Bua Loi Phuak Taro Balls in Coconut Cream
Delight your taste buds with Bua Loi Phuak, a traditional Thai dessert featuring soft, chewy taro balls swimming in a luxurious coconut cream. This sweet treat strikes the perfect balance of creamy and subtly nutty flavors, thanks to the combination of steamed taro and velvety coconut milk. Each taro ball is handcrafted from glutinous rice flour and taro paste, then cooked to perfection for a delightful texture that melts in your mouth. Infused with the delicate aroma of pandan leaves, this dessert is a sensory delight that’s as comforting as it is exotic. Perfect for sharing or indulging solo, Bua Loi Phuak is an authentic taste of Thai culinary culture that’s surprisingly simple to make at home. Serve it warm for a cozy treat, and savor the harmony of tropical flavors in every bowl! Keywords: Thai dessert, taro balls, coconut cream, pandan, Bua Loi Phuak.
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Recipe Information
Ingredients
- 250 g Taro
- 100 g Glutinous rice flour
- 400 ml Coconut milk
- 60 g Sugar
- 0.5 tsp Salt
- 2 leaves Pandan leaves (optional)
- 500 ml Water
Instructions
Peel the taro and cut it into small cubes. Steam the taro for 10-12 minutes until it is soft and mashable.
Mash the steamed taro until smooth. Gradually add the glutinous rice flour to the taro, kneading until a dough forms. If the dough is too dry, add a small amount of water, 1 teaspoon at a time.
Roll the taro dough into small marble-sized balls and set aside on a plate dusted with glutinous rice flour to prevent sticking.
Bring 500 ml of water to a boil in a pot over medium heat. Drop the taro balls into the boiling water in batches. When they float to the surface, let them cook for an additional 1-2 minutes. Remove with a slotted spoon and transfer them to a bowl of ice water to cool. This will make the balls chewy.
In a separate pot, combine coconut milk, sugar, salt, and pandan leaves (if using). Heat the mixture over low heat, stirring occasionally, until the sugar has dissolved. Be careful not to let the coconut milk boil.
Drain the taro balls from the ice water and add them to the coconut cream mixture. Simmer for 1-2 minutes to warm the taro balls.
Remove the pandan leaves if used. Serve the Bua Loi Phuak warm in small bowls. Enjoy this delightful dessert!
Nutrition Facts
Calories |
1111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1615 mg | 70% | |
| Total Carbohydrate | 245.8 g | 89% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 89.0 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1951 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
