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Thai Rice Balls in Warm Coconut Milk, "Bua Loi"
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This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic,
quality ingredients imported from Thailand. We hope you enjoy our website and it helps you
enjoy cooking Thai food!
Usually Thai desserts are served cold, but this one is unique as it is meant to be served warm. We love the consistency of the balls, almost powdery and a bit like Japanese desserts. Usually in Thailand a poached egg is spooned onto the top of each serving, but that's optional. A brass wok is used here which is the perfect authentic preparation, as this sweet dessert will always be made using a brass wok if the chef specializes in bua loi.
Ingredients
1 cups glutinous rice flour
10 drops of pandan (screwpine) paste mixed with 1/2 cup water
2 1/2 cups water
2 1/2 cups coconut milk cream (see below)
3/4 cup packed palm sugar
1/2 teaspoon salt
3 eggs (optional)
Method
In a mixing bowl, mix the flour with pandan water to make a stiff dough. Knead well and roll the dough into small balls (as shown in pictures below).
In a medium saucepan, bring water to a boil. Toss in the flour balls and boil until done (they will float to the surface). Remove with a slotted spoon and rinse with cool water, drain and set aside.
To get coconut cream, remove the lid from a can of coconut milk and, without stirring the contents, remove the top cream and discard the thin liquid. Our Chaokoh brand is very high quality so it only takes about 1 1/2 cups of coconut milk to yield 1 1/4 cups coconut cream.
In a large brass wok, mix 2 cups coconut cream with palm sugar. Bring to a boil and add the cooked flour balls. When the mixture returns to a boil again, remove from heat.
For the topping: in a small saucepan, dissolve 1/2 cup coconut cream with salt. Remove from heat just as it gets hot.
Serve in individual bowls with topping. If serving with poached egg, add it on top also.
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