Coconut Rice Balls
|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)|
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.
Serving size: Complete recipe
Calories 2477 Calories from Fat 314
% Daily Value*
Total Fat 36 g55.1%
Saturated Fat 27.9 g139.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 490.4 mg20.4%
Total Carbohydrates 488 g162.8%
Dietary Fiber 4.1 g16.3%
Sugars 162 g
Protein 47 g93.6%
Vitamin A 0.1% Vitamin C 2.2%
Calcium 5.7% Iron 5.8%
*Based on a 2000 Calorie diet