Bua Loy (Rice Ball in Sweet Coconut Milk)

Method5 steps · about 50 min

1. 1

   Step 1: Wear gloves if needed when handling the taro (130 g). Peel the 130 grams taro, cut into thin even slices and steam over separate boiling water until fully soft. Mash all the cooked usable taro finely with a fork.

   Uses 130 g taro · Separate water for the taro steamer; keep below the taro

   
2. 2

   Step 2: Combine all 40 grams tapioca starch and 120 grams glutinous rice flour, then mix in all the mashed steamed taro. From the separate ⅛ cup dough coconut-milk allowance, add one tablespoon at a time only as needed and knead to a pliable dough that rolls into a smooth ball without cracks. Moist taro may need less milk. If still dry, knead in the optional additional water one teaspoon at a time; if too wet, knead in a little of the optional extra glutinous rice flour.

   Uses 40 g tapioca starch · 120 g glutinous rice flour · Finely mashed steamed taro · ⅛ cup coconut milk for dough, added only as needed · Additional water if the dough is dry; add one teaspoon at a time · Additional glutinous rice flour only if the dough is too wet

   
3. 3

   Step 3: Dust a large tray with the separate extra tapioca starch. Work with a small portion of the actual dough at a time, keeping the rest tightly covered, and roll the complete batch into balls about 1 cm in diameter. Set them on the dusted tray without sticking together.

   Uses Pliable taro and rice-flour dough · Additional tapioca starch for dusting the tray

   
4. 4

   Step 4: In a pot, heat the distinct 1½ cups soup coconut milk with all two pandan leaves, 100 grams coconut sugar, 2 teaspoons sugar and 1 teaspoon salt over medium heat. Stir until the sugars dissolve.

   Uses 1½ cups coconut milk for sweet soup · 2 pandan leaves · 100 g coconut sugar · 2 tsp sugar · 1 tsp salt

   
5. 5

   Step 5: Add all the prepared 1 cm taro rice balls to the sweet pandan coconut milk. Maintain a gentle simmer until the balls float and are cooked through with chewy centers. Remove the pandan leaves and divide the complete dessert into four portions to serve.

   Uses Shaped taro rice balls · Sweet pandan coconut milk