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 servings
Cuisine: thai
Ingredients: 150 g glutinous rice flour; 100 ml water; 1 pcs pandan leaf knotted (optional); 0.1 g food coloring red or green (optional); 400 ml coconut milk full-fat; 50 g palm sugar chopped; 0.25 tsp salt; 1 pcs pandan leaf knotted (optional); 2 tbsp fresh coconut meat shredded (optional)

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.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 442 kcal

Vegetarian

Mise en place

Ingredients

mochi balls

150 gglutinous rice flour
100 mlwater
1 pcspandan leaf, knotted(optional)
0.1 gfood coloring, red or green(optional)

soup

400 mlcoconut milk, full-fat
50 gpalm sugar, chopped
0.25 tspsalt
1 pcspandan leaf, knotted(optional)

garnish

2 tbspfresh coconut meat, shredded(optional)

Equipment

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

The method

Step by step

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

Per serving

Nutrition

56%Score

Calories: 441.8kcal
Protein: 4.8g
Carbs: 49.1g
Fat: 30g
Fibre: 4g
Sugar: 14.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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