Recipe

Sticky coconut rice balls with lime syrup

Jul 31, 1976 2:00pm
  • 30 mins cooking
  • Serves 6
    • Print
    Print

Ingredients

Sticky coconut rice balls with lime syrup
  • 3/4 cup (150g) white medium-grain rice
  • 1 cup (250ml) coconut milk
  • 1 1/4 cup (310ml) water
  • 1/3 cup (60g) finely chopped palm sugar
  • 2 kaffir lime leaves, torn
  • 1/3 cup (75g) caster (superfine) sugar
  • 1/2 cup (125ml) water, extra
  • 2 kaffir lime leaves, extra
  • 2 teaspoon finely grated lime rind
  • 3/4 cup (60g) shredded coconut, toasted

Method

Sticky coconut rice balls with lime syrup
  • 1
    Wash rice with cold water until water runs clear; drain well.
  • 2
    Combine rice, coconut milk, the water, palm sugar and lime leaves in 2.5-litre (10-cup) rice cooker; secure lid. Cook, stirring occasionally, about 15 minutes or until cooker automatically switches to keep warm; stand 15 minutes.
  • 3
    Meanwhile, combine caster sugar, the extra water and extra lime leaves in small saucepan; stir over heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until syrup thickens slightly. Cool 20 minutes.
  • 4
    Uncover rice cooker; discard lime leaves. Cool rice about 20 minutes or until mixture is cool enough to handle; stir in rind.
  • 5
    Roll rounded tablespoons of rice mixture into balls; roll balls in coconut. Serve rice balls drizzled with lime syrup.

Notes

This recipe is best made just before serving, and not suitable to freeze.

The Latest from Food To Love