Bua Loy is an authentic Thai coconut milk-based pudding dessert. Its an authentic Thai coconut milk based pudding dessert. Our version uses strawberries, avocado, eggs and turmeric along with the traditional (gluten-free) glutinous rice flour.
The step by step instructions are included in the blog post above with pictures of each step of the process.
But I will break it down below with numbered steps.
Heat coconut milk in pot (placing a pandan leaf inside is optional)
Make the bua loi glutinous rice balls:
First, we did the strawberry: smash strawberries and mix them with flour, then roll into a big ball
Second we did the avocado: smash avocado and mix with flour a slight bit of water, roll into ball
Third, we did the turmeric: mix with the glutinous flour and some water, roll into a big ball
Spread flour over a cutting board and your hands, then roll each of the bigger balls into small ones.
In a saucepan, heat water and cook these small balls for a few minutes once the water is boiling. When they’re all floating, they’re ready to be strained.
Strain the hot little bua loy glutinous rice balls and then put them in a bowl of cool water. In a pot over the stove, put salt and honey in with the heated coconut milk
Empty the cool water where the balls are sitting in, and place the bua loy balls gently into the hot, flavored coconut milk.
Then crack and place in 2 whole eggs into the coconut milk. Let them cook inside it.
Once the eggs have cooked through, the whites will be white and the yolk not overcooked, you can serve and enjoy…
If you want to make coconut milk from scratch instead of using Aroy-D, it’s pretty fun and easy to press the coconut meat and use that milk. However, that’s a whole process that can be made much easier if you just use a 100% pure coconut milk, like Aroy-D. It takes a certain type of coconut to make this rich coconut milk. Can't do it with any coconut and have the same results. We'll make a post on how to make coconut milk in the future.