Nam Wan Bua Loi | Rice Ball Coconut Milk Dessert
Introduction To Nam Wan Bua Loi
In Lao cuisine, nam wan is an umbrella term for sweetened coconut milk desserts, usually featuring fresh fruit. Bua loi is a type of nam wan with chewy sticky rice balls floating in the coconut milk. This variation, rainbow bua loi, is made with all organic and natural ingredients for the bright colors, including butterfly pea flower, dragon fruit, and pandan leaves. This refreshing Lao dessert is perfect for a summer barbecue.
Making the Sticky Rice balls
Creating the sticky rice balls is the longest part of making this dessert, especially if you're using multiple colors. When mixing the rice flour with the colored liquid, you may need to add a little more water to achieve a playdough-like consistency. The size of the balls can vary based on your preference, but I like to make them small, like boba, as they will expand when cooked.
Ingredients And Equipment Needed
glutinous rice flour: make sure you choose the correct rice flour since it is only sticky rice flour that creates the chewiness of the balls.
red dragon fruit: It’s important to use the red type for the color.
pandan leaves: it adds the green and slight aroma of pandan in each bite.
purple yam: smash it into a paste so it mixes well to turn into purple balls
orange yam: smash it into a paste so it mixes well to turn into a orange ball.
Butterfly pea flower: let the flowers steep in hot water for at least three minutes so all the vibrant blue colors come out.
coconut milk: if you have time, making your own coconut milk makes a big difference.
coconut water: Instead of too much sugar, add a natural sweetener with the coconut milk.
Sugar
Kosher Salt
Tips & Tricks in making the best nam wan bua loi
To save time, make all the desired colored liquids ahead of time and use when desired.
The sticky rice balls are cooked once they start floating in the boiling water.
Start with adding a little less sugar in the coconut milk and adjust as needed. The salt helps balance the sweetness of the dessert.
To level up the dessert, consider stuffing the balls with the smashed yams.
Watch the video tutorial
Nam Wan Bua Loi | Rice Ball Coconut Milk Dessert
Ingredients
Instructions
- Divide the rice flour into ½ cup into five separate bowls and do the same with the water.
- In a small food processor, blend the dragon fruit with one of the divided waters then sieve and save the water. Repeat it with the pandan leaves.
- In a small bowl, smash the purple jam into a paste. Do the same with the orange yam.
- In a small bowl, add the butterfly pea flowers and ½ cup boiling hot water and steep for three minutes then strain.
- Take one of the divided rice flour bowls and add ½ cup of the dragon fruit liquids then mix it well until a playdough soft dough forms. Do the same with the pandan leave liquid and then the butterfly pea tea.
- Take another of the rice flour bowls and add the mashed purple yam and divided water then mix until dough forms. Do the same with the orange yam.
- With each ball of dough, roll it into boba size balls and coat it around extra rice flour.
- In a medium pot, add the coconut milk, coconut water, 13.5 fl oz water, coconut water, sugar, salt, salt, and pandan leaf, then place it on low heat until a gently simmer then take it off the heat.
- In a large pot of boiling water, add the balls and cook until all the balls float then strain and place the balls in the sweetened coconut milk mixture.
- Ladle desired amount and add ice to cool then enjoy.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.