Bua Loi

Method

1. Put 55 g of glutinous rice flour in a bowl and add 40 ml of warm water a teaspoon at a time, working it in with your fingers until the flour comes together as a soft, smooth dough that feels like putty and no longer sticks to the bowl. Add the last drops only if it is still crumbly. Cover and rest 10 minutes.
2. Pinch off small pieces and roll them between your palms into even balls about 1.5 cm across — marble size, since they swell as they cook. Lay them on a lightly floured plate in a single layer so they do not stick together.
3. Bring a small pan of water to a rolling boil. Drop in the balls, stir once so they do not catch on the base, and cook until they all bob to the surface and turn glossy and slightly translucent, about 3 minutes. Give them 30 seconds more after they float, then scoop them into a bowl of cold water so they stay separate and springy. Drain.