Print Recipe

Purple Rice Balls

RG

Ingredients

  • 2 cups sweet rice (Sho Chiku Bai)
  • 2 tablespoons pirurutong rice (dark purple rice)
  • 2 cups water
  • 1/2 cup sugar
  • 1 1/2 cups shredded coconut
  • 1 teaspoon coconut extract

Instructions

  1. Add sweet rice and pirurutong rice in rice cooker, along with 2 cups of water.
  2. Mix the rice up to get the two rice types combined, and cook.
  3. When the rice is done, use a wooden spoon and fold in the remaining ingredients . I find it easiest to do this while the rice pot is still in the cooker.
  4. Allow to cool for 15-20 minutes.
  5. Get a baking sheet or flat pan that will fit in your refrigerator.
  6. Line baking sheet with parchment paper or waxed paper.
  7. Use a small cookie dough scoop and scoop out balls of rice onto baking sheet. Place sheet in refrigerator.
  8. Once the rice balls have cooled, they may be transferred to a container for storage in the refrigerator.

Source: Hawaiian Electric Company


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