Ingredients Jump to Instructions ↓

  1. 1 1/2 cups glutinous rice

  2. 200ml coconut milk

  3. cup coconut powder

  4. 1 1/2 cups water

  5. 1 tbsp sea salt

  6. 60g umeboshi flesh, minced

  7. 40g dark palm sugar , coarsely grated

  8. Vegetable oil for deep-frying

  9. 1 cup desiccated coconut

  10. 2 limes , cut in to wedges

  11. 175g white caster sugar

  12. 125ml cream

  13. 2 tbsp tamarind paste

Instructions Jump to Ingredients ↑

  1. Coconut Rice Balls Bring the rice, coconut milk, coconut powder and water to the boil, making sure you stir it at regular intervals. (The glutinous nature of the rice in combination with the coconut causes it to catch and burn quickly over high heat.) Reduce the heat to the lowest simmer possible, put the pot lid on and continue to cook, stirring intermittently until the rice is cooked. This should take approximately 15 minutes. As with all rice, it is done when just cooked through or al dente.

  2. Add the salt and mix thoroughly. The rice may seem overly salty at this point but in conjunction with the other ingredients it will be perfect. Trust me!

  3. For the umeboshi filling, mix together the umeboshi and palm sugar.

  4. While still warm, shape some of the rice into a disc approximately the diameter of a ping pong ball (approx.

  5. g). Spoon a little mixture in to the centre, then shape in to a ball by pulling up the circumference of the disc and gently push the rice together so that the umeboshi is completely encased.

  6. Continue this process until all of the rice and umeboshi has been used up.

  7. To cook, roll the rice balls in desiccated coconut then deep-fry in vegetable oil until golden brown.


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