Salted Coconut Sticky Rice Balls with Lychee

Instructions

1. 1

   Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in plenty of water for at least 4 hours or overnight.

2. 2

   Drain the soaked rice thoroughly. Place the rice in a steamer lined with cheesecloth or parchment paper. Steam over medium-high heat for 20-25 minutes, or until the rice is tender and cooked through.

   ~25 min
3. 3

   While the rice is steaming, prepare the salted coconut milk. In a medium saucepan, combine coconut milk, granulated sugar, and salt. Heat over medium heat, stirring until the sugar and salt are dissolved. Do not boil.

   ~10 min
4. 4

   Once the rice is cooked, transfer it to a large bowl. Gradually pour the warm salted coconut milk over the hot rice, stirring gently with a wooden spoon until well combined. Let it sit for 10 minutes to absorb the liquid.

   ~10 min
5. 5

   If using fresh lychees, peel and pit them. If using canned lychees, drain them well and remove the pits.

   ~5 min
6. 6

   Lightly grease your hands with a little oil or water. Take a small portion of the sticky rice mixture (about 2-3 tablespoons) and flatten it in your palm. Place one lychee in the center and carefully wrap the rice mixture around it, forming a ball. Ensure the lychee is completely enclosed.

   ~15 min
7. 7

   Repeat with the remaining rice mixture and lychees. If the mixture becomes too sticky, you can re-grease your hands.

8. 8

   Toast the sesame seeds in a dry non-stick frying pan over medium heat until lightly golden and fragrant. Let them cool.

   ~5 min
9. 9

   Roll each sticky rice ball in the toasted sesame seeds to coat.

   ~5 min
10. 10

    Serve the salted coconut sticky rice balls immediately, or at room temperature.