View source for Sticky Rice Balls

First, measure out 1 cup of glutinous rice flour (also called 'sticky rice flour') into a mixing bowl. This type of flour is readily available at Asian/Chinese food stores. Add 1/2 tsp. salt.

===For this recipe, you will also need:===

* 1/3 to 1/2 can lite coconut milk
* approx. 1 cup brown sugar
* 1/2 cup dried shredded baking-type coconut(sweetened)
* 1/2 tsp. oil
* optional: 1/2 tsp. pandan essence/paste 
===Preparation===
#Start by adding 1/3 of a can of lite (or thin) coconut milk. 
#Stir the coconut milk into the flour to form a dough.
#You may need to add slightly more coconut milk, or more flour depending on how thin your coconut milk is. 
#The dough should be quite stiff, but pliable - exactly like play dough. 
#It shouldn't stick to your hands (if it does, it requires a little more flour). 
#If it doesn't stick together, it's too dry - add a little more coconut milk.
#If you have managed to find pandan essence, add a little to the dough (up to 1/2 tsp.). 
#It will turn the dough bright green, and also give the rice balls a hint of pandan leaf sweetness (a very unique taste).
#Stir the pandan essence in well to distribute throughout the dough. 
#Take a little of the dough in your hands. 
#Now roll it between your palms until you've made a ball (like you did when you were a kid with play dough).
#Now indent the sticky rice ball with your thumb or finger. 
#Place about 1/2 tsp. brown sugar in the rice ball. 
#Gently pat the sugar down with your finger. (This sugar will later melt and become a liquid center.
#Pinch the sides to cover the brown sugar and close it. #Now take this rather flat rice ball back into your palms. #Gently roll it once again to return it to its former ball shape. 
#Place on a plate or cutting board dusted with glutinous rice flour.
#Now repeat these steps with the rest of the dough until you have lots of sticky rice balls filled with brown sugar, and all of the dough is used up.
#Place some water in a large pot on the stove over high heat. 
#When the water is boiling, drop the rice balls into the pot.  
#They will sink to the bottom at first, then gradually rise to the surface.
#Now turn the heat down to medium or medium-high, just high enough to keep the water bubbling nicely. 
#Once the balls have risen to the surface of the water, continue cooking for 2 more minutes (3-4 minutes in total).
#While the rice balls are cooking, prepare a clean surface on which to place them (a cutting board or your counter will work - or you can cover your counter with a piece of wax or parchment paper). 
#Pour a few drops of oil over this surface (up to 1/2 tsp.) and "grease" it as you would a cake pan, or the balls with stick and you won't be able to remove them later (you will also need to grease the paper)!
#Using a slotted spoon or small strainer, remove the rice balls from the water and place on your prepared surface. 
#Place the dry, sweetened coconut in a bowl or spread on a plate. 
#Roll the sticky rice balls in the coconut to coat. 
#Place the finished rice balls on a plate - OR you can give each one a colorful wrapper by placing them in muffin papers (small or medium size). 
#These balls can be eaten while still warm, or at room temperature.

**Storing Instructions: Do not store in the refrigerator - this will only dry them out. Cover leftovers, or place in a cookie jar or other container on the counter. Try to eat your rice balls as soon as you can - within 24 hours if possible,