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Ube-Coconut Rice Balls
makes about 20
Ingredients:
small purple sweet potato (about 6 ounces)
1 1/2 cups glutinous rice flour
1/2 cup lukewarm water (or more as needed)
1 cup dessicated coconut
sugar to taste
Instructions:
1. Roast ube in preheated 425F degree oven for 30-35 minutes or until soft to touch. Let cool, scoop out of the skin and mash with fork.
2. In a medium saucepan, fill halfway with water and put to boil over high heat.
3. Meanwhile In a medium bowl, place rice flour. Stir in water and mix thoroughly. Add water a tablespoon at a time until dough comes together. Dough should be firm but pliable.
4. Pull one teaspoonful of dough, flatten into 3-inch circle and place about half a teaspoon of ube in center. Gather the edges onto itself to seal. Rub between the palms of your hands to make a ball.
5. Once water boil, lower heat to simmer and drop in rice balls a few at a time. Once it floats, ladle out and roll in coconut. Serve warm or room temperature with sugar for dipping.
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