Bua Loy with Taro Root
Bua loy is a Thai dessert that features chewy tapioca balls floating in sweet, warm coconut milk. I am also adding steamed taro root for additional texture and flavor.
The name bua loy means ‘floating lotus’. You can also shape the tapioca balls to resemble flowers. Young coconut meat is also another great addition to this dessert.
Bua loy is a dessert I grew up eating but never truly appreciated until I was older. My mom always added steamed taro root, which is how I’ll show you to make this recipe.
Ingredient Notes
- Tapioca Pearls– Traditionally, tapioca starch or rice flour is used to make the chewy balls. However, my mom makes them with tapioca pearls. These can be purchased at most Asian markets or online. These will be rehydrated with warm water to make a soft dough.
- Taro root– I’m using small or baby taro root and steaming it whole. Adding this is optional, but I like the contrast in flavor and texture the taro root provides.
- Coconut Milk Powder- This is the same coconut milk powder I use in my ruam mit dessert. I like the way it dissolves easily in water and doesn’t separate when cooled.
How to Make the Tapioca Balls
As mentioned, I’m using Tapioca pearls instead of tapioca starch. Start by sifting 100 grams of tapioca pearls to remove excess starch, then place them in a bowl with a lid. Heat 4 ounces of water to 100°F. Pour the water over the tapioca pearls, cover with the lid, and let sit for 15 minutes.
After 15 minutes, use your hands to form a dough ball by squeezing the tapioca pearls together into one large ball. If it feels too crumbly, add a little more warm water. then knead until a soft dough forms.
Pinch off a small amount and roll it into a smooth ball. You want the balls to be uniform in size and not too big. Keep the lid on the bowl of the rolled balls to prevent them from drying out.
Tip: These can be left at room temperature, covered for a couple of hours if you need to make them ahead of time.
The tapioca balls will expand during cooking. Carefully add them to a pot of boiling water. Once the balls float to the top, they are done. Scoop them into cold water to stop the cooking process, then strain them into the warm coconut milk.
How to Prepare the Taro Root
I’m using small or baby taro root, which you can find at most Asian markets. Wash them well and place the taro root in a steamer. Once the water is boiling, steam for about 20 minutes or until a fork pierces it easily.
Allow the taro root to cool, and use a paring knife to peel the outside skin. Slice the taro root into even bite-sized pieces and add them to the warm coconut milk.
How to Serve and Store
Buy loy is best served warm, and the same day that you made it. Otherwise, the tapioca balls will harden in the fridge and expand more.
If you need to make the dessert ahead of time, you can keep it warm on the stove for up to an hour. Another option is to cook and slice the taro root and roll the tapioca balls ahead of time. Store them in a sealed container at room temperature for a few hours until you are ready to make the dessert.
More Thai Desserts
Bua Loy with Taro Root
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Ingredients
- ¾ cup Tapioca Pearls
- ½ cup Warm water around 100°
- 1 Baby Taro Root
- Bowl of Cold Water
Sweet Coconut Milk
- 2 ounces Coconut Cream Powder
- 8 ounces Water
- ¼ cup Sugar
- ¼ teaspoon Salt
Instructions
Coconut milk
- Add water, coconut cream powder, sugar, and salt to a small pot. Whisk until it's smooth and no clumps. Bring the milk to a gentle simmer and taste for sweetness. You want it to be slightly sweeter, so it still has good flavor once the taro root and tapioca balls are added. Leave the pot on the lowest heat setting
Taro Root
- Wash the baby taro root well, then place it in a steamer. Once the water is boiling, steam for about 20 minutes or until a fork pierces it easily.
- Allow the taro root to cool, and use a paring knife to peel the outside skin. Slice the taro root into even bite-sized pieces and add them to the warm coconut milk.
Tapioca Balls
- Sift the tapioca pearls to remove excess flour and place them in a bowl with a lid. Heat 4 ounces of water to 100°F. Pour the water over the tapioca pearls, cover with the lid, and let sit for 15 minutes.
- After 15 minutes, use your hands to form a dough ball by squeezing the tapioca pearls together and kneading it into one large ball. (see notes) Pinch off a small amount and roll it into a smooth ball. You want the balls to be uniform in size and not too big. Keep the lid on the bowl of the rolled balls to prevent them from drying out.
- Carefully add the balls to a pot of boiling water. Once they float to the top, they are done. Scoop them with a strainer into cold water to stop the cooking process, then add them to the warm coconut milk.
- Turn the heat to medium-low, and allow the tapioca balls to absorb the coconut milk flavor. Taste before serving to see if more sugar is needed. Serve bua loy warm.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
