Make the dough: In a mixing bowl combine 1 1/2 cups glutinous rice flour with 3/4 cup coconut milk. Mix until a soft, pliable dough forms; add a little more coconut milk if needed, a teaspoon at a time, until the dough holds together but isn't sticky.

Shape the balls: Pinch off small pieces of dough and roll into small balls about 1/2 inch in diameter (smaller is better to cook evenly and avoid deflating).

Prepare oil: Heat vegetable oil in a deep pan or pot to about 350°F (175°C). There should be enough oil to allow the balls to float and cook evenly.

Fry the balls: Carefully drop a few dough balls into the hot oil (do not overcrowd). Fry until golden and cooked through, about 3–5 minutes per batch for 1/2" balls — if your balls are larger, fry a bit longer. Remove with a slotted spoon and drain on paper towels.

Make the caramel glaze: In a separate skillet, combine 1/2 cup brown sugar and 1/4 cup water. Heat over medium, stirring until the sugar dissolves. Let the mixture bubble and thicken slightly into a syrup (about 3–5 minutes).

Coat the balls: Add the fried rice balls to the skillet with the caramelized sugar and toss gently to coat them evenly. Work quickly before the syrup sets.

Skewer and serve: Thread coated balls onto wooden skewers (or insert a chopstick through each ball) and serve warm.