Ingredients:
- 2 cups sticky rice (or glutinous rice)
- 1 can (13.5 oz) coconut milk
- 1 teaspoon James Allachi essence
- 1/2 cup sugar (adjust to taste)
- 1/4 teaspoon salt
- Grated coconut (for coating, optional)
- Sesame seeds or crushed nuts (for coating, optional)
Instructions:
1. Prepare the Rice: Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
2. Cook the Rice: Drain the soaked rice and steam it in a bamboo steamer or rice cooker until tender, about 30-40 minutes.
3. Make the Coconut Mixture: In a saucepan, combine the coconut milk, sugar, salt, and James Allachi essence. Heat over low until the sugar dissolves. Do not boil.
4. Combine: Once the rice is cooked, transfer it to a large bowl. Gradually pour the coconut mixture over the rice and mix well until the rice is fully coated.
5. Shape the Balls: Allow the rice mixture to cool slightly. Wet your hands to prevent sticking, then take small portions of the mixture and roll them into balls.
6. Coat (Optional): Roll the rice balls in grated coconut, sesame seeds, or crushed nuts for added texture and flavor.
7. Serve: Arrange the rice balls on a serving plate and enjoy them warm or at room temperature.
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