Coconut Rice Balls with Satay Sauce

Coconut Rice Balls with Satay Sauce

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 16 balls

These coco nutty rice balls are surprisingly light in texture and very easy to make – though fiddly. For a better result cook the rice in advance, even the day before, so they are nice and firm before frying.

Serve with Peanut Satay Sauce see here for a spectacular starter or with stir fry vegetables for a well balanced meal.

Ingredients

  • 175g risotto or sushi rice
  • 700 ml coconut milk made with 400ml can coconut milk and 300ml water
  • 2tsp tumeric powder
  • 3 tbsp oil
  • 1 lrge onion chopped
  • 1 red pepper finely chopped
  • 1 tbsp fresh coriander chopped
  • 1 chilli deseeded and chopped
  • 2 cloves garlic crushed
  • 1 tsp chinese 5 spice powder
  • 1 lemon zest and juice
  • 1/2 packet plain tofu, mashed with fork
  • 2 tbsp corn, coconut or rice flour
  • salt and pepper
  • Oil to shallow fry

Instructions

  1. Wash the rice and soak in water for 10 minutes. place in large pan with lid, pour over the coconut milk and turmeric and bring to boil.
  2. When rice is boiling, turn heat down to a simmer and place the lid on the pan. Simmer gently for 12 minutes - without peeking! Switch off heat and let sit (with the lid on) for further 10 minutes.
  3. Rice should be perfectly cooked and liquid absorbed. Fluff up grains with a fork and put in fridge until ready to use.
  4. In the oil fry onion, garlic and chilli until softened. Add the 5 spice and chopped red pepper, and cook for 5 minutes. Remove from the heat
  5. When the rice is nice and chilled, place in food processor and pulse blitz until the grains are mushy and sticking together, however do not over blitz you do not want a rice paste. You can use a potato masher to achieve the same effect.
  6. Stir the onion, tofu, lemon and seasoning into the chilled rice. Check the seasoning.
  7. Add 1 tbsp. of the cornflour, rice flour or coconut flour and stir in. It should be forming a nice sticky lump.
  8. Take a dessert spoon of mixture and press it between your hands to make a firm ball. Roll in the remaining flour. Refridgerate for 20 minutes before frying
  9. To fry, heat the oil in a medium sized frypan, adding just 4 balls at a time - even if the pan will take more. This way you ensure not too much moisture gets into the oil, making the balls fall apart. keep warm in oven.
  10. Alternatively roll balls in a little oil to coat and bake in oven on a flat greased sheet for 20 mins. Serve with satay sauce - see top for recipe
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