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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
dough.
-
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.
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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.