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Thai Rice Balls in Warm Coconut Milk with Sweet Egg (Bua Loi Kai Wan)


 

[#AmazingThaiTasteAtHome] Learn how to make Thai Rice Balls in Warm Coconut Milk (Khanom Bua Loi) and win Cold Storage vouchers.

Full details and recipe here: https://aroimakmak.com/attah-bualoi/

Posted by AroiMakMak on Monday, April 27, 2020


Dough

  • Glutinous rice flour – 3 tbsp
  • Tapioca flour – 1 tsp
  • Natural food colouring – 2 to 3 tbsp
    (Cooked and mashed taro, sweet potato, kabocha squash or other juices like pandan juice, carrot juice or butterfly pea juice)
  • Water – 1 to 3 tsp, if needed

Steps:

1. If you are using sweet potato, taro or squash, peel then steam/boil until soft, let it cool and mash into a fine paste. If using pandan, carrot or butterfly pea, soak in hot water or blend, then sieve to extract juices.

2. Mix flours into mixing bowl and slowly incorporate colouring while hands are constantly mixing.

3. Knead into the dough, adding water, a little at a time, if needed.

4. The dough should feel soft, not sticky, knead until dough no longer sticks to your finger.

5. Depending on the desired size, roll dough into small balls. Wrap tightly in cling wrap if not cooking immediately to prevent dough from drying.

*If you are using juice to flavour the dough, you don’t need to add any more water–the juice will serve as both the flavour and the water in the dough. Squashes can vary greatly in their water content, so the amount of water you need will vary accordingly.

To cook the bua loi/rice balls:

1. Prepare a bowl of cold water.

2. Boil water in a pot and add a knot of pandan leaves.

3. Gradually add into the rice balls into the boiling water with overcrowding the pot.

4. Within a minute, the rice balls will start to float, get them out with a slotted spoon and add into cold water to stop the cooking process. (They will sink in the cold water).

5. Repeat again until you are finished with the dough.

Sweet Coconut Milk and Garnishes:

  • Coconut milk – 300ml
  • Evaporated milk – 50ml
  • Palm sugar – 2 to 3 tbsp
  • Salt – 1/2 to 1 tsp, to taste
  • Pandan leaf – 1 to 2 pc (optional)
  • Chicken egg – 1 pc
  • Young coconut meat – 2 to 3 tbsp

Steps:

1. Add ingredients into a pot, over medium heat.

2. Stir and make sure palm sugar and salt are fully dissolved.

3. Taste and add more sugar or salt if needed, remove pandan leaves. Serve.

(If doing sweet poached egg)

1. Crack the egg into a small bowl and gently add into coconut milk at step 3.

2. Gently and slowly cook the egg yolk, basting it without breaking the egg yolk.

3. Once cooked, remove the egg and set aside to serve.

To assemble:

1. Drain the rice ball well and put into a serving bowl.

2. Spoon sweet coconut over and add garnishes.

3. Serve warm or at room temperature.


Don’t miss out this exclusive Q&A session with Chef Max where he will be sharing some important pointers and also answer any questions about Thai cuisine or cooking.