Spicy Coconut Sticky Rice Bombs

Instructions

1. 1

   Rinse the glutinous rice thoroughly until the water runs clear. Soak the rice in water for at least 4 hours, or preferably overnight.

2. 2

   Drain the soaked rice. Prepare your steamer by lining a steamer basket with parchment paper or cheesecloth. Steam the rice for 25-30 minutes, or until cooked through and sticky.

   ~30 min
3. 3

   While the rice is steaming, prepare the spicy coconut filling. Finely mince the red chilies, garlic, and ginger. In a small saucepan, combine the minced chilies, garlic, ginger, coconut cream, and cornstarch. Cook over low heat, stirring constantly, until the mixture thickens into a paste. Set aside to cool.

   ~15 min
4. 4

   In a large bowl, combine the steamed glutinous rice with 1/2 cup of coconut milk, granulated sugar, and salt. Mix well until everything is evenly incorporated. The mixture should be sticky and pliable. If it seems too dry, add a tablespoon of coconut milk at a time.

   ~5 min
5. 5

   Once the rice mixture has cooled slightly and the filling is cool, wet your hands with water to prevent sticking. Take a golf ball-sized portion of the sticky rice mixture. Flatten it into a small disc in your palm. Place about 1 teaspoon of the spicy coconut filling in the center.

6. 6

   Carefully enclose the filling with the sticky rice, shaping it into a smooth ball. Ensure there are no cracks for the filling to leak out.

7. 7

   Repeat this process with the remaining rice and filling until all ingredients are used.

   ~10 min
8. 8

   Prepare a final steaming. Line your steamer basket again with parchment paper. Arrange the sticky rice balls in the steamer, ensuring they don't touch each other. Steam for another 10-15 minutes, or until the balls are slightly glossy and heated through.

   ~15 min
9. 9

   Remove from steamer and let cool slightly before serving. Garnish with toasted sesame seeds.

   ~5 min