Sticky Coconut Rice Balls - cooking recipe

Ingredients

2 cups short-grain sushi rice
1 cup coconut milk
4.25 oz mango, finely chopped (canned or fresh)
1 1/8 cups toasted sesame seeds
None None Syrup
3/4 cup brown sugar
2 None whole star anise

Preparation

Place rice in a colander and rinse under cold running water until the water runs clear. Drain well.
In a medium saucepan, combine rice, coconut milk and 2 cups water. Stir over a medium heat until simmering and combined. Cook, covered, 10 minutes. Remove from heat. Set aside, covered, 10 minutes.
Meanwhile, make the syrup: In a small saucepan, combine brown sugar, star anise and 1/2 cup water. Stir over a low heat until sugar dissolves. Increase heat to high and bring to boil. Cook, without stirring. 3-4 minutes, until syrupy.
Stir half of the syrup into rice, mixing well. Spread rice out onto a tray. Cover and chill.
Using wet hands. roll heaped tablespoons of rice into rounds. Spoon 1/2 teaspoon mango in the center of each round. Mold rice around mango to form a ball. Transfer to tray.
Place sesame seeds in a small bowl. Roll rice balls in seeds to coat. Serve rice balls with remaining syrup.