And the dessert making continues in this lovely tropical country :). The weather is just as unpredictable regardless as when we were about to check out the zoo, it poured heavily but when it's time to make these lovely desserts, the sun was out.Oh well~
Anyway, this is another one of my first-time attempt and it turned out absolutely delicious! Not too uberly sweet as the salt really help enhance the flavour. Yummm, as well as I do appreciate my sis helping me because she has so much more patient rolling the dough into a ball. Reason for making so many? I'm actually helping out my company do a fundraising event at work and it's to raise funds for the Pakistan Flood Relief event.
Yeah, glutinous rice flour is so adaptable that it dries up so quickly when the air conditioning is on but as soon as I bring the though into the wet kitchen, it becomes moist. As well as I keep having air bubbles in mine, so much so that it starts to float on top as soon as I pop it into the pot! Talk about being more impatient.
(Courtesy of thaifood.about.com's sticky rice ball's post )
- 100ml water
- 250g dessicated coconut
- 125g coconut sugar / gula melaka
- 1.5 tsp salt (option to add more to taste)
- 300g glutinous rice flour
- 300ml water
- 1/4 tsp pandan paste (This is my ultimate weapon :P)
- 2 tbsp sugar
- In a large pot, pour in water and coconut sugar. Bring it to a boil and keep stirring until the solid sugar is fully melted. (To quicken the process, cut the sugar into smaller pieces).
- Pour in 150g of dessicated coconut and stir fry until fully mix. This should take about 2-3minutes.
- Allow the filling to cool.
- In a separate bowl, pour the remaining 100g of the dessicated coconut and salt and mix. This will be use as the outer coat.
- Similar to my ang ku kueh post, combine 40 g of glutinous rice flour with 30 ml of water ,knead into dough.Add the dough into boiling water and cook until it's floats,dish out and set aside to cool abit. (I tried to skip this step but the dough turned out crumbly, but it's not too late to mix it later).
- In a separate bowl, mix 270ml of water and pandan paste until fully diluted.
- Mix the remaining portion of flour with sugar and 270ml water and the cooked dough. Knead all ingredients until it forms a plasticine dough.
Combining the two
- Scoop 1 tbsp of dough and flatten it on your palm. Place 1 tsp of filling into the centre of the dough.
- Pinch the tip of the dough and wrap the filling and roll into a ball again.
- Place some water and 1 tbsp of oil in a large pot on the stove over high heat. When the water is boiling, drop the rice balls into the pot. They will sink to the bottom at first, then gradually rise to the surface.
- Now turn the heat down to medium or medium-high, just high enough to keep the water bubbling nicely. Once the balls have risen to the surface of the water, continue cooking for 2 more minutes (3-4 minutes in total).
- Using a slotted spoon or small strainer, remove the rice balls from the water.
- Rinse them under cool water for 10 seconds and place on your prepared surface for coating.
- Coat the balls with the dessicated coconut and allow them to cool before storing them away.