Bua loi, also spelled bua loy, meaning floating lotus, is a Thai dessert of rice flour balls cooked in coconut milk and sugar, with some variations adding sweet egg. The dish was inspired by the Chinese dessert tangyuan, traditionally eaten during the Lantern Festival, and in Thailand it is customarily eaten during the Dongzhi Festival honoring Chinese-Thai heritage. It is traced to roughly the Ayutthaya period, and Maria Guyomar de Pinha is credited with introducing it and similar desserts during her service in the royal court. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
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In Cuisine
Source Bua loi (Wikipedia)
Uses Ingredient
Source Bua loi (Wikipedia)
In the Other Atlases
- Also in Geography Atlas: Thailand, originated there.
Sources
1. Bua loi (Wikipedia)
entity description (course)
Bua loi, also spelled bua loy, meaning floating lotus, is a Thai dessert of rice flour balls cooked in coconut milk and sugar, with some variations adding sweet egg.
In Cuisine: Thai Cuisine, lead paragraph
Bua loi or bua loy (Thai: บัวลอย, pronounced [būa lɔ̄ːj], lit. 'floating lotus') is a Thai dessert.
Uses Ingredient: Coconut Milk, lead paragraph
It consists of rice flour rolled into small balls, and cooked in coconut milk and sugar.
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