Bua Loy
Delicate Thai sweet soup with chewy glutinous rice flour balls floating in coconut-infused broth. A beloved dessert that's creamy, aromatic, and comforting.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 5g
Ingredients
- 1 cup glutinous rice flour
- ½ cup water
- ¼ tsp salt
- 3 cups water
- ¾ cup palm sugar
- 1 can (13.5 oz) coconut milk
- 3 leaves pandan leaves
- ¼ tsp salt
- ¼ cup roasted peanuts, crushed
- 2 tbsp sesame seeds, toasted
Instructions
- 1
Mix glutinous rice flour, water, and salt in a bowl until a smooth dough forms.
- 2
Roll small portions (marble-sized) between your palms to form balls. Set aside on a plate.
- 3
Bring 3 cups water to a boil in a medium pot. Add palm sugar and stir until dissolved.
- 4
Add pandan leaves and reduce heat to medium. Simmer for 5 minutes to infuse flavor.
- 5
Gently drop glutinous balls into the simmering broth. Stir occasionally to prevent sticking.
- 6
Cook for 8–10 minutes until the balls float and become translucent.
- 7
Stir in coconut milk and salt. Heat through without boiling, about 2–3 minutes.
- 8
Remove pandan leaves. Ladle into bowls and garnish with crushed peanuts and sesame seeds.
- 9
Serve warm or at room temperature.
Tools you’ll need
- medium mixing bowl
- medium pot
- wooden spoon
- soup ladle
- serving bowls
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