Description
Soft and chewy glutinous rice cakes coated in fresh coconut and sesame seeds, finished with a rich homemade peanut caramel sauce.
Ingrédients
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- 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)
Préparation
- 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.
- Temps de préparation: 25 minutes
- Temps de cuisson: 20 minutes
- Catégorie: Dessert
- Méthode: Boiling
- Cuisine: Asian
Valeurs nutritionnelles
- Taille d’une portion: 1 portion
- Calories: 390
- Sucres: 22g
- Sodium: 90mg
- Matières grasses: 18g
- Acides gras saturés: 9g
- Acides gras insaturés: 7g
- Acides gras trans: 0g
- Glucides: 52g
- Fibres: 3g
- Protéines: 7g
- Cholestérol: 20mg