• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 50g rice flour
  • 100g glutinous rice flour
  • Water
  • 100g cooked and mashed pumpkin flesh
  • 100g cooked and mashed yam
  • 50g cooked and mashed sweet potato
  • 400g grated coconut
  • 1 cup sugar
  • Green, yellow and purple colouring
  • 3 to 4 pandan leaves, knotted
  • Syrup:
  • 110g grated coconut, soaked in 300ml
  • cooled boiled water and squeezed to produce coconut milk.
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1 pandan leaf, knotted


  1. Combine both types of flours in a mixing bowl. Add enough water to make a firm dough. Divide dough into three equal portions.
  2. Mix one portion with mashed pumpkin. Add a drop or two of yellow colouring and knead well to combine. Break up into small pieces and roll into balls.
  3. Mix another portion of the dough with mashed yam and add some purple colouring. Break up and roll into balls as before.
  4. Mix the last portion of dough with sweet potato, add green colouring and roll into small balls.
  5. Cook these balls separately in a pot of boiling water. Wait till the balls float to the surface, remove and soak in cold water for 10 minutes, then drain well.
  6. To make syrup: Mix all ingredients with the coconut milk and heat to dissolve sugar. Do not boil. Strain and chill well before adding the cooked bualoy.

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