Filipino Snacks and Sweets by Periplus Editions
Author:Periplus Editions
Language: eng
Format: epub
ISBN: 978-0-7946-0669-5
Publisher: Tuttle Publishing
Sticky Rice Balls with Coconut (Carioca)
450 g (1 lb) uncooked glutinous rice
500 ml (2 cups) water
1 coconut
2 teaspoons baking powder
250 ml (1 cup) oil
15-20 bamboo skewers
Coconut Sauce
500 ml (2 cups) thick coconut milk
300 g (2 cups) dark brown sugar or shaved palm sugar
1 Soak the uncooked glutinous rice in water for 6 hours or overnight to soften. Drain the rice and reserve the liquid. Grind the rice finely in a food processor or blender, adding just enough of the reserved liquid so the mixture turns, then set aside. The ground rice should have the consistency of a dough,
2 Scrape off the brown outer skin of the coconut meat using a knife or peeler, then grate the white coconut meat. Mix the grated coconut meat with the reserved ground rice, blend in the baking powder, then shape into balls using your hand or scoop with a spoon.
3 Heat the oil in a wok until hot and deep-fry the balls in batches until golden brown, adding more oil if necessary. Remove from pan and drain on paper towels.
4 To prepare the Coconut Sauce, heat the thick coconut milk in a saucepan, stirring constantly. After about 15 minutes, blend in the brown sugar or shaved palm sugar. Cook until the sugar melts and mixture becomes thick and smooth. Remove from the heat.
6 Thread the rice balls onto skewers. Serve with Coconut Sauce as a dip.
Thick coconut milk is obtained by grating the flesh of 1 coconut into a bowl (this yields about 3 cups of grated coconut flesh). Add 1 cup water, knead thoroughly a few times, then squeeze the mixture firmly in your fist or strain in a muslin cloth or cheese cloth. If using canned or packet coconut cream, you normally dilute it, adding 1 cup of water to 1 cup of canned or packet coconut cream to obtain thick coconut milk This mixing ratio is only a general guide however. Different brands of packaged coconut cream vary in thickness, so follow the package instructions.
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