Fried Coconut Rice Balls Food

NAM KAO: LAO CRISPY FRIED RICE BALL SALAD

Steps:

• For the rice balls: In a large mixing bowl, add the cooled rice, grated coconut, chopped onion, red curry paste, oyster sauce, paprika, salt, soup base, sugar and egg and gently toss until the rice mixes well with the other ingredients. Form small balls by squeezing the rice between both hands; remember to make them tight so they will not fall apart when frying. Rest the rice balls in the fridge for 1 hour before frying.
• To fry the balls: Heat the oil in a large frying pan until a deep-fry thermometer registers 350 degrees F. Add the balls to the frying pan in batches of 6 to 7, making sure not to overcrowd the pan or the balls will stick together and the rice will break apart. Cook until golden brown, about 10 minutes. Transfer to a wire rack to drain the oil. Repeat with the remaining rice balls. Let cool for 1 hour at room temperature.
• For the salad: In a large bowl, break the fried rice balls apart and add the cured pork, pork skin if using, cilantro, green onion, ginger if using, sugar, roasted peanuts if using, lime juice and fried chiles if using and gently mix them together well. Eat with or without lettuce.

KARIOKA SWEET RICE BALLS

Steps:

• Mix rice flour, shredded coconut, and 3/4 cup coconut milk together in a bowl until dough is well mixed. Form dough into balls, about 1 tablespoon per ball.
• Heat oil in a pot over medium heat.
• Fry dough balls in the hot oil until lightly browned, about 5 minutes. Remove pot from heat and transfer balls to a paper towel-lined plate.
• Pour 1/2 cup coconut milk into a saucepan; bring to a boil. Stir brown sugar into hot coconut milk until liquid thickens, 2 to 3 minutes more. Remove saucepan from heat, cool coconut coating slightly, and dip balls into coating. Cool slightly before serving.

FRIED COCONUT RICE BALLS

Steps:

• Mix the yeast with 4-5 tablespoons lukewarm water and 1-2 tablespoons of flour and let rest for about 15 minutes covered. Then stir in the rest of flour and cocoa. Gradually, mix with up to 150 ml (approximately 2/3 cup) lukewarm water mix to a viscous mixture. Cover and let rest an additional 45 minutes.
• Combine the coconut milk with the sugar and vanilla sugar, heat and pour in the rice. Cook about 25 minutes over low heat, stirring occasionally. Chop the chocolate small and mix with the grated coconut. Remove the rice from the heat, drain and leave to cool.
• Heat the frying oil to about 170°C (340°F). Remove small portions from the rice dough and shape into balls with wet hands. Roll in a little flour and pull through the dough. Fry in portions in hot oil until crisp. Drain on paper towels. If desired, keep warm in the oven (80°C, 175°F) until served.

DEEP-FRIED RICE BALLS

Steps:

• In a large saucepan, bring the water, rice, butter, salt and pepper to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Cool slightly., In a large bowl, combine the eggs, cheese, parsley and rice. Cover and refrigerate for 20 minutes. Place bread crumbs in a shallow bowl. Shape 1/2 cupfuls of rice mixture into balls; roll in bread crumbs., In a deep-fat fryer or electric skillet, heat oil to 375°. Fry rice balls, a few at a time until golden brown, 2-3 minutes. Drain on paper towels.