Bua Loy is probably in my Top 3 dessert. I love these chewy little balls plunged in a warm and perfumed ginger syrup. One of my aunts used to do it, and despite I was not able to completely track her recipe, this first tentative was more than correct.
Commonly stuffed with black sesame and served with coconut milk (might be for the second tentative), I like this version of Bua Loy with mung beans.
- Glutinous rice flour
- Mung beans – to be soaked ideally the day before
- Onion leaves
- Brown sugar
- 2 pots of warm water
- Boil the mung beans in a big volume of water, until they are soft. Then mash them until they turn into a paste
- Boil a big amount of water – a small part will be use to make the balls with the glutinous rice floor
- Slice your onion leaves and ginger
- In a pan, stir the mung beans and the onion leaves.
Form then small balls of around 1 – 1.5cm diameter
- Prepare the dough, by mixing glutinous rice and water, until you obtain a chewy paste.
Divide them into small balls, then disk (except for small balls)
I like to have different size of balls, the smallest ones – 1cm – being without filling, the biggest around 4 -5cm
- Add the filling and make sure to avoid air pocket while you are wrapping.
Put them in boiling water; no need to use a timer, you know they are ready when they float at the surface!
- For the ginger syrup, simmer sliced ginger and brown sugar into water
- Serve and enjoy it while it is still warm, by sparkling some sesame seeds – and coconut milk if you wish so