Sesame Bua Loy

Tender and chewy rice pearls floating in velvety coconut milk. Toasted sesame seeds provide a roasted note that balances the sweetness of the palm sugar.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 676
• Protein: 11 g
• Carbs: 98 g
• Fat: 25 g

Ingredients

• 200 g Rice flour ( sifted )
• 150 ml Mineral water ( lukewarm )
• 400 ml Coconut milk ( canned )
• 80 g palm sugar ( chopped )
• 2 tbsp Sesame seed ( toasted )
• 1 pinch Gray sea salt
• 200 g Glutinous rice flour

Instructions

1. Prepare the dough

   Mix the rice flour and glutinous rice flour in a bowl. Gradually pour in the mineral water and knead until you obtain a smooth and flexible ball, with the consistency of an earlobe, which no longer sticks to your fingers.

2. Shape the pearls

   Divide the dough into small portions. Roll them between your palms to form regular balls the size of a small hazelnut.

3. Poach the balls

   Plunge the balls into a pot of boiling water. When they rise to the surface and float, they are cooked. Remove them immediately with a slotted spoon.

4. Make the coconut broth

   In a saucepan, heat the coconut milk with the palm sugar and a pinch of salt. Stop at the first signs of simmering to prevent the milk from curdling.

5. Finishing touches

   Pour the balls into the hot coconut milk. Sprinkle with sesame seeds previously dry-roasted in a pan until they color.

Chef's tips

• Do not overwork the dough; it should remain supple.
• Toast the sesame over medium heat: as soon as it pops and smells nutty, remove from heat.
• Serve immediately; the balls harden as they cool.

Storage

Best consumed immediately after preparation. Does not store well in the fridge as the rice hardens.