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Bua Loi – Glutinous Rice Beads in Coconut Milk Recipe

Bua Loi - Glutinous Rice Beads in Coconut Milk Recipe

Bua Loi – Glutinous Rice Beads in Coconut Milk Recipe

Ingredients :

  • 11/cups (200 g) glutinous rice flour
  • 3/4 cup (180 ml) water
  • Few drops food coloring (optional)
  • 2 cups (500 ml) thick coconut milk
  • 1 cup (200 g) sugar
  • 1 teaspoon salt

Method :

  1. Mix the glutinous rice flour with the water to make a stiff paste. Knead well. If using coloring, divide the dough into two batches, add a few drops of coloring to each batch and mix well. Roll dough into long noodle-like strips. Pinch off bits from the strips and form into pea-sized balls. Bring a large pot of water to a boil, toss in the balls and remove when they float to the surface. Drain.
  2. Bring half the coconut milk and sugar to a boil over low heat, stirring constantly to prevent it from separating, then add the cooked rice flour beads. When the mixture returns to a boil, remove from the heat and stir in the remaining coconut milk. Serve in small bowls.

Note : If you cannot obtain glutinous rice flour, you can make the paste directly from glutinous rice. To make the paste, soak 11/2 cups glutinous rice in water for 5 hours. Drain and transfer the rice to a blender. Add 3/4 cup water and grind till a thick liquid mixture forms. Pour the mixture into a fine muslin cloth and drain until the water is gone. Knead the remaining paste to form a dough, adding small amounts of water if needed. You may add canned sweet corn kernels and cooked, colored diced water chestnut (prepared as for Red Rubies, see above) to this dish for a more varied and colorful dessert.

Serves 4-6
Preparation time : 30 mins
Cooking time : 10 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Kloey Buad Chee – Bananas in Coconut Milk Recipe”