Bua Loi (Rice Balls in Sweet Coconut Milk)

Pin it

Introduction

Bua loi are soft, chewy glutinous rice balls infused with taro, served in warm sweetened coconut milk—a Thai dessert that comes together in under an hour. The dough requires just three ingredients and no special equipment; the real satisfaction comes from watching the balls float to the surface as they cook, signaling they’re done. Serve them hot for the best texture and flavor.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4

Ingredients

• 2 cups sweet glutinous rice flour
• 1 cup steamed and mashed taro root
• ¼ cup water
• Coconut milk

Instructions

1. Combine rice flour, mashed taro, and water to make a dough.
2. Shape the dough into small balls, using additional rice flour to prevent sticking.
3. Bring a large pot of water to a boil. Add the dough balls to the boiling water. They will initially sink but will gradually float to the surface as they cook.
4. Remove the cooked bua loi from the pot, and drain the water.
5. Transfer the bua loi to a dish, and serve with coconut milk. This dish is best served hot.

Variations

Taro-free version: Replace the mashed taro with an equal amount of steamed and mashed purple sweet potato or regular sweet potato for a similar texture and mild sweetness without changing the cooking method.

Pandan flavoring: Add 1 teaspoon of pandan extract or 2–3 fresh pandan leaves (steeped in the warm coconut milk before serving) for a floral, grassy note that complements the coconut.

Black glutinous rice flour blend: Swap half of the sweet glutinous rice flour for black glutinous rice flour to create a deeper color and slightly more robust flavor while keeping the same dough-making process.

Candied ginger in coconut milk: Infuse the coconut milk with thin slices of candied ginger or fresh ginger strips simmered gently for 5 minutes before pouring over the bua loi for warmth and spice.

Sesame and brown sugar syrup: Drizzle the bua loi with a simple brown sugar syrup mixed with toasted sesame oil (1 tablespoon per ¼ cup syrup) instead of plain coconut milk for a richer, nuttier finish.

Tips for Success

Test the dough consistency early. After combining the three ingredients, the dough should hold together without being sticky. If it’s too wet, dust in a bit more rice flour; if too dry, add water a teaspoon at a time. Getting this right makes shaping much faster.

Roll balls evenly for even cooking. Aim for roughly marble-sized balls so they all float at about the same time. Uneven sizes will cook at different rates and some may burst while others remain undercooked.

Watch for the float, not the clock. The bua loi are done as soon as they rise to the surface and stay there for 1–2 minutes. Boiling them longer makes them mushy. The water should maintain a gentle, rolling boil throughout.

Warm the coconut milk gently. Pour the coconut milk into a separate pot and heat it over low heat without boiling, or simply warm it in a microwave. This prevents the bua loi from cooling down too quickly when you pour it over them.

Dust your hands, not just the counter. Taro dough can be sticky and cling to your palms. Keep a small bowl of rice flour nearby and dust your hands between shaping each ball to keep the process smooth.

Storage and Reheating

FAQ

Can I make the dough ahead of time?

Yes. Cover the finished dough tightly with plastic wrap and refrigerate for up to 8 hours. Shape the balls just before cooking; cold dough is slightly firmer and easier to work with.

What if my bua loi sink and never float?

This usually means the dough is too dense or the water isn’t boiling hard enough. Check that your glutinous rice flour is fresh (old flour absorbs water differently) and that the water is at a rolling boil before adding the balls. A rolling boil helps them rise more reliably.

Can I use canned coconut milk, or does it need to be fresh?

Canned coconut milk works perfectly and is the most practical option. Shake or stir the can well before opening, as the cream and liquid separate during storage. Heat it gently and add a pinch of salt and a touch of sugar (to taste) if you prefer it slightly sweet.

Is there a substitute for taro root?

Purple sweet potato, regular sweet potato, or even cooked pumpkin can replace taro in equal amounts and will produce a similar chewy texture. The flavor will be slightly different but still pleasant and authentic to the dessert concept.