It’s raining gently every day. There is no warm sunlight anymore. I love my bed even better; I could stay under my blanket all days. But the weather like this is kind of seductive. It makes you want to sit by the window and look outside watching the clouded sky all day. It’s alluring. It makes you seek comfort and inspires beautiful daydreams. In my case, the kitchen is very cozy in rainy season. It’s time to bake and make soup. Hot food, warm swirls of delicious vapors and the cold outside make every day so beautiful here.
In a chilly rainy day, a bowl of Sticky Rice Balls in Coconut Syrup (Bua Loy) is even better than hot soup. It’s sweet, mellow, soft and scented with pandan leaf fragrance. What more can I ask for? The rice balls are floating in creamy coconut cream syrup. It’s fresh and decadent. Okay, I think you are persuaded now. Let’s cook!
Bua Loy, Sticky Rice Balls in Coconut Syrup
2 cup glutinous rice flour
Hot water for extracting pandan leaf color and for forming the dough
1 cup tapioca flour
5-6 pandan leaves
4 cup coconut cream
3/4 cup sugar
2 tbsp balm sugar
1/2 tsp salt
Extract green color from pandan leaves by grinding the pandan leaves in food processor with a little hot water and strand the juice through the fine sift.
In a bowl, add glutinous rice flour, add green color extract from pandan leaves, and gradually add more hot water little by little to form the stiff dough. Knead well until smooth and pliable.
Form rice dough into tiny rice balls. Dust them with some tapioca flour to prevent them from sticking together.
Bring 3 cups of water to boil in a pot with 1-2 pandan leaves. Once the water is boiling, add rice balls and cook them for 3-5 few minutes. When the rice balls float over the surface, they are cooked.
Add sugar, palm sugar and salt. Stir until sugar is dissolved.
Add coconut cream and cook further on a fairly low heat for a few minutes. Remove from the heat and serve warm.