Khnom Bua Loi is available at most markets and restaurants in Thailand. It’s fun and super easy to make. Making khnom bua loi is a great opportunity to spend time with family and friends.
With only a few ingredients, this beautiful dessert will be ready to serve in no time. In this version, sweet potato gives a nice touch to this delicious old-time dessert.
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Ingredients
–1/2 cup steamed sweet potato, peeled and mashed
–2 cups sticky rice flour
–1 cup coconut milk, plain and simple, no sugar or preservatives, just coconut milk
–1/2 cup agave syrup. You can also use rice syrup, maple syrup, or other sweeteners and adjust the amount according to your taste.
–3-4 cups water
–A pinch of salt (optional)
Preparation
In a mixing bowl, add in 2 cups of sticky rice flour and a small amount of water, about a teaspoon to the rice flour. Use hands or a spoon to mix flour and water together. Add teaspoons of water until you can work the mixture into a paste.
Add half a cup sweet potato.
Mix ingredients into a dough, then shape the dough into small balls or other shapes. Before shaping the dough, sprinkle a small amount of sticky rice flour onto your surface. This will prevent the balls sticking to the surface and to each other. Shape the balls until you use up all the dough.
In a medium size pot add about 2 cups of water or enough to make the pot half full. Turn heat up to high.
When the water comes to a boil, add the balls. When the balls float – after two or three minutes – they’re cooked. Scoop them into a bowl and set aside. Dispose of the water.
In the same pot, add in half a cup of water. Turn heat on medium low. When the water starts to bubble, add 1 cup coconut milk. When the coconut milk and the water mix well and almost come to boil, add in the cooked balls. Stir gently. Be careful not to overheat the coconut milk, as it will separate and scorch.
Add in half a cup of agave and a pinch of salt if needed. Stir all the ingredients well and remove from heat. Dessert is ready.
Serve
Bua Loi is tasty when served just off the stove or when cooled to room temperature. It’s also good chilled. Serve in individual bowls.
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