Cherry & Dennis Helper Habitat

Thai Pumpkin Bua Loy in Coconut Milk

泰式南瓜椰奶糯米丸 Bua Loy

Thai Pumpkin Bua Loy in Coconut Milk — finished dish

Total time: 55 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Steamed pumpkin is kneaded into glutinous rice flour, rolled into tiny balls, boiled until floating, then warmed in pandan palm-sugar coconut milk.

01

Ingredients

Main ingredients

300 g glutinous rice flour
120 g pumpkin
500 ml coconut milk

Main seasoning

60 ml dough water
2 L boiling water
1 L cooling water
100 g palm sugar
2 leaves pandan leaves
1 pinch salt

Thai Pumpkin Bua Loy in Coconut Milk — ingredients

02

Tools

steamer
masher
mixing bowl
board
saucepan
slotted spoon

Thai Pumpkin Bua Loy in Coconut Milk — tools

03

Steps

Thai Pumpkin Bua Loy in Coconut Milk — Peel and thinly slice pumpkin; steam until easily pierced

Step 1

Peel and thinly slice pumpkin; steam until easily pierced

Peel and thinly slice pumpkin; steam until easily pierced.

Thai Pumpkin Bua Loy in Coconut Milk — Mash pumpkin smooth while hot, then cool until warm

Step 2

Mash pumpkin smooth while hot, then cool until warm

Mash pumpkin smooth while hot, then cool until warm.

Thai Pumpkin Bua Loy in Coconut Milk — Make a well in flour and work in pumpkin mash gradually

Step 3

Make a well in flour and work in pumpkin mash gradually

Make a well in flour and work in pumpkin mash gradually.

Thai Pumpkin Bua Loy in Coconut Milk — Knead soft and non-sticky, adding up to 60 ml water by drops only if dry

Step 4

Knead soft and non-sticky, adding up to 60 ml water by drops only if dry

Knead soft and non-sticky, adding up to 60 ml water by drops only if dry.

Thai Pumpkin Bua Loy in Coconut Milk — Portion and roll dough into balls about 1

Step 5

Portion and roll dough into balls about 1

Portion and roll dough into balls about 1.5 centimetres wide.

Thai Pumpkin Bua Loy in Coconut Milk — Boil 2 litres water; add balls in batches and nudge to prevent sticking

Step 6

Boil 2 litres water; add balls in batches and nudge to prevent sticking

Boil 2 litres water; add balls in batches and nudge to prevent sticking.

Thai Pumpkin Bua Loy in Coconut Milk — Once balls float, cook one minute more so centres are done

Step 7

Once balls float, cook one minute more so centres are done

Once balls float, cook one minute more so centres are done.

Thai Pumpkin Bua Loy in Coconut Milk — Transfer to 1 litre cold water to remove surface starch

Step 8

Transfer to 1 litre cold water to remove surface starch

Transfer to 1 litre cold water to remove surface starch.

Thai Pumpkin Bua Loy in Coconut Milk — Gently heat coconut milk with pandan, palm sugar and salt until dissolved

Step 9

Gently heat coconut milk with pandan, palm sugar and salt until dissolved

Gently heat coconut milk with pandan, palm sugar and salt until dissolved.

Thai Pumpkin Bua Loy in Coconut Milk — At the first small bubbles, reduce to the lowest heat; do not boil hard

Step 10

At the first small bubbles, reduce to the lowest heat; do not boil hard

At the first small bubbles, reduce to the lowest heat; do not boil hard.

Thai Pumpkin Bua Loy in Coconut Milk — Drain balls into coconut milk and warm three minutes to absorb flavour

Step 11

Drain balls into coconut milk and warm three minutes to absorb flavour

Drain balls into coconut milk and warm three minutes to absorb flavour.

Thai Pumpkin Bua Loy in Coconut Milk — Remove pandan, divide balls and coconut milk into bowls, and serve warm

Step 12

Remove pandan, divide balls and coconut milk into bowls, and serve warm

Remove pandan, divide balls and coconut milk into bowls, and serve warm.

Common mistakes

Too much water makes sticky unshapeable dough; hard-boiled coconut milk splits, and large chewy rice balls can cause choking if not chewed well.

Tips

Keep balls near 1.5 centimetres and cook one minute after floating for cooked but pleasantly chewy centres.