Bua Loy Recipe (Glutinous Rice Balls in Coconut Milk) -

Bua Loy Recipe (Glutinous Rice Balls in Coconut Milk)

Thai bua loy dessert with poached egg, pandan leaves, and multi-colored rice balls in coconut milk.

This is an authentic Thai bua loy recipe for a deliciously sweet dessert with glutinous rice balls in coconut milk. Naturally colored with pandan, taro, and sweet potato.

Praew

Cook Time 1

Total Time 1

Cuisine Asian, Thai

Course Dessert

Serving Size people

Equipment

Measuring cups and spoons
Cutting board and sharp knife for slicing taro, sweet potato, etc.
blender for pandan water
steamer for steaming root vegetables
Mixing bowls for making dough
Plastic wrap to cover dough while resting
Large flat tray or plate for placing rolled dough balls (dust with flour)
Cooking pots (x2) one for boiling the balls, one for heating coconut milk
Sieve or slotted spoon to scoop and rinse the cooked balls

Ingredients

US Customary - EU Metric

TARO DOUGH

just over 1/4 cup glutinous rice flour
1 tbsp tapioca flour
3 oz taro
3 tbsp cold water

PURPLE POTATOES DOUGH

just over 1/4 cup glutinous rice flour
1 tbsp tapioca flour
3 oz purple potatoes
3 tbsp cold water

SWEET POTATOES DOUGH

just over 1/4 cup glutinous rice flour
1 tbsp tapioca flour
3 oz sweet potatoes
3 tbsp cold water

PANDAN DOUGH

just over 1/4 cup glutinous rice flour
1/4 cup tapioca flour
about 6 pandan leaves, chopped
just under 1 cup water

SWEET COCONUT MILK

just over 2 cups coconut milk
1/2 cup white sugar
just under 1 cup water
1 tsp salt
2 pandan leaves, chopped
egg, optional, to taste

Instructions

Prepare the Ingredients

Wash and slice taro, sweet potatoes, and/or purple potatoes into small, even pieces.
Steam until fork-tender.
Blend pandan leaves with water, then strain to extract pandan juice.

Make the Dough

In a mixing bowl, mash the steamed taro (or other base).
Add glutinous rice flour and tapioca flour.
Mix by hand, then gradually add cold water (or pandan juice) until a soft, clay-like dough forms.
Repeat for each flavor or color, wrapping dough in plastic wrap to prevent drying.

Roll the Balls

Dust a tray with glutinous rice flour.
Roll dough into small balls and place on the tray.
Bring a pot of water to a boil. Add the balls in batches, gently stirring.
When they float, simmer 2–3 more minutes.
Scoop out and transfer to a bowl of room temperature water.

Make Sweet Coconut Milk

In a second pot, combine coconut milk, water, sugar, pandan leaves, and salt. Bring to a gentle boil.
Optional: Crack an egg into the pot and let it poach for 3–4 minutes (don’t stir).
Add the cooked rice balls to the coconut milk and serve warm.
If storing for later, keep rice balls and coconut milk separate.

Notes

Flavor options: This recipe uses taro, sweet potatoes, purple potatoes, and pandan, but feel free to mix and match. You can even use food coloring if you prefer simplicity or don’t have fresh ingredients on hand.
Dough moisture tips: Some ingredients hold more water than others. If you're using pumpkin or another watery vegetable, you may need less cold water (or none at all) when forming the dough.
Keep it simple: Don’t feel like you have to make four doughs! One flavor, like sweet potato, works just fine on its own.
Ball size: Roll the dough into small balls, they’ll puff up slightly as they cook.
Storage: Best eaten fresh, but leftovers can be kept in the fridge for up to 1 day. Store the coconut milk and rice balls separately for the best texture.