This is a vegetarian version of a traditional savoury tea time snack. The creamy sticky rice complements the spicy and sweet tones of the coconut floss. This dish is also suitable for vegans.
375g (13oz) glutinous rice
250ml (8fl oz / 1cup) coconut milk
375ml (12fl oz / 1½cups) water
2pandan leaves, rinsed and tied into a knot
¼tspblack pepper powder
175g (6oz) desiccated coconut
1Tbspsugar, or to taste
Spice Paste for Coconut Floss
2stalkslemongrass, white part only, roughly chopped
150g (5⅓oz) shallots, peeled
1-cm (½-inch) knob galangal, peeled
125ml (4fl oz / ½cup) coconut milk
Soak the rice in water for 2 hours.
Drain the rice, then place in a rice cooker with the coconut milk, water, oil and salt. Stir to mix. Add the pandan leaves and turn the rice cooker on to cook. When the rice is done, fluff the rice using a fork and set it aside to cool.
Place the ingredients for the spice paste in a blender and process until smooth. Remove and set aside.
Prepare the coconut floss. Heat a dry pan over medium heat. Add the coriander seeds, fennel seeds, cumin seeds and black pepper and toast until fragrant. Remove and set aside.
Heat the oil in a pan over medium heat. Add the spice paste and fry until it is slightly dry and the oil separates.
Add the desiccated coconut, toasted spices, salt and sugar. Turn the heat down and keep stirring until the coconut is dry. Transfer to a bowl and set it aside to cool.
Take atablespoonful of rice and roll it into a ball. Toss it in the coconut floss and coat well. Serve.