Sesame Rice Balls
Ingredients
- 200 gRice flour (sifted)
- 150 mlMineral water (lukewarm)
- 400 mlCoconut milk (canned)
- 80 gpalm sugar (chopped)
- 2 tbspSesame seed (toasted)
- 1 pinchGray sea salt
- 200 gGlutinous rice flour
Method
Tender and chewy rice pearls floating in velvety coconut milk. Toasted sesame seeds provide a roasted note that balances the sweetness of the palm sugar.
- 1
Mix the rice flour and glutinous rice flour in a bowl. Gradually pour in the mineral water and knead until you obtain a smooth and flexible ball, with the consistency of an earlobe, which no longer sticks to your fingers.
- 2
Divide the dough into small portions. Roll them between your palms to form regular balls the size of a small hazelnut.
- 3
Plunge the balls into a pot of boiling water. When they rise to the surface and float, they are cooked. Remove them immediately with a slotted spoon.
- 4
In a saucepan, heat the coconut milk with the palm sugar and a pinch of salt. Stop at the first signs of simmering to prevent the milk from curdling.
- 5
Pour the balls into the hot coconut milk. Sprinkle with sesame seeds previously dry-roasted in a pan until they color.
Frequently asked questions
How do you get this dish right?
- Do not overwork the dough; it should remain supple.
- Toast the sesame over medium heat: as soon as it pops and smells nutty, remove from heat.
- Serve immediately; the balls harden as they cool.
How long does this dish keep?
Best consumed immediately after preparation. Does not store well in the fridge as the rice hardens.
