These
delicious rice fritters from the Philippines can be serves any time of the day
as a snack or 'merienda' and go especially well with coffee or hot chocolate.
Ingredients
150 g
White long-grain rice, cooked
80 g
Desiccated coconut
3 tbsp
Sugar
2 tbsp
Coconut milk powder
2
Egg yolks
-
Juice of 1/2 lime
-
Oil for deep-frying
-
Icing sugar for dusting
Method :
Pound or process half of the cooked rice (75 g)
until smooth and sticky. Transfer into a bowl and add in the remaining rice, coconut milk
powder, sugar, egg yolks and lemon juice.
Spread out the desiccated coconut on a tray or
shallow plate.
With wet hands, divide the rice mixture into
thumb-sized pieces and roll then in the coconut to make little neat balls.
Heat oil in the wok or deep-fryer to 1800C
/ 3500F, then fry the coconut rice balls in batches for 1 - 2 minutes until the
coconut is evenly browned.
Transfer to a plate and dust with icing sugar.
Place a little wooden skewer in each fritters and serve in a shallow bowl lined with banana
leaf as an excellent afternoon merienda (snack).
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