บัวลอยน้ำกะทิ

บัวลอยน้ำกะทิ — Classic Thai Coconut Dumplings (Buai Loy Nam Kati)

Introduction — บัวลอยน้ำกะทิ

บัวลอยน้ำกะทิ is a comforting Thai dessert of soft glutinous rice balls served in fragrant sweet coconut milk. Perfect for beginners and home cooks, this recipe explains everything step-by-step: how to make smooth dough, shape the dumplings, and prepare a rich coconut broth. Whether you’re making it for a cozy evening or a festive gathering, บัวลอยน้ำกะทิ is easy, satisfying, and authentically Thai.

Ingredients for บัวลอยน้ำกะทิ

• 200 g glutinous rice flour (about 1 2/3 cups)
• 160–180 ml warm water (adjust to form pliable dough)
• 2–3 tbsp granulated sugar (for dough, optional)
• Optional natural colors: 1 tbsp pandan juice (green), 1 tbsp pumpkin purée (orange), or 1 tbsp mashed taro (purple)
• 400 ml full-fat coconut milk (1 can), shaken
• 500–600 ml water (for boiling and soup)
• 60–80 g palm sugar or light brown sugar (adjust to taste)
• 1/4 tsp salt
• 1–2 pandan leaves, knotted (optional, for aroma)
• 1 tbsp tapioca starch or cornstarch mixed with 2 tbsp water (optional, for slight thickening)
• Optional toppings: toasted sesame seeds, chopped roasted peanuts, or salted egg yolk (บัวลอยไข่เค็ม variation)

Instructions

1. Prepare the dough: In a mixing bowl, combine glutinous rice flour and 2–3 tbsp sugar if using. Gradually add warm water and mix until a soft, smooth dough forms. Dough should be pliable and not sticky — add a little more flour if too wet, or a splash more water if too dry.
2. Divide and color (optional): Separate dough into portions. Mix in pandan juice, pumpkin purée, or taro to color and flavor each portion. Knead until color distributes evenly.
3. Roll into balls: Pinch off small pieces and roll into bite-sized balls (about 1–1.5 cm / 1/2 inch diameter). Place on a tray lightly dusted with glutinous rice flour to prevent sticking.
4. Boil the dumplings: Bring a large pot of water to a rolling boil. Drop the rice balls into the boiling water. Stir gently to prevent sticking. Once they float, let them cook for 1–2 minutes more to ensure they’re cooked through. Remove with a slotted spoon and transfer to a bowl of warm water briefly to keep soft (this step is optional if you add them directly to the coconut soup).
5. Make the coconut broth: In a separate pot, combine coconut milk, 500 ml water (or less for a richer soup), knotted pandan leaves (if using), sugar, and salt. Warm gently over medium-low heat — do not boil vigorously, or the coconut milk may split.
6. Adjust thickness (optional): If you prefer a slightly thicker broth, stir the tapioca/cornstarch slurry into the coconut milk and simmer for 1 minute until it slightly thickens. Taste and adjust sweetness and salt.
7. Combine and serve: Add the cooked rice balls into the warm coconut broth and heat through for 1–2 minutes. Serve บัวลอยน้ำกะทิ warm in bowls. Garnish with toasted sesame seeds, crushed peanuts, or a piece of salted egg yolk if desired.
8. Storage: Leftover coconut soup can be refrigerated for up to 2 days. Reheat gently and add a splash of water if too thick. Cooked dumplings are best eaten fresh but can be stored separately in an airtight container for 1 day.

Cooking Tips

Helpful tips to make your บัวลอยน้ำกะทิ turn out tender and delicious:

• Use warm (not hot) water to form the dough. Hot water can make the dough gummy.
• Keep the dough covered with a damp cloth while shaping to prevent drying.
• Test one dumpling: boil one piece to check texture. If it’s too dense, add a little more water to the remaining dough; if too sticky, add a dusting of flour.
• Prevent coconut milk from curdling by simmering gently and avoiding vigorous boiling. Stir occasionally.
• For natural colors and subtle flavors, use pandan juice, pumpkin purée, or mashed taro. Food coloring works, too, if preferred.
• To make this vegan/vegetarian, skip salted egg and use plant-based toppings only.

Nutritional Information

The following values are approximate per serving (recipe yields about 4 servings). Actual values depend on ingredient brands and portion sizes.

• Calories: ~350–420 kcal per serving
• Carbohydrates: ~55–65 g
• Fat: ~15–22 g (mostly from coconut milk)
• Protein: ~3–5 g
• Fiber: ~1–2 g
• Notes: Contains coconut (a tree nut-derived ingredient). Glutinous rice is naturally gluten-free despite its name. Add salted egg yolk will increase protein and fat.

Conclusion — Enjoy บัวลอยน้ำกะทิ at Home

บัวลอยน้ำกะทิ is a simple, heartwarming Thai dessert that’s perfect for home cooks and beginners. With soft glutinous rice balls and a creamy coconut broth, it’s easy to customize with natural colors, fillings, or toppings. Follow the steps above, keep the coconut milk gently warmed, and enjoy this classic Thai treat with family and friends.