Description
'Floating Lotus'. Chewy, colorful glutinous rice balls (dyed naturally with pumpkin, pandan, butterfly pea) served in a warm, sweet, and slightly salty coconut milk soup.
Restaurants serving Bua Loy (Rice Balls in Coconut Milk)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Glutinous rice flour
- Coconut milk
- Sugar/Salt
- Natural dyes(Pumpkin/Pandan)
Instructions
- Knead glutinous rice flour with pumpkin/pandan, roll into tiny balls.
- Boil until they float.
- Serve in warm, sweet-salty coconut milk.
Learn more Spice, substitutes, tips
Key spices
None
Substitutes at Japanese supermarkets
Shiratamako, Pumpkin, Canned coconut milk
Pairing
Warm tea
Trivia
[Difference] BD uses ginger syrup and stuffed balls. Thai Bua Loy uses solid, colorful balls floating in sweet/salty coconut milk.
Eating tips & etiquette
Served warm. Scoop the chewy balls and soup together. A deluxe version includes 'Kai Wan' (sweet poached egg) in the soup.
Allergen
None