Coconut Palm Sugar Rice Fritters

1. Rehydrate Coconut

If you're using dried coconut, place it in a small bowl and add the warm water. Stir to combine and let it soak for about 5 minutes to rehydrate.

2. Prepare Rice Squares

Turn the cooked sticky rice out onto a dry surface and flatten it with your palm into an even layer. Use a rolling pin to gently roll the rice into a 9-inch square. Cut the square into 4 strips, then cut each strip crosswise in half to yield 8 rectangles.

3. Fill the Buns

Take one rectangle of rice and use your thumb to make a small dent in the center. Place about 1 teaspoon of the minced palm sugar and a scant teaspoon of the rehydrated coconut (or fresh coconut) into the dent. Fold the rice strip over the filling, pressing the edges firmly to seal and form a rectangular package.

4. Fry the Buns

Heat a wok or skillet over medium heat and add enough peanut oil to reach a depth of about ½ inch. Heat the oil until it reaches 360°F. Carefully slide 1 or 2 buns into the hot oil. Fry until golden brown, about 2-3 minutes per side. Use a spider or slotted spoon to turn the buns halfway through frying. Transfer to a plate lined with paper towels to drain excess oil.