Saturday, June 30, 2012

Sticky Coconut Rice Balls with Coconut Sugar Syrup

Looking for a creative way to reuse leftover rice, I remembered a sweet coconut rice dessert my Indonesian 4th grade teacher brought to class one day. After scouring the internet, I found several close-enough recipes to try my idea out. Using leftover jasmine rice instead of "glutinous rice powder," and brown sugar instead of shaved coconut sugar, my mission was successfully accomplished. The result is a starchy, very sweet dessert that pairs well with a strong, sweet cup of tea.

Sticky Coconut Rice Balls with Coconut Sugar Syrup

For the Rice Balls:
About 2 cups Jasmine rice, cooked
1 T brown sugar
About 1 cup sweetened flaked coconut

For the Syrup:
1/3 C Coconut Milk
1/2 C Brown Sugar
1/2 tsp salt

Add brown sugar to cooked rice; stir vigorously until well blended, mushing the rice up a bit as you go. Scoop the rice mixture into 1" balls, then roll in flaked coconut. Set aside.

In a small sauce pan, heat coconut milk, brown sugar, and salt. Simmer for 15-20 minutes or until thickened and syrupy, careful not to burn the sugar. 

Place rice balls in a serving dish, and spoon over the coconut sugar syrup. Bon appetit! 

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