Bua Loi Phuak

Bua Loi Phuak Recipe - A Delicious Thai Dessert

Region / culture: Thailand | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Bua Loi Phuak is a traditional Thai dessert made with taro root, glutinous rice flour, coconut milk, and sugar. This sweet and creamy dessert is a popular choice for those with a sweet tooth.

History

Bua Loi Phuak has been enjoyed in Thailand for generations. It is often served during special occasions and celebrations, as well as a comforting treat on a cold day.

Ingredients

1 cup of cooked taro root, mashed
2 cups of glutinous-rice flour
1 cup of cornstarch
4 cups of coconut milk
1 cup of palm sugar (can use cane or beet sugar)
0.13 tsp of salt
6 – 8 tsp of water

How to prepare

In a bowl, combine the rice flour and cornstarch.
Add the mashed taro and knead the mixture until it forms a soft dough, adding water as needed.
Continue kneading the dough until well combined.
Shape the dough into small balls and set them aside.
In a saucepan, dissolve the palm sugar and salt in the coconut milk over low heat, stirring constantly.
Bring the mixture to a boil and add the taro balls.
Cook the taro balls until they are fully cooked, then remove from heat.
Serve the taro balls hot.
Optional: Sprinkle with sesame seeds before serving.

Variations

Add pandan leaves to the coconut milk for a fragrant twist.
Use sweet potato or pumpkin instead of taro root for a different flavor.

Cooking Tips & Tricks

Be sure to knead the dough well to ensure a smooth and consistent texture.

- Adjust the sweetness of the dessert by adding more or less sugar to suit your taste preferences.

- Cooking the taro balls until they are fully cooked is important to ensure a soft and chewy texture.

Serving Suggestions

Bua Loi Phuak can be served hot or cold, depending on your preference. It pairs well with a cup of hot tea or coffee.

Cooking Techniques

Kneading the dough well is key to achieving the right texture for the taro balls.

- Cooking the taro balls in the coconut milk mixture ensures they are infused with flavor.

Ingredient Substitutions

You can use regular rice flour instead of glutinous rice flour if needed.

- Brown sugar can be used as a substitute for palm sugar.

Make Ahead Tips

You can prepare the taro balls ahead of time and store them in the refrigerator until ready to cook.

Presentation Ideas

Serve Bua Loi Phuak in individual bowls garnished with a sprinkle of sesame seeds for a beautiful presentation.

Pairing Recommendations

Bua Loi Phuak pairs well with a cup of hot tea or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover Bua Loi Phuak in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Bua Loi Phuak contains approximately 300 calories.

Carbohydrates

Each serving of Bua Loi Phuak contains approximately 45g of carbohydrates.

Fats

Each serving of Bua Loi Phuak contains approximately 15g of fats.

Proteins

Each serving of Bua Loi Phuak contains approximately 5g of proteins.

Vitamins and minerals

Bua Loi Phuak is a good source of Vitamin C, Vitamin B6, and potassium.

Alergens

Bua Loi Phuak contains coconut milk and glutinous rice flour, which may be allergens for some individuals.

Summary

Bua Loi Phuak is a delicious dessert that is high in carbohydrates and fats, making it a rich and indulgent treat.

Summary

Bua Loi Phuak is a delicious and comforting Thai dessert made with taro root, coconut milk, and sugar. This sweet treat is perfect for satisfying your sweet tooth and is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was during my travels to Thailand, a country known for its vibrant culture and delicious cuisine. I had always been fascinated by the unique flavors and ingredients used in Thai cooking, so when I stumbled upon a local market selling Bua Loi Phuak, I knew I had to learn how to make it.

Bua Loi Phuak, also known as white coconut dumplings, is a traditional Thai dessert made with glutinous rice flour, coconut milk, and sugar. The dumplings are boiled in coconut milk until they float to the surface, creating a sweet and creamy dessert that is both comforting and satisfying.

I approached the vendor selling Bua Loi Phuak and asked her about the recipe. She smiled warmly and invited me to watch as she prepared the dessert. As I observed her expert hands mixing the ingredients and shaping the dumplings, I knew that I had found a recipe worth mastering.

After returning home from my travels, I set out to recreate the Bua Loi Phuak recipe in my own kitchen. I gathered all the necessary ingredients – glutinous rice flour, coconut milk, sugar, and pandan leaves for flavor – and set to work.

I started by mixing the glutinous rice flour with coconut milk to form a smooth dough. I then rolled the dough into small balls and gently pressed them flat to create the dumplings. As I shaped each dumpling, memories of my time in Thailand flooded back, and I felt a sense of connection to the culture and people who had shared their recipes with me.

Next, I boiled the dumplings in coconut milk, adding sugar and pandan leaves for extra flavor. As the dumplings cooked, the coconut milk thickened and sweetened, creating a luscious sauce that enveloped the dumplings in a creamy embrace.

After simmering the dumplings for a few minutes, I ladled them into bowls and garnished them with toasted coconut flakes. The aroma of coconut and pandan filled the air, transporting me back to the bustling streets of Thailand where I had first discovered Bua Loi Phuak.

I took a spoonful of the dessert and savored the delicate flavors of coconut and sugar melting on my tongue. The dumplings were soft and chewy, with a subtle sweetness that lingered on my palate. I knew that I had successfully recreated the Bua Loi Phuak recipe, thanks to the kind vendor who had shared her knowledge with me.

Since then, Bua Loi Phuak has become a beloved dessert in my household, a reminder of my travels and the friendships I made along the way. Every time I make this recipe, I am transported back to Thailand, where the flavors are bold, the ingredients are fresh, and the memories are everlasting.

I am grateful for the opportunity to learn new recipes and share them with my loved ones, keeping the spirit of culture and tradition alive in my kitchen. And as I continue to explore the world through food, I am reminded of the power of a simple recipe to connect us all, no matter where we come from.