Rice Balls in Coconut Milk Dessert Recipe (Bua Loy) บัวลอย - Hot Thai Kitchen!
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- čas přidán 26. 06. 2024
- A classic dessert of Thai cuisine that's fun to make and is a great recipe for kids. Get creative and make them into different colours using different vegetables and juices!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the CZcams channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via CZcams videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes - Jak na to + styl
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Oh, I just thought of something else. I haven't actually tried freezing the finished product (the rice balls and coconut milk together), so if you try that out, let me know how it turns out! I've tried freezing the dough, and it turned out okay but not as soft & chewy as a fresh dough for sure.
Just use frozen ones the same way you would a fresh one. I actually buy them fresh and then freeze them for later use :) The one I used in this video was actually frozen as well!
This version is already gluten free! There's no gluten in rice and we're using glutinous rice flour here :)
This is similar to "Bilo-Bilo", a Filipino dessert. The preparation is the same but there are more ingredients. Aside from the small rice balls, we add tapioca pearls, sweet potato, cassava and banana.
maybe shared culture
It calls “Kolak” in Indonesia
I love everything cooked in coconut milk. from side dish to desserts... we have similar way of making a desserts cause, in The Philippines we have lots of coconuts too. so i love Thai food and Vietnam Foods.
Aw, thanks so much! I will keep making videos, especially with encouraging messages like yours :) Kob kun ka!
Looks delicious!! I can't wait to try. Thank you for sharing
Thanks. It's so informative and simple to follow.
Omg i cant wait to try to make this. Thank you!!
You can also try Filipino Ginataang Bilobilo... similar to that recipe, but we used plain mochi balls... and it has jackfruits(so it does not need pandan) purple yam, sweet potatoes, saba-banana, taro imo(if u like) and tapioca and lastly the fresh coconut milk and the sugar of your choice.
South Indians too! It’s very tasty and we call it paal kolukkattai! We have many identical dishes but their names are just different 😁
Thanks for English instruction, very enjoy
I used to make this with my mom :) thanks for the recipe!
These look amazing ^^
wonderful chef
Thank you for showing us how to make thai food. My mom would make this sweet when my sister and I were little.
you make me smile!
Gotta give this a shot. I remember having this at the merlin resort.
Hi there! It is best to serve them the day they are cooked as the rice balls will continue to absorb liquid and become mushy over time. Reheating leftovers after 1 day of refrigeration is doable but the texture won’t be as chewy as when they are fresh. I don’t recommend keeping leftovers any longer than 1 day. However, the uncooked dough can be kept in the fridge for 1-2 days, so you can prep it in advanced :) Hope this helps!
Love your recipes and fun to flood with 😊
Sawatdee ka Pailin,I'm so glad that you're making cooking videos!!! After we visit Thailand the third year now,I always look at your channel for ahaan thai (aroi maak). I'm so happy for your Thai explanation of the dishes.keep on doing this!!!! Greeting from Germany
beautiful chef with yummy food
One of my favourite food
Pailin you are such a lovely, elegant and beautiful lady with a cheerful personality, and you explain all the cooking processes so patiently. I really love your channel and I can't wait to visit Thailand and try real Thai food!! :D
Ignore all negative comment. You're doing a great job and thank you for sharing
truly nice info
Bua Loy has a similarity with our "ginataan" or "biningnit" in our locality here in the Philippines...Yes sometimes i add young coconut. We put ripe banana, taro and sweet potato too.....
Some recipes call for warm water to be added, and I have tried both ways and the end result seems to be the same, although the warm water makes the dough a little softer and a little easier to knead. I don't think adding water that's very hot is a good idea cuz it might cook some of the flour prematurely.
Yummy Pailin,s Kitchen thank 👍😄
Love your videos! Can you make more Thai desserts ?
Wonderful!!! My mother who was from Bangkok use to make this for us as kids and she also poached an egg. lol
:) Thank you! I was never a fan of the egg in this, but some people just have to have it!
I like how you cook and I like that you explant excellent for me I like you😍😍
Such a pretty lady you are and much talented in the kitchen.
This looks nice and easy, I'm going to try! ^^
pretty chef cooking
I love rice balls.
