Hibiscus thai riceballs dunk in coconut milk Recipe

Recipe By Slurrp

Hibiscus Thai Riceballs Dunk in Coconut Milk is a delightful and refreshing dessert that combines the flavors of hibiscus and coconut. The riceballs are made with sticky rice infused with hibiscus tea, giving them a beautiful pink color and a subtle floral taste. They are then served in a bowl of creamy coconut milk, which adds a rich and creamy texture to the dish. This dessert is perfect for those who enjoy unique and exotic flavors.

3.7
29 Rating -
Rate
Vegdiet
1hr total
40minsPrep
20minsCook
1hr total
40m.Prep
20m.Cook
Hibiscus thai riceballs dunk in coconut milk
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Ingredients for Hibiscus thai riceballs dunk in coconut milk Recipe

  • 1/4 cup Sticky Rice
  • 1/2 cup Hibiscus Tea
  • 1/4 can Coconut Milk
  • 1/2 tablespoon Sugar
  • as needed Fresh Hibiscus Petals Or Shredded Coconut For Garnish

Directions: Hibiscus Thai Riceballs Dunk In Coconut Milk Recipe

Cooking Directions

  • STEP 1.Start by soaking sticky rice in hibiscus tea for a few hours to infuse it with flavor and color.
  • STEP 2.Drain the rice and steam it until it becomes soft and sticky.
  • STEP 3.Shape the rice into small balls and set them aside.
  • STEP 4.In a saucepan, heat coconut milk with a bit of sugar until it starts to simmer.
  • STEP 5.Add the rice balls to the coconut milk and let them cook for a few minutes until they become tender.
  • STEP 6.Serve the riceballs in bowls with a generous amount of coconut milk.
  • STEP 7.Garnish with some fresh hibiscus petals or shredded coconut, if desired.
  • STEP 8.Enjoy the Hibiscus Thai Riceballs Dunk in Coconut Milk warm or chilled.

Cooking Tips

  • Make sure to use sticky rice for this recipe as it will give the riceballs their characteristic texture.
  • You can adjust the sweetness of the coconut milk by adding more or less sugar according to your taste.
  • If you don't have hibiscus tea, you can use hibiscus powder or dried hibiscus flowers to infuse the rice.

Storage and Serving

  • Store any leftover riceballs and coconut milk separately in airtight containers in the refrigerator.
  • To serve, reheat the riceballs in the microwave or steam them for a few minutes until warm.
  • Serve the riceballs with a fresh drizzle of coconut milk and garnish with hibiscus petals or shredded coconut.
Nutrition
value
561
calories per serving
23 g Fat11 g Protein78 g Carbs4 g FiberOther

Current Totals

  • Fat
    23g
  • Protein
    11g
  • Carbs
    78g
  • Fiber
    4g

MacroNutrients

  • Carbs
    78g
  • Protein
    11g
  • Fiber
    4g

Fats

  • Fat
    23g

Vitamins & Minerals

  • Calcium
    212mg
  • Iron
    4mg
  • Vitamin A
    13mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    30mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    3mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    70mg
  • Manganese
    1mg
  • Phosphorus
    235mg
  • Selenium
    6mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp