Thai Sticky Rice Balls with Coconut and Sesame Recipe
Small, soft balls of sticky rice coated in coconut and sesame – a simple dessert inspired by Thai snacks sold in paper bags. They are gently sweet, slightly nutty, and perfect for nibbling with tea or as a sweet party snack.
Prep Time
30 min
Cook Time
30 min
Total Time
60 min
Servings
6
Ingredients
- sticky rice (sushi rice or special sticky rice) - 250 g
- coconut milk kokosowe - 250 ml
- sugar - 60 g
- salt - 0.25 teaspoon
- desiccated coconut - 60 g
- white sesame seeds - 2 tablespoon
- oil roślinny - 1 teaspoon
- pandan leaf or lime zest (optional) - 1 piece
Main Ingredient:
glutinous rice
Preparation
- Rinse the sticky rice several times in cold water until the water is almost clear. Cover with fresh water and leave to soak for at least 1 hour (or overnight). Drain after soaking.
- Cook the soaked rice by steaming or in a small amount of water: cover it with water so it reaches about 1 cm above the rice level, cover, and cook over very low heat for 15–18 minutes until the water is absorbed and the rice is soft. Leave covered for another 10 minutes.
- In a small saucepan, gently heat the coconut milk with the sugar, salt, and pandan leaf or lime zest. Heat over low heat, stirring, until the sugar dissolves. Remove the leaf or zest.
- Transfer the hot rice to a bowl and gradually pour in the warm coconut milk, stirring with a spoon. The rice should absorb most of the liquid and become very sticky. Leave to cool until warm but not hot – it will be easier to shape the balls.
- In a small bowl, mix the desiccated coconut with the toasted sesame seeds.
- Lightly grease your hands with oil so the rice doesn’t stick. Take about 1 tablespoon of the rice mixture at a time and roll into small balls about the size of a walnut.
- Roll each ball thoroughly in the coconut and sesame mixture, pressing gently so it adheres well.
- Arrange the finished balls on a plate or in a container. Before serving, you can chill them slightly in the fridge for 30 minutes – they will firm up a bit.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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