Vietnamese Recipes & Cuisines (Desserts & Drinks)
Sticky Rice Balls with Coconut Recipe
Makes 60 rice balls
Uncooked glutinous rice
Thick coconut milk
Dark brown sugar or shaved palm sugar
Soak the uncooked glutinous rice in water
for 6 hours or overnight to soften.
Drain the rice and reserve the liquid.
Grind the rice finely in a food processor
or blender, adding just enough of the reserved liquid so the mixture
turns, then set aside. The ground rice should have the consistency of a
Scrape off the brown outer skin of the
coconut meat using a knife or peeler, then grate the white coconut meat.
Mix the grated coconut meat with the reserved ground rice.
Blend in the baking powder, then shape
into balls using your hand or scoop with a spoon.
Heat the oil in a wok until hot and deep
fry the balls in batches until golden brown, adding more oil necessary.
Remove from pan and drain on paper towels.
To prepare the Coconut Sauce, heat the
thick coconut milk in a saucepan, stirring constantly. After about 15
minutes, blend in the brown sugar or shaved palm sugar.
Cook until the sugar melts and mixture
becomes thick and smooth. Remove for the heat.
Thread the rice balls on skewers. Serve
with Coconut Sauce as a dip.
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