibrantly colored, simmered in a rich and fragrant coconut milk broth. It's a comforting and subtly sweet treat, perfect for any occasion.

Una recepta original de Forkin

Temps total: 1 h
Racions: 4
Dificultat: Mitjana
Per ració: 442 kcal

Vegetariana

Preparació prèvia

Llista d’ingredients

mochi balls

150 gglutinous rice flour
100 mlwater
1 upandan leaf, knotted(opcional)
0,1 gfood coloring, red or green(opcional)

soup

400 mlcoconut milk, full-fat
50 gpalm sugar, chopped
0,25 ctsalt
1 upandan leaf, knotted(opcional)

garnish

2 csfresh coconut meat, shredded(opcional)

Estris

saucepan · small bowls · slotted spoon · large mixing bowl · medium pot

Elaboració

Pas a pas

1
Place the glutinous rice flour in a large mixing bowl.
2
Gradually add the water to the flour, mixing with your hands until a soft, pliable dough forms. It should not be sticky.
Uns 5 min
Nota de cuina: Add water slowly, you might not need all of it. The dough should feel like play-doh.
3
If using, divide the dough into 2-3 portions and knead in a few drops of food coloring into each portion until uniformly colored.
Uns 5 min
Nota de cuina: Wear gloves if using vibrant food colors to avoid staining your hands.
4
Roll small pieces of the dough between your palms to form tiny balls, about 1 cm in diameter.
Uns 20 min
Nota de cuina: Keep them uniform in size for even cooking.
5
Bring a medium pot of water to a rolling boil.
Uns 5 min
6
Gently drop the rice balls into the boiling water. Cook until they float to the surface and continue to boil for another 1-2 minutes.
Uns 5 min
Nota de cuina: Cook in batches if necessary to avoid overcrowding the pot.
7
Using a slotted spoon, transfer the cooked rice balls to a bowl of cold water to prevent sticking and stop the cooking process.
Uns 1 min
Nota de cuina: This step ensures the balls remain chewy and separate.
8
In a separate saucepan, combine the coconut milk, palm sugar, and salt.
Uns 1 min
9
If using, add the knotted pandan leaf to the coconut milk mixture.
Nota de cuina: Pandan adds a lovely aromatic fragrance.
10
Heat the coconut milk mixture over medium heat, stirring occasionally until the palm sugar is fully dissolved and the mixture is hot, but not boiling.
Uns 5 min
Nota de cuina: Do not let the coconut milk boil vigorously as it can separate.
11
Drain the rice balls from the cold water and add them to the warm coconut milk mixture.
Uns 1 min
12
Simmer for 2-3 minutes to allow the flavors to meld.
Uns 3 min
13
Serve warm in small bowls, garnished with shredded fresh coconut meat if desired.

Per ració

Nutrició

56%Puntuació

Calories: 441,8kcal
Proteïnes: 4,8g
Hidrats de carboni: 49,1g
Greixos: 30g
Fibra: 4g
Sucre: 14,3g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover bua loy in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Add a splash of water or coconut milk if too thick.