And yes, I think sweet potato would be fine.
this was very helpfull. I first tried this dessert in Galae restaurant in Chiang Mai. Now i wanted to make it myself and offcourse first time a total faillure (except for the taste but i think that is because of the coconut milk with palm sugar. But now thanks to your vid I see the better amounts of flour to use in combination with mashed taro root (called Eddo root here) and how to do the corrct way the floating balls cause on most recipe websites they not explain this. Anyways thanks (big thumbs up)
Basically Ginataan in the Philippines 😍😍😍
Yummmm, thanks for another great #vegan recipe
Oh dang thanks.. :o I actually have a really big asian market here where i live its like the size of walmart.. Ill have to look for them then ok :)
My daughter requested for this. Fingers crossed! Hope it turns out okay
Excellent video tutorial! Thanks for sharing, would love to try this with my daughter :)
Renee Vast range q
chicken teriyaki
Pandan leaf to me has a grassy butterscotch fragrance.
We also have this dessert in South Indian culture (Kerala and Tamil Nadu)! It’s called Paal Kolukkattai. Kolukkattai are basically sweet steamed dumplings filled with coconut and palm sugar. But in this version, they’re rice flour balls (like mochi), flavoured with cardamom and pandan, and boiled in coconut milk!
What do you use instead of the rice flour?
Can we substitute the rice flour with all purpose flour? Or the normal rice flour instead of the glutinous one?
So there bobo's? Like when u get the tea. Omg i love them how do u make the lil black ones?
nice. kob khun krap!
Sawasdee kupp 🙏🏼
Tasty beautiful
Hi, that looks delicious! I bet it smells wonderful too. Would there be somekind of Gluten free version of your dish? If so, what do you recommend? Can I use american sweet potato?
_+_ Thanks for sharing
Yes, except in that song he's not talking about dessert :)
can you make your vision of vietaminese 3 colors desert?!
Would you happen to know a great way of making lod chong from scratch using tapioca flour for example?
I like this recipe but would like to suggest putting real lotus in it to make it more flavourful and more interesting.
Pailin,unfortunately we don't have fresh pandan leaves here in Germany,I'm glad too found frozen ones- but how to handle them.any preparation tips? I use them while. Steaming khao nieauw...
great video! such a pretty girl
That's very cool! There are quite a few similarities between Thai & Indian food it seems :)
Does anyone know if u can freeze the Bua Loy balls before cooking if you have excess. That way you have some done in advance so don't have to make more when you want to make it again? Thanks
very professional and easy on the eyes. Taro steam link does not seem to be active. repost Taro steam method svp. thanks. next I'll try Tom Yum
Chef, where can pandan leaf be purchased in Vancouver?
love your smile and bubbly personality. Thank you for sharing your knowledge and recipes :)
www.yelp.com/search?find_desc=pandan+leaves&find_loc=Vancouver%2C+BC
Thank you Eric!
Hi, I tried sweet potato in spiced syrup served with coconut cream. If use spices with bua loy should I add it to the water for the rice balls or should I use it with the coconut milk?
I like cardamom and cinnamon.
U looks absolutely different
Boba pearls are made with tapioca starch, not rice flour (that's why they're translucent). Rather than making them yourself, you can just get a bag of dried boba pearls* at your local Asian supermarket to boil at home.
Btw, there's a Tastemade video on CZcams that shows how to make boba milk tea, if you're interested :)
*There are vendors on Amazon selling this stuff, too. Hope this helps!
No prob :)
They only float in boiling water, and they sink again even as soon as you put them in the cold water bath, for reasons I'm not sure of myself.
in kerala, india, we makes the same , variations are there ::) we call it PIDI
is there any difference to the dough if hot water is added to the flour?
Can I use other rice flour instead of sticky rice flour ?
Here after anakin 💛💛💛
beautiful.
Any substitutes I can use instead of glutinous rice flour? It is almost impossible to find where I live. Can I use regular rice flour ?
yes
hey Pai. I noticed your videos on hot Thai Kitchen nowadays have better lighting since they're more brighter and more colorful what changes did you make some shooting this one. I know this is the same kitchen yet these things are a lot darker than your new or videos could you by chance go through another rundown of what you shoot with and you're letting set up thanks and no you did want to video similar to what I'm asking but we didn't see the full setup of the lights and things like that it would be a great help for someone who's trying to shoot any small kitchen thanks
Hi Pailin I hope you can help me with something. I just made this and as I was calculating the calories I noticed something. On the packaging for mochiko it says that 3 Tbsp = 30 grams. I put 1 cups worth which is 16 Tbsp. Do you usually weigh out your flour or measure out a full cup? I'm just wondering if the packaging on the flour is incorrect or not, because I didn't weigh the flour. By the way, it was super delicious I have been wanting to eat this so badly since I first had it many many years ago in a Thai restaurant but it is a rare find.
