Bua Loy Kai Waan is Sweet Thai Eggs Dessert
This is one of the very well-known Thai desserts that is popular all over the world, but especially here in Thailand. There is another recipe called Bua Loy Fuhk Tong that is IMO even more delicious! Click that link to see it. It includes sweet pumpkin. It’s simply divine!
Bua Loy Kai Waan means Bua Loy Egg Sweet. So, this one adds eggs to the mixture and doesn’t usually have pumpkin, but you could add pumpkin dough to it as well if you wanted for a variation.
Bua Loy Kai Waan Preparation
- Sticky Rice Flour – Measure out 50 g. of sticky rice flour that makes up the bulk of this dessert.
- Water – 1 cup.
- Pandanus Juice – 1 tbsp. of concentrated pandanus juice.
- Sugar – 1/2 cup of white sugar. You can substitute honey as well!
- Coconut Milk – Use a 1/2 cup of coconut milk to make the Bua Loy smell great and go down easier.
- Salt – 1/4 cup salt.
- Eggs – Use 3 eggs.
Bua Loy Dessert Cooking Instructions
1. Dissolve the sugar in water as you boil it on medium heat. Wait until it is boiling and the syrup gets thick then lower the heat.
2. Mix half of the flour with 1 tbsp. water then mix the other half with concentrated pandanus juice. Knead well and make small balls from the dough.
3. Boil the small balls in syrup until they turn clear and float to the top.
4. Boil the eggs in syrup until it is cooked and float to the top. Now turn off the fire.
5. Next, in a different pot, add salt to the coconut milk and heat until it’s boiling. Turn off the fire.
6. Serve the dessert when it’s cool off. Dress the top with coconut milk from step 5.
You can make your dessert special by making the balls in different colors from the vegetable, or food coloring and adding young coconut meat or cooked corn. Thais do this dessert in any number of different ways. All that counts is the delicious taste – right? 😛
\(^v^)/ Have a nice day na ka!