Floating Petals

Traditional dessert Bua Loy is prized for its soft, chewy texture and sweet coconut flavour

Words: Sarita Urupongsa 

This traditional Thai dessert features tiny, colourful rice balls immersed in rich, aromatic coconut milk and has been a beloved treat in Thai households for centuries, passed down from generation to generation. Bua Loy translates as “floating water lily” and is especially popular at auspicious events, since it symbolises bonding, love, and closeness.

While crafting the perfect bowl of Bua Loy requires several steps, this classic dessert is surprisingly easy to prepare. Its vibrant colours, inviting fragrance, and delightful presentation make preparation a beloved family activity. Everyone can join in, from kneading the dough and shaping the rice balls to simmering the coconut milk and Bua Loy balls.

To make Bua Loy, rice flour is kneaded into chewy, tiny balls in lovely pastel colours, Paired with pandan-infused coconut milk, this dessert offers the perfect blend of sweet flavours with a hint of saltiness. Each region of Thailand has its own unique recipe and tips – hidden gems waiting to be discovered!

The colourful appearance of Bua Loy is achieved using natural food dyes derived from fruits, vegetables, and flowers. The lilac colour comes from steamed taro while the yellow is from steamed pumpkin. Other variations include green from rich pandan juice, orange and purple from steamed sweet potato, red from steamed beetroot, and blue from butterfly pea juice. These natural colourings are mixed into the dough, which is then shaped into bite-sized balls and boiled to perfection.

Bua Loy comes in many variations, with the coconut milk variety being the most popular and widely found. Other options, like Bua Loy Khao Whan (poached egg in ginger and sugar water) or Bua Loy served in fresh milk with young coconut and ginger water, add to the dessert’s delightful diversity.

With so many ingredients and flavours to enjoy, alternative Bua Loy recipes have emerged including varieties with fillings. These are usually larger than the typical Bua Loy balls, such as sesame-filledat rice dumplings paired with ginger syrup. Appearance is also key to the dessert’s attraction, leading to creative variations on the standard ball-shapes, including flowers.