Coconut Rice Fritters
Peel the ginger and grate or chop finely. Combine the coconut milk, rice pudding, sugar, grated ginger and a pinch of salt in a saucepan. Cook over low heat for about 25 minutes, stirring often. Remove from heat and let cool.
Heat a couple of inches of butter or oil in a frying pan. Whisk together the egg, rice flour, rice starch, baking soda and about 270 ml (approximately 1 1/4 cups) of ice-cold water until foamy, runny batter is formed. Scoop the cooled coconut rice into the hot oil using 2 tablespoons. Fry until golden brown. Drain on paper towels and serve immediately.