Ingredients
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1 cup cooked glutinous (sticky) rice, cooled1 cup cooked glutinous (sticky) rice, cooled
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1/2 cup dried unsweetened mango, chopped1/2 cup dried unsweetened mango, chopped
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1/4 cup shredded coconut (unsweetened) shredded coconut1/4 cup shredded coconut (unsweetened)
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2 tablespoons coconut cream coconut cream2 tablespoons coconut cream
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2 tablespoons maple syrup or coconut nectar coconut nectar2 tablespoons maple syrup or coconut nectar
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1 teaspoon fresh lime zest lime zest1 teaspoon fresh lime zest
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1/4 teaspoon salt salt1/4 teaspoon salt
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1 teaspoon chia seeds (optional, for fiber boost) chia seeds1 teaspoon chia seeds (optional, for fiber boost)
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Extra shredded coconut, for rolling shredded coconutExtra shredded coconut, for rolling
Directions
Blend the tropical flavors of mango, coconut, and lime into a chewy, sweet bite by mixing, rolling, and chilling—no baking required. For best results, use day-old sticky rice. You can swap maple syrup for coconut nectar for a more authentic Thai flavor. Store in an airtight container in the fridge for up to 5 days.
Steps
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1
Done
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In a food processor, combine the cooked glutinous rice, chopped dried mango, shredded coconut, coconut cream, maple syrup (or coconut nectar), lime zest, salt, and chia seeds (if using). |
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2
Done
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Pulse until the mixture is sticky and well incorporated, but still a bit textured. If the mixture is too dry, add an extra tablespoon of coconut cream. |
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3
Done
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Scoop out tablespoon-sized portions and roll into balls with damp hands. |
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4
Done
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Roll each ball in extra shredded coconut to coat. |
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5
Done
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Place the bites on a parchment-lined tray and refrigerate for at least 1 hour to set. |
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6
Done
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Serve chilled, garnished with a sprinkle of lime zest if desired. |
