Poached Taro and Rice Balls in Coconut Milk

    40 minutes

    This dessert called 'Bu loy phuok' in Thailand is taro and rice flour balls boiled in water then placed in a sweet coconut milk sauce to finish.

    6 people made this

    Serves: 4 

    • For the Rice Balls
    • 180g rice flour
    • 200g taro, peeled, steamed and mashed
    • 1 cup (250ml) water
    • For the Sauce
    • 875ml coconut milk
    • 2/3 cup (155g) sugar
    • 1 1/4 teaspoon salt
    • 1/2 cup (125ml) coconut cream

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

    1. Rice Balls: Mix the rice flour, mashed taro and water together until a dough is formed. Roll the dough out into snake and cut into 1cm lengths. Roll the pieces into balls.
    2. Bring a medium saucepan 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. Sauce: Combine the coconut milk, sugar and salt in saucepan and heat slowly. Stir constantly.
    4. Add the rice balls and bring to a simmer. Add the coconut cream and heat through. Do not boil. Remove from the heat.
    5. Spoon the balls and coconut sauce into bowls and serve.

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    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


    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