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 portioner
Cuisine: thai
Ingredients: 150 g glutinous rice flour; 100 ml water; 1 stk. pandan leaf knotted (valgfrit); 0,1 g food coloring red or green (valgfrit); 400 ml coconut milk full-fat; 50 g palm sugar chopped; 0,25 tsk. salt; 1 stk. pandan leaf knotted (valgfrit); 2 spsk. fresh coconut meat shredded (valgfrit)

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.

En original opskrift af Forkin

Tid i alt: 1 t.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 442 kcal

Vegetarisk

Klargøring

Ingredienser

mochi balls

150 gglutinous rice flour
100 mlwater
1 stk.pandan leaf, knotted(valgfrit)
0,1 gfood coloring, red or green(valgfrit)

soup

400 mlcoconut milk, full-fat
50 gpalm sugar, chopped
0,25 tsk.salt
1 stk.pandan leaf, knotted(valgfrit)

garnish

2 spsk.fresh coconut meat, shredded(valgfrit)

Udstyr

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

Fremgangsmåde

Trin for trin

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.
Ca. 5 min.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 20 min.
Kokkens note: Keep them uniform in size for even cooking.
5
Bring a medium pot of water to a rolling boil.
Ca. 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 1 min.
Kokkens note: This step ensures the balls remain chewy and separate.
8
In a separate saucepan, combine the coconut milk, palm sugar, and salt.
Ca. 1 min.
9
If using, add the knotted pandan leaf to the coconut milk mixture.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 1 min.
12
Simmer for 2-3 minutes to allow the flavors to meld.
Ca. 3 min.
13
Serve warm in small bowls, garnished with shredded fresh coconut meat if desired.

Pr. portion

Næringsindhold

56%Score

Kalorier: 441,8kcal
Protein: 4,8g
Kulhydrat: 49,1g
Fedt: 30g
Kostfibre: 4g
Sukker: 14,3g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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