Rating: 3 stars
12 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 5

This sticky, chewy dessert is very easy to make and can also be served as a snack.

Recipe Summary

cook:
20 mins
total:
50 mins
prep:
30 mins
Servings:
10
Yield:
20 cakes
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix the rice flour, 1/2 cup sugar, and the water together in a bowl into a soft dough; set aside.

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  • Stir 1/2 cup sugar and sesame seeds together in a small bowl. Toss the coconut with the salt together in a separate bowl.

  • Bring a large pot of water to a boil.

  • Take a portion of the soft dough and roll it into a ball between the palms of your hands. Pull lengthwise and shape into a tongue. Drop into the boiling water. The cake is ready when it floats. Scoop it out with a strainer and roll it in the sugar and sesame seed mixture. Place it on a serving platter. Repeat with the rest of the dough. Top the cakes with coconut and serve warm.

Nutrition Facts

197 calories; protein 1.6g; carbohydrates 39g; fat 4.3g; sodium 265.4mg. Full Nutrition
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