Bua Loy Dessert : Rice Balls In Coconut Milk Recipe

I’m sharing my Bua Loy recipe, a classic Thai dessert of chewy glutinous rice balls in sweet pandan-infused coconut milk, and you can find the full recipe on my TikTok farmiscooking.

I don’t usually get excited about sweets but Bua Loy actually got under my skin. Soft rice balls made from glutinous rice flour bob in creamy coconut milk, and that chewy then silky mix kept nagging at me, I kept thinking about the textures all day.

As someone who loves ขนมไทย I admit it’s strange how simple it looks yet every spoonful feels like a tiny surprise. It’s humble but a little bit rebellious, the kind of dessert you want to tell someone about but also keep as your secret.

TikTok : farmiscooking, watch the little balls wobble and you’ll see what I mean.

Why I Like this Recipe

* I love the chewy vs soft contrast, it’s oddly addictive and I just keep going for more
* I like that the sweetness is mellow, not too much so it never feels heavy or sickly
* I find it super comforting on a cold or rainy day, warms me up and lifts my mood
* It’s forgiving when I eyeball stuff, I can totally mess around and still get a great result

Ingredients

• glutinous rice flour: main carb source, gives chewiness and texture, low in fiber or protein.
• tapioca starch: mostly starch, makes balls chewier, almost no nutrients but fun texture.
• coconut milk: rich creamy fat, provides calories and flavor, some electrolytes from natural minerals.
• palm sugar: sweetener with caramel notes, adds sucrose and glucose, less processed than white sugar.
• pandan leaves or extract: fragrant, adds aroma and subtle sweetness, negligible calories but big flavor.
• eggs (optional): optional protein, adds silkiness and richness, gives extra vitamins and structure.
• salt: tiny amount balances sweetness, provides sodium and improves overall flavor.
• water (broth): hydrates dough and thins coconut broth, no calories but essential for texture.

Ingredient Quantities

• 250 g glutinous rice flour
• 25 g tapioca starch (optional, makes the balls chewier)
• 180 to 220 ml warm water
• 400 ml full fat coconut milk
• 300 ml water (for the coconut broth)
• 100 g palm sugar (or light brown sugar)
• 1/4 tsp salt
• 2 to 3 pandan leaves (optional) or 1 tsp pandan extract
• 1 to 2 eggs (optional, quail or chicken)

How to Make this

1. Put 250 g glutinous rice flour and 25 g tapioca starch (if using) in a bowl, slowly add 180 to 220 ml warm water while mixing until a soft, slightly tacky dough forms; if you’re using pandan extract, mix a teaspoon into the water first. Knead a minute or two, don’t overwork it though, then cover and let it rest 15 to 20 minutes.

2. Dust your board or hands with a little glutinous rice flour, pinch off pieces and roll into small balls about 1 to
1.5 cm wide, keep them on a tray dusted with flour so they don’t stick. Smaller balls cook better, try to make them uniform.

3. Bring a large pot of water to a rolling boil, drop the rice balls in gently and stir once or twice so they don’t clump. When they float, let them cook for another 2 to 3 minutes until cooked through.

4. Scoop the cooked balls out with a slotted spoon into a bowl of cold water to stop the cooking and keep the chew. This also helps them separate, drain and set aside.

5. For the coconut broth, in a separate pot combine 400 ml full fat coconut milk and 300 ml water, add 100 g palm sugar (or light brown sugar), 1/4 tsp salt and 2 to 3 pandan leaves (or 1 tsp pandan extract). Warm it gently over medium low heat and stir until the sugar dissolves, do not let it boil hard or the coconut can split.

6. Taste and adjust sweetness or salt, remove pandan leaves. If the coconut milk looks like it’s starting to curdle, lower the heat, give it a quick whisk and a splash of warm water to bring it back.

7. Return the drained rice balls to the warm coconut broth and simmer gently for 1 to 2 minutes so they soak up flavor and heat through. Be gentle, too much stirring can break them.

8. If you’re adding eggs: chicken egg method use 1 to 2 eggs, beat lightly and slowly drizzle into the simmering broth while stirring to make silky egg ribbons. Quail eggs boil 2 to 3 minutes, peel and add whole to the soup for little protein bites. Either way, make sure the eggs reach a safe temperature.

9. Serve warm in bowls with plenty of coconut broth. Leftovers keep for 1 to 2 days in the fridge, reheat very gently on low and add a splash of water if it gets too thick, tapioca will firm up when chilled so warm it slowly.

Equipment Needed

1. Large pot for boiling the rice balls, enough water so they can move around
2. Medium saucepan for the coconut broth
3. Mixing bowls, one for the dough and one deep bowl with cold water to stop the cooking
4. Kitchen scale plus measuring spoons and a measuring jug for the liquids
5. Clean board or work surface for dusting and rolling the balls
6. Slotted spoon or skimmer to scoop the cooked balls out
7. Tray or plate dusted with glutinous rice flour to rest the formed balls so they dont stick
8. Whisk and a wooden spoon or heatproof spatula for stirring the broth and making egg ribbons

FAQ

Bua Loy Dessert : Rice Balls In Coconut Milk Recipe Substitutions and Variations

• Glutinous rice flour: use mochiko (Japanese sweet rice flour) 1:1, or if you got neither mix regular rice flour + tapioca starch 3:1 to mimic chewiness; texture may be a bit less sticky.
• Tapioca starch (optional): swap with cornstarch or potato starch 1:1 for binding; arrowroot also works but it can break down if cooked too long.
• Full fat coconut milk: use canned coconut cream diluted with water 1:1 to match richness, or for a non‑vegan option use evaporated milk (flavor changes).
• Palm sugar: replace with light or dark brown sugar, coconut sugar, or jaggery 1:1; if you use a liquid sweetener like maple syrup, cut other liquid slightly.

Pro Tips

– Start with the lower end of the water and add more a few drops at a time. The dough should be slightly tacky not wet, and let it rest 15 to 20 minutes so it relaxes. If it feels too sticky after resting, dust your hands with a little glutinous rice flour or tapioca starch, dont overwork it or the balls get tough.

– Make the balls small and even, about 1 to 1.5 cm. Use a teaspoon or a small scale so they cook the same, and keep them on a tray dusted with starch not plain flour if you can, that way the coconut broth stays clearer and less cloudy.

– Boil hard, then stir gently after you drop them in so they dont clump. Once they float let them go 2 to 3 more minutes, then shock quickly in cold water for texture. If you plan to serve right away, a quick cold bath then back into warm broth keeps them chewy without overcooking.

– Heat the coconut broth very gently and dont let it boil hard or it can split. Add a pinch of salt to lift the sweetness, and if you want silky egg ribbons beat the egg and drizzle it in slowly while stirring — or use pre-boiled quail eggs for an easy protein pop. Reheat leftovers on low, add a splash of water if it firms up.