Difference between revisions of "Bua Loi"
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| − | + | | [[Cuisine of Thailand|Cuisine of Thailand]] | |
'''''Bua Loi''''' or '''Thai Rice Balls in Coconut Milk''' | '''''Bua Loi''''' or '''Thai Rice Balls in Coconut Milk''' | ||
== Ingredients == | == Ingredients == | ||
| − | * 3 cups (700g) [[ | + | * 3 cups (700g) [[Rice Flour|glutinous rice flour]] |
| − | * 1.5 teaspoons [[ | + | * 1.5 teaspoons [[Pandan Essence|pandan essence]] |
| − | * 4 cups (950ml) [[ | + | * 4 cups (950ml) [[Coconut|coconut cream]] |
| − | * 2 cups (480g) [[ | + | * 2 cups (480g) [[sugar|sugar]] |
| − | * 1 teaspoon (5ml) [[ | + | * 1 teaspoon (5ml) [[salt|salt]] |
| − | * 3 [[ | + | * 3 [[egg|egg]]s (optional) |
== Procedure == | == Procedure == | ||
| − | # Mix the rice flour with enough water to make a stiff paste. The pandan essence should be added to the water before mixing with the rice flour. [[ | + | # Mix the rice flour with enough water to make a stiff paste. The pandan essence should be added to the water before mixing with the rice flour. [[Knead|Knead]] well and then form pea-sized balls. |
| − | # Bring a large pot of water to a [[ | + | # Bring a large pot of water to a [[boil|boil]], toss in the balls and remove when they float to the surface. Drain. |
# Bring half the coconut cream to a boil, stirring constantly to prevent it from separating, then add the flour balls. | # Bring half the coconut cream to a boil, stirring constantly to prevent it from separating, then add the flour balls. | ||
# When the mixture returns to a boil, remove from heat and stir in the remaining coconut cream. | # When the mixture returns to a boil, remove from heat and stir in the remaining coconut cream. | ||
| − | # Serve as dessert in small bowls. Thais often add [[ | + | # Serve as dessert in small bowls. Thais often add [[Maize|sweet corn]] kernels to the final product. |
If serving this dish with eggs, in a separate saucepan bring water to a boil and reduce heat, crack eggs one at a time into the water. When eggs are done, remove from water and set aside. One egg should be added to each bowl prior to serving. | If serving this dish with eggs, in a separate saucepan bring water to a boil and reduce heat, crack eggs one at a time into the water. When eggs are done, remove from water and set aside. One egg should be added to each bowl prior to serving. | ||
| − | [[Category:Thai | + | [[Category:Thai cuisine]] |
| − | [[Category:Rice | + | |
| − | [[Category:Coconut | + | [[Category:Rice Recipes|{{PAGENAME}}]] |
| − | [[Category:Vegetarian | + | [[Category:Coconut Recipes|{{PAGENAME}}]] |
| + | [[Category:Vegetarian Recipes|{{PAGENAME}}]] | ||
[[Category:Recipes with metric units|{{PAGENAME}}]] | [[Category:Recipes with metric units|{{PAGENAME}}]] | ||
Latest revision as of 14:32, 10 May 2012
| Cuisine of Thailand
Bua Loi or Thai Rice Balls in Coconut Milk
Ingredients
- 3 cups (700g) glutinous rice flour
- 1.5 teaspoons pandan essence
- 4 cups (950ml) coconut cream
- 2 cups (480g) sugar
- 1 teaspoon (5ml) salt
- 3 eggs (optional)
Procedure
- Mix the rice flour with enough water to make a stiff paste. The pandan essence should be added to the water before mixing with the rice flour. Knead well and then form pea-sized balls.
- Bring a large pot of water to a boil, toss in the balls and remove when they float to the surface. Drain.
- Bring half the coconut cream to a boil, stirring constantly to prevent it from separating, then add the flour balls.
- When the mixture returns to a boil, remove from heat and stir in the remaining coconut cream.
- Serve as dessert in small bowls. Thais often add sweet corn kernels to the final product.
If serving this dish with eggs, in a separate saucepan bring water to a boil and reduce heat, crack eggs one at a time into the water. When eggs are done, remove from water and set aside. One egg should be added to each bowl prior to serving.
