In stark contract to the beige-ness that was yesterday’s recipe, I present you with balls. Rainbow balls, to be precise.
Make it what you will, kids, but they’re tasty and pretty. I mean people are always telling us we should be eating foods that are colourful, right?
Plus you get to serve balls.
Rainbow Tapioca Rice Balls in Coconut Milk
- Combine the flours well in a medium bowl, along with the icing sugar before adding the flavour extract of your choice. Slowly add the hot water, about a tablespoon at a time, until you achieve a soft but pliable dough (just firm enough to not stick to your hands too much). Kneed for 5 minutes, adding a few drops of food colouring to suit your colour preferences. Divide the dough into smaller portions and add kneed in a few drops of different colour dyes to each if you want a rainbow effect.
- Roll the dough into small 1/4 inch-1/2 inch balls and drop into boiling water for 3-5 minutes. You’ll know when they’re done when they beging to float a little bit. Remove with a slotted spoon and set aside.
- Heat the coconut milk, sugar, vanilla, and salt in a saucepan just until the sugar is dissolved. Remove from the heat and serve on the rice balls (refrigerate first if you like a cold dessert).