Recipe for cooking rice balls with coconut milk
Recipes from Oceania and the Philippines :: Oceania and Filipino Rice and Grain Side Dishes
1 c. glutinous rice flour (malagkit, sold in Oriental stores) 1/3 c. water 3 c. coconut milk (sold in Oriental stores), thinned with 1/2 c. water 1 c. sugar 2 c. large pearl tapioca 1 1/2 (one and one-half) c. coconut cream (sold in Oriental stores) Blend rice flour and water into a dough. Shape into balls 1/4-in. in diameter. In a large pot, boil coconut milk, sugar and tapioca. When tapioca is transparent, add the rice balls. When the rice balls are soft but firm, add coconut cream and boil for 5 more mins. Serve hot.
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