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Bua Loy Rice balls in coconut milk

An inspiring recipe for Bua Loy Rice balls in coconut milk

Chef Gee Coconut thai
bua-loy-rice-balls-in-coconut-milk
chef-gee

Chef Gee

Geelicious Bakehouse

Ingredients

For 20 servings

Bua Loy pudding

20 g gelatine powder

85 g water

35 g coconut milk

1 g pandan leaves

Salt

45 g coconut sugar

75 g steamed sweet potato

200 g Debic Stand & Overrun

150 g rainbow-coloured Thai sticky rice balls, cooked

Whipped coconut ganache

90 g coconut milk

15 g glucose

15 g inverted sugar

135 g white chocolate

260 g Debic Stand & Overrun

Debic products used

7f050000-ff27-0003-6ee6-08d7473a28cb

Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel

Preparation

Bua Loy pudding

Heat the coconut milk.

Add the pandan leaves, salt and coconut sugar, stirring until the coconut sugar is fully dissolved.

Stir until the coconut sugar is well dissolved.

Remove the pandan leaves once the coconut milk boils, then add the Stand & Overrun and the steamed sweet potatoes.

Stir well, then add the gelatine mixture.

Turn off the heat once the coconut milk boils, take the pan off the heat and set the mixture aside to cool.

Once the coconut milk has cooled down, spoon the cooked Bua Loy onto a mini vanilla tart, followed by the coconut pudding base.

Leave to set in the refrigerator.

Whipped coconut ganache

Bring the coconut milk to the boil with the glucose and inverted sugar.

Slowly add the white chocolate.

Blend until smooth with a hand blender.

Add the Stand & Overrun and blend again.

Then place the mixture in the refrigerator.

Whip the coconut ganache and pipe it onto the Bua Loy tart with a rosette-shaped nozzle.

Finishing touch

Garnish with the cooked Bua Loy.

Recipe tags Chef Gee Coconut thai Debic Stand & Overrun

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