Bua Loi | บัวลอย
Today I would like to introduce you to another Thai dessert, Bua Loi (Rice Balls in Coconut Milk).
Bua Loi, which literally means “Floating Lotus”, is an irresistible Thai dessert that will have you coming back for more. Bua loi is made from glutinous rice flour, form into small balls and boil them until they float to the surface then remove them from the boiled water. The rice balls are particularly soft and sticky and come in many different colours. The mildly sweet Bua Loi is usually served in hot coconut cream with syrup-poached eggs on top. Bua Loi has another variation that the rice balls are doused in hot ginger soup; it is referred to as “Bua Loi Nam Khing” and greatly influenced by Chinese cooking. Bua Loi with poached eggs is called “Bua Loi Kai Wan” or “Rice Balls with Sweet Egg.”
Glutinous Rice Flour
Boiling the Rice Balls
Bua Loi Kai Wan | บัวลอยไข่หวาน
Bua Loi Nam King | บัวลอยน้ำขิง
Vocabulary
กะทิ /gà-tí/ coconut cream
น้ำขิง /nám-kǐng/ ginger soup
แป้งข้าวเหนียว /bpâeng kâao-nǐaw/ glutinous rice flour
Jang
Thai Language Teacher
