Thai Rice Balls in Coconut Milk (Bua Loi)

• 3 cups (700 g) glutinous rice flour
• 1½ teaspoons pandan essence
• 4 cups (950 ml) coconut cream
• 2 cups (480 g) white granulated sugar
• 1 teaspoon (5 ml) salt
• 3 eggs (optional)

Ingredients for 24 servings (2.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Mix the rice flour with enough water to make a stiff paste, adding the pandan essence to the water before mixing with the rice flour. Knead well, then form the dough into pea-sized balls.

2. 2

   Bring a large pot of water to a boil. Add the rice balls, and remove them when they float to the surface. Drain.

   Stovetop
3. 3

   Bring half the coconut cream to a boil, stirring constantly to prevent it from separating, then add the flour balls.

   Stovetop
4. 4

   When the mixture returns to a boil, remove from heat and stir in the remaining coconut cream.

5. 5

   If serving this dish with eggs, in a separate saucepan bring water to a boil and reduce heat, then crack eggs one at a time into the water. When eggs are done, remove from water and set aside.

   Stovetop
6. 6

   Serve as dessert in small bowls, adding one egg per bowl. Thais often add sweet corn kernels to the final product.