Bua Loi means “Floating Lotus” and it is made from glutinous rice flour (sticky rice flour) which is formed into small balls and boiled until they float to the surface. These rice balls are a little bit soft and sticky. You can give it different colors with a fruit liquid or vegetable you prepare for the recipe.
Bua Loi Recipe
4 medium-sized carrots, yields 2 cups of carrot puree
16 oz of Sweet Rice Flour (glutinous flour)
1 can (14 oz) of coconut milk
2 1/2 cups of sugar (palm, coconut or any of your preference)
1lb Taro Root
- Peel and slice carrots into small pieces. Boil in a large pot of water (enough to cover the carrots) until cooked fork tender. Drain. Carefully puree in a blender, or use an immersion blender. Set aside.
- In a large bowl, mix the puree with flour, reserve a little bit for kneading. Knead gently forming a ball shape.
- Sprinkle flour on a clean surface and knead the dough and flatten until around a 1/2 inch thickness, then cut cubes about 1/2″ x 1/2″. Toss cubes in flour so they don’t stick .
Directions for Coconut soup:
- Peel, and cube taro root into pieces smaller than the rice balls. In a large pot, add taro pieces, cover with water to boil. Cook for 5 minutes. Remove with a slotted spoon and aside.
- Remove excess flour off the rice balls and drop them into the boiling pot, let it cook for a few minutes until they float to the surface, remove and set aside.
- In another pot bring coconut milk and sugar to boil. Stir in rice balls and taro. Remove from hear. Serve warm.