Sticky Rice (Pulut) Coconut Balls

2013-07-11
Pulut Coconut Surprise 3Pulut Coconut Surprise 2Pulut Coconut Surprise 1
  • Yield : 10 to16
  • Servings : 6 - 8
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 2:0 h

Ingredients

  • 1 cup Pulut (glutinous/sticky rice)
  • 1 cup water
  • 1 cup coconut cream
  • 1 level teaspoon salt
  • 2 tablespoons sugar
  • 100g freshly grated or desiccated coconut
  • food colouring
  • fresh or canned fruit (optional)
  • sprinkling of salt

Method

Wash and soak the rice for at least two hours or more then strain. In a medium pot/saucepan add the rice, coconut milk, sugar and salt, place on the stove and bring to boil. Stir, cover and simmer for approximately 10 minutes but stirring every 3 minutes to ensure even cooking and that the rice does not stick to the base of the pan. After 10 minutes check to see that the rice is soft or nearly cooked. If there’s still a lot of liquid left then leave the pan open and cook more, stirring till the liquid evapourates and fully absorbs into the rice. This should take no more than 5 minutes. Once the rice is cooked then leave it to cool a little before rolling them into balls.

Separate the grated coconut into two batches and colour each batch as you wish then sprinkle some salt and leave them aside till needed. In the meantime decide what fruit you want inside the rice balls. I tried it with small chunks of ripe banana and it really was a lovely treat, if so cut up a couple of bananas into chunks and take a dessertspoon of the rice mixture and flatten it in your palm then place a chunk of banana and roll it into a ball to close. Once the balls are formed roll each one into the coloured coconut and serve. It’s that simple!

Variations and Suggestions

This sticky rice is well known within South East Asia. I am a big fan of it regardless of how it is presented or cooked. Many dishes using sticky rice can be savoury but most often they are sweet dish but even the sweet ones have some salt in them and are never as sweet as Western desserts. The desiccated coconut used in this dish is freshly grated and frozen coconut, most Asian grocers stock this product if not the alternative would be the one stocked at supermarkets for baking cakes but in my opinion it tends to be a little dry for Asian desserts. Apart from using banana as fruit it can be left by itself, or try fruits like, jack fruit, lychee, custard apple or even durian. The choice is yours and endless. Those who wish to have it sweeter, try enclosing a spoon full of brown sugar and coconut then turn them into balls. Depending on the size it can yield up to 16 balls.

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