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Last Updated on May 13, 2021
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!
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.
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.
- 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
- In a sauce pan combine the water, ghee, vanilla, maple syrup and sea salt
- Bring to a boil.
- Remove from the stove and add the tapioca flour.
- Mix until you have a paste. Then add in the mashed sweet potato and coconut shreds.
- Mix until you have your "rice" dough.
- Pinch off a walnut sized piece and roll into a ball then coat with the chia seeds.
- Place in the fridge for 30 minutes to firm up and then enjoy.
Amount Per Serving: Calories: 249Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 19mgSodium: 97mgCarbohydrates: 23gFiber: 9gSugar: 4gProtein: 4g
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