Sticky Coconut Rice Balls

• 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

1. Place rice in a colander and rinse under cold running water until the water runs clear. Drain well.
2. 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.
3. 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.
4. Stir half of the syrup into rice, mixing well. Spread rice out onto a tray. Cover and chill.
5. 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.
6. Place sesame seeds in a small bowl. Roll rice balls in seeds to coat. Serve rice balls with remaining syrup.

shortgrain sushi rice, coconut milk, mango, sesame seeds, syrup, brown sugar, star anise

Taken from recipes-plus.com/api/v2.0/recipes/26768 (may not work)