Glom Glom Bua Loy Taiwan

Coconut ice cream mixed with frozen egg yolk. Rich, creamy, and savory-sweet. A traditional Thai dessert technique.

Classic Thai coconut milk ice cream. Fragrant, sweet, and refreshing.

Coconut milk ice cream with frozen egg yolk mixed in. Creamy and savory-sweet.

Frozen egg coconut ice cream topped with a rich salted egg yolk lava sauce.

A larger or special version of the frozen egg coconut ice cream, likely with extra toppings.

Frozen egg coconut ice cream served with Bua Loy (glutinous rice balls) and coconut flesh.

Frozen egg coconut ice cream served with sweet corn soup and coconut flesh.

Frozen egg coconut ice cream topped with red bean paste and coconut flesh.

Ice cream served on butter-grilled toast. A popular dessert combining warm, crispy toast with cold ice cream.

A large serving of grilled butter toast and ice cream presented in a hot pot style, often with dry ice for effect.

Ice cream served in a hot pot vessel, kept cold.

Hot pot style ice cream presentation.

Fresh coconut milk ice cream.

Ice cream served with young coconut meat.

Coconut milk ice cream topped with caramel sauce.

Ice cream dish featuring three types of coconut preparations.

Ice cream served with sago pearls and cantaloupe melon.

Ice cream topped with sweet red bean paste.

Affogato. Ice cream served with a shot of hot espresso.

Ice cream dessert flavored with Milo and Ferrero Rocher chocolate.

A combo set likely including ice cream and assorted toppings.

Hot Taiwanese Bua Loy. Chewy glutinous rice balls in a warm sweet soup.

Hot Taiwanese Bua Loy served with your choice of sweet poached egg or salted egg.

Taiwanese Bua Loy served in hot ginger soup.

Bua Loy with mixed grains/cereals. Available hot or cold.

Cold Taiwanese Bua Loy served with grass jelly.

Cold mixed Bua Loy dessert with various toppings.

Special version of the cold mixed Bua Loy with extra ingredients.

Combo set of Taiwanese Bua Loy.

Butter corn served in a hot pot, kept warm and delicious.

A DIY cold hot pot set of mixed Bua Loy, allowing you to mix toppings yourself.

Grass jelly served with sweet honey.

Grass jelly in fresh milk with caramel sauce.

Grass jelly served with Milo powder, styled like a volcano.

Cold Milo dessert drink.

Cold Sweetened Red Bean Paste (Japanese style).

Sago pearls and cantaloupe in sweet coconut milk.

Rainbow colored Bua Loy balls.

Grilled bread sticks served with pandan custard dipping sauce.

Sweet corn served on ice.

Steamed corn kernels mixed with real butter and sugar.

Coconut smoothie or coconut milk shake.

Honey lemon drink with pandan aroma.

Thai milk tea served cold. Sweet and creamy with a distinct tea flavor.

Iced Milo prepared in the classic rich and sweet school-style recipe.

Refreshing soda mixed with fruit syrup.

Butterbeer. A sweet, frothy non-alcoholic drink with flavors of butterscotch.