“This sticky, chewy dessert is very easy to make and can also be served as a snack.” - by lola
Ingredients
Adjust Servings
Original recipe yields 20 cakes
Directions
- Mix the rice flour, 1/2 cup sugar, and the water together in a bowl into a soft dough; set aside.
- Stir 1/2 cup sugar and sesame seeds together in a small bowl. Toss the coconut with the salt together in a separate bowl.
- Bring a large pot of water to a boil.
- Take a portion of the soft dough and roll it into a ball between the palms of your hands. Pull lengthwise and shape into a tongue. Drop into the boiling water. The cake is ready when it floats. Scoop it out with a strainer and roll it in the sugar and sesame seed mixture. Place it on a serving platter. Repeat with the rest of the dough. Top the cakes with coconut and serve warm.
Nutrition
Amount Per Serving (10 total)
- Calories
- 197 cal
- 10%
- Fat
- 4.3 g
- 7%
- Carbs
- 39 g
- 13%
Based on a 2,000 calorie diet
Share It
Reviews (8)
Rate This Recipe
"These are delicious, but to make them even better, try adding a can of coconut milk or cream to the water that you boil them in. This will give the cakes a strong coconut flavor..." See more"
joy
"I liked how simple and inexpensive it was to make these. Just like the ones I buy from my local Asian grocery store. I did have to add more flour for a thicker consistency and I did not ball them in..." See more my hand. I used a melon baller, scooped them into boiling water then stretched them after they were cooked, as I did a coating of coconut. I would also modify and use 1/4 tsp salt rather than 1 tsp. It was too salty for my taste. After modifying the recipe they were great though! Reminds me of the treats mama would buy for me in the fish market when I was growing up :)"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
