Description
Delightful sweet rice balls in creamy coconut milk, a celebration of family traditions and rich flavors.
Ingredients
- 2 cups glutinous rice flour
- 1 cup water
- 2-3 cups water for cooking
- 2 (400ml) cans coconut milk or cream
- ¾ cup sugar
- 2 big sweet potatoes, peeled and cubed
- 4 plantain bananas, peeled and cubed
- 1 cup jackfruit, cut into strips
- 1 ½ cups cooked tapioca pearls
Instructions
- Add the glutinous rice flour and 1 cup of water to a mixing bowl. Mix until it forms a smooth dough.
- Shape the dough into small balls, ensuring they are uniform in size for even cooking.
- Combine 2 cups of water, coconut milk, and sugar in a pot. Bring to a boil while stirring to dissolve the sugar.
- Add the cubed sweet potatoes and cook for 3 minutes.
- Next, add the cubed plantains and continue to cook for another 3 minutes.
- Introduce the sticky rice balls into the pot and simmer until they float, approximately 5 minutes.
- Finally, add the jackfruit slices and cooked tapioca pearls. Let everything simmer for an additional 3-5 minutes or until all the fruits are tender.
- Serve hot or cold.
Notes
For best results, use fresh ingredients and ensure uniform sizes for sweet potatoes and plantains.