Thai
👍 Beginner Friendly
45 mineasy
ThaiDessert
Recipe Story
origins & traditionsBua Loi Nam Kati is a beloved traditional Thai dessert that translates to rice balls in coconut milk. This warming sweet treat features vibrantly colored glutinous rice dumplings that float like water lilies in a fragrant coconut milk soup. The dumplings are naturally colored with pandan for green, butterfly pea flower for purple, and pumpkin for orange, creating a visually stunning presentation. The coconut milk base is gently sweetened with palm sugar and infused with aromatic pandan leaves and fresh ginger, creating layers of flavor that complement the chewy, slightly sweet rice balls. This dessert is commonly served warm and is especially popular during cooler evenings or as a comforting treat after meals. The simplicity of ingredients combined with the beautiful presentation makes this an accessible yet impressive dessert that showcases the elegance of Thai sweet cuisine.
Instructions
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Prepare three small bowls. In the first bowl, mix 1/3 cup glutinous rice flour with 2 tablespoons water and a few drops of pandan extract for green color. In the second bowl, mix 1/3 cup flour with 2 tablespoons water for white balls. In the third bowl, mix 1/3 cup flour with 2 tablespoons water and a pinch of turmeric for yellow color. Knead each dough until smooth and pliable, adding water drop by drop if too dry or flour if too sticky.
Roll each colored dough into small balls about 1/2 inch in diameter. You should get approximately 15-20 balls per color. Place them on a lightly floured surface and cover with a damp cloth to prevent drying.
Bring a large pot of water to a rolling boil. Gently drop the rice balls into the boiling water in batches, being careful not to overcrowd. The balls will sink initially.
Once the rice balls float to the surface (after about 3-4 minutes), continue cooking for another 2 minutes to ensure they are cooked through. Remove with a slotted spoon and transfer to a bowl of cold water to stop the cooking process.
In a medium saucepan, combine coconut milk, coconut, ginger slices, and pandan leaves if using. Bring to a gentle simmer over medium heat, stirring occasionally to prevent the coconut milk from separating.
Add sugar to the coconut milk and stir until completely dissolved. Add a pinch of salt to enhance the sweetness. Taste and adjust sweetness as desired. Simmer for 5 minutes to allow flavors to meld.
Drain the cooked rice balls and add them to the warm coconut milk. Heat through for 2-3 minutes. Remove pandan leaves and ginger slices before serving.
Serve warm in individual bowls, distributing the colorful rice balls evenly. Garnish with additional shredded coconut if desired.
Bua Loi Nam Kati
4.0 (21)
Colorful glutinous rice balls floating in warm, sweetened coconut milk infused with pandan and ginger. A comforting Thai dessert perfect for any occasion with its delightful chewy texture and aromatic flavors.
medium
50 min
6 servings
Ingredients
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Rice Balls
- 1 cups Flour, glutinous rice flour
- 1/8 teaspoons Turmeric, for coloring (optional)
- 1/4 teaspoons Vanilla Extract, pandan extract substitute (optional)
Coconut Milk Soup
- 1 1/2 cups Coconut, shredded
- 2 cups Milk, coconut milk
- 3 teaspoons Ginger, fresh sliced
- 4 tablespoons Honey, or palm sugar
- 1/4 teaspoons Salt
Chef Tips
expert advice•For authentic flavor, use fresh coconut milk rather than canned if possible, or choose full-fat canned coconut milk for richness.
•The rice balls can be made ahead and frozen uncooked for up to one month; cook directly from frozen, adding 1-2 minutes to cooking time.
•If you cannot find pandan extract, you can omit it or use a drop of green food coloring.
•For a more traditional approach, some Thai cooks add small chunks of taro or sweet potato to the coconut milk for additional texture.
•The key to perfect rice balls is achieving the right dough consistency - it should be smooth, pliable, and not sticky.
•If making for a special occasion, consider using natural colorings like beetroot juice for pink, butterfly pea flower for blue, or pumpkin puree for orange.
•The coconut milk soup should be creamy but not too thick; if it becomes too thick, thin with a little water or additional coconut milk.
•This dessert is best enjoyed warm but can also be served at room temperature.
Variations & Substitutions
make it your own•Some variations include adding corn kernels or tapioca pearls to the coconut milk for extra texture.
Storage & Reheating
keeping it freshStorage
Store leftover Bua Loi in an airtight container in the refrigerator for up to 2 days. Keep the rice balls and coconut milk together. The rice balls will harden when cold but will soften again when reheated. Do not freeze the finished dessert as the coconut milk may separate and the texture of the rice balls will be compromised.
Reheating
To reheat, transfer the desired portion to a small saucepan and warm gently over low heat, stirring occasionally to prevent the coconut milk from separating or scorching. Heat until the rice balls are warmed through and the coconut milk is steaming, about 5-7 minutes. You may need to add a splash of coconut milk or water if the mixture has thickened. Alternatively, microwave individual portions in 30-second intervals, stirring between each interval, until heated through. Do not boil the coconut milk during reheating as it may curdle.
