Rice Balls in Sweet Coconut Milk


A popular Thai dessert that everyone seems to be well known. In the old days, we make Bua Loy by using tapioca flour and sticky rice flour and kneading with coconut milk only. But nowadays we use color from natural or food coloring to make it more colorful. We can guarantee for easy cooking. Let’s follow us to the kitchen.

  • 120 g of sticky rice flour
  • 1-2 drop of food coloring
  • 200 g of sugar
  • 160 ml of water
  • 250 ml of coconut cream
  • 3 pandan leaves
  1. Mix the flour with 60ml of water to make a thick paste.
  2. Split out and add 1-2 drop of food coloring. Knead until smooth and wrapped with straining cloth.
  3. Roll the pieces into balls and put on the flour.
  4. Heat the water to a boil.
  5. Drop the rice bails into the water. Remove with a strainer when the balls float and cool in a bowl of cold water.
  6.   Combine the sugar and 100ml of water. Add coconut cream and pandan leave turn over very low heat, do not boil.
  7. Remove the pandan leaves and bring the rice ball to the coconut mixture. Stirring. Ready to serve.   

Rice Balls in Sweet Coconut Milk :: Cam Location