Combine sticky rice, eel paste, eel jus, and coconut water in saucepan, bring to simmer over medium heat, then remove from heat, allow to cool to room temperature, then add garlic chive, shallot, and vietnamese coriander, taste and adjust as needed.

Transfer sticky rice to silicone molds, set in freezer, reserve in cooler for service, then dust with crispy flour, dip in tempura batter, and fry at 180°C for 1–2 minutes to crisp.