Rice balls with coconut dressing

Rice balls with coconut dressing

Rice balls with coconut dressing is a traditional Myanmar food from Myeik, the southern region of Myanmar. It is usually stuffed with palm sugar and peanut. The receipe is similar to another Myanmar food, Mote Lone Yay Paw, but it is often served with pearl sago and coconut dressing. So this is a perfect receipe to make and share during Myanmar New Year as a variation to a more popular food Mote Lone Yay Paw.

Rice balls Ingredients

glutinous rice flour – 400 g
rice flour – 100 g
water – 400 ml
Red and gren food colouring, as optional

Filling Ingredients

Roasted peanut – 30g (chopped)
Plam sugar – 10 (chopped)
*Mix chopped peanut and plam sugar together in a bowl.

Coconut Dressing Ingredients

Coconut milk – 750 ml
Sugar – 100g
Salt – ½ tsp salt
Rice and glutinous rice flour mixture – ½ tablespoon
Pearl Sago Ingredients

Pearl Sago – 25 g
Water – 2 liters
Red and gren food colouring, as optional
Pearl Sago Directions

1. In a large pot of water, boil the sago until they are completely transparent.

2. Wash in a cold water and drain in a colander.

3. Divide the pearl sago into two cups. Add red and green food colouring to each cup and knead until the colours mix well.

Rice Ball Directions

1. Sift both glutinous rice flour, and rice flour in a large bowl and mix thoroughly.

2. Add 400ml of water to the mixture and knead well until the dough is smooth.

3. Divide into two doughs. Add red and green food colouring to each dough. Knead until colours mix well.

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1. Scoop small doughs, roll into balls and then flatten.

2. Put in the filling at the center of flat circled dough and put the dough back into a ball shape.

1. Boil water in a large pot. Once boiling, drop the balls in.

2. The balls will float to the surface when cooked.
   

3. Take out the balls and put them on banana leave or plate.

4. To make a coconut dressing, boil all the ingredients together, and then strain.

1. 1. How to serve:

– Put rice balls into a bowl.

– Add 2 tablespoons of red and green pearl sago.

– Top with 1 cup of coconut dressing.