Khao Niao Mamuang Bua Loy Cha Thai

Instructions

1. 1

   Wash the glutinous rice thoroughly and soak it in water for at least 4 hours, or preferably overnight. Drain well.

2. 2

   Prepare the sticky rice: Line a steamer basket with parchment paper or banana leaves. Spread the drained glutinous rice evenly in the steamer. Steam over medium heat for 25-30 minutes, or until the rice is tender and cooked through.

   ~30 min
3. 3

   While the rice is steaming, prepare the coconut milk sauce. In a saucepan, combine 200 ml of coconut milk, 100 g of sugar, and 0.25 teaspoon of salt. Heat gently, stirring until the sugar dissolves. Do not boil.

   ~10 min
4. 4

   Once the rice is cooked, transfer it to a mixing bowl. Pour half of the warm coconut milk sauce over the hot sticky rice. Gently mix until well combined and the rice absorbs the liquid. Cover and let it rest for 15 minutes to allow the flavors to meld.

   ~15 min
5. 5

   Prepare the Bua Loy balls. In a separate bowl, combine the remaining 200 ml of glutinous rice flour with just enough water (start with 2 tablespoons and add more as needed) to form a soft, pliable dough. Knead until smooth.

   ~15 min
6. 6

   Roll small portions of the dough into tiny balls (about 1 cm in diameter). Continue until all the dough is used.

   ~10 min
7. 7

   In a medium saucepan, bring 500 ml of water to a rolling boil. Gently drop the Bua Loy balls into the boiling water. Cook until they float to the surface, which indicates they are cooked through (about 3-5 minutes).

   ~5 min
8. 8

   Remove the cooked Bua Loy balls with a slotted spoon and place them in a bowl of cool water to prevent sticking. Drain well before serving.

   ~2 min
9. 9

   Prepare the Thai tea custard. In a saucepan, combine the remaining 200 ml coconut milk, 50 g sugar, condensed milk, and Thai tea leaves. Add the pandan leaf if using. Heat gently, stirring, until the sugar dissolves and the mixture is fragrant. Steep for 10 minutes.

   ~10 min
10. 10

    Strain the Thai tea mixture through a fine-mesh sieve into a clean saucepan, discarding the tea leaves and pandan leaf. In a small bowl, whisk the cornstarch with 2 tablespoons of water until smooth. Whisk this slurry into the Thai tea mixture.

    ~5 min
11. 11

    Cook the custard over medium-low heat, stirring constantly, until it thickens to a custard-like consistency. Remove from heat.

    ~10 min
12. 12

    Peel and slice the ripe mangoes.

    ~5 min
13. 13

    Assemble the dish. Spoon a generous portion of the prepared sticky rice into each serving bowl. Top with sliced mangoes and a handful of the Bua Loy balls. Drizzle generously with the warm Thai tea custard.

    ~3 min