Recipe For Chocolate filled Sticky Rice Balls with Coconut

I made some coconut flavored sticky rice balls but instead of making the traditional split mung bean filling, I stuffed the dumplings with chocolate. I steamed them then rolled them in freshly grated coconut. They’re delicious and cholesterol free.

1. Info for Chocolate filled Sticky Rice Balls with Coconut

• Cook Time: 40 mins
• Total Time: 1 hr 20 mins
• Servings: 6
• Calories: 250 kcal

2. Ingredients for Chocolate filled Sticky Rice Balls with Coconut

• 1-½ cups sticky rice
• 3/4 cup coconut milk
• 1 chunk baby ginger
• 5 tablespoons superfine sugar
• 1/8 teaspoon salt
• 24 largest-sized milk chocolate chips
• 4 tablespoons powdered sugar
• 1 cup coconut, freshly shredded

3. Directions:

1. Bring water to a boil in a wok. Add a bamboo steamer insert.  Lower the heat while making the dumplings.
2. Grind the sticky rice in a mill. Sift the flour.
3. Wash the ginger root. Peel it with a paring knife (or the edge of a spoon) and finely grate it using a microplane. Gather about 1-½ tablespoons of the grated ginger root.
4. In a bowl, combine the rice flour, sugar, ginger, salt and 2 tablespoons of coconut. Add the coconut milk. Stir the mixture and knead until a big white ball is formed. It will have the consistency of play-dough. Form about 1 1/2 inch diameter balls. Insert a chocolate chip inside each dumplings. To give the dumplings a fancier look, you can shape the tops to resemble a Hershey’s Kiss.
5. Cut little squares of parchment paper to put under each dumpling. It will block off some of the direct steam, allowing for even absorption of moisture while still permitting the heat to penetrate through the steamer. Place all the dumplings in a bamboo steamer. Place them on the highest level of the steamer to avoid direct heat. Steam for about 20-25 minutes over medium high heat.
6. Combine the rest of the shredded coconut with the powdered sugar and place in a shallow bowl.
7. Once the sticky balls are cooked, they should be firm but still moist. Remove them from the steamer, roll each of them in the coconut/powdered sugar mix using chopsticks or a fork.
8. Serve right away so that the chocolate filling is still gooey. They go great with Vietnamese-style coffee.
9. Bon appétit!