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Coconut Rice Balls

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Ingredients
  Red bean paste 1 Cup (16 tbs)
  Sweet rice powder 2 Cup (32 tbs)
  Water 1 Cup (16 tbs)
  Boiling water 6 Cup (96 tbs)
  Maraschino cherries 3 , quartered
  Shredded coconut 1⁄2 Cup (8 tbs)
Directions

Cut twelve 2-1/2 inch squares of waxed paper; set aside.
Divide bean paste into 12 portions.
Shape each portion into a ball.
Mix sweet rice powder and 1 cup water in a large bowl to make a smooth dough.
Divide dough into 4 portions.
Use the palm of your hand to flatten each portion into a 5" x 4" rectangle 1/4-inch thick.
Place rectangles in 6 cups boiling water and cook over medium heat 5 minutes.
They will rise to the surface of the water and become almost transparent.
Remove with a large strainer and drain well.
Place cooked dough in a large bowl and beat vigorously with a wooden spoon 3 to 5 minutes until very sticky.
Wet your hands and divide beaten dough into 12 portions.
Shape each portion into a ball and flatten to a circle with the palm of your hand.
Place 1 ball of bean paste in the center of a circle and gather edges together to enclose filling.
Pinch edges to seal.
Roll between your palms to shape into a smooth ball.
Place each ball on a piece of waxed paper.
Repeat with remaining dough portions and filling.
Top each ball with a cherry piece and sprinkle with shredded coconut.

Recipe Summary

Cuisine: 
Chinese
Course: 
Dessert
Method: 
Fried
Ingredient: 
Vegetable

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