RECIPE
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- Japanese Purple Sweet Potato Bua Loi
Japanese Purple Sweet Potato Bua Loi
Ingredients
For 2 persons / Time required: 2hours
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Seasoning
Natural Cane Sugar 6 tablespoon Palm Sugar 2 tablespoon Table Salt 3/4 teaspoon
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Glutinous Rice Flour
120 g
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Glutinous Rice Flour (For using while making the balls of Bua Loi)
as suitable
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Smashed Steamed Purple Sweet Potato
100 g
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Hot Water
60 ml
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Water (For boiling the balls)
1 L
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Cold Water (For soak the boiled balls)
1 L
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Coconut Milk
480 ml
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Rich Coconut Milk
60 ml
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Grilled Coconut Meat (Cut into strips)
100 g
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Pandan
2 leaves
How to Make
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Step1
Mix glutinous rice flour and smashed sweet potato together with hot water. Knead until smooth and can form into balls.
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Step2
Form the dough into round balls about 1/2 cm in diameter and scatter a little flour. (So that the dough will not stick together)
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Step3
Heat the water then put the balls into the pot, boil until it is cooked. Scoop up to soak in cold water. When finished, scoop it up and put aside to drain.
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Step4
Pour coconut milk to the pot then heat it. Add palm sugar, natural cane sugar, table salt, grilled coconut meat, pandan, and boil them just a few minutes. Pour the rich coconut milk.
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Step5
Put the balls of Bua Loi into that pot and stir them together just a minute.
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Step6
Scoop to a small bowl and serve.
