Sticky Rice Balls in Coconut Milk Sauce (Kanom Buw Loy)


This Thai dessert is easy but messy to make. The dominant flavour is the sweetened coconut milk and it should be served warm for best results. The balls can be prepared hours ahead of time and stored in cold water, but the coconut sauce should be made just before serving. For presentation, we have added food colouring, however this is optional.

Ingredients for 2-3 People
For the Balls
124 gms Sticky (Glutinous) Rice Flour
120 ml Hot Water
6 Drops Food Colouring
A Little Vegetable Oil

For the Sauce
100 ml Coconut Milk
Pinch of Salt
3 Tablespoons Sugar

Preparation of the Balls
1. Put a large pan of water on the heat to boil.
2. Pour the hot water into the sticky rice flour.
3. Mix and knead into a dough.
4. Add more flour if the mixture is too sticky.
5. Divide the dough into 3 sections for colouring (this is not necessary if you do not want to colour the dough).
6. Add 2 drops of food colouring to each of the 3 sections. We used red green and yellow food colouring.
7. Knead the food colouring into the 3 lumps of dough separately, you will find it easier to oil your hands with the vegetable oil to prevent it sticking to your hands.
8. Roll the dough between your hands into a sausage, and pinch off lumps of the dough and roll them into a ball in your hand.
9. This mixture will make approximately 24 balls (6 balls for each of the 3 colours).
10. Drop the balls into the boiling water.
11. The balls take approximately 3-5 minutes to cook, and will float to the top of the pan when cooked.

Preparation for the Sauce
1. Put the coconut milk, sugar and salt into a pan.
2. Heat gently until the sugar is dissolved and the mixture warm.
3. Do not boil!

Serve the balls in a bowl together with the warm sauce.
The sweetness comes from the sauce, so there should be ample sauce for each ball.

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