Steamed rice mountains

Ingredients for 1 servings:

• 300 g rice (sticky)
• 250 ml water
• 200 g sugar
• 125 g coconut milk, from the can
• 2 tbsp rice, cooked
• 3 tsp baking powder
• Desiccated coconut, freshly grated if possible
• possibly food coloring

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For approx. 25 pieces

Soak the sticky rice overnight in 250 ml of water. Mix with the sugar, coconut milk, cooked rice, and baking powder and blend with a mixer on high until smooth. If desired, add a little coloring with food coloring. Spoon 1-2 tablespoons of the mixture into heat-resistant molds, such as Chinese wine bowls. Place on a steamer basket and steam over boiling water for 25 minutes. Remove from the heat and let the balls cool slowly in the pot, removing the lid after about 10 minutes. Once the molds have cooled completely, carefully loosen the rice mounds from the edges with a spatula or knife blade. Once the balls have set, pour a few drops of cold water around the rice ball into the mold. Turn the rice balls out of the mold, roll them in desiccated coconut, and serve.