I think I figured it out, I didn't see in your video that you stated to spoon the flour in and I packed and measured it. It would be great if you added this to your written recipe :) Thanks
Looks like nam va
good food dish make👍😋💯 Kob Kun Ka👍💖
Looks like tang yuan.
Pai you is a very sweet girl to watch,nice cooking video and keep doing it all away.
Everything is made from coconut or coconut milk ????
Kalamae
Long before I came across the pretty Pailin, I found a recipe for sticky rice balls. They turned out great while they were hot, but when i refrigerated the leftover (in the syrup) they were hard the next day. Very disappointing. I tried warming them and they softened but weren't the texture of day 1. Is there a rule on how to store them .. room temp or freezer perhaps?
it does not reheat or store well after cooking, but I suggest freezing the dough raw, then cook them off when you're ready to eat.
Can you freeze the balls and save them for later?
Yes, but I found the texture to not be as nice as fresh...not as chewy. But if you have leftovers then it'll work!
Can you have it cold ?
You are so pretty..
i love you ^_^
Why the pendan leaf has to be knotted when you cook it?
How come they weren't floating in the end?
Similar to Filipino bilo-bilo (:
What is Taro
www.allrecipes.com/article/what-is-taro/ Cheers! Adam
Hi pailini ,how to make rice flour from the sticky rice I do have white nd black glutinous rice ,I want to give a try ,so can I powder from the rice ,do I need to wash ,soak to make a powder?pailini I want to try this dish .can v make from the black rice also?
I don't actually know how to make rice flour from the sticky rice. I usually just buy the flour already made…sorry about that! I'm sure you could look it up online though.
And yes, you can make this dish using black sticky rice flour.
if i may suggest...in the philippines, we use rice flour and sticky rice very often, too. dry rice flour is now available in the grocery stores, but, traditionally, we'd get our sticky rice from the market place where they pre-soak the rice overnight and grind it up. that said, i'm wondering if you could put the soaked rice in the food processor and get the same results
***** I think most food processors don't grind as finely as a flour mill.
good point :)
You can definitely notice that you seem a bit nervous in this video. As if you are berally beginning your journey as a CZcams food host. But it is a nice video. I loved your dress. And the sparkle in your eyes. Owe and the food was OK.
She made this video in 2013.
I do not like coconut and I do not know that rice.. What can I do? 😢
what does taro taste like?
kooshkack It's sort of nutty, starchy, and a little sweet in flavor. It's yummy. I personally prefer sweets with fruits, but taro is good.
Can I add salted egg yolk to this?
Certainly, but only salted egg yolk(no salted egg white) sliced into small bite size.
can you please define me the word "Bua Loy" that would be great help for me. I am researching culinary words for compiling my own food dictionary.
i know this comment is very old....but did you watch the video? she defines those words within in the first few minutes of the video. and even goes on to explain which component gives it the name.i would define it for you- but i'd rather you actually watch the video.
What if the coconut milk and palm sugar is too sweet, can I add water to it?
Hi Adam here! If that info isn't in the written recipe (linked above) and you want to ask her directly rather than put it out to the community, you can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
What is punsipsaipla
Juju Thao It's like a tiny little samosa with fish filling.
Can you make a video on how to make pun sip? If that's how you say or spell it :)
I've actually never made lod chong myself, however Thai style lod chong is made of rice flour, perhaps you're talking about what we call "Singaporean Lod Chong"?
Hot Thai Cook!
I don't have pandan leaves and is not available here so can I skip it out for this recipe? ???
Rohit Pillai If you have to skip it, it's fine :)
But do try to find some pandan leaf or extract since it makes it a whole lot better.
A good alternative is adding some ube paste or a piece of sweet purple yam/sweet potato in it. It won't taste the same as if you add pandan but it will still taste great :P This is how we make bou loy in my country (The Philippines :D)
+Kuya Dan thank you :)
Rohit Pillai