These sticky coconut rice balls will stick to you for some time, for how sweet, indulgent and unique they are. From the way they almost explode in your mouth to how each coat unravels a different flavour, this is a special treat everyone will remember, and even associate with other nostalgic desserts from their childhood.
- 2 cups short-grain sushi rice
- 270 ml can coconut milk
- 2 cup water
- 1½ cups finely chopped mango (canned or fresh)
- 1⅔ cups toasted sesame seeds
- 1 cup brown sugar
- ½ cup water
- 2 whole star anise
Place rice in a colander and rinse under cold running water until the water runs clear. Drain well.
In a medium saucepan, combine rice, coconut milk and water. Stir over a medium heat until simmering and combined. Cook, covered, 10 mins. Remove from heat. Set aside, covered, 10 mins.
Stir half syrup into rice, mixing well. Spread rice out onto a tray. Cover and chill.
Using wet hands. roll heaped tablespoonfuls of rice into rounds. Spoon ½ tsp mango in the centre of each round. Mould rice around mango to form a ball. Transfer to tray.
Place sesame seeds in a small bowl. Roll rice balls in seeds to coat. Serve rice balls with remaining syrup.