Bua loy nam king (Sticky rice dumplings in ginger syrup)

There’s something extra special about bua loy nam king, especially when the dumplings are filled with black sesame. This old-school Thai dessert is becoming hard to find, but its unique blend of warm ginger syrup and chewy, sesame-filled dumplings makes it a comforting and nostalgic treat.

Bua loy nam king (Thai sticky rice dumplings in ginger syrup). Credit: Hardie Grant Books / David Loftus

• serves

  4-6

• prep

  30 minutes

• cook

  30 minutes

• difficulty

  Mid

Ingredients

Ginger syrup

• 100 g (3½ oz) brown sugar (or to taste)
• 100 g (3½ oz) palm sugar
• 100 g (3½ oz) fresh ginger, peeled and thinly sliced
• 2 pandan leaves, tied in a knot (optional)

Black sesame filling

• 100 g (3½ oz) black sesame seeds, toasted
• 50 g (1¾ oz) sugar
• 2 tbsp unsalted butter or coconut oil, melted

Sticky rice dumplings

• 150 g (5½ oz) sticky (glutinous) rice flour
• food colouring or natural colours such as pandan or butterfly pea for a traditional touch (optional)
• white or black sesame seeds, to garnish

Chilling time: 15 minutes

Instructions

1. Prepare the ginger syrup: In a saucepan, combine the brown sugar, palm sugar, ginger and pandan (if using) with 500 ml (17 fl oz/2 cups) of water. Bring the mixture to a boil and simmer for 20 minutes to let the ginger and pandan infuse. Taste and adjust the sweetness as needed. Keep warm on a low heat.
2. Prepare the black sesame filling: Grind the toasted black sesame seeds in a food processor or mortar and pestle until fine. Mix in the sugar and melted butter (or coconut oil) until a paste forms. Set aside in the fridge for about 15 minutes to firm up.
3. Make the sticky rice dough: Put the sticky rice flour in a mixing bowl and gradually add about 130 ml (4½ fl oz) of water while kneading until a smooth, non-sticky dough forms. Divide the dough into small portions about the size of a large marble.
4. Fill the dumplings: Flatten each dough ball and place about a tsp of the black sesame filling in the centre. Carefully wrap the dough around the filling and roll it back into a ball, ensuring the filling is fully enclosed.
5. Cook: bring a saucepan of water to a boil. Drop the filled dumplings into the boiling water and cook until they float to the surface, about 2–3 minutes. Remove with a slotted spoon to a bowl of room-temperature water to prevent sticking.
6. To serve, put three or four drained dumplings in each serving bowl and ladle some warm syrup over the top. Garnish with sesame seeds and enjoy warm.

Variation

To make a coconut milk sauce, combine 400 ml (13½ fl oz) coconut milk, 3 tbsp sugar, ¼ tsp salt and 1 pandan leaf, tied into a knot (optional). Heat over a medium heat, stirring until the sugar dissolves. Do not let it boil.

This is an edited extract from Thai: Anywhere and Everywhere by Nat Thaipun (Hardie Grant Books, $50). Photography: © David Loftus.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.