Bua Loi

Instructions

1. Prepare the dough
   Divide the glutinous rice flour into three equal portions in separate bowls. Add pandan extract to one bowl and butterfly pea flower extract to another, leaving the third plain white. Gradually add warm water to each bowl, kneading until you get a smooth, pliable dough that doesn't stick to your hands. The consistency should be similar to Play-Doh.
2. Form the dumplings
   Take small portions of each colored dough (about 1 teaspoon each) and roll into small balls about the size of a marble. If using taro or sweet potato, you can wrap the dough around these fillings. Place the formed dumplings on a lightly floured plate to prevent sticking.
3. Cook the dumplings
   Bring a large pot of water to a boil. Gently drop the dumplings into the boiling water. Cook until they float to the surface, which takes about 2-3 minutes. Once they float, cook for an additional 30 seconds. Remove with a slotted spoon and place in a bowl of cold water to prevent sticking.
4. Prepare the coconut milk
   In a medium saucepan, combine the coconut milk, sugar, salt, and knotted pandan leaves (if using). Bring to a gentle simmer over medium-low heat, stirring occasionally until the sugar dissolves. Do not let it boil vigorously. Remove the pandan leaves once the mixture is fragrant.
5. Serve the dessert
   Drain the rice dumplings from the cold water. Add them to the warm coconut milk mixture. Simmer for another 1-2 minutes to warm through. Ladle into serving bowls, making sure each bowl gets a variety of colored dumplings. Sprinkle with toasted sesame seeds for garnish and serve warm.