BIJI SALAK - STICKY RICE BALLS IN SWEET COCONUT SAUCE
This is a popular Indonesian dessert. So Sweet but SO yummy! When preparing the rice balls, the water quantity is only a guideline. The dough should be smooth and soft. If the rice cakes are dry when shaped, they will be incredibly tough and almost inedible once cooked.
Provided by love4culinary
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- take your rice flour and tapioca starch in a large bowl and make a well in the center.
- Add water and salt, and mix well.
- Then you will need to knead the dough until it can be rolled and shaped (dough should be moist).
- Roll 1/2 inch diameter balls with the dough.
- Cut diagonally 1 inch in length.
- Bring 8 cups of water to a boil, and drop in the rice balls, and allow water to come back to a boil.
- Simmer rice balls for 4 minutes, drain, and set aside.
- Make Palm Sugar Syrup.
- Take 150g palm sugar, 50g castor sugar and 1 cup water, and allow sugars to dissolve completely and cook down to thicken slightly; You will want to measure it out as it should make approximately 1 cup palm sugar syrup.
- Then make the sauce.
- Take 6 cups water, 2 cups coconut milk, 1 cup palm sugar syrup, and pinch of salt, and bring to a boil.
- Add your rice balls and simmer for approximately 20 minutes.
- Cool and serve at room temperature.
- Top with freshly grated coconut when serving.
Nutrition Facts : Calories 415.8, Fat 18.2, SaturatedFat 15.7, Sodium 249.8, Carbohydrate 59.1, Fiber 3.4, Sugar 14.8, Protein 5.8
SWEET STICKY RICE
This recipe was given to me by a dear friend from the Phillipines. She said it was a traditional snack or dessert that she grew up with in her small village. I really like it, though it is definitely sticky so I eat it with a fork on a plate, rather than with my hands.
Provided by Mohamjip
Categories Dessert
Time 1h10m
Yield 18 squares, 7-10 serving(s)
Number Of Ingredients 5
Steps:
- Cook rice, then set aside.
- Boil coconut milk in a deep pan or wok, until it is about 1/2.
- Add cooked rice and mix well. This takes a bit of time.
- Then add brown sugar and mix well. The rice mixture should be fairly dry.
- Pat down in a 9 X 12 pan.
- Add sesame seeds and coconut.
- Cool slightly and cut into serving pieces. Leave in the pan.
- For leftovers, place in refrigerator or freezer.
- Microwave each piece for about 1 minute to soften.
- Cooking time includes cooking of rice - about 20 minutes.
- Glutinous rice is also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice.
Nutrition Facts : Calories 838.9, Fat 30.5, SaturatedFat 25.5, Sodium 73.3, Carbohydrate 137, Fiber 4, Sugar 65.5, Protein 8.9
YAN'S SWEET RICE DUMPLINGS
Glutinous or "sweet rice" has a texture unlike other rices. When ground into a flour and mixed with water, it makes an elastic dough that can be used to wrap other foods for frying, poaching, or steaming. Here it surrounds a nugget of sweetened peanut butter and the dumplings are served in a peanut based sauce. Recipe is from a Martin Yan cookbook. Sounds delicious, doesn't it?
Provided by Pot Scrubber
Categories Dessert
Time 40m
Yield 24 dumplings
Number Of Ingredients 9
Steps:
- Combine filling in a bowl. Mix well and set aside.
- Measure rice flour into a bowl. Make a well in the center of the flour and pour boiling water into it. Mix well with a fork until evenly moistened.
- Add cold water and stir, adding a few more drops if necessary, until dough forms a ball.
- On a lightly floured surface, knead dough for 5 minutes until smooth and shiny. Cover with a damp cloth and let rest 10 minutes.
- Roll dough into an 18 inch long cylinder. Cut cylinder crosswise into 3/4 inch pieces. Dust palms with rice flour and roll each piece into a ball.
- To shape each dumpling -- flatten a ball dough with a rolling pin to make a 2 1/2 inch circle; keep remaining dough covered to keep from drying.
- Place 1/2 tsp filling in center of circle. Gather and pinches edges at the top to seal securely. Roll carefully between your palms to form a round ball. Cover filled dumpling with a damp cloth and repeat to fill remaining dumplings.
- Cooking:.
- In a large pot of boiling water, cook dumplings, stirring occasionally, for 5 minutes or until dumplings float to the surface. Lift out dumpling with a slotted spoon and place in a colander to drain.
- Combine sauce ingredients in a small sauce pan. Bring to a boil over medium heat, stirring until smooth.
- Pour sauce onto a platter and place dumplings on top of sauce. Serve hot.
Nutrition Facts : Calories 96.8, Fat 4.6, SaturatedFat 0.8, Sodium 40.4, Carbohydrate 12.1, Fiber 0.9, Sugar 2.9, Protein 2.6
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