By eatmundo · August 3, 2026
Same ingredients, elsewhere in the world
9 matchesDishes from other countries' kitchens, made from the same core ingredients as Bua Loy (Coconut Rice Balls). The percentage is the share of ingredients the two recipes have in common.
Kolak PisangIn Indonesia · same ingredients67%
Singkong ThailandIn Indonesia · same ingredients67%
Sago Gula MelakaIn Malaysia · same ingredients67%
A comforting, sweet, and silky Thai dessert consisting of small, chewy rice flour dumplings bathed in a warm, fragrant coconut cream. It is the ultimate balance of sweet and salty.
According to eatmundo's ingredient comparison, the closest dish to Bua Loy from another cuisine is Kolak Pisang (Indonesia): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Combine 200g of glutinous rice flour with a little warm water in a bowl, kneading until a smooth, non-sticky dough forms.
- 2
Roll the dough into small, marble-sized balls and set them aside on a plate dusted with a little rice flour.
- 3
In a pot, bring the coconut milk to a gentle simmer with the pandan leaves to infuse them with their unique, grassy aroma.
- 4
Stir in the palm sugar and salt, dissolving completely over medium heat until the mixture tastes perfectly balanced.
- 5
Drop the rice balls into the simmering coconut liquid and cook until they float to the surface, indicating they are done.
- 6
Add the young coconut meat slices to the pot, simmering for another 30 seconds to heat through.
- 7
Remove the pandan leaves from the pot before ladling the dessert into individual bowls.
- 8
Serve warm to enjoy the soft, chewy texture of the dumplings against the creamy, fragrant broth.
Frequently Asked Questions
What is Bua Loy?
Bua Loy is a Thai dessert consisting of small glutinous rice flour balls served in a warm, sweetened coconut milk base infused with pandan. It typically features added young coconut meat and is commonly consumed as a sweet snack or a comforting dessert after a meal.
Why did my dough break apart?
The dough might be too dry; add warm water one tablespoon at a time until it becomes pliable and smooth.
Can I use food coloring for the balls?
Yes, traditionally these balls can be colored with natural extracts like butterfly pea for blue or pandan for green.
What if I can't find young coconut meat?
You can omit it, or substitute it with thinly sliced water chestnuts for a different kind of crunch.
Should it be served hot or cold?
It is traditionally served warm, as the texture of the rice balls remains softest when heated.
