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Ingredients

200g (1 cup) brown rice
70g (2/3 cup) desiccated coconut
2 teaspoons coconut oil
3 green shallots, finely chopped
1/2 teaspoon turmeric
1/2 tsp dried chilli flakes
90g (1/3 cup) natural peanut butter
1 1/2 tablespoon soy sauce
1/3 cup fresh coriander leaves

Method

Step 1 Cook the rice in a large saucepan of boiling water for 25 minutes or until tender. Drain and set aside to cool slightly.
Step 2 Meanwhile, place the coconut in a frying pan over medium heat. Cook, stirring often, for 2-3 minutes or until light golden. Transfer to a shallow bowl and set aside to cool. Wipe frying pan clean with paper towel.
Step 3 Heat the oil in the frying pan over medium heat. Add the shallot, turmeric and chilli flakes. Cook, stirring, for 1 minute or until aromatic. Add the peanut butter and soy sauce and stir to combine. Set aside to cool slightly.
Step 4 Process the peanut butter mixture, coriander, half the rice and 1/4 cup toasted coconut until well combined. Transfer mixture to a bowl and stir in the remaining rice. Season to taste.
Step 5 Roll heaped tablespoonfuls of the mixture into balls. Roll balls in remaining toasted coconut to lightly coat. Store in an airtight container in the fridge for up to 3 days.

Satay brown rice bliss balls

How to make Satay brown rice bliss balls

Ingredients

Method