🇹🇭 Thailand · Dessert
Bua Loy (Rice Balls in Coconut Cream)
By eatmundo · July 12, 2026
A delightful traditional dessert featuring soft, chewy rice flour dumplings swimming in a warm, aromatic salted coconut milk bath.
Ingredients
check them off as you prepareHow to Make It
- 1
Mix 200g of glutinous rice flour with a little warm water to form a soft, pliable dough.
- 2
Roll the dough into tiny balls, about the size of a marble, ensuring they are smooth and crack-free.
- 3
Bring a pot of water to a boil and drop the rice balls in; cook until they float to the surface.
- 4
Once they float, remove them with a slotted spoon and drop them immediately into a bowl of cool water.
- 5
In a separate saucepan, heat 400ml of coconut milk with 2 pandan leaves over low heat until fragrant.
- 6
Stir in 100g of palm sugar and a pinch of salt, whisking until the sugar has completely melted.
- 7
Add the cooked rice balls into the coconut soup and let them simmer for 2 minutes on low heat.
- 8
Remove the pandan leaves, ladle into bowls, and sprinkle with toasted sesame seeds before serving.
Frequently Asked Questions
What type of flour is best for achieving the right texture for Bua Loy?+
Use 100% glutinous rice flour (also known as sweet rice flour); regular rice flour will not hold the shape or provide the necessary chewy consistency.
How do I know when the rice balls are fully cooked?+
The rice balls are done when they float to the surface of the boiling water, at which point you should skim them out and immediately transfer them into cool water.
Can I substitute white sugar for palm sugar in this recipe?+
While you can, palm sugar is essential for the authentic earthy sweetness and caramel color that defines the Bua Loy sauce.
How can I prevent the coconut milk from curdling during the cooking process?+
Keep the heat at a low simmer and stir continuously; never let the coconut milk reach a rolling boil, as this will cause the oils to separate.
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