Bua Loy Recipe

Bua Loy is a traditional Thai dessert made with soft rice flour balls served in sweet coconut milk. This Best Bua Loy Recipe is easy to make, colorful, and offers a delicious, comforting treat that’s perfect for any occasion. Enjoy the rich flavors of Thailand with this warm, satisfying dessert!

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Prep Time 20

Cook Time 15

Total Time 35

Course Dessert

Cuisine thai

Servings 4

Calories 250 kcal

Equipment

Mixing bowls
Saucepan
Slotted spoon
Small cups or molds (for shaping the balls)
Rolling Pin optional

Ingredients

For the Rice Balls:

1 cup glutinous rice flour
1/4 cup warm water
1/4 cup pumpkin puree
1/4 cup pandan juice

For the Coconut Milk Soup:

1 can coconut milk
1/4 cup sugar
1/4 tsp salt
1/2 cup water
Pandan leaves

For Garnish:

Toasted sesame seeds optional
Fresh coconut meat optional

Instructions

1. Make the Rice Balls
In a mixing bowl, combine the glutinous rice flour with warm water. Mix until a soft dough forms. If you want to add colors, divide the dough into two portions. Mix one portion with pumpkin puree for orange color and the other with pandan juice for green color.Roll the dough into small, marble-sized balls. If the dough is too sticky, dust your hands with a bit of rice flour to make handling easier.
2. Cook the Rice Balls
Bring a pot of water to a gentle boil. Drop the rice balls into the boiling water and cook for 5-7 minutes, or until they float to the surface. Once they float, use a slotted spoon to remove the balls and transfer them to a bowl of cold water to stop the cooking process.
3. Prepare the Coconut Milk Soup
In a saucepan, combine the coconut milk, water, sugar, salt, and pandan leaves (if using). Cook over medium heat, stirring occasionally until the sugar dissolves, and the mixture is warm but not boiling.Remove the pandan leaves before serving.
4. Assemble the Bua Loy
Drain the cooked rice balls and divide them into serving bowls.Pour the warm coconut milk mixture over the rice balls and garnish with toasted sesame seeds or fresh coconut meat if desired.
5. Serve
Serve the Bua Loy warm for the best experience, but it can also be enjoyed at room temperature.

Notes

Color Variations: To make your Bua Loy colorful, use natural ingredients like pumpkin, pandan, or butterfly pea flower to tint the rice balls. These add not only visual appeal but also subtle flavor variations.
Coconut Milk Thickness: For a thicker and creamier coconut soup, reduce the water in the coconut milk mixture or use coconut cream instead.
Make-Ahead Tip: You can make the rice balls ahead of time and store them in the fridge for a day. When ready to serve, simply reheat them in warm water and add them to the coconut milk soup.
Sweetness Level: Adjust the amount of sugar based on your preference. Some versions of Bua Loy are sweeter, but you can reduce the sugar for a more subtle dessert.