Vietnamese Recipes & Cuisines (Desserts & Drinks)

Sticky Rice Balls with Coconut Recipe

Ingredients : Makes 60 rice balls

450 g

500 ml


2 teaspoons

250 ml



Coconut sauce

500 ml

300 g

Uncooked glutinous rice



Baking powder


Bamboo skewers



Thick coconut milk

Dark brown sugar or shaved palm sugar

Method :
  • 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.

  • 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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