Rice Balls in Coconut Milk Dessert Recipe (Bua Loy) บัวลอย – Hot Thai Kitchen!

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A classic dessert of Thai cuisine that’s fun to make and is a great recipe for kids. Get creative and make them into different colours using different vegetables and juices!

Related video: How to Prep & Cook Taro Root: http://www.youtube.com/watch?v=y5d_aXm7XPo

For written recipe: http://hot-thai-kitchen.com

Get my cookbook: http://hot-thai-kitchen.com/htk-cookbook/

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To donate: http://hot-thai-kitchen.com/support-htk/

About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

Comments

Lydia Patawaran says:

Ignore all negative comment. You're doing a great job and thank you for sharing

Krezcely Borja says:

Basically Ginataan in the Philippines 😍😍😍

Danushi Abeywickrama says:

You are so pretty..

Israel Chavez Jr Gonzalez says:

You can definitely notice that you seem a bit nervous in this video. As if you are berally beginning your journey as a YouTube food host. But it is a nice video. I loved your dress. And the sparkle in your eyes. Owe and the food was OK.

Lazy Potato says:

This is my all time fav 🤣 but I’m horrible at making it

Martijn van Krevelen says:

this was very helpfull. I first tried this dessert in Galae restaurant in Chiang Mai. Now i wanted to make it myself and offcourse first time a total faillure (except for the taste but i think that is because of the coconut milk with palm sugar. But now thanks to your vid I see the better amounts of flour to use in combination with mashed taro root (called Eddo root here) and how to do the corrct way the floating balls cause on most recipe websites they not explain this. Anyways thanks (big thumbs up)

Falang English Dictionary By Shiva Neupane says:

can you please define me the word "Bua Loy" that would be great help for me. I am researching culinary words for compiling my own food dictionary.

peterstang says:

I like this recipe but would like to suggest putting real lotus in it to make it more flavourful and more interesting.

Marcos Gonzalez says:

Hot Thai Cook!

kaos j says:

Chef, where can pandan leaf be purchased in Vancouver?
love your smile and bubbly personality. Thank you for sharing your knowledge and recipes 🙂

Audrey Teo says:

Can I add salted egg yolk to this?

Sean Lewis says:

hey Pai. I noticed your videos on hot Thai Kitchen nowadays have better lighting since they're more brighter and more colorful what changes did you make some shooting this one. I know this is the same kitchen yet these things are a lot darker than your new or videos could you by chance go through another rundown of what you shoot with and you're letting set up thanks and no you did want to video similar to what I'm asking but we didn't see the full setup of the lights and things like that it would be a great help for someone who's trying to shoot any small kitchen thanks

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