Bua Loi (Rice Balls in Sweet Coconut Milk)
Bua loi are chewy Thai rice flour dumplings served in coconut milk, and this version gets its soft, slightly earthy body from mashed taro worked into the dough. The balls cook in plain boiling water, and you know they are ready when they rise to the surface. The dessert is traditionally made for religious and ritual occasions, though it suits any day. Pumpkin or pandan can tint the dough yellow or green.
Instructions
Mix the rice flour, mashed taro and water together until they come together as a dough.
Pinch off pieces of dough and roll them into small balls. Dust your hands and the balls with a little extra rice flour so they do not stick to each other or to your palms.
Bring a large pot of water to a boil, then lower the dough balls into it. They sink at first, and they are cooked once they have floated up to the surface.
Lift the balls out of the pot and let them drain well.
Put the bua loi in a dish and pour coconut milk over them. Serve right away while they are hot.
Make it personal.
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