Chukuchuk Rice and Coconut Balls
Sticky rice balls coated in grated coconut, a simple side dish. Makes 12 balls, about 3 per person when served as a side for 4.
Chukuchuk combines sticky rice with grated coconut and can be served alongside fish. This recipe makes 12 balls. Preparation and cooling times are estimates; let the rice cool enough to handle.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the coconut
Open the fresh coconut, remove the flesh, and grate it. Set the grated coconut aside in a wide bowl.
Ready to continue when: The coconut flesh is grated and ready to coat the balls.
10 min - 02
Cook the rice
Put the sushi rice, water, sugar, and salt in a pot. Bring to a boil and boil for 2 minutes; reduce the heat to low, cover, and cook for 16 minutes.
Ready to continue when: The rice has absorbed the water and is very sticky.
18 min - 03
Let the rice cool
Spread the cooked rice in a wide dish and let it cool until it is comfortable to handle.
Ready to continue when: The rice is cool enough to shape by hand.
20 min - 04
Shape and coat the balls
Take portions of rice and shape 12 balls. Roll each one in the grated coconut twice to coat it.
Ready to continue when: There are 12 shaped balls coated in grated coconut.
10 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- Islas Marshall y su Gastonomía - Viaja en mi Cocina viaja-en-mi-cocina.blogspot.com/2014/12/islas-marshall-y-su-gastonomia.html
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- About the food of the Marshall Islands | Global Table Adventure globaltableadventure.com/2012/03/13/about-the-food-of-the-marshall-islands/
State: Published after documentary validation; no “Tested” label is shown.