Author Notes: Natural coconut oil and crunchy peanut for filling; condensed coconut milk and gluten-free rice flour for dough; desiccated coconut for coating; this yummy little white rice balls bring you all the best of coconut. It is perfect for serving them as a snack, dessert and breakfast. —Wei Lei
Makes: 12 pieces
Ingredients
Fillings
-
100
grams crumbled roasted peanuts (unsalted)
-
2
tablespoons sugar
-
20
grams natural coconut oil
Glutinous Rice Dough and Coating
-
100
grams condensed coconut milk
-
100
grams milk
-
120
grams glutinous rice flour (Traditional water milled, you can find it in your local Asian store or Amazon)
-
50
grams sugar powder
-
30
grams corn starch
-
20
grams natural coconut oil
-
Coating
-
200
grams desiccated coconut
Directions
- Mix all the filling ingredients by hands in a bowl. Your body temperature works perfect for mixing the solid coconut oil with the other ingredients.
- Put the mixed filling into fridge.
- Melt the rest of coconut oil in a pan in low heat, remove the pan from heat and cool the coconut oil down to room temperature.
- Put all the ingredients for the dough and the melt coconut oil into a large bowl and whisk them into a smooth liquidized mixture without any lumps.
- Pour the mixture into a pan container and steam in high heat for 15 minutes.
- Check it with a fork. The cooked mixture will turn into firm sticky dough.
- Take out the pan container, cover it with lid and cool the dough to room temperature.
- Wear a pair of disposable kitchen gloves; take a piece of half-egg-size dough by hands.
- Palm the small dough into round pad; put a tablespoon of the filling in the middle of the pad and shape it into a rice ball.
- Roll the rice ball with desiccated coconut put it in a cupcake cup. Repeat to finish all the dough.
- Serve them cold.
Photo by Wei Lei