Inside these balls made from boiled rice flour are soft sugar caramel and coconut centers, eaten in a sweet ginger syrup.
Ingredients, Balls
3-1/2 oz Brown Sugar
1-3/4 oz Desiccated Coconut
3/4 oz Toasted Sesame Seeds
3-1/2 oz Sticky Rice Flour
1-3/4 oz Rice Flour
3/4 oz Cassava Starch
( Save some cassava starch to dust your hands with to stop the balls sticking)
Preparation, Ball
1. Into a saucepan, put 1-3/4 fl oz water and the brown sugar and boil until the sugar becomes a very thick sticky caramel. You will need to form balls with this mixture so it cannot be too runny. Take off the heat, mix in the sesame seeds and ground coconut and leave to cool.
2. Take teaspoons of the sugar mixture out and roll them in your hands into small balls, approximately 3/8-inch across.
3. Mix the 2 flours and starch together, mix in 1-3/4 fl oz water and knead until it forms dough.
3. Cut the dough into small pieces approximately 1 oz, and roll them in your hands. If the balls are a little sticky, dust your hands with more cassava starch.
4. Flatten the dough in your hand, place one of the sugar balls in the middle and fold up the dough so that it completely enclosed the sugar.
5. At this point you can store the balls for future eating, only cooking them when needed.
6. To cook the ball, boil a saucepan of water, drop in the balls into the boiling water. When they are cooked they will float to the surface (approximately 1 minute).
7. Eat warm in a ginger sauce.
Ingredients Ginger Sauce
3/4 oz Ginger Root
3/4 oz Lemon Grass
17 fl oz Water
4 Tablespoons Sugar
Preparation, Ginger Sauce
1. Boil the water, add the ginger root, lemon grass and simmer for 5 minutes.
2. Add the sugar and continue simmering for 2 minutes.
3. Leave to cool a little then ladle some of the balls and sauce into a dish to eat.
Chef Frank Sokolo 