Bua Loi — Thai Glutinous Rice Balls in Coconut Cream

## Ingredients - Jade Leaf Bua Loi Flour: 200g - Water: approx. 100ml - Coconut cream: 2 cups - Sugar: ¾ cup - Salt: ¼ tsp - Pandan leaves: 2-3 (optional) ## Instructions 1. Mix the Bua Loi flour with water gradually until you get a smooth, pliable dough. 2. Divide and add natural food coloring if desired (pandan for green, butterfly pea for blue). 3. Roll into small balls, about 1cm diameter. 4. Boil water, drop the balls in and cook until they float. Remove with a slotted spoon. 5. Heat coconut cream with sugar, salt, and pandan leaves until sugar dissolves. 6. Add the cooked rice balls to the coconut cream. Serve warm. ## Tips - The balls will float when cooked — that's your signal. - Add taro or pumpkin purée to the dough for extra flavor and color.