Servings: 4 servings - 2 logs of Seeni Sambol filled, 2 logs Pani Pol filled

Rice Rice
1 cup cooked Jasmine Rice 1 cup cooked Jasmine Rice
1 T salt (more to taste) 1 T salt (more to taste)
1 can of coconut milk 1 can of coconut milk
 
Seeni Sambol - chili onion sambol Seeni Sambol - chili onion sambol
1-2 tsp olive oil 1 to 2 tsp olive oil
4-5 curry leaves (if you have them) 4 to 5 curry leaves (if you have them)
1 tsp chili flakes 1 tsp chili flakes
2 red onions halved and sliced 2 red onions halved and sliced
1 T tamarind paste (sub equal parts honey and balsamic vinegar) 1 T tamarind paste (sub equal parts honey and balsamic vinegar)
1 tsp salt 1 tsp salt
 
Pani Pol - coconut and palm sugar Pani Pol - coconut and palm sugar
1 cup fresh or frozen grated coconut (sub unsweetened coconut flakes soaked in coconut milk for 3 min) 1 cup fresh or frozen grated coconut (sub unsweetened coconut flakes soaked in coconut milk for 3 min)
1/2 cup dark brown sugar or coconut sugar ½ cup dark brown sugar or coconut sugar
1/2 cup coconut milk ½ cup coconut milk

Rice: Cook the jasmine rice in a pot or rice cooker. Once cooked add in a can of coconut milk to the warm rice, stirring slowly until it starts to come together and becomes sticky. Salt to taste.
Seeni Sambol - chili onion sambol
Add oil to cast iron skillet heat over med. heat. Add the onions and slightly brown. Add ½ the tamarind paste and some salt. Stir till onions are caramelizing. Add rest of tamarind paste and maybe more salt. Filling is ready when the onions take on a nice dark caramelized consistency.
Pani Pol - coconut and palm sugar
Add the coconut milk and sugar in a pan over medium heat, and stir to combine. Once combined and slightly bubbling, add in the grated coconut and stir until the whole mixture comes together and gets nice and sticky and caramelized. If substituting coconut flakes, combine the cup of flakes and the ½ cup of coconut milk together in a small bowl and let sit for a few minutes to hydrate the flakes, then proceed as above.
To shape rice and filling: Using heavy plastic wrap (a freezer bag cut flat works well!) spread a scoop of the rice into a thick layer and spread 2 to 3 TBSP of the filling on top. Gather the four sides of the plastic wrap together and twist the rice layer until a tight ball forms. Unwrap and serve!