Give away how to make buloi

Make a delicious buloy starting by kneading the glutinous rice flour, mixing the oil flour (3: 1 proportion) with herbal or vegetable juice (e.g., sumchan, pandan, pumpkin) until smooth, molding it into round pellets, boiling it in boiling water until it rises, then soaking it in cold water, then boiling the coconut milk with coconut sugar and salt to boil enough, adding the soft coconut meat and buloi.

Ingredients for buoyant and coconut milk juice)

2 cups sticky rice flour

Cassava flour 1 / 2 cup measure

Natural Food Coloring: Sump Water (Blue / Blue), Pandan Leaf Water (Green), Crushed Steamed Pumpkin (Yellow), and Crushed Steamed Purple Mann (Purple)

2 cups of coconut milk

Coconut Sugar 1 / 2 Cup Measuring (Reduced-Increased as Like)

2 tablespoons white sugar

1 / 2 teaspoon ground salt

Fresh pandan leaves with 2 - 3 knot bundles

Soft coconut meat, cut strands (as you like)

Chicken egg or duck egg (for making sweet eggs)

How to make buloi

Prepare flour: Bring glutinous rice flour and oily starch mixed together. Divide the dough into parts for mixing colors.

Powder kneading: Bring each portion of the dough and mix it with herbal water or a mash (e.g. pumpkin, lilac), gradually add warm water or water gradually, kneading until the dough is silky, non-stick.

Molding Buloi Tablets: Bring the dough and mold it into small round cubes exactly the size of a word. Sprinkle a thin layer of oily dough over a little so the dough doesn't stick together.

Boil Buloi: Set the boiler to boil. Put buloi pellets to boil. When the cooked buloi pellets float on the surface of the water, scoop them up and immediately knock them in cold water, so that the sticky buloi texture is soft and beautiful.

Make coconut milk water: Bring another pot to light, add coconut milk, coconut sugar, granulated sugar, salt, and pandan. Poor sugar dissolves well together (Be careful not to let coconut milk boil because it will break), add soft coconut meat to it.

Make a sweet egg (if you like): Boil the empty water, mix a little granulated sugar until boiling, lighten the fire, hammer the chicken egg into a cup and slowly pour it into boiling water, wait until the egg is cooked and the egg yolk into quince rubber, scoop it up and set it aside.

Arrange Serving: Scoop the Buloy Pellets and Sweet Eggs in a Cup, Topped with Hot Coconut Milk Water Ready to Eat

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