Glutinous Rice Balls in Syrup Recipe (Mont lone yay baw)

Glutinous rice flour: This is a type of flour made from glutinous rice, known for its sticky and chewy texture when cooked.

Grated coconut: Fresh or dried coconut that has been grated into small pieces, adding a sweet and nutty flavor.

Jaggery: A traditional unrefined sugar with a rich, caramel-like flavor, made from sugarcane or palm sap.

Water: Used to form the dough and to boil the rice balls.

Sugar: Used to make the syrup that the rice balls are served in.

When forming the dough for the glutinous rice balls, ensure it is smooth and pliable but not too sticky. If the dough is too sticky, add a little more glutinous rice flour. Conversely, if it's too dry, add a small amount of water gradually. This will make it easier to flatten and shape the dough around the jaggery pieces, ensuring the rice balls hold their shape while boiling.

• glutinous rice flour - Substitute with sweet rice flour: Both are made from short-grain rice and have similar sticky properties when cooked.

• grated coconut - Substitute with desiccated coconut: Desiccated coconut can provide a similar texture and flavor, though it may be slightly drier.

• jaggery - Substitute with brown sugar: Brown sugar has a similar caramel-like flavor and can be used in equal amounts.

• water - Substitute with coconut milk: Coconut milk can add a richer flavor and a hint of coconut, enhancing the overall taste.

• sugar - Substitute with honey: Honey can provide a natural sweetness and a slightly different flavor profile.

• water - Substitute with pandan water: Pandan water can add a unique aroma and flavor, making the syrup more fragrant.

• Allow the glutinous rice balls to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled rice balls in an airtight container. If stacking them, use parchment paper between layers to prevent sticking.
• Store the container in the refrigerator if you plan to consume them within 2-3 days. The syrup can also be stored separately in a sealed jar in the refrigerator.
• For longer storage, freeze the glutinous rice balls individually on a baking sheet lined with parchment paper. Once frozen, transfer them to a freezer-safe bag or container.
• When ready to serve, thaw the frozen rice balls in the refrigerator overnight. Reheat them by briefly boiling in water until they float again.
• Reheat the syrup separately on the stove or in the microwave until warm. Pour over the reheated rice balls and sprinkle with grated coconut before serving.

• Stovetop Method:

  1. Place the glutinous rice balls in a saucepan.
  2. Add a small amount of water to the pan, just enough to cover the bottom.
  3. Heat over low to medium heat, stirring gently to prevent sticking.
  4. Once the rice balls are heated through, pour the syrup over them and continue to heat until the syrup is warm.
  5. Sprinkle with grated coconut before serving.

• Microwave Method:

  1. Place the glutinous rice balls in a microwave-safe bowl.
  2. Add a splash of water to keep them moist.
  3. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are not drying out.
  5. Heat the syrup separately in a microwave-safe container for about 30 seconds.
  6. Pour the warm syrup over the rice balls and sprinkle with grated coconut.

• Steaming Method:

  1. Place the glutinous rice balls in a steamer basket lined with parchment paper.
  2. Steam over boiling water for about 5-7 minutes until heated through.
  3. Meanwhile, warm the syrup in a small saucepan over low heat.
  4. Once the rice balls are heated, transfer them to a serving bowl.
  5. Pour the warm syrup over the rice balls and sprinkle with grated coconut.

• Oven Method:

  1. Preheat the oven to 300°F (150°C).
  2. Place the glutinous rice balls in an oven-safe dish.
  3. Add a small amount of water to the dish to keep them from drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for about 10-15 minutes until heated through.
  6. Heat the syrup separately in a small saucepan over low heat.
  7. Pour the warm syrup over the rice balls and sprinkle with grated coconut.

• Mixing bowl: Use this to combine the glutinous rice flour and water to form the dough.

• Pot: Boil water in this to cook the rice balls until they float to the surface.

• Another pot: Use this to make the syrup by boiling water and sugar until the sugar dissolves.

• Slotted spoon: This will help you remove the rice balls from the boiling water once they are cooked.

• Measuring cups: Use these to measure out the glutinous rice flour, water, sugar, and grated coconut accurately.

• Grater: This is needed to grate the coconut if you are not using pre-grated coconut.

• Small knife: Use this to cut the jaggery into small pieces.

• Serving bowl: Serve the rice balls in this with the syrup poured over them.

• Spoon: Use this to sprinkle the grated coconut on top of the rice balls.

Prepare the dough in advance: Mix the glutinous rice flour and water ahead of time and store it in the fridge.

Pre-cut the jaggery: Have the jaggery pieces ready to go, so you can quickly assemble the rice balls.

Use a large pot: Boil the rice balls in a large pot to cook more at once, reducing overall cooking time.

Make syrup in bulk: Prepare a larger batch of syrup and store it in the fridge for future use.

Grate coconut in advance: Grate the coconut and store it in an airtight container to save time during assembly.