If you like mochi and you like coconut, you would probably also like this sweet dessert, which is often found in a yum cha restaurant. I made these coconut balls ages ago, even before I start blogging - not that I have blogged for a very long time...;-).
I made these coconut balls based on a recipe from my Dim Sum coobook from the Wei Chuan series - Wei Chuan is a cooking school in Taipei, and they have great series of cooking books with step-by-step pictures. Their newer books are also mostly bilingual - Chinese and English.
These coconut balls are normally filled with red bean paste, egg custard or sweet mixture of peanuts and coconut flakes. I like mine filled with egg custard the most, although in this recipe the filling is a mixture of egg custard and coconut flakes.
- 300 gr glutinous rice flour
- 1 1/2 cups boiling water
- 150 gr coconut flakes
- 75 gr sugar
- 37 gr butter
- 1 egg
- 75 gr desiccated coconut ( for coating )
What to do
- Knead the dough ingredients until smooth. Divide into 20 equally sized portions.
- Mix the filling ingredients. Freeze until partially solid.
- Press each portion of dough flat, fill it in with 1 tbs of filling. Close the dough and make it into a ball.
- Bring a pot of water to boil. Drop in the balls and cook for 5 minutes. Remove from boiling water after they have expanded in size. Roll the balls in the desiccated coconut .