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Bua Loy (Pumpkin Sticky Rice Balls in Coconut Milk)
Bua Loy (Pumpkin Sticky Rice Balls in Coconut Milk) is a traditional Thai recipe for a classic dessert of a pumpkin and sticky rice dough shaped into balls, boiled to cook and served in a coconut milk base flavoured with pandan leaf. The full recipe is presented here and I hope you enjoy this classic Thai version of: Pumpkin Sticky Rice Balls in Coconut Milk (Bua Loy).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesHerb RecipesDessert RecipesThailand Recipes
If making home-made pumpkin puree (this is always better), remove the skin and seeds from your pumpkin then cut the flesh into cubes. Place in a steamer basket and steam for 15 minutes, or until soft. The pumpkin is done when a fork can pierce it easily. Turn the pumpkin into a food processor and purée until smooth.
Ingredients:
250ml coconut milk
65g palm sugar
120g puréed pumpkin
1/2 tsp salt
125g sticky rice flour
1
pandan leaf (optional)
Method:
Bring a large pan of water to a boil (you will cook the pumpkin balls in this).
Now prepare the dough. Sift the flour into a bowl then add the pumpkin and work into the flour until you have a soft dough. Take a small piece and roll it between your hands. It should not be sticky and should be soft enough to roll into a ball easily. If it's sticky, add a little more flour, if too stiff add a little coconut milk.
Shape the dough into balls about the size of your thumbnail. When the water is boiling, drop in one of the pumpkin balls. When it floats to the surface, it's done. Run the ball under cold water and test. The ball should remain chewy in the middle. If it's too soft, then add 1 tbsp more flour to the dough and knead to combine.
Now add the pumpkin balls to the boiling water. Remove the balls with a slotted spoon or strainer as soon as they float to the surface.
For the coconut milk sauce, combine the coconut milk, salt and palm sugar in a pot. Set over low heat and cook, stirring frequently, until the sugar has dissolved. Slice the pandan leaf into strips and add to the syrup. Cook for 1 minute, to allow the pandan leaf flavour to infuse into the sauce then remove the leaf pieces.
Bring the sauce to a simmer, stirring constantly (if you do not stir constantly, the sauce will curdle). Strain the sauce into a serving dish and add the pumpkin rice balls.
Serve immediately.
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