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150g long grain rice, cooked
2 tbsp coconut milk powder
3 tbsp sugar
2 egg yolks
juice of 1/2 lemon
85g desiccated (shredded) coconut oil, for
deep frying
icing (confectioners)' sugar, for dusting
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Method :
Place 85g of
the cooked rice in a pestle and mortar and pound until smooth and
sticky. Alternatively, use a food processor. Turn out into a large bowl,
combine with the remainder of the rice, the coconut milk powder, sugar,
egg yolks and lemon juice. Spread the desiccated (shredded) coconut onto
a tray, divide the mixture into thumb size pieces with wet hands and
roll in the coconut into neat balls. Heat a wok or deep fat fryer fitted
with a wire basket to 350F. Fry the coconut rice balls, 3-4 at a time,
for 1-2 minutes until the coconut is evenly brown. Turn out onto a
plate, and dust with icing (confectioners') sugar. Place a wooden skewer
in each fritter and serve with milky coffee or hot chocolate at merienda
time.
These
delicious fritters can be served any time, with a mug of steaming coffee
or chocolate.
Serves 4-6
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