Name: Crispy Filipino Coconut Rice Balls with Sweetened Coconut
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings (about 16 balls)
Cuisine: Filipino
Ingredients: 2 cups glutinous rice flour (about 250 g); 1 cup full-fat coconut milk; 1/2 cup granulated sugar; 1/4 teaspoon fine salt; 1/2 teaspoon vanilla extract; 1 tablespoon melted unsalted butter; 1 1/2 cups freshly grated mature coconut; 3 tablespoons granulated sugar; 2 tablespoons water; Pinch of salt; 2 cups neutral frying oil such as coconut or canola oil

Filipino coconut rice balls are a beloved merienda snack made from glutinous rice flour and rich coconut milk, deep-fried until golden and crisp, then tossed in warm sweetened grated coconut. Each bite delivers a chewy, almost mochi-like interior wrapped in a nutty, fragrant coconut shell that has made this treat a staple at Filipino gatherings for generations.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings4

Yield4 servings (about 16 balls)

Nutrition Facts

Per serving (estimated)

485 kcalCalories
28 gFat
18 gSaturated Fat
54 gCarbs
3 gFiber
22 gSugar
5 gProtein
95 mgSodium
215 mgPotassium
28 mgCalcium
2 mgIron
1 mgVitamin C
8 mcgVitamin A

Ingredients

For the dough

2 cups glutinous rice flour (about 250 g)
1 cup full-fat coconut milk
1/2 cup granulated sugar
1/4 teaspoon fine salt
1/2 teaspoon vanilla extract
1 tablespoon melted unsalted butter

For the coconut coating

1 1/2 cups freshly grated mature coconut
3 tablespoons granulated sugar
2 tablespoons water
Pinch of salt

For frying

2 cups neutral frying oil such as coconut or canola oil

Directions

In a large mixing bowl, whisk together the glutinous rice flour, sugar, and salt until evenly combined.
Pour in the coconut milk, vanilla extract, and melted butter, then stir with a wooden spoon until a shaggy dough comes together.
Knead the dough gently in the bowl for 2 to 3 minutes until smooth and pliable, dusting your hands with a little rice flour if it feels sticky.
Divide the dough into 16 equal pieces and roll each piece between your palms into a smooth ball about 1 1/2 inches in diameter.
Heat the oil in a deep, heavy-bottomed pan over medium heat to 325°F (160°C). Fry 4 to 5 balls at a time, making sure not to crowd the pan.
Turn the balls occasionally and fry for 6 to 8 minutes total, until they are deep golden brown and crisp on all sides.
Lift the fried balls out with a slotted spoon and drain on a plate lined with paper towels while you finish the remaining batches.
While the last batch fries, combine the grated coconut, sugar, water, and salt in a small skillet over low heat. Stir for 2 to 3 minutes until the sugar dissolves and the coconut is just warmed through.
Add the warm fried balls to the skillet and toss gently until every ball is evenly coated with the sweetened coconut.
Serve the coconut rice balls warm the same day they are made, alongside coffee, tea, or a cold glass of iced milk for an authentic merienda.

Cook’s Notes

Use full-fat canned coconut milk for the richest flavor and most tender interior; light coconut milk will yield drier, denser balls.
Test the oil temperature by dropping in a small scrap of dough; it should sink briefly, then slowly rise and sizzle gently without browning too fast.
For a more traditional aroma, steep a knotted pandan leaf in the warm coconut milk while mixing, then remove it before shaping the dough.
Eat the balls the day they are fried for the best contrast between the crisp crust and the chewy, almost mochi-like coconut center.
If freshly grated coconut is unavailable, soak desiccated coconut in 3 tablespoons of warm water for 10 minutes, then drain lightly before using.