Makes 28
INGREDIENTS
150g/5oz long grain rice, cooked
2 tbsp coconut milk powder
3 tbsp sugar
2 egg yolks
juice of 1/2 lemon
85g/3oz desiccated (shredded) coconut oil, for deep-frying
icing (confectioners’) sugar, for dusting

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Coconut Rice Fritters

Place 85g/3oz of the cooked rice in a pestle and mortar and pound until smooth and sticky. Alternatively, use a food processor. Turn out

into a large bowl, combine with the remainder of the rice, the coconut milk powder, sugar, egg yolks and lemon juice. Spread the desiccated

(shredded) coconut onto a tray, divide the mixture into thumb-size pieces with wet hands and roll in the coconut into neat balls.

Heat a wok or deep-fat fryer fitted with a wire basket to 180°C/350°F. Fry the coconut rice balls, 3-4 at a time, for 1-2 minutes until the

coconut is evenly brown. Turn out onto a plate, and dust with icing (confectioners’) sugar. Place a wooden skewer in each fritter and serve with

milky coffee or hot chocolate at merienda time.