About this dish
Chewy little rice-flour balls, often coloured with pandan and taro, in warm sweet coconut milk.
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Ingredients
🌾1 cup glutinous rice flour
💧About 1/2 cup water or coloured juice (pandan, butterfly pea)
🍠1/2 cup mashed taro or pumpkin, for coloured balls
🥥400ml coconut milk
🍬1/3 cup palm sugar
🧂A pinch of salt
🍃2 pandan leaves, knotted
Method
Serves 41
Knead the flour with water, juice or mashed vegetables into soft doughs of different colours.2
Roll into small balls.3
Cook in boiling water until they float, then drain.4
Warm the coconut milk with the palm sugar, salt and pandan without boiling.5
Add the balls and serve warm.✓ What Makes it Authentic
Bua loi ('floating lotus') is a much-loved Thai dessert; a poached egg is sometimes added in the version called bua loi kai wan.
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