Bua loi
Bua loi or bua loy (Thai: บัวลอย, pronounced [būa lɔ̄ːj], literally: "floating water lily") is a Thai dessert. It consists of rice flour rolled into small balls, and cooked in coconut milk and sugar.[1]
็History
The origin of Bua loi is around the Ayutthaya period by Maria Guyomar de Pinha or Thao Thong Kip Ma. During her government service, she taught dessert cooking to Thai people, such as Thong Yip (pinched gold egg yolks), Thong Yot (gold egg-yolks drops), and Foi Thong (in Portuguese called Fios de ovos mean "egg threads").
Around the Chulalongkorn period, the time Thai cuisine recipes began to be published and officially recorded. Mae Khrua Hua Pa was the first Thai cookbook published by Lady Plian Phasakorawong. This cookbook is about a Thai tray of food recipes for monks, and the tray recipe also includes Bua loi's recipe.[2]
See also
References
- ^ Royal Society. พจนานุกรมฉบับราชบัณฑิตยสถาน (ออนไลน์) [Royal Institute Dictionary (online)] (in Thai). Office of the Royal Society. Retrieved 8 November 2019.
- ^ "ประวัติบัวลอยไข่หาน - บัวลอยไข่หวาน". sites.google.com. Retrieved 2022-10-17.
- Roufs, Timothy G.; Smyth Roufs, Kathleen (2014). Sweet Treats around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. p. 333. ISBN 9781610692212.
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