Photograph of the finished Bua loi

Thailand · Chè viên nếp nước cốt dừa Bua loi

Bua loi

45 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Glutinous rice flour Glutinous rice flour 600 g
  • Photograph of Coconut milk Coconut milk 1.6 l
  • Photograph of Palm sugar Palm sugar 320 g
  • Photograph of Pumpkin Pumpkin 320 g
  • Photograph of Pandan leaves Pandan leaves 8 leaves
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Salt Salt 12 g

Method

  1. 1 Steam the pumpkin, then mash it and mix it with some glutinous rice flour to form a yellow dough.
  2. 2 Knead the remaining dough with the pandan leaf water until it forms a green mass.
  3. 3 Shape the two blocks into small balls about 1 cm in diameter, then boil them until the balls float to the surface.
  4. 4 Remove the balls and immediately place them in cold water to prevent them from sticking together.
  5. 5 Simmer the coconut milk with palm sugar, pandan leaves, and salt, but do not let it boil vigorously.
  6. 6 Drop the meatballs in, then crack an egg into the pot and turn off the heat to let the egg set into strands.
Start cooking