Sticky Rice Coconut Balls

5
Average: 5 (2 votes)
(2 votes)
Sticky Rice Coconut Balls
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Difficulty:
advanced
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
323
calories
Calories

Healthy, because

Even smarter

Nutritional values

The coconut milk in this exotic dessert adds free-radical attacking antioxidants, while the turmeric has powerful anti-inflamattory effects.

If you prefer less sweet desserts, opt for unsweetened shredded coconut.

1 ball contains
(Percentage of daily recommendation)
Calorie323 kcal(15 %)
Protein3.93 g(4 %)
Fat21.45 g(18 %)
Carbohydrates32.74 g(22 %)
Sugar added4.86 g(19 %)
Roughage2.91 g(10 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.17 mg(1 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.02 mg(2 %)
Niacin2.29 mg(19 %)
Vitamin B₆0.16 mg(11 %)
Folate10.57 μg(4 %)
Pantothenic acid0.4 mg(7 %)
Biotin0.14 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C1.19 mg(1 %)
Potassium169.27 mg(4 %)
Calcium11.92 mg(1 %)
Magnesium38.61 mg(13 %)
Iron1.45 mg(10 %)
Iodine0.11 μg(0 %)
Zinc0.76 mg(10 %)
Saturated fatty acids18.76 g
Cholesterol0 mg

Ingredients

for
15
For the filling
cup Long grain rice
Turmeric
2 tablespoons brown sugar
1.333 cups Coconut milk
2 tablespoons Coconut syrup
For the coating
½ cup Glutinous rice flour
½ cup Rice flour
cup water
1 cup Shredded coconut (heaped)
How healthy are the main ingredients?
Coconut milkLong grain riceTurmeric

Preparation steps

1.
Bring the rice to the boil with the turmeric, sugar, coconut milk and coconut syrup. Cover and cook over a low heat for around 20 minutes.
2.
Remove the lid and leave to cool. Once cooled, shape into 12-15 small balls.
3.
For the coating, mix both types of flour in a bowl with a pinch of salt and add enough water to form a soft, smooth dough. Likewise shape into 12-15 balls and press flat. Put a rice ball in the centre of each one and wrap to coat. Place in an oiled bamboo steamer. Cover and steam over hot water for around 15 minutes.
4.
Remove from the steamer, roll in grated coconut and serve cold.

Comments

Cyndy from EAT SMARTER's picture
You can substitute whole milk for coconut but it will change the flavor and texture. Also, milk is more watery than coconut milk so you will need to reduce the amount a little bit in the recipe. A better substitution would be almond milk.
 
What happens if I use milk instead of coconut milk? Would it still be tasty/edible?