Rice Ball in Coconut Milk

Known as bua loy in Thai cuisine, these chewy rice flour balls swim in a warm, sweetened coconut milk bath that’s somewhere between a soup and a sauce. It’s one of those Thai desserts that feels both simple and deeply satisfying.

The dough comes together from rice flour and arrowroot, kneaded with cold water until it feels like pie crust. Arrowroot gives the balls a slight translucency and extra chew that rice flour alone can’t achieve. You’ll know they’re done when they float to the surface of the boiling water.

The coconut milk sauce is gently sweet with a pinch of salt that makes everything taste rounder and more complex. Serve this hot, when the balls are still soft and the coconut milk is fragrant and steaming.

Kitchen Tips

• Knead the dough until smooth and pliable. If it cracks when you shape it, add water a teaspoon at a time until it holds together.
• Boil the balls in small batches (four at a time). Overcrowding drops the water temperature and they’ll cook unevenly.
• Don’t boil the coconut milk sauce vigorously. Medium heat keeps it from separating and turning oily.
• Serve immediately. The rice balls absorb liquid as they sit and can become too soft if left in the coconut milk for long.

Variations

• Tint portions of the dough with pandan extract for green color and a floral, grassy aroma.
• Use palm sugar instead of white sugar for a deeper, more caramel-like sweetness.
• Add a few drops of jasmine extract to the coconut milk for a more fragrant dessert.