Warm rice balls rolled in freshly grated coconut, a simple Marshall Islands side and snack.
- Serves
- 8–10 balls
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Method
Rinse rice lightly, combine with water and cook until tender and slightly sticky.
Let the rice cool only until it can be handled safely; it should still be warm.
Mix the grated coconut with salt and optional sugar on a wide plate.
Wet your hands, press portions of warm rice firmly into small balls and round them between your palms.
Roll each ball in coconut, pressing gently so it adheres. Serve warm or at room temperature.
Chef’s notes
Fresh coconut gives the best texture and aroma. Shape the balls while the rice is warm enough to hold together.
Substitutions
Unsweetened frozen grated coconut can be thawed and used if fresh coconut is unavailable.
Serve with
Grilled fish, meat or fruit
Storage
Rice is best eaten fresh. Refrigerate leftovers promptly and use within 1 day, reheating until hot before serving.
Allergens
Contains coconut.
Always Cook with Heart. Always!
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