Thai Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Bua Loy
Soft, chewy rice-flour dumplings tinted pastel with butterfly pea and pandan, floating in warm, lightly salted coconut milk — a delicate Thai dessert that soothes and delights.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
6 steps- 1
Divide the rice flour into two bowls. Knead one portion with the mashed pumpkin or taro, adding a splash of water if needed, until you have a smooth, pliable orange dough; knead the other with the pandan liquid until you have a smooth green dough.
- 2
Pinch off small pieces of each dough and roll between your palms into marble-sized balls, about 1/2 inch across.
- 3
Bring a pot of water to a boil and drop in the dumplings in batches. Cook until they float to the surface and are cooked through, about 3 to 5 minutes, then remove with a slotted spoon into a bowl of cold water to stop the cooking and prevent sticking.
- 4
In a separate saucepan, combine the coconut milk, water, palm sugar, and salt. Warm gently over medium-low heat, stirring until the sugar dissolves; do not let it boil hard, which can cause the coconut milk to separate.
- 5
Drain the cooked dumplings and add them to the warm coconut milk, stirring gently to combine.
- 6
Ladle into small bowls while warm, or chill and serve cold, with a few extra whole dumplings on top for color.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
85/100
Great fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving495
Calories
6 g
Protein
58 g
Carbs
29 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Bua loy is a Thai dessert of small glutinous rice flour balls simmered in sweetened coconut milk, closely related to Chinese tang yuan through the shared use of rice flour dumplings in a sweet, warm liquid. Cooks often knead taro or pumpkin into a portion of the dough, giving some balls a different color and a softer, slightly vegetal bite than the plain white ones.
Listahan note
This version kneads cooked, mashed taro or pumpkin directly into part of the glutinous rice flour dough rather than adding it as a separate topping, so the color and flavor run through the dumpling itself rather than sitting only in the coconut milk around it.
Technique cues
- Knead the glutinous rice flour with just enough warm water to form a smooth, pliable dough, adding it gradually since too much water at once makes the dough sticky and hard to shape into balls.
- Mix mashed taro or pumpkin into a separate portion of the dough rather than the whole batch, keeping some balls plain so there's a visible and textural contrast once everything's in the same bowl.
- Roll the dough into small, evenly sized balls, since uneven sizes cook at different rates and some will be undercooked and chewy in the center while others turn mushy.
- Boil the shaped balls in plain water first until they float, then transfer them to the warm, sweetened coconut milk rather than cooking them directly in it, since cooking starchy dough straight in coconut milk can make the liquid gluey.
Kitchen flow
- Parallel prep
- While Bua Loy is in the oven, measure out any garnish or topping — like the coconut milk — so it's ready the moment the bake finishes cooling. Everything else is quick — the boil is the one step that takes real time.
- Make-ahead
- Bua Loy's dough or batter (built around coconut milk) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest. The boil step is what sets the pace here.
- Leftover move
- Leftover Bua Loy freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the coconut milk. Everything else is quick — the boil is the one step that takes real time.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Bua Loy right away — sugar and butter residue hardens fast once it cools. This one leans on the coconut milk. The boil step is what sets the pace here.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Glutinous rice flour
Structural base
Purpose: Glutinous rice flour defines the shape and texture of the dish.
Handling: Rinse, soak, whisk, or separate as the recipe requires so the texture stays clean.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
coconut milk
Richness and texture
Purpose: coconut milk rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
sugar
Sweetness and aroma
Purpose: sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
taro/pumpkin
Flavor support
Purpose: taro/pumpkin supports the balance of Bua Loy and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Warm the coconut milk with sugar and a pinch of salt separately, keeping it just below a simmer, so it's ready to receive the cooked dumplings without needing to boil them further.
- Serve bua loy warm in individual bowls with the coconut milk ladled generously over the dumplings, rather than letting the dumplings sit in the liquid for an extended time before serving.
- The dumplings are best eaten the same day they're made, since the glutinous rice flour firms up and turns tougher once refrigerated.
Ingredient swaps
- Gluten-free direction
- Replace the Glutinous rice flour with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the taro/pumpkin.
- Dairy-free direction
- Swap the coconut milk for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the taro/pumpkin.
- Nut-aware direction
- Omit the nuts here; a seed garnish keeps the texture without the tree-nut or peanut concern. This one leans on the taro/pumpkin.
- Lower-sodium direction
- Cut the salt by about a third and taste before adding more — most of the dish's flavor comes from the other ingredients, not the salt itself. This one leans on the taro/pumpkin.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
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