Tag: rice balls

Directions

• In a mixing bowl, combine the glutinous rice flour and water to make a dough. Knead until the mixture forms a smooth ball.
• Pinch small portions of the dough and roll them into small balls, about 1/2 inch in diameter.
• Bring a pot of water to a boil. Drop the glutinous rice balls into the boiling water and cook until they float to the surface. Remove the cooked rice balls from the water and set aside.
• In a separate pot, combine the coconut milk, brown sugar or muscovado sugar, and pandan leaves (if using). Heat the mixture over medium heat, stirring constantly until the sugar is fully dissolved and the coconut milk is heated through. Do not let it boil.
• Remove the pandan leaves from the coconut milk mixture.
• To serve, divide the cooked sago pearls, gulaman cubes, and glutinous rice balls into serving glasses or bowls.
• Pour the sweetened coconut milk mixture over the ingredients in each glass or bowl. Make sure to distribute the coconut milk evenly.
• Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together and the dessert to cool.
• Serve Guinomis chilled and enjoy!