1. Rinse the jasmine rice until the water runs clear. In a saucepan, cook rice in coconut milk, clementine juice and sugar over medium heat, stirring occasionally, until rice is completely cooked and creamy, about 20 minutes.
2. Let rice cool slightly. Form small rice cakes with lightly oiled hands to prevent sticking. Garnish the center with clementine supremes and form into a ball.
3. Arrange rice balls on a platter and garnish with clementine zest. Serve warm or at room temperature.

This recipe was developed by Chef Michael Ho, a contestant on season 12 of Les Chefs! These sweet, creamy dumplings are perfect for celebrating the Lunar New Year. They combine the sweetness of coconut milk with the freshness of clementines, and the clementine juice intensifies the fruity taste. It's a comforting, light dessert that will delight your guests.