Bua Loy (Thai Mochi Balls in Coconut Milk)

下ごしらえ

材料

作り方

手順

1. 1

   Place the glutinous rice flour in a large mixing bowl.

2. 2

   Gradually add the water to the flour, mixing with your hands until a soft, pliable dough forms. It should not be sticky.

   約5 分

   調理のヒント： Add water slowly, you might not need all of it. The dough should feel like play-doh.

3. 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.

   約5 分

   調理のヒント： Wear gloves if using vibrant food colors to avoid staining your hands.

4. 4

   Roll small pieces of the dough between your palms to form tiny balls, about 1 cm in diameter.

   約20 分

   調理のヒント： Keep them uniform in size for even cooking.

5. 5

   Bring a medium pot of water to a rolling boil.

   約5 分

6. 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.

   約5 分

   調理のヒント： Cook in batches if necessary to avoid overcrowding the pot.

7. 7

   Using a slotted spoon, transfer the cooked rice balls to a bowl of cold water to prevent sticking and stop the cooking process.

   約1 分

   調理のヒント： This step ensures the balls remain chewy and separate.

8. 8

   In a separate saucepan, combine the coconut milk, palm sugar, and salt.

   約1 分

9. 9

   If using, add the knotted pandan leaf to the coconut milk mixture.

   調理のヒント： Pandan adds a lovely aromatic fragrance.

10. 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.

    約5 分

    調理のヒント： Do not let the coconut milk boil vigorously as it can separate.

11. 11

    Drain the rice balls from the cold water and add them to the warm coconut milk mixture.

    約1 分

12. 12

    Simmer for 2-3 minutes to allow the flavors to meld.

    約3 分

13. 13

    Serve warm in small bowls, garnished with shredded fresh coconut meat if desired.