StickySticky Rice, Coconut and Sesame Dumplings and Chocolate Nut Truffles
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 3 h. 30 min.
Ready in
Ingredients
for
32
- For the sticky rice dumplings
- 2 cups Glutinous rice flour
- 1 cup water
- 1 ½ cups Shredded coconut
- ½ cup sugar
- 1 cup toasted Sesame seeds
- colored Fruit syrup to decorate (optional)
- For the chocolate and nut truffles
- 11 ozs Dark chocolate (75% cocoa solids)
- 1 cup double cream
- 2 Tbsps unsalted butter
- salt
- ½ cup chopped Dark chocolate
- ½ cup chopped Pistachio
- ½ cup chopped almonds
Preparation steps
1.
For the sticky rice dumplings, mix together the rice flour and water and knead until you have a smooth dough then break into 16 pieces and roll into balls.
2.
Bring a large pan of water to the boil and drop the dumplings into the water in batches. When they rise to the surface remove them with a slotted spoon and set aside.
3.
Mix the coconut and sugar together on a flat plate. Put the sesame seeds on a flat plate. Roll the dumplings in the coconut and sugar mixture and then into the sesame seeds. Serve warm or at room temperature. You could drizzle coloured syrups over the dumplings to decorate if required.
4.
For the truffles, break the chocolate into pieces and place in a bowl set over a pan of barely simmering water until it has melted. Remove the pan from the heat.
5.
Heat the cream in a small pan until it just begins to simmer then pour over the melted chocolate, add the butter and salt and mix well. Pour the mixture into a baking tray lined with greaseproof paper and chill in the fridge until set.
6.
Mix the chopped chocolate and nuts together and place on a flat plate. Roll the truffle mixture into about 16 balls then roll them in the nuts and chocolate. Return to the fridge for at least one hour before serving.
