A sweet, coconut Filipino after school snack or dessert!
In a bowl, mix the sticky rice flour, sweetened shredded coconut and coconut milk until a dough forms.
Scoop out about a tablespoon (15 g) of dough and shape into a ball. Repeat until all the dough is used up. A cookie dough scooper is helpful for this.
Heat the cooking oil in a saucepan over medium heat to about 350°F(175°C). To test if the oil is hot, dip a skewer into it. When bubbles form around the skewer, the oil is ready.
Fry the dough balls in batches for 4 to 5 minutes or until lightly browned all over. Scoop onto a strainer lined with paper towels to remove any excess oil. Repeat until all the balls are cooked. Set aside.
In a saucepan, stir together the coconut cream, sugar and salt. Bring to a boil over medium heat. When it starts to boil, lower the heat slightly, stir and cook for 5 to 8 minutes or until the mixture has thickened.
Dip the balls into the sauce, or to avoid sticky fingers, thread about four balls onto a wooden skewer and pour the caramel sauce over. Serve individually or on skewers.