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1
Coconut Sauce Beat egg yolks, coconut milk and sugar in large bowl (or medium bowl for trial recipe) with wire whisk until well blended.
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2
Pour 2% milk into medium saucepan (or small saucepan for trial recipe).
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3
Bring just to boil on medium-high heat.
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4
Gradually add to egg yolk mixture, beating constantly with wire whisk until well blended.
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5
Return to saucepan.
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6
Reduce heat to low; simmer 2 to 3 min.
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7
or until sauce is thickened and coats back of spoon, stirring constantly.
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8
Strain milk mixture; cool completely.
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9
Refrigerate until ready to use.
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10
Rice Balls Combine all ingredients except the OREO Pieces in large saucepan (or in medium saucepan for trial recipe).
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11
Cook on medium-low heat 30 min.
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12
or until rice is tender, stirring frequently.
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13
Stir in the OREO Pieces.
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14
Cool completely, then refrigerate several hours or overnight until well chilled.
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15
Coating Combine all ingredients except the 2% milk in large bowl (or in medium bowl for trial recipe).
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16
Using a #70 scoop, portion out 1/2 oz.
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17
of the rice mixture for each ball; roll in the coating mixture, then roll in the milk.
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18
Repeat the coating process 2 times.
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19
Store in refrigerator until ready to fry.
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20
Fry rice balls, in batches, in 350F-oil in deep-fryer 1-1/2 min.
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21
or until crispy on the outside.
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22
Place 4 rice balls on each serving plate along with 1 oz.
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23
of the Coconut Sauce.
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24
Garnish Sprinkle each serving with 1 Tbsp.
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25
of the toasted coconut.
