Hello everyone from Thailand!🙏
- Today, I have another Thai dessert to introduce to you all. It's called Bua Loi ( it mean Lotus Float), specifically Bua Loi in coconut milk. I'll be making it more colorful by using natural colors: purple from purple sweet potato, yellow from pumpkin, and orange from orange sweet potato. Each one has its own unique color, and they also provide different textures and flavors when you chew them.
Bua Loi in Coconut Milk
- This sweet dessert is made from glutinous rice flour, kneaded into small round balls. It has a chewy, soft, and pleasantly sticky texture with various natural colors. It is served in coconut milk seasoned with sugar and a little salt, resulting in a sweet, salty, and fragrant flavor that is perfectly balanced.
Making this dessert is not difficult at all! 😀
RECIPE : Bua Loi in Coconut Milk
🥥 Ingredients for the Coconut Milk:
· Coconut Milk: 250 grams
· Clean Water: 200 grams
· Palm Sugar: 60 grams
· A pinch of salt
· A bundle of pandan leaves to add a lovely fragrance
🍠 Ingredients for the Bua Loi Dough:
- The purple sweet potato, pumpkin, and orange sweet potato I use are mixed with flour to add color and a variety of textures.
- Orange sweet potato Balls:
· Orange sweet potato: 100 grams
· Glutinous Rice Flour: 20 grams
· Clean Water: approximately 10 grams
- Purple Sweet Potato Balls:
· Purple Sweet Potato: 100 grams
· Glutinous Rice Flour: 20 grams
· Clean Water: approximately 40 grams
(Note: Purple sweet potato has a drier texture than other sweet potatoes, so it requires the most water.)
- Pumpkin Balls:
· Pumpkin: 100 grams
· Glutinous Rice Flour: 30 grams
( Note: Pumpkin has the highest moisture content, so it requires the most flour and no additional water.)
Here are the steps! 😊👇
STEP 1
Preparing the Purple Sweet Potato, Pumpkin, and Orange sweet potato.
- Steam all three ingredients in boiling water until cooked. I steam them together at the same time. Since they cook at different rates (pumpkin cooks first, followed by orange sweet potato, and then purple sweet potato, taking about 10-20 minutes total), I take them out one by one as they finish to mix with the glutinous rice flour.
STEP 2
Kneading the Dough
- Finely grate the pumpkin. Then, mix it with glutinous rice flour. Knead until well combined. Shape the mixture into round balls. Cover them with a cheesecloth or thin cotton cloth and set aside.
- Finely grate the orange sweet potato. Then, mix it with glutinous rice flour. Gradually add water and knead until well combined. Shape the mixture into round balls. Cover them with a cheesecloth or thin cotton cloth and set aside.
- Finely grate the purple sweet potato. Then, mix it with glutinous rice flour. Gradually add water and knead until well combined. Shape the mixture into round balls. Cover them with a cheesecloth or thin cotton cloth and set aside.
Remark:
- The amount of water needed for the dough may not be the same every time you make this. It depends on the moisture content of the ingredients you use and how they were steamed, as the moisture in root vegetables and pumpkin can vary. Therefore, when mixing the flour, add water little by little and knead until you achieve the desired texture. The amount of water in this recipe is approximate.
STEP 3
Preparing the Coconut Milk
- Pour the coconut milk into a pot over medium heat. Add 2-3 pandan leaves to enhance the fragrance. Once the coconut milk is warm, add the palm sugar and a little salt. Stir until the sugar dissolves. Wait until the coconut milk comes to a boil, then turn off the heat. Set this mixture aside.
STEP 4
Cooking the Dough Balls
- Pour water into a pot and place it over medium heat. Once the water is boiling, gently add the prepared dough balls one by one. Cook until they are done. When the balls float to the surface, let them cook for another 2 minutes.
- Use a strainer to scoop out the balls, draining the water, and then transfer them into the pot of seasoned coconut milk. Stir everything together, and it's ready to serve!
STEP 5
Serving Bua Loi in Coconut Milk
- You can enjoy it either hot or cold, depending on your preference. However, eating it hot helps keep the Bua Loi balls soft and moist, and the coconut milk is fragrant and warming. It's perfect as a dessert on a cool day or after a meal.
- How did you like my Thai desserts for today? I hope everyone can easily make them at home. You can use food coloring, or natural colors from vegetables and fruits you have. Feel free to adjust the sweetness to your liking. Thank you to everyone who stopped by. See you again next time! 😍🤗
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