🇹🇭 Thailand · Dessert
Bua Loy (Coconut Rice Balls)
By eatmundo · August 3, 2026
🇹🇭 THA 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.
Ingredients
check them off as you prepareHow 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
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.
🇹🇭 THMundo Match
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