- 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
- 1 cup sago pearls (divided into two portions)
- 1 cup concentrated butterfly pea flower water
- 1 cup diluted butterfly pea flower water
- 1 cup syrup
- 1/2 cup ginkgo nuts
- 300 grams coconut milk
- 2 fresh pandan leaves, cut into short pieces
- 50 grams palm sugar
- 50 grams granulated sugar
- 1/2 teaspoon salt
🫕 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.
- After soaking, strain the water from the sago pearls.
- 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.
- Once they float, use a strainer to remove them and transfer them to the syrup.
- 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.
- Add the sago balls to the coconut milk.
- Followed by the ginkgo nuts. Stir gently to mix.
- 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.
- Scoop the sago balls with ginkgo nuts into bowls and enjoy warm.
- 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.
- It is a Thai sweet that is aromatic, rich, perfectly sweetened, delightful to chew, and not overly cloying. Thank you for stopping by. 🥰
I love how you put your own creative twist on the traditional Bua Loy with Sago pearls and butterfly pea flower water, it makes it look so beautiful an colorful.
Must try this holiday season,thanks for sharing dessert recipe🫶🏽🥰
oh wow that looks so refreshing and nice! love the colours too!
This is a very nice dessert for the Christmas season Sis.
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