Directions

To Make the Dough

1. Mix the glutinous rice flour and mashed pumpkin using your fingers until well mixed. Add water, a little at a time, and knead until a dough is formed. The dough should be soft but not sticky or tacky. Add a little more flour if it gets too sticky, knead until it no longer sticks to your fingers.
2. Place the dough onto a cutting board and pat it down into a rectangle slightly under 1cm thick. Cut the dough into 1cm-thick strips and separate the strips so they don’t fuse back together. Take each strip and cut them into 1cm-long pieces so that all your pieces are now roughly 1 cm cubes. Roll each piece into little balls.
3. If you are not ready to cook them immediately, wrap them tightly with plastic wrap to avoid drying out.

For the Sweet Coconut Milk

1. Add all the Sweet Coconut Milk ingredients (except the young coconut flesh) into a pot and cook on medium, stirring until sugar is dissolved. Add young coconut flesh and cook until boil.
2. Taste and add more sugar as needed. Turn off the heat and remove the pandan leaf.

To Cook the Bua Loy

1. Boil a pot of water and have a large bowl of cold water ready at the side.
2. Drop the rice balls into the boiling water in batches without crowding the pot. They should float within 1 min. As soon as they float, fish them out using a slotted spoon and put them directly in the bowl of cold water (they will sink in cold water). Repeat for the remaining rice balls.

To Assemble

1. Drain the rice balls well and add into the coconut milk. Heat the coconut milk until it comes back to a simmer so that the rice balls can absorb the flavour of the coconut milk, and turn the heat off immediately. Serve warm or room temperature.