Published via Ecency

Hello everyone 🤗 Today, I made Bua Loy,a Thai sweet dessert of the coconut milk based variety. I adapted it from the traditional recipe by using sago pearls instead of glutinous rice flour and added a natural blue-purple hue by soaking the pearls in butterfly pea flower water before shaping and boiling them. It is served with a rich, sweet, and creamy coconut milk infused with a subtle pandan aroma. To make it extra special, I added ginkgo nuts, which I really enjoy. They complement this dessert perfectly, making it delicious and offering a variety of textures. Here is the recipe and method.

🥥 Ingredients

🫕 Procedure

Prepare the Sago Pearls: Soak the two portions of sago pearls separately in the concentrated and diluted butterfly pea flower water for 20 minutes.

Shape the strained pearls into small round balls, about 1 cm in diameter, and set aside for boiling.

Bring water to a boil in a pot. Add the sago balls to the boiling water and wait for them to float to the surface.

Pour the coconut milk into a pot and place it over medium-low heat. When the coconut milk begins to warm, add the palm sugar, granulated sugar, and salt. Stir until well combined.

When the coconut milk returns to a boil, add the chopped pandan leaves and continue cooking for another 3 minutes. Then turn off the heat.

This dessert is exquisitely balanced, combining the sweet fragrance of pandan-infused coconut milk, the chewy texture of the sago, and the slight firm, nutty bite of the ginkgo nuts.