Warm Sweeten Coconut Dessert (Bua Loy)

Bring 3 cups of water to a boil.

Add in 1/2 cup of tapioca pearls and cook on high for 8 to 10 minutes until some pearls are translucent but still have a solid white center.

Add 1 cup of cold water to the pot and mix until most pearls are translucent.

Turn off the heat and rinse the tapioca pearls in cold water three times to prevent stickiness, then drain and set aside.

In a large bowl, add 1 cup of glutinous rice flour and 1 teaspoon of tapioca starch, then mix together.

Add pink food coloring and 125 ml of warm water, mixing until it forms a pliable dough.

Wrap the dough in Saran Wrap or place it in a plastic bag while preparing the next color.

Roll out the dough into small balls, no larger than a dime, and coat them with tapioca starch to prevent sticking.

Bring a medium to large pot of water to a boil and add in the balls, cooking until they float to the top, then cook for an additional minute.

Prepare a large bowl of cold water and transfer the cooked balls into it.

In a medium pot, add 1 cup of coconut cream or coconut milk, 1 cup of water, and 3/4 cup of sugar, mixing and cooking until the sugar is dissolved.

Add the glutinous rice balls to the coconut mixture and cook for 2 minutes before adding the tapioca pearls.

Turn off the heat and allow to sit for about 10 minutes before serving warm.

Equipment Needed

Dietary

Allergens