Bua Loy with Sweet Egg It’s a sweet dessert. Eat while it’s still hot. soft and chewy texture The aroma of coconut milk is sweetened with coconut sugar, eaten together with scrambled eggs with sweet syrup. Want to try it already? Let’s do it.

ingredient
For 1 medium pot
3 cups glutinous rice flour
1 tbsp potato starch
Water (mixed with flour) 100-150 ml.
Food coloring (red, yellow, green) 2 drops each color
340 g canned corn
500 ml box of coconut milk
250 grams of sugar
3 chicken eggs
1 teaspoon salt
Water (mixed with coconut milk) 200-250 ml.
Water (boil glutinous rice flour)1,800 ml.

method
Preparation time: 1 hour
Cooking time: 40 minutes
1.Combine both types of flour and divide into 3 cups. Mix food coloring with water. Then bring the water that has been mixed with the color to knead with the flour, knead until smooth, evenly colored, and form into a ball.
2.Prepare coconut milk by bringing coconut milk to low heat. Fill it with water.
(Enough to not make the coconut cream too thick), then add sugar,
salt (add a little to cut the sweetness),
Chicken eggs, sweet corn. When it starts to bubble at the edges, remove it from the heat.
(If there is palm sugar, it is recommended to mix with sugar half the amount of total sugar to be used. because it will get a soft sweetness, not sharp sweet)
3.Boil the finished dumpling dough in boiling water. When the flour floats, scoop up the coconut milk that has been prepared. Finish.

In Thailand, dessert shops are everywhere, especially in night markets. or street food But if you cook it yourself, it’s easy.