Taro Rice Balls in Coconut Milk

Introduction

These taro rice balls use sweet glutinous rice flour and mashed taro root to make a soft, chewy dough that cooks as soon as the balls float. You serve them hot with coconut milk, so the texture stays tender and the broth stays rich. It fits as a warm dessert or a light snack and takes about 30 minutes from start to finish.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients

• 2 cups sweet glutinous rice flour
• 1 cup steamed and mashed taro root
• ¼ cup water
• Coconut milk

Instructions

1. Combine rice flour, mashed taro, and water to make a dough.
2. Shape the dough into small balls, using additional rice flour to prevent sticking.
3. Bring a large pot of water to a boil. Add the dough balls to the boiling water. They will initially sink but will gradually float to the surface as they cook.
4. Remove the cooked bua loi from the pot, and drain the water.
5. Transfer the bua loi to a dish, and serve with coconut milk. This dish is best served hot.

Variations

• Replace the mashed taro root with steamed and mashed purple sweet potato if you want a sweeter flavor and a smoother dough.
• Warm the coconut milk before serving if you want the finished dish fully hot instead of hot rice balls in cool milk.
• Thin the coconut milk with a little hot water if you want a lighter broth that coats the rice balls less heavily.
• Shape the dough into very small balls in step 2 if you want a softer bite and slightly faster cooking.
• Add a small amount of sugar to the coconut milk if you want the dish more firmly in dessert territory.

Tips for Success

• Mash the taro root until smooth before mixing, or the dough will crack around larger pieces.
• If the dough sticks to your hands in step 2, dust lightly with additional rice flour instead of adding extra water.
• Keep the water at a steady boil when you add the dough balls so they cook through evenly.
• Use the float test in step 3 as your main doneness cue; once the balls rise and stay at the surface, they are ready.
• Serve the bua loi right after draining so the texture stays chewy instead of turning firm as it cools.

Storage and Reheating

Reheat the rice balls gently in simmering water for 1 to 2 minutes or in the microwave with a splash of water until warmed through. Warm the coconut milk separately on the stovetop over low heat or in short microwave bursts, then combine before serving.

FAQ

Can you use regular rice flour instead of sweet glutinous rice flour?

No. Regular rice flour will not give you the same chewy texture, and the dough is more likely to crack or fall apart.

Do you need to steam the taro before measuring 1 cup?

Yes. Measure the taro after it has been steamed and mashed so the dough has the right moisture level.

Why are the rice balls falling apart in the boiling water?

The dough is usually too wet or not mixed evenly. Add a little more rice flour and shape again until the balls hold their form.

Can you make the dough ahead of time?

Yes. Cover it well and refrigerate it for up to 1 day, then shape and cook when you are ready to serve.