To Make the Dough
- 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.
- 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.
- If you are not ready to cook them immediately, wrap them tightly with plastic wrap to avoid drying out.
For the Sweet Coconut Milk
- 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.
- Taste and add more sugar as needed. Turn off the heat and remove the pandan leaf.
To Cook the Bua Loy
- Boil a pot of water and have a large bowl of cold water ready at the side.
- 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.
- 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.