Rice Dumpling in Sweet Coconut Milk
|2||tablespoons||white sesame seeds,
roasted and crushed
Knead together rice flour, tapioca flour and ¾ cup coconut milk in a medium size mixing bowl. Cook, uncovered, at Defrost (200 Watts) for 7 minutes. Leave to warm and knead well. Make a 1 cm. diameter balls and press each ball on the strip of fork and roll forward to produce a shell-liked shape. Put together sugar, salt and coconut milk in a 2-quart container, covered, and cook at High (600-700 Watts) for 3 minutes. Stir in the shell-liked dumplings, cover, cook at High for 4½ minutes. Serve hot, topped with the mixture of sesame seeds, sugar and salt.