บัวลอย

วัตถุดิบ(สำหรับ 1 medium-sized bowl per serving, as traditional in Thailand)

• 1 cup Glutinous rice flour (Thai: แป้งข้าวเหนียว)
• 1/4 cup Pumpkin puree (for natural orange color)
• 1/4 cup Taro puree (for purple color)
• 2 tbsp Pandan juice (for green color; Thai: น้ำใบเตย)
• 2 cups Coconut milk (Thai: กะทิ)
• 3 tbsp Coconut sugar (Thai: น้ำตาลมะพร้าว)
• 1/4 tsp Salt
• as needed Water (for dough consistency)
• 1 tsp Sesame seeds (toasted, for garnish) - ไม่จำเป็น

วิธีทำ

1. 1

   Divide glutinous rice flour into three portions. Mix each portion with pumpkin puree, taro puree, and pandan juice separately to create orange, purple, and green doughs. Gradually add water to each portion to form a soft, pliable dough.

   5 minutes

   Mix dough until smooth and non-sticky for best texture.

2. 2

   Roll each colored dough into small balls (about 1 cm diameter). Place them on a lightly floured tray to prevent sticking.

   5 minutes

   Keep balls uniform for even cooking.

3. 3

   Bring a pot of water to a gentle boil. Add the rice balls and cook until they float to the surface, indicating they are cooked through.

   5 minutes

   Do not overcrowd the pot; cook in batches if needed.

4. 4

   Remove cooked dumplings with a slotted spoon and transfer to a bowl of cool water to prevent sticking.

   2 minutes

   This step helps maintain a chewy texture.