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Rice pearls in sweet coconut milk (Bua Loy)

When you follow a gluten and dairy free diet, you likely eat healthier and limit shop-bought sugary and junk food. However, this doesn’t mean you cannot enjoy something a little sweet. This Thai dessert (called Bua Loy) is gluten and dairy free. It is easy and fun to make. The added purple sweet potato and matcha powder make it colourful plus the goodness of polyphenols.

Polyphenols are potent antioxidants and have been shown to improve heart health, cholesterol, insulin resistance and inflammatory markers. Clinical research has also demonstrated the prebiotic effect of polyphenols to modulate the gut microbiota composition.


(Serve 4-5)

Purple sweet potato Pearls:

  • 75g cooked Purple sweet potato, mashed and cooled

  • 100g glutinous rice flour

Matcha pearls:

  • 100g glutinous rice flour

  • 1 tsp matcha powder

  • 75 ml water, more or less

Sweet coconut milk:

  • 200ml Thai coconut milk

  • 100ml coconut water

  • 1 Pandan leaf (optional)

  • 1/2 tsp sea salt

  • Palm sugar or maple syrup as needed

To make the rice pearls, combine the ingredients together. Gradually add water and knead to form a soft dough (It should not be sticky or too dry).

Roll the dough into a rectangle with approx. 1/2 cm thick, then cut into tiny cubes and roll into a tiny ball about 0.5-1 cm. The uncooked rice pearls can be kept frozen to use later if you make a large batch.

Boil water in a small pot. Add the rice dough into the boiling water. Once they are cooked, they will float. Transfer them into a bowl of cold water. Drain well before use.

To make the sweet coconut milk, combine the ingredients together and let it boil gently for a few minutes. Remove the Pandan leaf, then add the cooked rice pearls. Serve warm.

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