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The sticky rice fingers will be more aromatic if the jasmine-flavored water is used instead of water.
1 cup glutinous rice flour
¼ cup rice flour
¼ cup glutinous rice
1 cup grated white coconut
½ cup palm sugar
¼ teaspoon salt
½ cup water
Wash the rice, soak in water for a while, then drain. Fry over low heat until the grains pop and become golden crispy, set aside. Mix sugar and ¼ cup of water together, and stir the mixture over low heat until it becomes a thick syrup.
Mix the glutinous rice flour, rice flour and salt together. Gradually add the remaining water (¼ cup) and knead until stiff. Roll into small fingers, in bite-size pieces, continue until finish. Cook in boiling water over high heat. When done, the fingers will float to the surface. Remove from heat and drain, toss in grated white coconut. Arrange on a serving dish.
Pour the caramel over the fingers, sprinkle with roasted rice and serve at once.