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
Ingredients
- Fillings
-
100 grams
crumbled roasted peanuts (unsalted)
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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.
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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.
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Pour the mixture into a pan container and steam in high heat for 15 minutes.
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Check it with a fork. The cooked mixture will turn into firm sticky dough.
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Take out the pan container, cover it with lid and cool the dough to room temperature.
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Wear a pair of disposable kitchen gloves; take a piece of half-egg-size dough by hands.
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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.
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Roll the rice ball with desiccated coconut put it in a cupcake cup. Repeat to finish all the dough.
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Serve them cold.
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