Thai Coconut Munchkins

Coconut and Sticky is heavenly made to be together. In Thailand we use various type of flours; one that made from non-stick rice (mostly jasmine rice) or from glutinous rice, fingerroot flour, tapioca flour. These are very important key ingredients in making Thai desserts. Today we are going to learn to make a basic sticky rice ball with stuffed coconut. Let's go.

Ingredients

• 500g fresh grated coconut

• 450g coconut sugar or palm sugar

• 1 tsp salt

• 500g sticky rice flour

• 200 ml warm water

How to make

• In a pan, combine the grated coconut, coconut sugar or palm sugar, and salt. Cook the mixture over medium heat, stirring occasionally, until it becomes sticky and reduced.

• Remove the pan from heat and let the filling cool down. Once cooled, roll the mixture into small balls.

• In a separate pot, bring water to a boil.

• In a mixing bowl, combine the sticky rice flour and warm water. Mix well until a dough forms.

• Roll the dough into small balls and make an indentation in the center of each ball.

• Place a filling ball into the indentation of each dough ball and close the dough around the filling, making sure that the filling is completely covered.

• Carefully drop the balls into the boiling water and cook for 15-20 minutes, or until the rice balls float to the surface.

• Using a slotted spoon, remove the rice balls from the water and roll them in grated coconut to coat.

• Serve the Thai Coconut Munchkins warm or at room temperature as a traditional Thai dessert.

To watch how to make this recipe, click the Youtube. 
As always, all of my recipes are loosely base on my personal taste. You are free to create your own flavour that suite you.