Bua Loy

Bua Loy is a delightful Thai dessert featuring soft, chewy rice flour dumplings in a creamy coconut milk soup. This vegan twist on the traditional dish makes it perfect for a light and satisfying brunch experience.

Ingredients

• Rice flour - 100 grams
• Tapioca flour - 50 grams
• Water - 150 ml
• Coconut milk - 400 ml
• Palm sugar - 50 grams
• Salt - a pinch
• Pandan leaves - 2 pieces (optional, for aroma)
• Food coloring (natural) - a few drops (optional, for color)

Steps

1. In a bowl, mix the rice flour and tapioca flour together. Gradually add the water while kneading until a smooth dough forms.
2. Divide the dough into small portions and shape them into small balls (about the size of a marble). If desired, add a few drops of natural food coloring to portions of the dough for a colorful presentation.
3. In a pot, bring water to a boil. Add the dumplings and cook until they float to the surface, approximately 5-7 minutes. Once cooked, remove them with a slotted spoon and set aside.
4. In another pot, combine the coconut milk, palm sugar, salt, and pandan leaves. Heat gently, stirring until the sugar dissolves. Do not let it boil.
5. Once the coconut milk mixture is ready, remove the pandan leaves and add the cooked dumplings into the coconut soup.
6. Serve warm, garnished with additional coconut milk or a sprinkle of toasted sesame seeds if desired.

Nutrition

• Calories: 300
• Protein: 4 g
• Carbs: 55 g
• Fiber: 2 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.15 L

Health Benefits

• Rich in healthy fats from coconut milk, which can provide energy.
• Contains natural sugars from palm sugar, offering a quick energy boost.

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