Cooking in

West Kelowna · the Okanagan

Nearest city · Kelowna Change

Thai · Central Thai

Bua Loy — Rice Flour Balls in Coconut Milk / บัวลอย

Bua loy (floating lotus) are small glutinous rice flour balls poached in sweetened coconut milk — the simplest of the Thai dessert preparations and one of the most universally eaten. The dough is glutinous rice flour kneaded with water (or pandan extract for green, butterfly pea flower for blue, beet for pink) into a smooth, slightly sticky dough that forms perfectly smooth balls. These are boiled in water until they float (indicating the starch has fully gelatinised), then transferred to the warm sweetened coconut milk to serve. The coconut milk is seasoned with pandan leaves and salt. In the ginger version (bua loy nam khing), the rice balls are served in sweetened ginger broth rather than coconut milk.

‹Swipe for the next dish›

ServesFour portions

Within reach1of 6 in West Kelowna

One shipped · two elsewhere in British Columbia · three not yet within reach.

How the 6 are reached

Shipped to you: 1 · glutinous rice flour
Elsewhere in British Columbia: 2 · coconut milk, pandan leaves
Not yet within reach: 3 · pandan extract, butterfly pea flower liquid, beet extract

Cook

‹ Previous · Tom Yum Goong|Next · Chu Chi — Dry-Fried Reduced Curry / ฉู่ฉี่ ›

The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

For the dough

200 g

glutinous rice flour

not regular rice flour

Origin · ThailandShipped to you · Wismettac →

100 ml

water

added gradually during kneading; adjust as needed for a smooth, slightly sticky dough

Your own market

For the dough (optional colours)

2 tbsp

pandan extract

for green dough; replace an equal measure of the water

Not yet within reach of West Kelowna · each reach is counted

2 tbsp

butterfly pea flower liquid

for blue dough; replace an equal measure of the water

Not yet within reach of West Kelowna · each reach is counted

2 tbsp

beet extract

for pink dough; replace an equal measure of the water

Not yet within reach of West Kelowna · each reach is counted

For the coconut milk broth

500 ml

coconut milk

Origin · Sri Lankan coconut (Coconut Research Institute of Sri Lanka), Sri LankaElsewhere in British Columbia · Jeya Brothers →

60 g

sugar

Your own market

pandan leaves

tied in a knot

Origin · United StatesElsewhere in British Columbia · Halfmoon General →

¼ tsp

salt

Your own market

For boiling

1.5 l

water

Your own market

Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.

The larder of West Kelowna →

Each tap is counted, so the stockist sees the demand Provenance sends them.

The Method

Place the glutinous rice flour in a bowl and add the water or coloured extract gradually, mixing as you pour, so the flour hydrates evenly rather than forming lumps that are impossible to work out later. Knead the dough until it is completely smooth with no dry patches and is slightly sticky. The dough is ready when a small portion can be rolled between the palms into a ball with a clean, uncracked surface.

From the canon — Glutinous rice — called sticky rice (khao niew) in Isaan and northern Thai — is a different grain from jasmine rice, with a different starch structure (almos… Glutinous Rice / Sticky Rice (Khao Niew): Soaking and Steaming →

Pinch off small portions of dough and roll between the palms into balls of uniform small size — this is where the dish lives or dies: balls that are too large will be gummy at the centre before the surface is fully cooked, because the heat cannot reach through in the time it takes the outside to set. Balls that crack during rolling indicate under-kneaded dough and will split open in the water. Each ball must be smooth, round, and consistent.

Bring a large pot of water to a rolling boil, then add the rice balls in batches without crowding the pot, so they circulate freely and cook at an even rate rather than clumping and sticking together. Cook until the balls float to the surface, which tells you the starch has fully swelled and the centres are cooked through. Remove promptly with a slotted spoon.

While the balls cook, combine the coconut milk, sugar, pandan leaves, and salt in a saucepan over low heat, keeping the heat gentle so the coconut milk stays silky and does not split into an oily, grainy broth. Stir until the sugar dissolves and the liquid is fragrant with pandan. The broth is ready when it is smooth, warm, and carries a clear pandan scent.

From the canon — Pandanus amaryllifolius — the pandan leaf (bai toey in Thai) — is the most widely used aromatic leaf in Southeast Asian desserts and savoury cooking. Pandan (Bai Toey): Aromatic Leaf in Thai Cooking →

Transfer the cooked, floating balls directly from the boiling water into the warm coconut milk broth, removing them promptly so that prolonged boiling does not soften them past the point where they hold their shape and pleasant chew. Serve immediately in bowls, ladling the warm coconut milk generously over the balls.

III

Quality Hierarchy

Reserve — Three-colour presentation — pandan green, butterfly pea blue, and plain white — rolled to identical size, served in freshly pressed coconut milk seasoned with whole pandan leaves and a precise salt balance.

Estate — Single-colour or two-colour bua loy in good-quality canned coconut milk, properly salted and pandan-scented, balls uniformly smooth and correctly sized.

Market — Plain white balls in sweetened coconut milk; pandan leaves present; salt not omitted; texture correct if glutinous rice flour is used throughout.

House — Plain white balls in unseasoned or poorly salted coconut milk; acceptable texture but lacking the flavour dimension that salt and pandan provide.

Sensory Tests

◇Touch. The dough ball rolls cleanly between the palms with a smooth, uncracked surface and a slight, even stickiness.

◇Sight. The balls float to the surface of the boiling water — the definitive sign of complete starch gelatinisation.

◇Smell. The coconut milk broth carries a warm, clear pandan fragrance before the balls are added.

◇Taste. The broth registers both sweetness and a faint background salt — the salt note should be present but not identifiable as such.

◇Where it lives or dies. The dish lives or dies at the rolling stage: balls must be kneaded to a fully smooth, uncracked dough and sized small enough to cook through evenly — size and surface integrity cannot be recovered after the balls enter the water.

Pillar V

Cross-cuisine parallels are part of membership.

The dishes this one teaches you, across the cuisines — on every recipe.

Enter · from $49 a year

What to Pour

Pouring for British Columbia · change · near West Kelowna

Bua loy is a dessert consumed warm on its own; if a beverage is called for, unsweetened jasmine tea or lightly brewed green tea cuts the richness of the coconut milk without competing with the pandan fragrance.

The whole pairing

VII · Origin & Lineage

Central Thai in origin. Bua loy — meaning floating lotus — is classed among the comfort foods of the Thai dessert canon and is associated with the cool season, when the dish is eaten warm. The ginger variant, bua loy nam khing, substitutes sweetened ginger broth for the coconut milk and belongs to the Thai medicinal-culinary tradition, where ginger broth is held to be warming.

Pillar VII

Origin and lineage are part of membership.

Where the dish comes from and how it came to be — on every recipe.

Enter · from $49 a year

The working kitchen

Cost this recipe

Part of The Profession · ingredient costs and your margin

→

HACCP brief

Part of The Profession · the food-safety plan

→

Sourced through Provenance