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Jasmine Rice, Coconut & Rose Macaroons

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Apart from an extra “o”, the main difference between a macaroon and a macaron is in the main ingredient. Where macarons (French) are made with almond flour, macaroons (American) are made with desiccated coconut. But being a touch more rustic, macaroons allow you to play a bit more in the kitchen. For these macaroons, for instance, I had some fun with Middle Eastern and Asian flavours. Apart from making them more substantial, the Jasmine rice also lend these sweet treats a lovely flavour, while the rose and pistachio toppings add a welcome Persian flair to your high tea.

JAN | Jan Hendrik van der Westhuizen | Jasmine Rice, Coconut & Rose Macaroons

JASMINE RICE, COCONUT & ROSE MACAROONS

TIME: 1 hour | SERVES: makes 36

JAN | Jan Hendrik van der Westhuizen | Jasmine Rice, Coconut & Rose Macaroons
INGREDIENTS

for the jasmine rice and coconut macaroons

125 ml cooked Spekko Royal Umbrella Jasmine Long Grain White Rice

210 g desiccated coconut

1 tin condensed milk

few drops of rose water

4 egg whites

finely grated zest of 1 naartjie


for the toppings

125 ml cooked Spekko Royal Umbrella Jasmine Long Grain White Rice

100 ml corn flour

250 ml canola oil

roasted pistachio nuts

dried rose petals

50 g white chocolate

JAN | Jan Hendrik van der Westhuizen | Jasmine Rice, Coconut & Rose Macaroons
METHOD

for the jasmine rice and coconut macaroons

Cook the rice according to the instructions on the back of the packet and measure your rice. Heat the oven to 160 °C and line baking trays with baking paper.

Place the coconut, condensed milk and rose water in a mixing bowl. Mix all the ingredients well with a wooden spoon.

Beat the egg whites to medium stiff peaks. Fold into the coconut mixture and add the naartjie zest, then place the mixture in the fridge for 20 minutes.

Using a 15 ml measuring spoon, spoon mixture into the palm of your hand. Roll into balls and place on the lined baking trays. Place in the oven and bake for 20 minutes. Take out and let it cool on the baking tray.

for the toppings

Cook the rice according to the instructions on the back of the packet and measure your rice, then place it in the corn flour and shake to make sure it is covered with the corn flour.

Heat the oil to a medium heat, then fry the rice in the oil until crispy. Spoon out and drain on a kitchen towel. Divide the fried rice, add grated pistachio nuts and crushed dried rose petals to one half.

Melt the chocolate in your microwave. Dip the top of the macaroons in the chocolate and then dip into any of your two toppings.

JAN | Jan Hendrik van der Westhuizen | Jasmine Rice, Coconut & Rose Macaroons
visit spekkorice.co.za for more delicious recipes
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