Masikoy
Masikoy
Ingredients
For the Dough
- 1 1/2 cups glutinous rice flour
- 1/2 cup water
For the Sauce
- 2 cups coconut cream
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/3 cup sesame seeds
For Cooking
- as needed water, for boiling and cooling
Instructions
- 1
In a large mixing bowl, combine the glutinous rice flour and 1/2 cup of water. Mix with a spatula or spoon until a crumbly mixture forms.
⏱️ 3 min
- 2
Knead the mixture by hand for about 5 minutes until it forms a smooth, pliable dough. If the dough is too dry, add a tiny bit more water, a teaspoon at a time. If it's too sticky, add a sprinkle of glutinous rice flour.
⏱️ 5 min
- 3
Take small portions of the dough, about 1/2 to 3/4 inch in diameter, and roll them into small, bite-sized balls. Gently flatten each ball slightly with your fingers.
⏱️ 7 min
- 4
Bring a large pot of water to a rolling boil over high heat. Carefully drop the flattened dough balls into the boiling water, ensuring not to overcrowd the pot. Cook in batches if necessary.
⏱️ 3 min
- 5
Cook the dough balls until they float to the surface, which indicates they are cooked through. This usually takes about 3-5 minutes after they start floating.
⏱️ 5 min
- 6
Using a slotted spoon, remove the cooked dough balls from the boiling water and immediately transfer them to a bowl filled with cold water. This prevents them from sticking together and stops the cooking process.
⏱️ 2 min
- 7
In a separate pan, combine the coconut cream, brown sugar, and white sugar. Place the pan over medium heat.
⏱️ 1 min
- 8
Stir the mixture continuously to dissolve the sugars and prevent sticking to the bottom of the pan. Bring the mixture to a gentle simmer, stirring occasionally, until the sauce begins to thicken to a desired consistency, about 5-7 minutes.
⏱️ 7 min
- 9
Drain the cooked dough balls from the cold water and add them directly into the simmering sauce in the pan. Stir gently to ensure all the dough balls are thoroughly coated with the sweet coconut cream sauce.
⏱️ 2 min
- 10
Add the sesame seeds to the pan. Stir again to evenly distribute the sesame seeds throughout the Masikoy. Serve warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Masikoy
For the Dough
- 1 1/2 cups glutinous rice flour
- 1/2 cup water
For the Sauce
- 2 cups coconut cream
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/3 cup sesame seeds
For Cooking
- as needed water, for boiling and cooling
Instructions
- 1
In a large mixing bowl, combine the glutinous rice flour and 1/2 cup of water. Mix with a spatula or spoon until a crumbly mixture forms.
⏱️ 3 min - 2
Knead the mixture by hand for about 5 minutes until it forms a smooth, pliable dough. If the dough is too dry, add a tiny bit more water, a teaspoon at a time. If it's too sticky, add a sprinkle of glutinous rice flour.
⏱️ 5 min - 3
Take small portions of the dough, about 1/2 to 3/4 inch in diameter, and roll them into small, bite-sized balls. Gently flatten each ball slightly with your fingers.
⏱️ 7 min - 4
Bring a large pot of water to a rolling boil over high heat. Carefully drop the flattened dough balls into the boiling water, ensuring not to overcrowd the pot. Cook in batches if necessary.
⏱️ 3 min - 5
Cook the dough balls until they float to the surface, which indicates they are cooked through. This usually takes about 3-5 minutes after they start floating.
⏱️ 5 min - 6
Using a slotted spoon, remove the cooked dough balls from the boiling water and immediately transfer them to a bowl filled with cold water. This prevents them from sticking together and stops the cooking process.
⏱️ 2 min - 7
In a separate pan, combine the coconut cream, brown sugar, and white sugar. Place the pan over medium heat.
⏱️ 1 min - 8
Stir the mixture continuously to dissolve the sugars and prevent sticking to the bottom of the pan. Bring the mixture to a gentle simmer, stirring occasionally, until the sauce begins to thicken to a desired consistency, about 5-7 minutes.
⏱️ 7 min - 9
Drain the cooked dough balls from the cold water and add them directly into the simmering sauce in the pan. Stir gently to ensure all the dough balls are thoroughly coated with the sweet coconut cream sauce.
⏱️ 2 min - 10
Add the sesame seeds to the pan. Stir again to evenly distribute the sesame seeds throughout the Masikoy. Serve warm.
⏱️ 2 min