TARO RICE BALLS IN COCONUT MILK RECIPE (BUA LOY PHUEAK)
Indulge in a bowl of Bua Loy Phueak, a comforting and beloved Thai dessert. This recipe guides you through creating soft, chewy taro-infused rice balls, gently simmered in a sweet, creamy, and slightly salty coconut milk broth. It’s the perfect warm dessert for a cosy evening, offering a delightful texture and the unique, nutty aroma of taro. A truly authentic and heartwarming taste of Thailand.
Ingredients (for 3-4 people)
For the Taro Rice Balls (Bua Loy):
- 150g (approx. 1 cup) Taro, peeled, steamed until very soft, and mashed
- 150g (approx. 1 cup) Glutinous Rice Flour
- 50-80ml (approx. 4-6 tbsp) Warm Water, as needed
For the Sweet Coconut Milk:
- 1 can (400ml) Full-Fat Coconut Milk
- 1 cup (250ml) Water
- 100g (approx. 1/2 cup) Palm Sugar or Granulated Sugar (adjust to taste)
- A good pinch of Salt (about 1/4 tsp)
- 2-3 Pandan Leaves, tied into a knot (optional, for aroma)
Method
- Prepare the Taro: Steam or boil the peeled taro chunks for about 15-20 minutes, or until a fork can easily pierce them. Drain well and mash the taro thoroughly while it is still warm, ensuring there are no lumps.
- Make the Bua Loy Dough:
- In a large bowl, combine the warm mashed taro with the glutinous rice flour.
- Use your hands to mix and knead the taro and flour together. It will look crumbly at first.
- Slowly add the warm water, one tablespoon at a time, and continue to knead until a smooth, pliable dough forms that doesn’t stick to your hands (similar to the consistency of Play-Doh). You may not need all the water.
- Shape the Rice Balls: Pinch off small pieces of the dough and roll them between your palms to form small balls, about 1-1.5 cm in diameter (like small marbles). Place the rolled balls on a plate lightly dusted with glutinous rice flour to prevent them from sticking.
- Cook the Rice Balls:
- Bring a medium pot of water to a rolling boil.
- Gently drop the taro rice balls into the boiling water. They will sink to the bottom at first.
- Stir gently to prevent them from sticking. When the balls float to the surface, they are cooked. Let them cook for another 1-2 minutes.
- Use a slotted spoon to remove the cooked balls and transfer them immediately into a bowl of cold water. This stops the cooking process and keeps them from sticking together. Let them rest in the cold water while you prepare the coconut milk.
- Prepare the Sweet Coconut Milk:
- In a separate pot, combine the coconut milk, water, sugar, salt, and the knotted pandan leaves (if using).
- Heat over medium-low heat, stirring gently and continuously until the sugar and salt have completely dissolved. Do not let the coconut milk come to a rolling boil, as this can cause it to curdle.
- Combine and Serve:
- Remove the pandan leaves from the coconut milk.
- Drain the cooked taro rice balls from the cold water and add them to the warm sweet coconut milk.
- Let them simmer together on low heat for 1-2 minutes to allow the flavours to meld.
- Ladle the Bua Loy Phueak into serving bowls. For an extra rich touch, you can drizzle a little bit of pure coconut cream on top before serving. Serve warm.
PUERK (TARO)
£14.00
Out of stock
COMING SOON
Would you like us to let you know when stock becomes available?
If you give us your consent, we’ll notify you when the product is back in stock.
Note
- Dough Consistency: The amount of water needed can vary depending on the moisture content of your steamed taro. Add water very slowly to avoid a dough that is too wet.
- For a Smoother Texture: For very smooth rice balls, ensure your taro is mashed as finely as possible.
- Variations: You can add other ingredients to the coconut milk, such as young coconut meat or sweet corn, for more texture.
