Sticky Rice Ball

I love, love this sticky rice ball dessert. The plus side is that it is so easy to make. With very little time require and methods, this is one the dessert that you can easily impress your kids and guest alike. I for one never really have the need to make it when it so readily available in the hometown where I used to live in. Now since moving so far away in an isolated, no Asian food place, I have learn to make this with ease and confident. The only hard part is the coconut grating part. Otherwise this will be a easy as pie recipe.

The texture is so worth it though. With a slight sweetness chewy and sticky rice on the outside and sweet, melts in your mouth palm sugar in the inside is just to die for! The coconut meat is just added the perfect combination to both of this texture, making it crunchy and creamy, yet so delightful. This is a must try recipe, even just for the sake of trying!


Ingredients:
2 Cups glutinous rice flour
½ Cup of palm sugar (filling)
1 Cup Hot boiling water
1 Cup freshly grated coconut meat
1 Tsp of vanilla extract
¼ Cup of granulated sugar

Methods:

1. Smashed the palm sugar to thumb sizes. Set aside.
2. Grated the coconut meat and set aside.
3. In a clean bowl, pour the flour in it and make a well in the center.
4. Slowly pour the hot water into it and mix well. Be sure to do it a little at a time so that you’ll get the right consistency. Use a wooden spoon to blend the flour together until it pliable.
5. Now knead the dough in your hand for a couple of minute.
6. Meanwhile, in a small pot pour enough water to ¾ full and bring to boil.
7. Pull out a quarter size ball and flatten it. Place the thumb size palm sugar in the middle and close it up by kneading it until it looks like a ball.
8. Now drop the ball into the boil water. It will sink down to the bottom of the pan. Once it floats up, it is done. Pick it up and let it cool off for a couple of minute.
9. To finish this dessert just roll is in the grated coconut meat and serve hot.
10. Carefully when biting into it, because the palm sugar in the center is very hot and runny.