Coconut Sticky Rice Balls

I think it is safe to say that the majority of Thai desserts contain or have traces of coconut in them. Ever since I could remember, my grandmother has been using coconut in her desserts. It was amazing. Here is my little tribute to a great teacher and my own little creation. 

Ingredients:

• Sweet potato 150g

• Pumpkin 150g

• Glutinous rice flour 500g

• Coconut sugar 200g

• Salt a pinch

• Coconut flesh 2 cups

• Crushed peanut ½ cup

• Coconut milk ¼ cup

How to make

• To make the filling for the coconut sticky rice balls, start by combining grated coconut, coconut sugar, salt, and crushed peanuts in a saucepan. Cook the ingredients together until they are dried up and sticky. Then, let the mixture cool down to room temperature.

• Once the filling has cooled, use your hands to form small balls out of the mixture. Take a ball of the glutinous rice dough and wrap the filling ball with it. Repeat this step until all the filling has been used.

• To cook the wrapped balls, bring a pot of water to a simmer. Add the wrapped balls to the water and let them cook until they float to the surface. Scoop the balls out of the water and onto a plate of grated coconut. Roll the balls in the grated coconut until they are evenly coated.

• Serve the lukewarm coconut sticky rice balls and enjoy

As always, all of my recipes are loosely based on my personal taste. You are free to create your own flavour that suits you.