Steam Oven Recipe: Rice Balls in Warm Coconut Milk

 

Bua Loy (Rice Balls in Warm Coconut Milk)

Bua Loy, meaning "floating lotus," is a quintessential Thai dessert known for its vibrant colours, delightful chewiness, and comforting warmth.¹ This popular sweet treat features small, soft glutinous rice balls, often naturally tinted with various food colourings or plant extracts, served in a rich and subtly sweet warm coconut milk, sometimes with a hint of pandan.² It's a simple yet incredibly satisfying dessert that embodies the warmth and hospitality of Thai cuisine.

Ingredients:

• For the Rice Balls (Bua Loy):
• 1 cup (160g) glutinous rice flour (also known as sweet rice flour)
• Approximately 1/2 - 3/4 cup (120-180ml) warm water, divided (you might need more or less)
• Natural food colourings (optional):
• Green: 1/2 tsp pandan extract or juice from pandan leaves³
  
  
• Pink/Red: 1/4 tsp beetroot juice or a tiny drop of red food colouring
• Yellow: Pinch of turmeric powder or a tiny drop of yellow food colouring
• Purple: 1/2 tsp butterfly pea flower extract (mixed with a few drops of lime juice for purple)
• Alternatively, leave some white for natural colour.
• For the Coconut Milk Soup:
• 1 can (400ml) full-fat coconut milk
• 1/2 cup (100g) palm sugar, finely chopped (or granulated sugar)⁴
  
  
• 1/4 teaspoon salt
• 1/2 cup (120ml) water
• 2-3 pandan leaves, tied into a knot (optional, for fragrance)

Equipment:

• Steam oven
• Mixing bowls
• Large pot for boiling
• Slotted spoon
• Small saucepan

Instructions and Method:

1. Prepare the Rice Balls (Bua Loy):

1. Divide Flour: Divide the glutinous rice flour into as many portions as you want colours (plus one for white). Place each portion in a separate mixing bowl.
2. Colour the Dough (Optional):
• For each coloured portion, add your chosen natural food colouring or extract to a small amount of warm water (e.g., 2-3 tablespoons).
• Gradually add this coloured water to the respective flour portion, mixing with your hands until a soft, pliable dough forms. It should be firm enough to roll but not crumbly or sticky. For the white portion, simply use warm water.
• Kneading Tip: Add water very slowly, a teaspoon at a time, until the desired consistency is reached. Different brands of glutinous rice flour absorb water differently.
3. Roll the Balls: Take small pieces of dough (about the size of a marble) and roll them between your palms to form smooth, round balls.⁵ Place the finished balls on a plate dusted lightly with glutinous rice flour to prevent sticking.
   
   
4. Steam the Rice Balls (Steam Oven Method - Optional but recommended for best texture):
• Arrange the rice balls in a single layer in a steam oven-safe tray or dish.
• Set your steam oven to 100°C (212°F) on the steam function.
• Steam for 5-7 minutes, or until the rice balls are cooked through and translucent, with a slightly chewy texture. They should float if boiled, but steaming prevents them from becoming waterlogged and gives a better chew.
• Immediately transfer the steamed rice balls to a bowl of cold water (or ice water) to prevent them from sticking together.⁶ Drain well before adding to the coconut milk.
  
  
• Alternatively, you can boil them: Bring a pot of water to a rolling boil. Drop the rice balls into the boiling water. They are cooked when they float to the surface and have been floating for about 30 seconds. Scoop them out with a slotted spoon and immediately transfer them to a bowl of cold water to stop the cooking process and prevent sticking.⁷
  

2. Prepare the Coconut Milk Soup:

1. Combine Ingredients: In a small saucepan, combine the coconut milk, palm sugar, salt, and water. If using pandan leaves, add them now.
2. Gently Heat: Heat the mixture over medium-low heat, stirring constantly, until the palm sugar is completely dissolved and the mixture is warm through. Do not boil vigorously, as this can cause the coconut milk to separate. Just bring it to a gentle simmer.
3. Remove Pandan (Optional): If using, remove the pandan leaves before serving.

3. Assemble and Serve:

1. Combine: Drain the cooked rice balls from the cold water and add them directly into the warm coconut milk soup.
2. Serve Warm: Ladle the Bua Loy into individual serving bowls. Serve warm.

Tips for Success:

• Glutinous Rice Flour: Ensure you use glutinous rice flour (also called sweet rice flour), not regular rice flour.⁸ They are very different.
  
  
• Water for Dough: Add water to the flour very gradually. The exact amount will vary based on humidity and flour brand. The dough should be soft, pliable, and not sticky.
• Colouring Naturally: Get creative with natural food colourings! Beetroot, pandan, turmeric, and butterfly pea flowers are great for vibrant hues. For butterfly pea, a few drops of lime juice will turn the blue extract purple.⁹
  
  
• Steaming vs. Boiling: While boiling is traditional, steaming Bua Loy in a steam oven can result in a more consistently chewy texture without the risk of over-absorbing water. If boiling, ensure you immediately transfer to cold water.
• Prevent Sticking: Lightly dust your plate with glutinous rice flour when placing the rolled balls.¹⁰ Once cooked, the cold water bath is essential to prevent sticking.¹¹
  
  
  
• Sweetness Adjustment: Adjust the amount of palm sugar to your preference. Thai desserts are generally on the sweeter side.
• Pandan Leaves: Pandan leaves add a wonderful, aromatic fragrance to the coconut milk. If you can't find fresh leaves, pandan extract can be used in the coconut milk as well.
• Serving Temperature: Bua Loy is best served warm, as the coconut milk is comforting and the rice balls retain their soft chewiness.¹²
  
  

Enjoy making this delightful and colourful Thai dessert!