Ingredients
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For the rice balls:
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1 cup brown jasmine rice flour (not instant)
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1/2 cup gluten-free rolled oats
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1/4 cup unsweetened shredded coconut flakes
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1 tsp baking powder (preferably aluminum-free)
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1/2 tsp salt
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For the filling:
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1 can full-fat coconut milk (14oz) - be sure to shake well before measuring
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1 ripe mango, peeled and sliced into small chunks (about 1 1/2 cups)
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1/4 cup unsulfured medjool dates, pitted and chopped
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1 tbsp arrowroot starch or cornstarch
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Optional:
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1 tsp vanilla extract (optional)
Directions
Sub-title: A delicious twist on the classic Thai dessert made with gluten-free rolled oats and sweetened with medjool dates!
Description: These vegan sticky rice balls are perfect for a sweet treat anytime you’re craving something tropical. They have a creamy coconut center and are wrapped in soft, chewy rice, which makes them an excellent choice for people who love texture in their food. Plus, they’re easy to prepare, packed with nutrients, and free from refined sugar and common allergens like soy and dairy.
Ingredients:
For the rice balls:
• 1 cup brown jasmine rice flour (not instant)
• 1/2 cup gluten-free rolled oats
• 1/4 cup unsweetened shredded coconut flakes
• 1 tsp baking powder (preferably aluminum-free)
• 1/2 tsp salt
For the filling:
• 1 can full-fat coconut milk (14oz) – be sure to shake well before measuring
• 1 ripe mango, peeled and sliced into small chunks (about 1 1/2 cups)
• 1/4 cup unsulfured medjool dates, pitted and chopped
• 1 tbsp arrowroot starch or cornstarch
Optional:
• 1 tsp vanilla extract (optional)
Instructions:
1. In a large bowl, combine the brown rice flour, rolled oats, shredded coconut, and baking powder. Mix until well combined.
2. Add the water and salt to the bowl and mix until a dough forms. If necessary, add more water (a few tablespoons at a time) until the dough comes together but doesn’t feel too wet. You may not need all of the water called for in the recipe.
3. Divide the dough into 12 equal portions and roll each portion into a ball. Place the balls on a parchment paper-lined plate or sheet pan.
4. For the filling, place the drained and rinsed coconut milk, mango, and chopped dates in a high-powered blender or food processor. Blend until smooth and creamy, scraping down the sides as needed.
5. To assemble the rice balls, use a small spoon to scoop out about a teaspoonful of the filling mixture and place it in the center of one of the dough balls. Use your fingers to gently press the dough around the filling, sealing the edges. Be careful not to overfill the dough balls.
6. Continue assembling the rest of the rice balls. Once complete, place the filled dough balls back on the prepared baking sheet or plate.
7. Refrigerate the rice balls for at least 30 minutes, up to several hours, to allow the filling to set slightly. This will also help prevent the balls from crumbling while frying.
8. Heat a couple inches of oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F. Line a baking sheet with a wire rack or paper towels to absorb excess oil.
9. Carefully slide the rice balls into the hot oil using a slotted spoon or a pair of tongs. Fry the rice balls in batches, turning occasionally, until golden brown and puffed, about 3-4 minutes per side. Remove from the oil and transfer to the lined baking sheet or paper towels.
10. Serve warm, sprinkled with additional shredded coconut if desired. Enjoy!
Difficulty: Easy
Servings: 12 rice balls (serves 4-6)
Nutrition: Per serving (without optional vanilla): Calories: 107kcal, Carbohydrates: 18g, Protein: 2g, Fat: 5g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.5g, Ch
Steps
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1
Done
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In a large bowl, combine the brown rice flour, rolled oats, shredded coconut, and baking powder. Mix until well combined. |
|
2
Done
|
Add the water and salt to the bowl and mix until a dough forms. If necessary, add more water (a few tablespoons at a time) until the dough comes together but doesn't feel too wet. You may not need all of the water called for in the recipe. |
|
3
Done
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Divide the dough into 12 equal portions and roll each portion into a ball. Place the balls on a parchment paper-lined plate or sheet pan. |
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4
Done
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For the filling, place the drained and rinsed coconut milk, mango, and chopped dates in a high-powered blender or food processor. Blend until smooth and creamy, scraping down the sides as needed. |
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5
Done
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To assemble the rice balls, use a small spoon to scoop out about a teaspoonful of the filling mixture and place it in the center of one of the dough balls. Use your fingers to gently press the dough around the filling, sealing the edges. Be careful not to overfill the dough balls. |
|
6
Done
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Continue assembling the rest of the rice balls. Once complete, place the filled dough balls back on the prepared baking sheet or plate. |
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7
Done
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Refrigerate the rice balls for at least 30 minutes, up to several hours, to allow the filling to set slightly. This will also help prevent the balls from crumbling while frying. |
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8
Done
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Heat a couple inches of oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F. Line a baking sheet with a wire rack or paper towels to absorb excess oil. |
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9
Done
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Carefully slide the rice balls into the hot oil using a slotted spoon or a pair of tongs. Fry the rice balls in batches, turning occasionally, until golden brown and puffed, about 3-4 minutes per side. Remove from the oil and transfer to the lined baking sheet or paper towels. |
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10
Done
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Serve warm, sprinkled with additional shredded coconut if desired. Enjoy! Difficulty: Easy |
