Thai Sticky Rice Balls with Coconut-Nut Filling Recipe
These little balls are a sweet snack inspired by Thai sticky rice desserts. Inside there’s a moist coconut and nut filling, and the whole thing is soft and slightly chewy – something between a praline and a sweet dumpling.
Prep Time
35 min
Cook Time
25 min
Total Time
60 min
Servings
20
Ingredients
- glutinous rice flour ryżowa kleista (mochiko) lub zwykła mąka ryżowa - 200 g
- coconut milk kokosowe - 200 ml
- water - 50 ml
- sugar - 60 g
- desiccated coconut - 60 g
- unsalted peanuts - 40 g
- sugar trzcinowy - 40 g
- salt - 0.25 teaspoons
- oil roślinny - 1 teaspoon
- extra desiccated coconut - 30 g
Main Ingredient:
glutinous rice
Preparation
- In a bowl, mix glutinous rice flour, sugar and a pinch of salt. Add coconut milk and water. Stir with a spoon and then with your hand until you get a soft, smooth dough resembling plasticine. If it is too dry and crumbly, add water 1 tablespoon at a time. If it is very sticky, add a little more flour.
- Cover the dough with a damp cloth so it doesn’t dry out and set aside for 10 minutes.
- In a small pot or pan, combine desiccated coconut, chopped peanuts, brown sugar and a pinch of salt. Heat over low heat for 3–4 minutes, stirring, until the sugar dissolves and the mixture is moist and slightly sticky. Set aside to cool.
- From the cooled filling, form small balls the size of a hazelnut (about 1 teaspoon each). Place them on a plate.
- Divide the dough into 20 equal portions. Lightly grease your hands with oil so the dough doesn’t stick.
- Flatten each portion of dough in your hand into a small disc. Place a ball of filling in the center, pinch the edges of the dough together over the filling and shape into a smooth ball so the filling is completely enclosed.
- Prepare a steamer (a metal insert, bamboo basket or a sieve over a pot of water will work). Line the bottom with baking paper with a few holes or grease it with oil so the balls don’t stick.
- Arrange the balls in the steamer, leaving small gaps between them. Steam for 10–12 minutes from the moment the steam starts to rise strongly from the pot. The balls should become slightly translucent and springy.
- Spread the extra desiccated coconut on a plate. Gently roll the hot balls in the coconut, using a spoon so you don’t burn yourself.
- Serve slightly cooled – the filling will still be soft and the dough pleasantly springy.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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