Servings: 7 people
Calories: 168.4029kcal
Cost: $10
Equipment
- 1 Stainless Steel Measuring Cups
- 1 Stainless Steel Magnetic Measuring Spoon Set Dual Sided
- 1 Mesh Strainer
- 1 Baking Tray
- 1 Baking Paper
- 1 Stainless Steel Small Saucepan with lid
- 1 Stainless Steel Mixing Bowl
Ingredients
- 1 cup Glutinous Rice
- Water enough to cover the rice
- 1 tbsp Pineapple Juice
- 1 dash Date Syrup
Chocolate Sauce
- 1 tsp Roasted Carob Powder
- ½ tsp Coconut Syrup
- ½ tsp Date Syrup
- ½ tsp Cinnamon
- ½ tsp Vanilla Bean Powder
- 1 tbsp Arrowroot Flour
- 1 tbsp Tapioca Flour
- ¼ cup Coconut Milk
- 1 tbsp Hot Water
Instructions
- Put the rice in a stainless steel mixing bowl and cover with water, soak overnight. The rice does expand as it soaks up some of the water.
- The following day, fill the bottom of the saucepan with the water that the rice had been soaking in.
- Rice should be placed in a strainer that will prevent it from falling through.
- Place the strainer over the saucepan at this time.
- With the saucepan lid on, steam for 30 minutes.
- Place the freshly cooked sticky rice onto baking tray. and spread around, use a spoon to move the rice around, don't use your hands because it will be too hot to touch. When it is warm enough to move, place the rice in a stainless steel mixing bowl and add the pineapple juice and date syrup until well combined.
- Once it is all combined place a baking paper sheet on a baking tray and then place the sticky rice on the baking paper and spread out, now use a cookie cutter to make the round shape, you could use any cookie cutter shaper it doesn't have to be round.
- Once everything is incorporated, lay out the sticky rice on a baking sheet lined with parchment paper, and then use a cookie cutter to form it into a circle; the cookie cutter doesn't have to be circular.
- A round sliced piece should remain intact in your hand when you pick it up and not break apart. Because you will be subsequently frying them, don't make them too thick and don't push too hard when cutting the shape.
- Place the baking tray in the oven at 100℃/212℉ for 10 minutes then turn off the oven and leave the door slightly open for an hour. Repeat this mixture 3 times to dry out the mixture and get it ready for frying.
Chocolate Sauce
- Put the carob powder, date syrup and coconut syrup into a bowl with the hot water and mix.
- Once that has formed a smooth chocolate liquid add the rest of the ingredients.
- Mix them all together and to thicken, you need to heat the sauce up.
- Best method is to use a coffee/milk steamer to heat it up until it thickens.
- Otherwise use a pot on the stove or heat in the microwave for 30 seconds at a time.
Notes
Nutrition
Calories: 168.4029kcal | Carbohydrates: 28.4214g | Protein: 2.28g | Fat: 2.0129g | Saturated Fat: 1.6629g | Polyunsaturated Fat: 0.0729g | Monounsaturated Fat: 0.1357g | Sodium: 6.4357mg | Potassium: 64.8286mg | Fiber: 0.8171g | Sugar: 2.76g | Vitamin A: 1.4157IU | Vitamin C: 0.3829mg | Calcium: 14.6957mg | Iron: 0.5557mg
Tried this recipe?Let us know how it was!