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

1. Start by adding 1/3 of a can of lite (or thin) coconut milk.
2. Stir the coconut milk into the flour to form a dough.
3. You may need to add slightly more coconut milk, or more flour depending on how thin your coconut milk is.
4. The dough should be quite stiff, but pliable - exactly like play dough.
5. It shouldn't stick to your hands (if it does, it requires a little more flour).
6. If it doesn't stick together, it's too dry - add a little more coconut milk.
7. If you have managed to find pandan essence, add a little to the dough (up to 1/2 tsp.).
8. It will turn the dough bright green, and also give the rice balls a hint of pandan leaf sweetness (a very unique taste).
9. Stir the pandan essence in well to distribute throughout the dough.
10. Take a little of the dough in your hands.
11. Now roll it between your palms until you've made a ball (like you did when you were a kid with play dough).
12. Now indent the sticky rice ball with your thumb or finger.
13. Place about 1/2 tsp. brown sugar in the rice ball.
14. Gently pat the sugar down with your finger. (This sugar will later melt and become a liquid center.
15. 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.
16. Place on a plate or cutting board dusted with glutinous rice flour.
17. 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.
18. Place some water in a large pot on the stove over high heat.
19. When the water is boiling, drop the rice balls into the pot.
20. They will sink to the bottom at first, then gradually rise to the surface.
21. Now turn the heat down to medium or medium-high, just high enough to keep the water bubbling nicely.
22. Once the balls have risen to the surface of the water, continue cooking for 2 more minutes (3-4 minutes in total).
23. 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).
24. 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)!
25. Using a slotted spoon or small strainer, remove the rice balls from the water and place on your prepared surface.
26. Place the dry, sweetened coconut in a bowl or spread on a plate.
27. Roll the sticky rice balls in the coconut to coat.
28. 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).
29. 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,