2 cups rice flour (made from 1½ cups Spekko Jasmine Long Grain White Rice)
2 cups shredded coconut
¾ cup coconut milk
1L oil for frying
Bamboo skewers

For the glaze
1 cup white sugar
2 Tbsp water

1. Make the rice flour:
   Pour the rice into a blender and blend until finely ground. Sieve the rice flour, then blend again to ensure there are no large pieces remaining.

2. Prepare the dough:
   In a bowl, mix the rice flour, shredded coconut, and coconut milk together until a dough-like consistency forms. Roll the dough into balls, about 1 tablespoon in size each.

3. Fry the rice balls:
   Heat the oil in a pot over medium heat. Fry the dough balls until golden brown, about 5 minutes, stirring frequently to ensure they cook evenly. Once cooked, remove from the oil and drain on kitchen towels. Allow the balls to cool, then stick a bamboo skewer into each ball.

4. Make the glaze:
   In a heavy-based pot, combine the sugar and water. Heat over medium-low heat, allowing the sugar to dissolve slowly without stirring. Ensure the mixture doesn’t begin to boil. Once the sugar dissolves, increase the heat to medium-high and allow the mixture to caramelize, swirling the pot occasionally for even cooking. When the caramel reaches a golden colour, remove it from the heat.

5. Glaze the rice balls:
   Quickly pour the caramel over the fried rice balls while working fast to prevent the caramel from hardening. Serve the glazed rice balls in a bowl.