Bua Loy (Thai Mochi Balls in Coconut Milk)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 20 min

   Tip van de kok: Keep them uniform in size for even cooking.

5. 5

   Bring a medium pot of water to a rolling boil.

   Ongeveer 5 min

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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 1 min

   Tip van de kok: This step ensures the balls remain chewy and separate.

8. 8

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

   Ongeveer 1 min

9. 9

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

   Tip van de kok: 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.

    Ongeveer 5 min

    Tip van de kok: 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.

    Ongeveer 1 min

12. 12

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

    Ongeveer 3 min

13. 13

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