Sticky Coconut Rice Balls

1. 1

   Place rice in a colander and rinse under cold running water until the water runs clear. Drain well.

2. 2

   In a medium saucepan, combine rice, coconut milk and 2 cups water. Stir over a medium heat until simmering and combined. Cook, covered, 10 minutes. Remove from heat. Set aside, covered, 10 minutes.

3. 3

   Meanwhile, make the syrup: In a small saucepan, combine brown sugar, star anise and 1/2 cup water. Stir over a low heat until sugar dissolves. Increase heat to high and bring to boil. Cook, without stirring. 3-4 minutes, until syrupy.

4. 4

   Stir half of the syrup into rice, mixing well. Spread rice out onto a tray. Cover and chill.

5. 5

   Using wet hands. roll heaped tablespoons of rice into rounds. Spoon 1/2 teaspoon mango in the center of each round. Mold rice around mango to form a ball. Transfer to tray.

6. 6

   Place sesame seeds in a small bowl. Roll rice balls in seeds to coat. Serve rice balls with remaining syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.