Fried Coconut Rice Balls
Mix the yeast with 4-5 tablespoons lukewarm water and 1-2 tablespoons of flour and let rest for about 15 minutes covered. Then stir in the rest of flour and cocoa. Gradually, mix with up to 150 ml (approximately 2/3 cup) lukewarm water mix to a viscous mixture. Cover and let rest an additional 45 minutes.
Combine the coconut milk with the sugar and vanilla sugar, heat and pour in the rice. Cook about 25 minutes over low heat, stirring occasionally. Chop the chocolate small and mix with the grated coconut. Remove the rice from the heat, drain and leave to cool.
Heat the frying oil to about 170°C (340°F). Remove small portions from the rice dough and shape into balls with wet hands. Roll in a little flour and pull through the dough. Fry in portions in hot oil until crisp. Drain on paper towels. If desired, keep warm in the oven (80°C, 175°F) until served.