Bua Loy Nam King

Bua loy nam king, is sticky rice or sweet rice balls with black sesame filling served in warm ginger syrup. This version of bua loy is adapted from the Chinese dessert soup tangyuan, which spread into Southeast Asia with the Chinese diaspora. The dessert represents wholeness or togetherness and is considered to be auspicious and often enjoyed during festivals.

Of course, I’ve added my own twist by making the dough with my current favorite ingredient, purple sweet potato. Adding the sweet potato into the sticky rice flour dough yields softer, more pillowy bua loys and adds depth of flavor too.

Notes:

Dough – as an option, for a slightly more al dente sweet rice ball, add a couple tablespoons of rice flour to the dough. The glutinous rice flour only dough is soft and chewy. In my opinion, the rice flour doughs are more forgiving than doughs using flours with gluten. Work the dough until it feels like playdough. I also like it a little bit on the soften side with more water. These seem to yield softer rice balls. Tighter feeling dough tends to yield tighter and more toothsome rice balls when cooked.
Sesame seed filling – the sesame seed filling can be ground using a mortar and pestle, but it does take a lot of work. In the video footage, you may notice that the sesame seeds seem crushed. Well, that’s because I started grounding it by hand and realized I’d probably be better off with a food processor. Use what’s easiest for you.

Purple sweet potato – you can use any puree to add different flavor and softness to the dough. Check out my original bua loy recipe for ideas.
Sugar – I used two versions of palm sugar or coconut sugar; one in the filling and one for the ginger syrup. Granulated sugar or brown sugar works as well. You may have to adjust the amount of sugar and salt to taste.
Make ahead – this dessert is best the day of. However, you can make the filled sweet rice balls and freeze them before cooking. Lay them flat on a sheet pan and freeze. Store in freezer bags after they are frozen. Cook them directly from frozen state. I have seen bua loys sold commercially in the frozen food section of our local Asian market. Use it within a month or two for best taste.

Bua Loy Nam King

Time: 1 hour

Ginger syrup:
5 cups (1.18 liter) water
1.5 oz (42 g) ginger, cut into pieces
½ cup (100 g) palm sugar or brown sugar
¼ teaspoon salt

Sesame Filling:
½ cup (75 g) black sesame seeds
2 tablespoons (25 g) palm sugar or brown sugar
2 tablespoons (28.25 g) unsalted butter or coconut oil or neutral oil

Original Dough:
1 cup (130 g) glutinous rice flour – (I used Erawan Brand) – green bag
2 tablespoons (15 g) rice flour – red bag – Optional for more of a bite
¼ – ½ cup (~59 – 118 ml) warm water

Sweet Potato Dough:
1 cup (130 g) glutinous rice flour – green bag
½ cup (125 g) purple sweet potato purée
½ – ¾ cup (118 – 177 ml) warm water, or depending on liquid content of potato purée

1. Using a pan over medium low heat, toast the sesame seeds until they are plump and fragrant. They should be heated and released their oils. Transfer the toasted sesame seeds into a food processor or blender. Add palm sugar/brown sugar and butter/oil. Blend until you get a paste.
2. Transfer the paste into a bowl, divide the paste into centimeter size balls. Set aside.
3. In a large bowl, combine glutinous rice flour, sweet potato puree (if using). Combine with your hands and slowly add the warm water. Mix until the dough forms. It should feel like playdough. If too much water has been added and it becomes too soft, add a bit of flour and knead to incorporate.
4. Divide the dough or pinch off a piece of the dough about an inch in size, roll into a ball and then flatten into a disc. Place a piece of the sesame filling in the center of the disc and press to close. Smooth into a ball. Repeat until all the dough and filling has been used.
5. Bring a pot of water to a boil. Cook the sticky rice balls (bua loy), stirring occasionally. They are done when they float. Remove with a slotted spoon. Transfer into an ice bath to stop them from cooking and to prevent them from sticking together.
6. To make the ginger syrup, bring a pot of water to a boil, add palm sugar, salt, and ginger pieces. Let it come to a boil. Turn the heat down and let the syrup simmer for about 7-10 minutes.
7. Serve the cooked bua loy balls in hot or warm ginger syrup.
8. Enjoy!