Organic Coconut Sugar
Made from the nectar of the...
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Desserts
Sweet Coconut Rice Balls
10 mins
5 mins
Easy
12
These Sweet Coconut Rice Balls are a delightful treat, combining sticky rice with sweet coconut for a chewy, satisfying bite. A simple, traditional dessert that’s fun to make and even better to eat.
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- Ingredients
- Method
Ingredients
- 200 grams (about 1 ¼ cups) glutinous rice flour
- Pinch of salt
- 180 ml (⅔ cups) water
- 165 grams (¾ cup) Chelsea Organic Coconut Sugar
- 1 teaspoon pandan paste or a few drops of green food colouring
- 60 grams (¾ cup) desiccated coconut
Chelsea Products in Recipe
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Method
Put the coconut in a fine mesh sieve and place this over a saucepan of simmering water, steam the coconut for five minutes to soften and release its flavour, then transfer to a tray and set aside to cool.
To make the syrup, combine 2 tablespoons of water and 1/3 cup of the sugar in a small saucepan and bring to the boil, reduce heat and stir so all the sugar dissolves. Let the syrup cool and thicken in the fridge for 10 minutes or until needed.
Now for the klepon; add a teaspoon or so of the pandan paste or green food colouring to the water and stir to mix.
Place the rice flour salt in a large bowl and slowly pour over the green water, stirring as you go.
Work the mixture into a smooth 'playdough like' dough (add a touch more water if necessary).
Take a tablespoon of the dough and roll into a ball, press your thumb into the centre of this ball to make a nice indent, fill with about 1/2 a teaspoon of the remaining coconut blossom sugar and close the dough up into a ball again, roll gently to achieve a smooth, round shape.
Set aside on a tray lined with parchment paper then repeat with remaining dough.
Bring a saucepan of water to the boil and gently drop in the rice balls. After a few minutes they'll rise to the surface, now cook for a further 30 seconds then remove with a slotted spoon and transfer to the tray lined with coconut and toss the balls to coat.
Serve with syrup either drizzled on top or in a separate bowl for dipping.
Chelsea Products in Recipe
Organic Coconut Sugar
Made from the nectar of the...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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