🇹🇭 Thailand · Dessert
Bua Loy (Taro and Pumpkin Balls in Coconut Milk)
By eatmundo · July 9, 2026
Bua Loy, translating to "floating lotus," is a delightful Thai dessert featuring soft, chewy little rice flour balls, often colored naturally with taro and pumpkin. These vibrant, tender morsels are served warm in a rich, sweet, and subtly salty coconut milk broth, creating a comforting and satisfying treat.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare Taro and Pumpkin Purees: Peel and chop 1/2 cup (100g) taro and 1/2 cup (100g) pumpkin into small cubes. Steam them separately until very tender, about 10-15 minutes. Mash each vegetable separately into a smooth puree while still warm, ensuring no lumps remain.
- 2
Make Taro Dough: In a bowl, combine the warm taro puree with 1/2 cup (60g) glutinous rice flour. Knead the mixture by hand until it forms a smooth, pliable dough. If it's too dry, add a tiny bit of water; if too sticky, add a little more flour, aiming for a Play-Doh consistency.
- 3
Make Pumpkin Dough: In another bowl, combine the warm pumpkin puree with 1/2 cup (60g) glutinous rice flour. Knead similarly until you have a smooth, pliable dough. You may need slightly more or less flour depending on the moisture content of your pumpkin.
- 4
Form the Bua Loy Balls: Take small pieces of each dough and roll them between your palms to form tiny, pea-sized balls, about 1/4 to 1/2 inch (0.5-1 cm) in diameter. You can also mix the colors for marbled balls. Dust a plate with a little glutinous rice flour to prevent sticking as you work.
- 5
Cook the Bua Loy Balls: Bring a medium pot of water to a rolling boil. Carefully drop the Bua Loy balls into the boiling water in batches. Cook them for 2-3 minutes, or until they float to the surface. Once floating, let them cook for another 30 seconds, then immediately transfer them with a slotted spoon to a bowl of ice water to stop the cooking and maintain chewiness.
- 6
Prepare the Coconut Milk Broth: In a separate saucepan, combine 2 cups (480ml) coconut milk, 1/2 cup (100g) granulated sugar, 1/4 teaspoon salt, and 1-2 pandan leaves (knotted). Heat over medium-low heat, stirring occasionally, until the sugar dissolves and the broth is gently simmering and fragrant. Do not bring to a vigorous boil.
- 7
Assemble and Serve: Drain the Bua Loy balls from the ice water and add them directly into the warm coconut milk broth. Stir gently to combine. Serve Bua Loy warm in individual bowls, ensuring each serving has a good mix of the colorful, chewy balls and the fragrant, creamy coconut soup.
Frequently Asked Questions
Why are my Bua Loy balls tough or gummy?+
This usually happens if the dough is too dry (not enough moisture in the puree, or too much flour) or if they are overcooked. Ensure the dough is pliable, and after they float, cook for just a short additional time before moving to ice water.
Can I use other root vegetables or natural colorings for Bua Loy?+
Yes, absolutely! Sweet potato, purple yam (ube), or even green food coloring (or pandan extract) for green balls are common and delicious variations. The key is to get a smooth puree.
What makes the coconut milk broth special for Bua Loy?+
The combination of sweetness from sugar, a touch of salt to balance, and the aromatic pandan leaf gives the coconut broth its characteristic Thai flavor. Using full-fat coconut milk ensures a rich, creamy texture.
Can Bua Loy be made in advance?+
You can prepare the Bua Loy balls and cook them ahead of time, storing them in the refrigerator. The coconut milk broth can also be made in advance. Reheat the broth gently and add the pre-cooked balls just before serving to maintain their best texture.
Mundo Match
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