Coconut Rice Balls

Instructions

1. Step 1

   Put the glutinous rice in a fine-mesh sieve and rinse under cool running water until the runoff is mostly clear. Drain thoroughly.

   Ingredients used: 200.0 gr Glutinous Rice

   Cookware: fine mesh sieve

2. Step 2

   Transfer the rice to the saucepan. Add the coconut milk, water, sugar, and salt, then stir. Bring to a gentle simmer over medium heat, cover, reduce to low heat, and cook until the liquid is absorbed and the rice is tender.

   Timer: 20 min (fixed)

   Ingredients used: 240.0 ml Coconut Milk, 50.0 gr Granulated Sugar, 2.0 gr Salt, 120.0 ml Water

   Cookware: saucepan, wooden spoon

3. Step 3

   Remove the saucepan from the heat and leave it covered so the rice can finish steaming.

   Timer: 10 min (fixed)

   Cookware: saucepan

4. Step 4

   Stir 20 gr coconut into the cooked rice. Spread the mixture on the rimmed baking sheet and cool until comfortable to handle.

   Timer: 25 min (fixed)

   Ingredients used: 20.0 gr Unsweetened Shredded Coconut

   Cookware: rimmed baking sheet, wooden spoon

5. Step 5

   Divide the cooled mixture into 12 equal portions and roll each portion firmly between lightly moistened hands to form a ball.

   Cookware: rimmed baking sheet

6. Step 6

   Place the remaining 60 gr coconut in a shallow bowl. Roll each rice ball in it, pressing gently so the coating adheres.

   Ingredients used: 60.0 gr Unsweetened Shredded Coconut

   Cookware: Shallow bowl