| food | Food type | Main Ingredients | Take time | Serve |
| Thai | Dessert | Flour and bread | 120 minutes | 7 places |
ingredient
- 58 grams pandan leaf water (squeeze 1:4) (pandan leaf flour)
- 55 grams of glutinous rice flour (pandan leaf flour)
- 5 grams of tapioca flour (pandan leaf flour)
- 58 grams Butterfly pea water (Butterfly pea flour)
- 55 grams of glutinous rice flour (butterfly pea flour)
- 5 grams of tapioca flour (butterfly pea flour)
- 30 grams of steamed and mashed sweet potatoes (sweet potato flour)
- 40 grams of glutinous rice flour (sweet potato flour)
- 5 grams of tapioca flour (sweet potato flour)
- 45 grams of water (sweet potato starch)
- 30 grams of mashed steamed pumpkin (pumpkin flour)
- 25 grams of glutinous rice flour (pumpkin flour)
- 5 grams of tapioca flour (pumpkin flour)
- 30 grams of steamed and mashed taro (taro flour)
- 40 grams of glutinous rice flour (taro flour)
- 5 grams of tapioca flour (taro flour)
- 45 grams of water (taro flour)
- 750 grams of Amphawa coconut milk (coconut milk)
- 100 grams coconut water (coconut milk)
- 195 grams of sugar (coconut milk)
- 50 grams pandan leaves (coconut milk)
- 200 grams of Amphawa coconut milk (coconut milk for topping)
- 10 grams of salt (coconut milk for pouring on top)
- 10 grams of young coconut (topping)
- 10 grams of diced boiled taro (topping)
- 15 chicken eggs (sweet eggs)
- 1 liter water (sweet egg)
- 300 grams of sugar (sweet eggs)
Preparation
Making pandan leaf flour
Making Butterfly Pea Flour
Making Pumpkin Flour
Making Orange Flour
Boiling bua loy
Making coconut milk
Making coconut milk topping
Making sweet eggs
Serving
Scoop the bua loy into a bowl and top with coconut milk, sweet egg, boiled taro, and young coconut.
- Take 100 grams of pandan leaves and blend with 400 grams of water. Once blended, filter with a thin cloth and you will get pandan water.
- Mix everything together: glutinous rice flour, tapioca flour, then pour pandan water into the flour mixture. Pour slowly and mix little by little.
- Knead until the dough comes together and can be molded.
Making Butterfly Pea Flour
- Soak the dried butterfly pea in hot water to the color intensity you want. Then mix together glutinous rice flour and tapioca flour.
- Mix the mashed steamed taro with glutinous rice flour and tapioca flour. If it is too dry, add a little water. Knead until it can be shaped.
Making Pumpkin Flour
- Mix pumpkin with glutinous rice flour and tapioca flour and knead until well blended.
- Divide the dough into different colors and roll into balls of equal size.
- Making taro flour
- Mix the mashed steamed taro with glutinous rice flour and tapioca flour. If it is too dry, add a little water. Knead until it can be shaped.
Making Orange Flour
- Mix the mashed steamed orange oil with glutinous rice flour and tapioca flour. If it is too dry, add a little water. Knead until it can be shaped.
Boiling bua loy
- Bring water to a boil. Add the formed dumplings and boil until they float.
- Then scoop it up and add the prepared water to cool the dough and set it.
Making coconut milk
- Put Amphawa coconut milk in a brass pan. Season with sugar, coconut water and pandan leaves.
- Wait for the Amphawa coconut milk to boil, then add the soaked tapioca pearls.
Making coconut milk topping
- Steps for making coconut milk topping: Take Amphawa coconut milk and add salt. Mix well and turn off the heat.
Making sweet eggs
- 1 liter of water per 300 grams of sugar. Bring the water to a boil and slowly pour in the eggs. Boil for about 2 minutes.
Serving
Scoop the bua loy into a bowl and top with coconut milk, sweet egg, boiled taro, and young coconut.
