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

A Filipino family-favorite! These go fast at family gatherings. Can be served on skewers to prevent sticky fingers!

Recipe Summary

cook:
10 mins
additional:
10 mins
total:
30 mins
prep:
10 mins
Servings:
5
Yield:
5 rice balls
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Coating:

Directions

Instructions Checklist
  • Mix rice flour, shredded coconut, and 3/4 cup coconut milk together in a bowl until dough is well mixed. Form dough into balls, about 1 tablespoon per ball.

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  • Heat oil in a pot over medium heat.

  • Fry dough balls in the hot oil until lightly browned, about 5 minutes. Remove pot from heat and transfer balls to a paper towel-lined plate.

  • Pour 1/2 cup coconut milk into a saucepan; bring to a boil. Stir brown sugar into hot coconut milk until liquid thickens, 2 to 3 minutes more. Remove saucepan from heat, cool coconut coating slightly, and dip balls into coating. Cool slightly before serving.

Cook's Notes:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

414 calories; protein 3.5g; carbohydrates 45.4g; fat 25.4g; sodium 52.6mg. Full Nutrition
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