Bua loi

There are other types of Bua loi from other countries such as China, Japan, Indonesia, Myanmar, Philippines, Southern Vietnam and Malaysia.

The origin of Bua loi is around the Ayutthaya period by Maria Guyomar de Pinha or Thao Thong Kip Ma.

Her mother was a Japanese and Portuguese woman named Ursula Yamada, whose family had emigrated to Thailand following the repression of Christianity in Japan during King Naresuan the Great period.

When peanut was brought from the Philippines and white/black sesame entered China from Central Asia during the Han era, Bua Loi or "Tang Yuan" had a variety of fillings.

[citation needed] In the King Rama I period, in the memo of Krom Luang Narintharathewi, wrote about the Celebration of the Emerald Buddha in 1809.

[5] During the festival, There're sweet decks for 2000 monks with are Chicken filling dessert, Foi Thong, Khanom Phing, Kluai Khaek, Rhum, Lhateang, Sangkhaya, and dessert in Kap Ho Khlong Hae boat to the sweet savory dishes poem.

Chinese people enjoy eating the Bua Loy dessert on that day because they think it will bring wealth to their families and themselves.

Chinatown (Yaowarat) in Bangkok and Chinese-Thai communities around the country celebrate the Yuan Xiao Festival yearly by preserving old Chinese traditions.

[9] An Indonesian version of Tangyuan, a Chinese glutinous rice ball served in a hot broth or syrup, is called Wedang Ronde.

The rice balls used in this dish get their name from their tendency to float to the top of the boiling water or coconut milk in which they are cooked once they are finished.

The rice dumplings are typically served on a banana leaf while still warm and often sprinkled with desiccated or shredded coconut.

The traditional time to make Mont Lone Yay Paw is during festive occasions like Myanmar New Year (also known as Thingyan or Water Festival), when groups of friends, neighbors, and family members come together to roll batch of rice balls and cook them in a large pot of boiling water over an open fire.

It is made of ripe jackfruit, coconut cream, sugar, sago pearls, and glutinous rice balls (known as bilo-bilo in the local language).

[13] The dish closely resembles Bua Loi, as both feature glutinous rice balls immersed in a sweetened coconut milk base.

The rice balls are simmered gently in a mixture of coconut milk and palm sugar syrup until cooked.

[14] Paal Kozhukkattai holds cultural and religious significance, as it is often prepared during festivals such as Ganesh Chaturthi, Navaratri, and other occasions.

Chè trôi nước (Bánh chay) is a Vietnamese dessert made of glutinous rice balls filled with mung beans and served with coconut sauce, toasted sesame seeds, and warm ginger syrup.