25 minutes
Delightful crispy rice buns filled with sweet coconut and palm sugar.
Fresh Grated Coconut
tablespoons
Dried Unsweetened Grated Coconut
tablespoons
tablespoons
Dark Palm Sugar, minced
tablespoons
Cooked Sticky Rice, room temperature
cups
for shallow-frying
1. Soften Dried Coconut
If you are using dried coconut, combine it with warm water and let it soak for about 5 minutes until it feels soft and pliable.
2. Prepare Sticky Rice
Prepare a dry work surface and place your cooked sticky rice on it. Using a rolling pin, gently flatten the rice into a 9-inch square.
3. Cut Rice into Rectangles
Cut the flattened rice into 4 strips, then cut each strip crosswise to make 8 rectangles, each about 4.5 inches long.
4. Fill and Seal Buns
Take a piece of the rice and place about 1 teaspoon of minced palm sugar and a scant teaspoon of the soaked coconut in the center. Fold the rice over the filling and press the edges to seal them tightly, forming a bun that is approximately 0.5 inch thick and 2 inches long.
5. Heat Peanut Oil
Heat about 0.5 inch of peanut oil in a wok or heavy skillet to 360°F.
6. Fry Buns
Carefully place 1-2 buns in the hot oil at a time, frying them for about 2 minutes on each side until they puff up and turn golden. Transfer the fried buns to a plate to drain any excess oil.
Choose a sticky or glutinous rice variety for the right texture.
Use a non-stick or cast-iron pan and avoid overcrowding for a crispy crust.
Wet hands prevent sticking and ensure buns are not packed too tightly.
Rinse and soak the rice to ensure even cooking and proper stickiness.
Maintain medium heat to prevent burning and ensure even cooking.
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