Skip to Content

Paleo Sticky Rice Balls

Sharing is caring!

This post contains affiliate links. Click here to read my affiliate policy.

Last Updated on May 13, 2021

Paleo Sticky Rice Balls

When I started this recipe, I was thinking of creating something completely different.  When I’m developing a recipe, I will taste it periodically throughout the process and make adjustments.  

A couple of missteps lead to me creating this Paleo Sticky rice recipe that seriously reminds me of the treat my mom used to make for me when I was growing up. If you love indonesian desserts, you’re going to love this recipe!

Paleo Sticky Rice Balls

Tapioca flour is seriously becoming one of my favorite flours to use.  It is so flexible and makes the most bread-like baked goods that I’ve found.

 Anyhow, back to my childhood coming right back at me in the form of this dessert.

Paleo Sticky Rice Balls

I remember when my mom would make sticky rice balls.  

I would wake up in the middle of night and eat as much as a pre-teen could before my stomach would moan in protest, and then I would pass out from happiness in my stomach.

 It was a  nice visit down memory lane and I’m so glad that the Little can share the same experience with me through this recipe.

Sticky Rice Balls Paleo Vegan Gluten-Free
Yield: 8

Paleo Sticky Rice Balls

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 1/2 cup water
  • 1/4 cup ghee
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon B grade maple syrup
  • 1/4 teaspoon sea salt
  • 1/2 cup tapioca flour
  • 1/2 cup mashed sweet potato
  • 1/2 cup coconut shreds
  • 1 cup chia seeds

Instructions

  1. In a sauce pan combine the water, ghee, vanilla, maple syrup and sea salt
  2. Bring to a boil.
  3. Remove from the stove and add the tapioca flour.
  4. Mix until you have a paste. Then add in the mashed sweet potato and coconut shreds.
  5. Mix until you have your "rice" dough.
  6. Pinch off a walnut sized piece and roll into a ball then coat with the chia seeds.
  7. Place in the fridge for 30 minutes to firm up and then enjoy.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 249Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 19mgSodium: 97mgCarbohydrates: 23gFiber: 9gSugar: 4gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© 2011-2013, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.

Kim

Saturday 26th of October 2019

Wow miochi alternative, exciting!

Kelly Bejelly

Sunday 29th of December 2019

Enjoy Kim!

Judith

Tuesday 13th of January 2015

Hi Kelly,

do you have a replacent for the chia seeds as I don't eat them? Maybe rolling in raw cocoa powder?

Thanks! Judith

Kelly Bejelly

Tuesday 13th of January 2015

Hrmm. Cocoa does sound really good!

Shell Feis

Monday 19th of August 2013

I've never heard of sticky rice balls but they sound yummy!

Salixisme

Monday 12th of August 2013

You may have just made my 4 daughters very, very happy :-) I will make these for them as a snack tomorrow....

Kelly Bejelly

Monday 12th of August 2013

I hope that they like it! It just smacks of so many memories of my childhood that I gobbled most of it up, lol.

Kait

Sunday 11th of August 2013

I have a friend who is really into the Paleo diet -- she'd love this recipe!

Skip to Recipe