Difference between revisions of "Bua Loi"
RealRecipes (talk | contribs) m (moved Cookbook:Bua Loi to Bua Loi: Text replace - "Cookbook:" to "") |
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| − | {{recipe}} | [[ | + | {{recipe}} | [[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) [[cookbook:sugar|sugar]] | * 2 cups (480g) [[cookbook:sugar|sugar]] | ||
* 1 teaspoon (5ml) [[cookbook:salt|salt]] | * 1 teaspoon (5ml) [[cookbook:salt|salt]] | ||
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# 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. | ||
Revision as of 17:26, 5 April 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.
