Photograph of the finished Bua loy

Thailand · Chè trôi nước cốt dừa Thái

Bua loy

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Glutinous rice flour Glutinous rice flour 240 g
  • Photograph of Pandan leaves Pandan leaves 8 leaves
  • Photograph of Pumpkin Pumpkin 160 g
  • Photograph of Coconut milk Coconut milk 600 ml
  • Photograph of Palm sugar Palm sugar 112 g
  • Photograph of Salt Salt 4 g

Method

  1. 1 Steam the pumpkin for 12 minutes until soft, then mash it thoroughly. Blend the pandan leaves to extract the green juice.
  2. 2 Divide the glutinous rice flour into two parts; knead one part with pumpkin puree and the other part with pandan leaf water for 5 minutes.
  3. 3 Roll the dough into small balls about the size of your little finger, and arrange them on a tray sprinkled with a little dry flour.
  4. 4 Boil the dough balls in boiling water for 4 minutes; when they float to the surface, remove them and place them in a bowl of cold water.
  5. 5 Simmer the coconut milk with palm sugar and salt over low heat for 6 minutes until dissolved.
  6. 6 Drop the dough balls into the coconut milk mixture, simmer for another 2 minutes, then scoop into a bowl and serve hot.
Start cooking