Thai Dessert: Bua Loy Kai waan (Sweet Eggs Desert)

Bua Loy Kai waan (Sweet Eggs Desert)


50 g. sticky rice flour
1 cup water
1 tbsp. concentrated pandanus juice
1/2 cup sugar
1/2 cup coconut milk
1/4 cup salt
3 Eggs

Cooking instructions:

1. Dissolve sugar with water and boil it on medium heat. Wait until it is boiling and syrup get thick then lower the heat.

2. Mix half of the flour with 1 tbsp. water then mix the other half with concentrated pandanus juice. Knead well and make small balls from the dough.

3. Boil the small balls in syrup until it turns clear and float to the top.

4. Boil the eggs in syrup until it is cooked and float to the top. Now turn off the fire.

5. Next, in a different pot, add salt into coconut milk and heat until it’s boiling. Turn off the fire.

6. Serve the dessert when it’s cool off. Dress the top with coconut milk from step 5.

You can make your dessert special by making the ball in different color from vegetable, or food coloring and adding young coconut meat or cooked corn.

\(^v^)/ have a nice day na ka

Sawasdee Ka - Joy

Author: Joy B

Sawasdee Ka! I'm Joy, the owner of Joy's Thai Food Recipe & Cooking blog. I have been cooking since I was little with my mom and aunts in northeast Thailand. I want to share my childhood Thai recipes with you. Please help me make this the best site I can by completing my survey! :) Joy To contact me use the email address below, or find me at Google+.

2 thoughts on “Thai Dessert: Bua Loy Kai waan (Sweet Eggs Desert)”

  1. sawasdee krub nong Joy.^^ I wanted to let you know that “1/4 cup of salt” is the wrong amont. i am pretty sure you may 1/4 teaspoon of salt^^. I hope you have a great day, Joy!

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