Chukuchuk

Ingredients

Rice

• 400 gshort or medium-grain white rice
• 600 mlwater
• ½ tspsalt

Coating

• 1whole mature coconut, husked and cracked, flesh grated fresh on a coconut scraper (about 300 g)
• ½ tspfine salt
• 1 tbspsugar (optional, for the sweet version)

Directions

1. Rinse the rice in two changes of cold water only, so some surface starch stays behind; the balls need that stickiness to hold together.
2. Bring the rice, water and salt to the boil in a heavy pan, then cover tightly and cook on the lowest heat for 15 minutes.
3. Take the pan off the heat and leave it covered and undisturbed for a further 10 minutes so the grains finish steaming and swell soft.
4. While the rice steams, split the coconut and grate the flesh finely straight from the shell. It should be fluffy and moist, and you should be able to smell its sweetness. Toss it with the fine salt, and the sugar if you like it sweet.
5. Spread the grated coconut on a wide plate or in a shallow bowl.
6. Uncover the rice and fluff it once, then let it cool for 3 or 4 minutes until you can just handle it. It must still be hot enough to compress and stick.
7. Wet your palms with cold water, take a small handful of rice, about 50 g, and press and roll it into a firm ball the size of a plum. Squeeze once hard so it will not fall apart, then round it off.
8. Roll each hot ball straight through the grated coconut, pressing gently so the coconut clings all over in a thick white coat.
9. Serve immediately, while the rice is warm and the coconut is fresh, piled on a leaf or a plate. Chukuchuk is finger food for church gatherings, school breaks and boat trips.

Technique

• Freshly grated coconut is the whole dish. Desiccated coconut is dry, sugary and will not cling; if it is all you have, moisten 200 g with 3 tbsp warm water and 1 tbsp coconut cream first and use immediately.
• Roll while the rice is hot. Cold rice will not compact, and the coconut slides off a cool, dry ball.
• Wet hands are essential. Dry palms tear the surface of the ball and leave you with a crumbly lump instead of a smooth one.
• Eat the same day. Fresh coconut sours quickly in tropical heat and the rice hardens in the fridge.

Substitutions

• No mature coconut: use frozen grated coconut, thawed and squeezed lightly, which is far closer than the desiccated kind.
• Medium-grain rice gives the best grip; long-grain rice needs 10 percent more water and a firmer squeeze.

Variations

• A sweet version rolls the ball in coconut mixed with sugar, sometimes with a little jekaro syrup drizzled over.
• Some households press a spoonful of grated coconut into the centre of the ball as well, so the coating is inside and out.

History

Rice balls rolled in fresh grated coconut, a party and church food that pairs imported rice with the islands’ own staple crop.

Frequently asked questions

What is Chukuchuk?

Chukuchuk is a snack from Marshall Islands: warm rice balls rolled in fresh grated coconut. Rice balls rolled in fresh grated coconut, a party and church food that pairs imported rice with the islands’ own staple crop.

How long does Chukuchuk take to make?

Chukuchuk takes 15 min of preparation and 25 min of cooking. The recipe makes about 16 balls, 4 servings. It is rated easy to make.

What can I substitute in Chukuchuk?

Yes, within limits. No mature coconut: use frozen grated coconut, thawed and squeezed lightly, which is far closer than the desiccated kind. Medium-grain rice gives the best grip; long-grain rice needs 10 percent more water and a firmer squeeze.

What is the most important thing to get right in Chukuchuk?

Uncover the rice and fluff it once, then let it cool for 3 or 4 minutes until you can just handle it. It must still be hot enough to compress and stick.