Bu loy phuok (Poached taro and glutinous rice balls in coconut milk)

    40 mins

    This lovely little dessert is great for smaller parties. The taro rice balls can be made ahead of time and the coconut milk sauce is simply poured over the balls.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    7 people made this

    Serves: 4 

    • For the taro rice balls
    • 200g taro root, peeled, steamed and mashed
    • 180g glutinous rice flour
    • 250ml water
    • For the sauce
    • 875ml coconut milk
    • 150g sugar
    • 1 1/4 teaspoon salt
    • 125ml coconut cream

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Mix the glutinous rice flour, mashed taro root and water together until the a dough is formed. Roll the dough out into snake and cut into 1 cm lengths. Roll the pieces into balls.
    2. Heat a medium pot of water to a boil. Drop the rice balls into the water and remove with a slotted spoon when the balls float. Place the balls into a bowl of ice water. When the balls are cool, remove from the ice water and reserve.
    3. For the sauce, combine the coconut milk, sugar and salt in pot and heat slowly. Stir constantly. Add the taro rice balls and bring to a simmer. Add the coconut cream and heat through, do not boil, and remove from the heat.
    4. Spoon the balls and coconut sauce into bowls and serve.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (2)


    This recipe is so delicious and it is easy to make. My wife and I like it so much we make a double serve always.  -  10 Jul 2011  (Review from Allrecipes AU | NZ)


    I found the taro balls to be a bit stodgy and rather tasteless - really liked the sauce. If I was going to make it again, I'd add something else to the rice/taro mix - e.g. sultanas and maybe some lemon zest.  -  13 Aug 2012  (Review from Allrecipes AU | NZ)