Bua Loy Khai Waan

Rice Balls with Poached Eggs in Coconut Milk or know as a "Bua Loy Khai Waan" in Thai.   This is a little modern from tradition by add corn and young coconut and make colorful rice balls.


  • 1 cup glutinous rice flour
  • 4 eggs
  • 1 cup sugar
  • 1 cup coconut cream, heat until hot
  • 2 3/4 cups water


  • Knead the glutinous rice flour with water until a dough forms. 
  • Shape into small balls about I cm in diameter. 
  • Continue shaping until finished.
  • Bring the 2 1/2 cups of water to the boil over medium heat, drop the balls in boiling water; and boil until done (they will float to the surface). 
  • Remove with a slotted spoon, and place in cold water until slightly cool, remove and drain.
  • Combine sugar and the remaining water, and bring to the boil. 
  • When all the sugar has dissolved, strain and bring back to the boil. 
  • Break the eggs, one at a time, and carefully drop into the hot syrup. 
  • Boil for a while, then turn the eggs over and continue boiling for a little while. 
  • Spoon a poached egg into a bowl, add the rice balls and some syrup. 
  • Top with coconut cream.
  • Serve hot.

Tip: The rice balls with poached eggs in coconut milk will be more aromatic if the jasmine-flavored water is used instead of water.

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