Bua Loy (Sweet Rice Dumplings in Coconut Milk)
Why this recipe works
- Creamy coconut base: Palm sugar and a small amount of salt round out the coconut milk, giving the dessert a smooth sweetness with better balance.
- Soft, chewy dumplings: Glutinous rice dough creates the signature tender chew, while boiling the dumplings until glossy keeps them light rather than dense.
- Simple technique: The dough is shaped by hand and cooked when the dumplings float, making the process easy to judge without specialist equipment.
Get the most out of this recipe
Ingredient notes
- Use glutinous rice flour: Glutinous rice gives bua loy its soft, chewy texture; ordinary rice flour will not produce the same springy dumplings.
- Choose good coconut milk: A fuller coconut milk gives the dessert a richer, smoother finish, especially because the ingredient list is so short.
- Pandan flavour: Pandan extract adds the familiar floral aroma, while vanilla is a practical substitute if pandan is unavailable.
Texture tips
- Keep the dough supple: If the dough cracks as you roll it, knead in a little more water gradually until it feels smooth and pliable.
- Cook the dumplings fully: After the dumplings float, give them a little longer in the water so the centres soften and the surface turns glossy.
- Warm the coconut milk gently: Keep the coconut milk just below a simmer; a hard boil can make it separate and lose its smooth texture.
Timing notes
- Best served warm: Bua loy is at its softest and most fragrant when served straight after the dumplings have warmed through in the coconut milk.
- Shape before boiling: Roll all the dumplings before you start cooking them, keeping them covered so the surface does not dry out.
Make-ahead tips
- Storing leftovers: Cool quickly, then refrigerate in a sealed container for up to 2 days.
- Reheat gently: Warm in a saucepan over a low heat until piping hot, adding a splash of water if the coconut milk has thickened.
Equipment you'll need
Ingredients
Instructions
- Put the glutinous rice in a mixing bowl and add 120 ml of the water. Mix and knead until you have a smooth, pliable dough that does not crack when pinched; add the remaining water a little at a time only if it feels dry.
- Roll the dough into small balls, about the size of a marble, and keep them covered in the bowl so they do not dry out. Set aside while you bring a large pot of water to the boil.
- Boil the dumplings in batches, stirring gently at the start so they do not stick. Cook for 2 to 3 minutes after they float, until glossy and slightly translucent, then lift out with a slotted spoon.
- In a clean large pot, warm the coconut milk over a low heat with the palm sugar and fine sea salt, stirring until the sugar dissolves. Add the pandan extract and keep the coconut milk just below a simmer so it stays smooth.
- Add the cooked dumplings to the warm coconut milk and heat gently for 1 to 2 minutes so they are hot throughout. Serve straight away, warm.
Recipe notes
Tips
- If the dough cracks when you roll it, knead in a little more water until it feels supple and smooth.
- Keep the coconut milk at a gentle heat and avoid a hard boil, which can cause it to split.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, ensure the dessert is served piping hot and cooled quickly before chilling leftovers.
Substitutions
- Replace palm sugar with brown sugar for a similar caramel sweetness.
- Replace pandan extract with vanilla extract for a different but still fragrant coconut milk.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in a sealed container. Reheat gently in a saucepan over a low heat until piping hot, adding a splash of water if it has thickened.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (25min active)
- Difficulty: Easy
- Cuisine: Thai
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