Description
Soft and chewy glutinous rice cakes coated in fresh coconut and sesame seeds, finished with a rich homemade peanut caramel sauce.
Ingredients
Scale
- 2 cups glutinous rice flour
- 1 cup warm water
- Pinch of salt
- 6 to 8 cups water for boiling
- 2 cups freshly grated young coconut
- 1/2 cup toasted sesame seeds
- 1 cup roasted peanuts (finely crushed)
- 3/4 cup brown sugar
- 1/2 cup coconut cream
- 3 tbsp butter
- 1/4 cup evaporated milk
- 1 tsp vanilla extract
- 2 tbsp water (if needed)
Instructions
- Combine glutinous rice flour and salt in a large bowl.
- Slowly add warm water while kneading until a smooth dough forms.
- Let the dough rest for 5 minutes.
- Shape the dough into small balls and flatten into discs.
- Bring a large pot of water to a rolling boil.
- Boil the rice cakes in batches until they float, then cook 30 seconds longer.
- Remove the rice cakes with a slotted spoon.
- Roll the hot rice cakes in grated coconut and toasted sesame seeds.
- Melt butter in a saucepan and stir in brown sugar until smooth.
- Add crushed peanuts, coconut cream, evaporated milk, vanilla, and salt.
- Simmer until thickened into a glossy sauce.
- Drizzle the warm peanut caramel sauce over the rice cakes and serve warm.
Notes
Serve immediately while warm for the softest texture. Banana leaves make a beautiful traditional serving presentation.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 22g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg