These not-too-sweet confections have a nice chewy texture and a distinct coconut flavour. They're best served the day they're made, but they also freeze well if you want to make them ahead of time.
- Prep time 15 minutes
- Total time 25 minutes
Ingredients
Method
In large microwaveable bowl, whisk together rice flour, sugar and salt. Whisk in coconut milk until well combined. Cover and microwave on high until edge is set but centre is still liquid, 1 to 1 1/2 minutes. Uncover and whisk until smooth. Re-cover and microwave on high until mixture is translucent, 2 to 2 1/2 minutes.
Uncover and let stand until cool enough to handle, about 10 minutes. Place coconut in small bowl. Roll rice flour mixture by rounded 1 tsp into balls. Roll in coconut, pressing to adhere. Place each ball in mini candy cup. (Make-ahead: Wrap in plastic wrap; freeze in airtight container for up to 3 weeks. Let stand at room temperature for 1 hour before serving.)
Tip from The Test Kitchen: Look for sweet rice flour in Asian grocery stores and bulk food stores.
Makes about 28 pieces.
Nutritional facts per piece: about
- Sodium 7 mg
- Sugars 5 g
- Protein 1 g
- Calories 66.0
- Total fat 3 g
- Potassium 25 mg
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 11 g
%RDI
- Iron 2.0
