Juk Juk (Sticky Rice Balls) is a traditional Marshall Islander recipe for a classic accompaniment of sticky rice balls coated in freshly-grated coconut. The full recipe is presented here and I hope you enjoy this classic Marshall Islander version of: Sticky Rice Balls (Juk Juk).
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Jok juk (also known as chukuchuk) are glutinous rice balls wrapped in grated coconut and form a common accompaniment on the Marshall Islands where they're often paired with fish.
These balls provide the necessary carbohydrates to complete the dish; they are the equivalent of our bread. In Asian countries like Korea and Japan, similar balls are made, which indicates that those countries have influenced the cuisine of the Islands.
Ingredients:
170g of glutinous rice
60g of white sugar
275ml of water
freshly-grated coconut (fresh is best)
Method:
Wash the rice a few times until the water runs clear. I did this by gently stirring the rice with my hands in a bowl (I changed the water about 8 times). This is to remove the excess starch from the rice.
Add the rice to a saucepan along with the 275ml of water and let it sit for an hour so that the rice absorbs the water and cooks faster.
Add the sugar to the pan, stir, and cook uncovered for 8 minutes over medium heat.
Take off the heat and set aside to let the rice cool. Once cool, shape into golf ball-sized balls.
Arrange the grated coconut on a plate and roll the balls in the coconut so they stick to the rice.
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